This Cookie Monster Cheesecake is a fun, colorful, and indulgent dessert that starts with a chewy chocolate chip cookie blondie base and layers on a rich, vibrant blue cookies and cream cheesecake. Topped with silky chocolate ganache, it’s a show-stopper that tastes just as good as it looks.

Why I Love This Recipe

I love this recipe because it’s packed with nostalgic cookie flavor and creamy cheesecake in every bite. The blue color is playful and perfect for themed parties or just for a sweet twist on classic cheesecake. I always find myself smiling while making it—and definitely while eating it. The layers of texture, from the chewy cookie base to the smooth cheesecake and rich ganache, make it a truly satisfying treat.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter
salt
brown sugar
egg
vanilla extract
all-purpose flour
semisweet mini chocolate chips
cream cheese, softened
cornstarch
granulated sugar
whipping cream
blue gel food coloring
Oreo cookies, crushed
semisweet chocolate chips (for ganache)

Directions

I preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
In a saucepan, I melt butter with salt and brown sugar over medium heat. Then I remove it from the heat and stir in the egg and vanilla extract.
I fold in flour and mini chocolate chips, then press the mixture into the pan. It bakes for about 15–20 minutes until lightly golden.
While it cools, I beat softened cream cheese with cornstarch, granulated sugar, and a pinch of salt until smooth.
I add in whipping cream, blue gel coloring, and vanilla extract. Once that’s blended, I mix in eggs one at a time, beating just until incorporated.
Crushed Oreos go in last before I pour the batter over the cooled blondie base.
I reduce the oven to 300°F (150°C), place the pan in a water bath, and bake for 50–60 minutes until the center is just set.
After turning the oven off, I let the cheesecake cool inside with the door slightly open for an hour, then refrigerate overnight.
For the ganache, I microwave chocolate chips, whipping cream, and a pinch of salt in 30-second bursts until smooth, then spread it on the chilled cheesecake.
I like to garnish with extra crushed cookies before serving.

Servings and Timing

Servings: 12 slices
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes

Variations

I sometimes use a mint Oreo filling and add peppermint extract to the cheesecake for a refreshing twist.
Dark chocolate chips can be swapped in for the ganache for a more intense chocolate flavor.
If I want a quicker base, I use crushed cookie crust instead of the blondie.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days.
For longer storage, I freeze individual slices wrapped tightly for up to 2 months.
I prefer to enjoy this cheesecake chilled—reheating isn’t needed or recommended.

FAQs

Can I make this cheesecake ahead of time?

Yes, I usually make it the night before so it can set completely in the fridge. It tastes even better the next day.

Do I have to use blue food coloring?

No, it’s optional. I love the pop of color it adds, but the flavor stays the same without it.

Can I skip the water bath?

I wouldn’t. It really helps prevent cracks and keeps the texture smooth and creamy.

What kind of cookies work best for the topping?

I usually stick to classic Oreos, but any chocolate sandwich cookie or chocolate chip cookie chunks work great.

Can I double the recipe for a larger crowd?

Yes, I’ve done that using a larger pan and adjusting the baking time slightly. Just make sure to test for doneness in the center.

Conclusion

This Cookie Monster Cheesecake is the kind of dessert that turns heads and wins hearts. I always enjoy making it just as much as I enjoy sharing it. With its fun look and incredible flavor, it’s bound to be a favorite at any gathering or a sweet treat to enjoy anytime.