Cookie Monster Cheesecake

Cookie Monster Cheesecake – A gorgeous and whimsical blue cheesecake! Chocolate chip cookie crust, a blue cookies and cream cheesecake filling, topped with a creamy chocolate ganache and crushed chocolate chip cookies!

Cookie Monster Cheesecake

Cookie Monster Cheesecake

I think this is my absolute favorite dessert I have made! It turned out so gorgeous and fun! Everything about this cookie monster cheesecake looks like it rolled out of a scene on Sesame Street with Cookie Monster, my favorite blue, cookie-loving creature.  The flavors of this cheesecake are a chocolate lover’s dream come true with everything from chocolate chip cookies to oreos to a homemade chocolate ganache.

Monster Cheesecake

This cookie monster cheesecake recipe comes straight from The Flavor Blender‘s new cookbook, Secret Layer Cakes that just came out yesterday! If you are looking for a Christmas gift for any friends or family who love baking, this is the perfect gift! All of the cakes in it look so wonderful and have incredible combinations of flavors! I can’t wait to give her Praline Crust Spiced Poached Pear Cheesecake, Basil Berry Eton Mess Cake, and Ceylon Cinnamon Chocolate Meringue Cake a try, they sound so up my alley! Plus, the pictures in the book are all so drool-worthy!

Cookie Monster Recipe

Looking for dessert recipes? Make sure to check out my Chocolate Whoopie Pies, Chai Tea Mini Bundt Cakes, and Mocha Eclairs!

Tips on cookie monster cheesecake recipe

  • I used a 9″ springform pan because they didn’t have any 8″ pans at the store and I didn’t have to change any of the instructions for it to work.
  • The only major change I made from the original recipe is I converted it to US measurements (cups).
  • If you want to pipe swirls of chocolate ganache on top of the cheesecake, make a double batch of the ganache.  I only had enough extra for this one piece.

Oreo Cheesecake

5 from 4 votes

Cookie Monster Cheesecake

A gorgeous and whimsical blue cheesecake! Chocolate chip cookie crust, a blue cookies and cream cheesecake filling, topped with a creamy chocolate ganache and crushed chocolate chip cookies!

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8


Chocolate Chip Cookie Blondie

  • 1/2 cup unsalted butter
  • 1/2 tsp salt
  • 1/3 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup semisweet mini chocolate chips

Cookies and Cream Cheesecake

  • 16 oz cream cheese
  • 2 tsp cornstarch
  • 1/3 cup granulated sugar
  • pinch of salt
  • 1/2 cup whipping cream
  • blue gel food coloring
  • 1 tsp vanilla extract
  • 3 eggs
  • 15 regular Oreo cookies, crushed into small pieces

Chocolate Ganache

  • 3/4 cup semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • pinch of salt

To Decorate

  • chocolate chip cookies broken into pieces


Chocolate Chip Cookie Blondie

  1. Preheat the over to 350 degrees.  Butter and dust a 8" springform pan with flour.

  2. In a microwave safe mixing bowl, combine butter, salt, and brown sugar.  Heat in 30-second intervals until butter is melted, stirring each time.  Set aside to let cool slightly.

  3. Add egg and vanilla to the butter mixture, stirring until well combined.  Add flour in to the batter in batches, mixing well each time.  Once mixed together, fold in chocolate chips.

  4. Transfer the batter to a prepared pan and spread evenly.  Bake for 15-16 minutes.  Remove from oven and let cool.

Cookies and Cream Cheesecake

  1. Preheat oven to 300 degrees.  In a large mixing bowl, whip together cream cheese, cornstarch, and granulated sugar until smooth.  Add in cream, salt, blue food coloring, and vanilla, continuing to whip until all ingredients are well combined.  Use more blue food coloring until the color is the right shade of blue.  Add in one egg at a time, mixing until fully combined.  Fold in crushed oreos, do not over mix.

  2. Pour cheesecake batter over cooled blondie layer.  Tightly double wrap the bottom of the springform pan with two pieces of foil.  Place the springform pan in a larger baking tray and fill the baking tray with hot water.  The water level should be halfway up the sides of the springform pan.  Place the baking tray in the oven and bake for 60-70 minutes.  The cheesecake should be set but still a bit jiggly in the middle.

  3. Turn off oven and let the cheesecake cool for 15-30 minutes while still inside the oven with the oven door left ajar.  This helps finish cooking the cheesecake a bit more.

  4. Remove from oven and let cool to room temperature for about 4 hours.

  5. Loosen the cheesecake from pan.  Refrigerate over night.

Chocolate Ganache

  1. Place chocolate in a heatproof bowl.  Add in cream and salt, microwaving in 30-second intervals, stirring in between until chocolate is melted.  Once smooth, let cool.  It needs to be thick and cool while still being spreadable.


  1. Once cheesecake is chilled, spread the chocolate ganache all over the cheesecake.  Sprinkle crushed chocolate chip cookies on top and serve.

Chocolate Chip Cheesecake

This post may contain affiliate links which means that I will make a tiny bit with no extra cost to you.

You Might Also Like


  • Reply
    Debra C.
    December 16, 2017 at 10:47 am

    This cake is just so fun and I can only imagine how good it tastes! This would be a total centerpiece for the holidays and I’ll remember to double the ganache recipe because the swirl of chocolate looks absolutely decadent!

  • Reply
    December 17, 2017 at 10:47 am

    What a beautiful cake! I just loved this book too and can’t wait to share my attempt! This cake would be perfect for anyone but especially a cookie monster lover!

  • Reply
    Sandra Shaffer
    December 17, 2017 at 2:04 pm

    What a fun cheesecake and wow, you did a fantastic job! Secret Layer Cakes would be a great gift for any cake lover, which is EVERYONE!

  • Reply
    Michaela Kenkel
    December 17, 2017 at 8:21 pm

    This is SO MUCH FUN!! I can’t wait to get my hands on one of Dini’s books!!

  • Reply
    Lori Vachon
    December 17, 2017 at 8:34 pm

    I’m in love with this cheesecake! Cannot wait to give it a whirl!

  • Reply
    Michele @ Bacon Fatte
    December 19, 2017 at 3:15 am

    You have, indeed, paired “gorgeous” and “whimsical” beautifully! What a fun and delicious dessert!!

  • Reply
    December 19, 2017 at 8:06 pm

    Oh my goodness, I was definitely tempted by this one and now I really want to make it. Yours looks great!

    • Reply
      December 19, 2017 at 9:08 pm

      Thank you! <3

  • Reply
    January 6, 2018 at 5:20 am

    It looks awesome! Can you give more detailed instructions regarding how you do the water bath (or photos). This is def a birthday treat…..

    • Reply
      January 9, 2018 at 8:42 pm

      Oh yeah, I’ll edit the recipe but basically, you are going to want to get a pan that is bigger than the springform pan and fill it up so that it goes halfway up the outside of the springform pan (which needs to be lined with two layers of aluminum foil to help keep the water from seeping through into the cheesecake). There is a great description and photo in this post – Hope this helps!

    Leave a Reply