Best Christmas Cookie Dough Cheesecake: Holiday Indulgence!

Mm Christmas Cookie Dough Cheesecake – doesn’t that just sound like a dream come true? As we step into the most wonderful time of the year, my heart fills with the joy of festive baking, and I am absolutely thrilled to share a recipe that perfectly encapsulates the magic of the season. Imagine, if you will, the rich, velvety smoothness of a classic cheesecake, infused with a hint of holiday cheer, and then generously studded with irresistible, edible Christmas cookie dough. It’s a combination that truly brings together the best of both worlds, offering an unparalleled dessert experience that will delight every palate.

Christmas cookies hold a special place in our traditions, conjuring nostalgic memories of family gatherings and cozy evenings. Paired with the universally adored, comforting taste of edible cookie dough, and elevated by the sophisticated creaminess of cheesecake, this dessert transcends the ordinary. People absolutely adore this dish not just for its incredible taste – the delightful contrast of textures between the smooth, tangy cheesecake and the chewy, sweet cookie dough is simply divine – but also for its stunning presentation. It’s a showstopper that promises to be the centerpiece of any holiday table, inviting smiles and sparking conversations. This Mm Christmas Cookie Dough Cheesecake is more than just a dessert; it’s an edible celebration of joy, comfort, and festive indulgence that I know you and your loved ones will cherish.

this Recipe

Ingredients:

• For the Graham Cracker Crust:
  • 1 ½ cups (about 150g) finely crushed graham cracker crumbs (from approximately 10-12 full graham cracker sheets). I love using a food processor for this to get them super fine, which helps the crust bind beautifully.
  • ½ cup (113g) unsalted butter, melted. Make sure it’s fully melted but not boiling hot.
  • ¼ cup (50g) granulated sugar. This adds a touch of sweetness and helps with caramelization.
  • ½ teaspoon ground cinnamon (optional, but I think it adds a wonderful warmth that complements the holiday flavors).
• For the Egg-Free Christmas Cookie Dough:
  • ½ cup (113g) unsalted butter, softened to room temperature. This is crucial for a smooth, lump-free cookie dough.
  • ¼ cup (50g) granulated sugar.
  • ½ cup (100g) packed light brown sugar. The combination of sugars gives a great depth of flavor.
  • 2 tablespoons milk (any kind works, whole milk gives a richer texture).
  • 1 teaspoon vanilla extract. Use a good quality one here!
  • 1 ¼ cups (150g) all-purpose flour. It’s important to heat treat this flour to ensure it’s safe for consumption raw. I’ll explain how in the instructions.
  • ½ teaspoon salt.
  • ½ cup (100g) festive Christmas sprinkles. Red, green, and white are perfect here to truly make it an Mm Christmas Cookie Dough Cheesecake.
  • ½ cup (85g) mini semi-sweet chocolate chips. These add that classic cookie dough texture and flavor without being overwhelming.
• For the Creamy Cheesecake Filling:
  • 3 (8-ounce/226g each) blocks full-fat cream cheese, softened to room temperature. This is absolutely non-negotiable for a smooth, lump-free cheesecake. Plan ahead and take it out of the fridge at least an hour or two before you start.
  • 1 cup (200g) granulated sugar.
  • 3 large eggs, at room temperature. Again, room temperature is key for even mixing.
  • 1 teaspoon vanilla extract.
  • ¼ cup (60g) sour cream or full-fat Greek yogurt, at room temperature. This adds a beautiful tang and extra creaminess, helping to prevent cracks.
  • 2 tablespoons all-purpose flour. This helps stabilize the cheesecake and makes it less prone to cracking.
• For Garnish (Optional but Highly Recommended!):
  • Extra Christmas sprinkles.
  • Whipped cream or a dollop of crème fraîche.
  • Shaved white chocolate.
  • Miniature festive cookies or candy canes for a true Christmas touch on your Mm Christmas Cookie Dough Cheesecake.

Crust Preparation

Creating the perfect base for our Mm Christmas Cookie Dough Cheesecake is where we begin, and it’s surprisingly straightforward. A good crust provides not only structural integrity but also a delightful textural contrast to the creamy filling.

1. Preheat your oven to 350°F (175°C). While the oven heats, grab a 9-inch springform pan. I always find it helpful to lightly grease the bottom and sides of the pan, or you can line the bottom with parchment paper if you want to be extra cautious about sticking. This will make unmolding your beautiful cheesecake so much easier later on.
2. In a medium bowl, combine your finely crushed graham cracker crumbs, granulated sugar, and ground cinnamon (if you’re using it). Use a fork or a whisk to make sure everything is thoroughly mixed together. You want an even distribution of sugar and spice throughout the crumbs.
3. Pour the melted unsalted butter over the crumb mixture. Now, get in there with your hands or a sturdy spoon and mix until all the crumbs are moistened and resemble wet sand. It’s important that every crumb gets coated, as this is what helps the crust hold together. If you find it’s a bit too dry, you can add another tablespoon of melted butter, but usually, ½ cup is just right.
4. Press the mixture firmly into the bottom of your prepared springform pan. I like to use the bottom of a flat-bottomed glass or a measuring cup to really pack it down. The firmer you press, the more stable your crust will be, and the less likely it is to crumble when you cut into the cheesecake. You can also press some up the sides if you like a thicker crust edge, but for this recipe, focusing on the bottom is sufficient.
5. Bake the crust for 8-10 minutes, or until it’s lightly golden brown and fragrant. Baking the crust beforehand, or “blind baking,” helps to set it and prevents it from becoming soggy once the wet cheesecake filling is added.
6. Once baked, remove the pan from the oven and set it aside on a wire rack to cool completely while you prepare the other components. A fully cooled crust is important so it doesn’t warm up your cheesecake batter.

Egg-Free Christmas Cookie Dough Creation

This is where the “Cookie Dough” in our Mm Christmas Cookie Dough Cheesecake truly comes to life! It’s safe to eat raw and packed with festive flavor. We need to start by making our flour safe.

7. Heat Treat the Flour: Place the 1 ¼ cups of all-purpose flour in a microwave-safe bowl. Microwave on high for 30-second intervals, stirring well after each, until the flour reaches an internal temperature of 160°F (71°C). This usually takes about 1-2 minutes total. Alternatively, you can spread the flour on a baking sheet and bake it in a 300°F (150°C) oven for 5-7 minutes, stirring halfway through. The goal here is to kill any potential bacteria present in raw flour, making it completely safe for consumption without baking. Once heat-treated, set the flour aside to cool completely before using.
8. In a medium mixing bowl, using an electric mixer (handheld or stand mixer with a paddle attachment), cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until the mixture is light, fluffy, and pale in color. This usually takes about 2-3 minutes. Make sure to scrape down the sides of the bowl once or twice during this process to ensure everything is incorporated evenly.
9. Beat in the milk and vanilla extract until just combined. Don’t overmix at this stage.
10. Gradually add the cooled, heat-treated flour and salt to the butter mixture. Mix on low speed until just combined. Be careful not to overmix; as soon as you see no more streaks of flour, stop. Overmixing can develop the gluten in the flour, leading to a tougher dough.
11. Gently fold in the festive Christmas sprinkles and mini semi-sweet chocolate chips by hand using a spatula. You want to distribute them evenly throughout the dough without crushing the sprinkles too much. The vibrant colors of the sprinkles are essential for the “Christmas” aspect of our Mm Christmas Cookie Dough Cheesecake!
12. Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes. Chilling the dough makes it much easier to handle and ensures it holds its shape when we dot it into the cheesecake.

Cheesecake Filling Perfection

This is the heart of our Mm Christmas Cookie Dough Cheesecake – a rich, velvety smooth cheesecake layer. The key here is gentle mixing and room temperature ingredients.

13. Reduce the oven temperature to 325°F (160°C). Prepare a water bath for baking: Wrap the outside bottom and sides of your springform pan tightly with several layers of heavy-duty aluminum foil. This prevents water from seeping into the crust. Bring a kettle of water to a boil.
14. In a large mixing bowl, using an electric mixer on low speed, beat the softened cream cheese until it’s completely smooth and creamy, with no lumps whatsoever. This could take 2-3 minutes. Do not rush this step! Lumps now mean lumps in your finished cheesecake. Make sure to scrape down the sides and bottom of the bowl frequently.
15. Gradually add the granulated sugar to the cream cheese, continuing to beat on low speed until just combined and smooth. Again, scrape down the bowl. We want to incorporate air, but not too much.
16. Beat in the flour until it’s fully incorporated. This helps to prevent cracks and adds a bit of stability.
17. Add the sour cream (or Greek yogurt) and vanilla extract. Mix on low speed until just combined.
18. One at a time, add the eggs, beating on low speed after each addition just until the yolk disappears into the batter. This is perhaps the most critical step to avoid cracks! Overmixing the eggs introduces too much air, which expands during baking and then collapses during cooling, causing cracks. So, be gentle and stop mixing as soon as the egg is incorporated. Scrape down the bowl one final time to ensure everything is perfectly blended.
19. Take the chilled cookie dough out of the fridge. Using a small spoon or your fingers, break off small, irregular pieces of the cookie dough (about ½ to ¾ inch in size). You should have roughly 25-30 pieces. You can also roll them into small balls if you prefer a more uniform look.
20. Pour about half of the cheesecake batter over the cooled graham cracker crust in the springform pan. Distribute half of your prepared cookie dough pieces evenly over this first layer of batter.
21. Gently pour the remaining cheesecake batter over the cookie dough and then scatter the remaining cookie dough pieces on top. You can lightly swirl the top with a knife if you want some of the cookie dough to sink slightly, but I usually just leave them on top for a nice visual when the cheesecake is cut.

Baking the Mm Christmas Cookie Dough Cheesecake

Baking a cheesecake in a water bath might sound intimidating, but it’s the secret to a perfectly smooth, evenly baked, and crack-free cheesecake. Trust me, it’s worth the extra step for a truly show-stopping Mm Christmas Cookie Dough Cheesecake.

22. Carefully place your foil-wrapped springform pan into a larger roasting pan. Then, pour the hot water from your kettle into the roasting pan, ensuring the water level comes about halfway up the sides of the springform pan. Be very careful not to splash any water into the cheesecake batter itself.
23. Carefully transfer the roasting pan with the cheesecake and water bath into your preheated 325°F (160°C) oven.
24. Bake for 60-75 minutes. The cheesecake is done when the edges are set, but the center (about a 2-3 inch circle in the middle) still has a slight jiggle to it when you gently tap the side of the roasting pan. Do not overbake! A perfectly baked cheesecake will continue to set as it cools. Overbaking is a primary cause of cracking.
25. Once baked, turn off the oven, but leave the cheesecake in the water bath inside the oven with the oven door propped open a few inches (you can use a wooden spoon). Let it cool in the gradually cooling oven for at least 1 hour. This slow, gradual cooling prevents sudden temperature changes, which can lead to cracks.
26. After an hour, carefully remove the springform pan from the water bath and the roasting pan. Gently remove the foil. Place the cheesecake on a wire rack and let it cool completely to room temperature. This can take another 1-2 hours.

Chilling and Finishing Touches

Patience is truly a virtue when it comes to cheesecake, especially for our spectacular Mm Christmas Cookie Dough Cheesecake. Chilling is absolutely essential for flavor, texture, and structural integrity.

27. Once the cheesecake has reached room temperature, cover the springform pan loosely with plastic wrap. Transfer it to the refrigerator and chill for a minimum of 6-8 hours, or preferably overnight. Chilling allows the cheesecake to firm up completely, making it easier to slice cleanly and enhancing its rich, creamy texture and flavors. It’s during this time that all the wonderful flavors truly meld together.
28. When you are ready to serve, carefully run a thin knife around the edge of the cheesecake before unlatching and removing the springform collar. If you find the cheesecake is sticking a bit, you can dip your knife in hot water and wipe it clean between passes.
29. Slice the Mm Christmas Cookie Dough Cheesecake with a sharp knife, wiping the blade clean between each slice for the cleanest possible cuts.
30. Garnish each slice, or the entire cheesecake, with a dollop of whipped cream, extra Christmas sprinkles, or a few mini festive cookies. These final touches not only make it look even more appealing but also add to the celebratory feel of your delicious, homemade Christmas dessert. Enjoy every festive bite!

Conclusion:

This isn’t just another dessert; it’s an experience, a celebration on a plate. I’ve poured my heart into perfecting this recipe, and I truly believe it embodies everything wonderful about festive baking. Imagine the rich, creamy texture of a classic cheesecake, perfectly balanced with pockets of delightful, buttery cookie dough that burst with holiday cheer in every bite. It’s the kind of dessert that stops conversations, elicits “oohs” and “aahs,” and leaves everyone asking for the recipe. This isn’t just a simple treat; it’s a showstopper, a dessert designed to impress, to create lasting memories. It’s comforting, it’s decadent, and it utterly captures the spirit of the season. The combination of the smooth, tangy cheesecake filling, the sweet, chewy bites of cookie dough, and the delightful crunch of the crust creates a symphony of textures and flavors that is simply irresistible. It’s a dessert that appeals to everyone, from the pickiest eaters to the most discerning dessert connoisseurs. If you’re looking for a recipe that will elevate your holiday spread from good to absolutely unforgettable, then this is it. Trust me when I say, once you try this Mm Christmas Cookie Dough Cheesecake, you’ll understand exactly what I mean. It’s the perfect blend of two beloved desserts, reimagined with a festive twist that makes it uniquely special for this time of year. It’s robust enough to stand out on a crowded dessert table, yet comforting enough to feel like a warm hug on a cold winter’s night.

Now, let’s talk about making this masterpiece even more uniquely yours. While absolutely glorious on its own, a few thoughtful touches can elevate your Mm Christmas Cookie Dough Cheesecake to new heights. I love serving it perfectly chilled, allowing the flavors to fully meld and the cheesecake to achieve its ideal firm-yet-creamy texture. A generous dollop of freshly whipped cream, perhaps infused with a hint of vanilla or almond extract, adds a cloud-like lightness that beautifully contrasts the richness of the cheesecake. For an extra touch of decadence, a dusting of cocoa powder or a drizzle of melted chocolate, perhaps even a white chocolate ganache, can make a stunning visual impact and add another layer of flavor. You could even sprinkle some festive edible glitter for a truly magical presentation!

Beyond simple garnishes, consider these exciting variations to keep things fresh and exciting year after year.

Seasonal Cookie Dough Swaps:

Instead of traditional chocolate chip cookie dough, imagine infusing your cheesecake with other beloved holiday flavors.

• Gingerbread Cookie Dough: Swap in a spiced gingerbread dough for a truly aromatic and festive twist. The warm spices like ginger, cinnamon, and nutmeg would complement the tangy cheesecake beautifully.
• Snickerdoodle Cookie Dough: A cinnamon-sugar snickerdoodle dough would add a delightful chewiness and a comforting spice profile, especially wonderful with a caramel drizzle.
• Peppermint Bark Cookie Dough: For the ultimate mint lover, fold crushed peppermint candies and chocolate chunks into your cookie dough for a vibrant, cool crunch.

Crust Creations:

The classic graham cracker crust is always a winner, but don’t be afraid to experiment!

• Oreo Crust: Crushed chocolate sandwich cookies would add a deep chocolatey base that pairs perfectly with the cookie dough.
• Pretzel Crust: For a delightful sweet and salty contrast, try a crushed pretzel crust. The saltiness balances the richness remarkably well.
• Shortbread Crust: A buttery shortbread crust would lend a more delicate, melt-in-your-mouth base, perfect for those who prefer a less crunchy texture.

Miniature Marvels:

This recipe scales down beautifully for individual portions. Bake the cheesecake in muffin tins lined with paper wrappers for adorable mini cheesecakes. These are fantastic for parties, allowing guests to grab their own, and they look incredibly charming on a dessert platter. Garnish each one with a small dollop of cream and a tiny cookie dough ball or a festive berry for an elegant touch. You could even make them in small ramekins for a more substantial individual serving.

Fruity Additions:

While the cookie dough is the star, a touch of fruit can offer a wonderful counterpoint. A vibrant berry compote (cranberry or raspberry would be perfect for the holidays) or a scattering of fresh pomegranate seeds on top can add a refreshing tartness and a pop of color that brightens the entire dessert.

I genuinely hope you feel inspired to bring this incredible dessert to life in your own kitchen. There’s an unparalleled joy that comes from baking something truly special for the people you love, and I promise you, this Mm Christmas Cookie Dough Cheesecake delivers that joy in spades. Don’t let the thought of making a cheesecake intimidate you; I’ve designed the steps to be as clear and straightforward as possible, guiding you to success. Imagine the look on your friends’ and family’s faces when you present this stunning creation. It’s more than just a dessert; it’s a centerpiece, a conversation starter, and a testament to your culinary creativity. I urge you, don’t wait for a special occasion, make an occasion out of making this cheesecake!

And when you do, please, please, please share your experience with me! I absolutely adore seeing your creations and hearing about your triumphs in the kitchen. Tag me on social media, leave a comment below, or send me a message. Tell me about your favorite serving suggestions, how you customized it, or what kind of rave reviews it received. Your feedback and photos mean the world to me and inspire me to keep sharing delicious recipes. Let’s build a community of enthusiastic bakers who aren’t afraid to dive into a truly decadent dessert. I can’t wait to see your beautiful cheesecakes! Happy baking, and happy holidays!

Mm Christmas Cookie Dough Cheesecake

A rich, velvety smooth classic cheesecake infused with holiday cheer and generously studded with irresistible, edible Christmas cookie dough. This festive dessert combines the best of both worlds, offering an unparalleled indulgence for the holiday season.

Prep Time
45 Minutes

Cook Time
20 Minutes

Total Time
5 Minutes

Servings
12 servings

Ingredients

• 1 ½ cups (150g) finely crushed graham cracker crumbs
• ½ cup (113g) unsalted butter, melted
• ¼ cup (50g) granulated sugar
• ½ teaspoon ground cinnamon (optional)
• ½ cup (113g) unsalted butter, softened
• ¼ cup (50g) granulated sugar
• ½ cup (100g) packed light brown sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 ¼ cups (150g) all-purpose flour, heat-treated
• ½ teaspoon salt
• ½ cup (100g) festive Christmas sprinkles
• ½ cup (85g) mini semi-sweet chocolate chips
• 3 (8-ounce/226g each) blocks full-fat cream cheese, softened
• 1 cup (200g) granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ¼ cup (60g) sour cream or full-fat Greek yogurt, at room temperature
• 2 tablespoons all-purpose flour
• Extra Christmas sprinkles (optional)
• Whipped cream or crème fraîche (optional)
• Shaved white chocolate (optional)
• Miniature festive cookies or candy canes (optional)

Instructions

1. Step 1
   1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan. 2. Combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and ½ teaspoon cinnamon (optional). 3. Pour ½ cup melted butter over crumbs; mix until moistened. 4. Press firmly into the pan bottom. 5. Bake 8-10 minutes until golden. Cool completely.
2. Step 2
   1. Heat treat 1 ¼ cups all-purpose flour: microwave in 30-sec intervals to 160°F (71°C) or bake at 300°F (150°C) for 5-7 mins. Cool. 2. Cream ½ cup softened butter, ¼ cup granulated sugar, and ½ cup light brown sugar until light and fluffy. 3. Beat in 2 tablespoons milk and 1 teaspoon vanilla. 4. Gradually add cooled flour and ½ teaspoon salt; mix until just combined. 5. Gently fold in ½ cup Christmas sprinkles and ½ cup mini chocolate chips. 6. Refrigerate dough for at least 30 minutes.
3. Step 3
   1. Reduce oven to 325°F (160°C). Prepare a water bath: wrap springform pan with foil, boil water. 2. Beat 3 blocks softened cream cheese on low until completely smooth. 3. Gradually add 1 cup granulated sugar; beat until smooth. 4. Beat in 2 tablespoons flour. 5. Add ¼ cup sour cream/yogurt and 1 teaspoon vanilla; mix until combined. 6. Add 3 room temperature eggs, one at a time, beating just until incorporated. Do not overmix. 7. Break chilled cookie dough into small (½ to ¾ inch) pieces. 8. Pour half batter over cooled crust, distribute half cookie dough. 9. Pour remaining batter, scatter remaining cookie dough on top.
4. Step 4
   1. Place foil-wrapped pan in a large roasting pan. Pour hot water into roasting pan, halfway up springform sides. 2. Transfer to 325°F (160°C) oven. 3. Bake 60-75 minutes; edges set, center (2-3 inch circle) still jiggles slightly. Do not overbake. 4. Turn off oven, prop door open; cool in oven for at least 1 hour. 5. Remove from water bath, remove foil. Cool completely on wire rack (1-2 hours).
5. Step 5
   1. Cover loosely with plastic wrap and refrigerate for a minimum of 6-8 hours, or overnight. 2. When ready to serve, run a thin knife around the edge before unlatching and removing the springform collar. 3. Slice with a sharp knife, wiping blade clean between cuts. 4. Garnish with whipped cream, extra Christmas sprinkles, or mini festive cookies. Can be frozen for up to 1 month if well wrapped.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.