Cookie Monster Cheesecake

Cookie Monster Cheesecake

A fun and playful dessert featuring a chewy chocolate chip cookie blondie base, creamy cookies and cream cheesecake, and a rich chocolate ganache topping with mini cookies. Perfect for cookie lovers and little "cookie monsters" alike!

Ingredients

• Chocolate Chip Cookie Blondie:

• 4 oz (½ cup) unsalted butter
• ½ tsp salt
• 2.6 oz (⅓ cup) brown sugar, tightly packed
• 1 egg
• 1 tsp vanilla extract
• 4.4 oz (1 cup) all-purpose flour (spoon and level)
• 4 oz (⅔ cup) semisweet mini chocolate chips

• Cookies and Cream Cheesecake:

• 16 oz (2 packets) cream cheese
• 2 tsp cornflour (cornstarch)
• 3.5 oz (½ cup) granulated sugar
• Pinch of salt
• ½ cup whipping cream (118 ml)
• Blue gel food coloring
• 1 tsp vanilla extract
• 3 eggs
• 15 Oreo cookies, crushed into small pieces

• Chocolate Ganache:

• 6 oz (1 cup) semisweet chocolate chips
• ½ cup (118 ml) whipping cream
• Pinch of salt

• To Decorate:

• Mini chocolate chip cookies (whole and crushed)

Instructions

For the Chocolate Chip Cookie Blondie:

Preheat the Oven: Preheat to 350°F (180°C). Grease an 8-inch (20 cm) springform pan, line the bottom with parchment paper, and dust the sides with flour.

Melt and Mix: In a heatproof bowl, melt the butter, salt, and brown sugar in the microwave in 30-second intervals, stirring between each. Set aside to cool slightly.

Combine Wet Ingredients: Once cooled, whisk in the egg and vanilla until fully mixed.

Add Dry Ingredients: Add half of the flour and fold it into the mixture. Then add the remaining flour and mini chocolate chips, folding to combine.

Bake: Spread the batter evenly into the prepared pan and bake for 15 minutes. Remove from the oven and let cool for 10-15 minutes. Lower oven temperature to 300°F (150°C) for the cheesecake layer.

For the Cookies and Cream Cheesecake:

Prepare the Cheesecake Batter: While the blondie is cooling, in a bowl, whip the cream cheese, cornflour, and sugar until smooth and creamy.

Add Color and Flavor: Add salt, whipping cream, a few drops of blue food coloring, and vanilla extract. Mix on medium speed until fully combined. Add more blue coloring if needed to achieve the Cookie Monster color.

Incorporate Eggs and Oreos: Add the eggs one at a time, mixing on low speed or by hand. Fold in the crushed Oreo cookies, being careful not to overmix.

Assemble the Cheesecake: Pour the cheesecake batter over the slightly cooled blondie layer.

Water Bath: Double wrap the springform pan in foil and place it in a larger baking tray. Fill the tray with hot water halfway up the sides of the springform pan.

Bake: Bake for 60-70 minutes, until the cheesecake is set but slightly jiggly in the center. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 15-30 minutes.

Cool Completely: Remove the cheesecake from the oven and water bath, then let it cool at room temperature for up to 4 hours. Refrigerate for at least 8 hours or overnight.

For the Chocolate Ganache:

Melt the Chocolate: Place the chocolate chips, cream, and salt in a heatproof bowl and microwave in 30-second intervals, stirring between each until smooth. Cool the ganache until it thickens to a spreadable consistency (refrigerate to speed up the process).

To Decorate:

Spread Ganache: Once the cheesecake has chilled, spread the ganache over the top and sides of the cheesecake. It doesn’t need to be perfectly smooth since it will be topped with cookies.

Add Cookies: Decorate with whole and crushed mini chocolate chip cookies.

Serve: Slice and enjoy!

Enjoy this playful cheesecake, perfect for fans of cookies and Cookie Monster!