Description
This Delicious Cookie Monster Cheesecake is a fun and indulgent dessert featuring a rich, creamy blue cheesecake base loaded with chocolate chips and crushed cookies, all atop a chocolate sandwich cookie crust. Topped with fluffy whipped cream and decorated with mini cookies, it’s perfect for birthdays or any celebration that calls for a playful and tasty treat.
Ingredients
Scale
Crust
- 24 chocolate sandwich cookies, finely crushed
- 5 tablespoons unsalted butter, melted
Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- ½ cup mini chocolate chips
- 1 cup crushed chocolate chip cookies
- 1 cup crushed chocolate sandwich cookies
- Blue food coloring, several drops
Whipped Cream Topping
- 1½ cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Decoration
- Additional cookies for topping (mini cookies, sandwich cookies, chocolate chip cookies)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a bowl, mix the finely crushed chocolate sandwich cookies with melted butter until well combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Set aside.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until the mixture is smooth and creamy. Add the eggs one at a time, mixing on low speed after each addition just until combined. Then blend in the sour cream and flour until incorporated evenly.
- Add mix-ins and coloring: Gently fold in the mini chocolate chips, crushed chocolate chip cookies, and crushed chocolate sandwich cookies. Add several drops of blue food coloring and mix until the batter takes on a vibrant blue hue, reminiscent of the Cookie Monster.
- Assemble and bake: Pour the cheesecake batter over the prepared crust and smooth the top with a spatula. Bake for 55 to 65 minutes until the edges are set but the center is still slightly jiggly. Once done, turn off the oven and crack the door open. Let the cheesecake rest inside the oven for 1 hour to cool gradually.
- Chill the cheesecake: Remove the cheesecake from the oven and cool completely at room temperature. Once cooled, refrigerate it for at least 4 hours or preferably overnight to set fully.
- Prepare the whipped cream topping: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. This will be used for topping the cheesecake.
- Decorate and serve: Pipe swirls of whipped cream over the top of the chilled cheesecake. Decorate with additional mini cookies, sandwich cookies, and chocolate chip cookies to mimic the Cookie Monster’s playful look. Slice and serve chilled for the best flavor and texture.
Notes
- For a stronger Cookie Monster theme, use a mix of mini cookies and whole cookies for decorating.
- If cracks appear on top of the cheesecake, cover them with whipped cream and cookies for a beautiful finish.
- This cheesecake can be made 1–2 days ahead and stored covered in the refrigerator to enhance flavors.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 38 g
- Sodium: 340 mg
- Fat: 36 g
- Saturated Fat: 19 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
