Description
Cookie Monster Cheesecake is a fun and vibrant dessert featuring a rich and creamy blue cheesecake loaded with chocolate sandwich cookie crumbs, mini chocolate chips, and cookie chunks. Perfect for kids and adults alike, this American classic combines a buttery cookie crust with a colorful, smooth filling, topped with whipped cream and extra cookies for a delightful presentation.
Ingredients
Scale
Crust
- 2 cups chocolate sandwich cookie crumbs (like Oreos)
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
- Blue gel food coloring (amount as needed)
- 1 cup mini chocolate chip cookies
- 1 cup chopped chocolate sandwich cookies
- 1/2 cup mini chocolate chips
Toppings
- Whipped cream, for topping (optional)
- Whole cookies and cookie crumbs, for garnish
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). In a bowl, combine the chocolate sandwich cookie crumbs with melted butter until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake for 10 minutes, then remove and set aside to cool.
- Mix cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add sour cream, eggs, and vanilla extract, mixing just until combined to avoid overbeating.
- Add color and mix-ins: Gradually stir in blue gel food coloring a little at a time until you reach the desired vivid blue color reminiscent of the Cookie Monster. Gently fold in the mini chocolate chip cookies, chopped chocolate sandwich cookies, and mini chocolate chips to evenly distribute them within the batter.
- Bake the cheesecake: Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Cool the cheesecake: Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour; this slow cooling helps prevent cracking.
- Chill before serving: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set and develop flavor.
- Garnish and serve: Before serving, top the cheesecake with whipped cream if desired, along with whole cookies and cookie crumbs for a fun and decorative finish. Let the cheesecake sit at room temperature for 10 minutes before slicing for the best texture.
Notes
- For best texture, let the cheesecake sit at room temperature for 10 minutes before slicing.
- Use gel food coloring for vibrant color without thinning the batter, which helps maintain the perfect consistency.
