The Best Easy Christmas Cookie Dough Cheesecake
Ah, Christmas—the season of twinkling lights, cozy gatherings, and the undeniable allure of easy weeknight dinners that turn into delightful holiday feasts. One of my all-time favorite festive treats has to be the cookie dough cheesecake, a beautiful blend of creamy, rich cheesecake, and the whimsical flavors of edible cookie dough. It’s the kind of dessert that whispers “comfort” and shouts “celebration” all at once.
I still remember the first time I tried making a cheesecake. Spoiler alert: it was an epic fail. I mistook baking soda for baking powder, and let’s just say the result was less “lovely dessert” and more “science experiment gone wrong.” But as all cooking enthusiasts know, the kitchen can be a great teacher! Fast forward a few messy attempts, and now I am thrilled to share this festive rendition: the Mm Christmas Cookie Dough Cheesecake. Honestly, it has become a staple in our holiday celebrations, sparking joy and deliciousness every single time.
The smell of baking cookies wafting through the house combined with the cool winter air outside sets a wonderfully nostalgic atmosphere. Picture this: a flickering candle, unavoidable Christmas music playing softly in the background, and the promise of a delicious dessert perfect for sharing (or not, I won’t judge if you keep it all to yourself). This cheesecake doesn’t just satisfy your sweet tooth; it feels like a warm hug in a bowl.
Let’s dive into why this recipe quickly climbs to the top of the best high protein ready meals list for dessert lovers.
Why You’ll Love This Recipe
- Decadent Berry Flavor: The combination of rich cream cheese and the sweetness of cookie dough creates a flavor explosion that’s simply irresistible!
- Easy to Make: With simple steps and readily available ingredients, you’ll feel like a pro in the kitchen.
- Perfect for Meal Prep: This cheesecake is perfect for entertaining, family gatherings, or just because—it stores beautifully!
- Picky Eater Approved: The fun of cookie dough mixed into the cheesecake makes it a hit among all ages.
- Holiday Spirit: The vibrant colors of festive M&M’s add a cheerful pop that’s oh-so-appropriate for holiday celebrations.
- It’s a Showstopper: Not only does it taste amazing, but the layered textures and colors will wow your guests!
What Makes This Recipe Special?
This isn’t just any cheesecake; this is a flavorful celebration of Christmas spirit! The festive M&M’s and chocolate chips tucked into the edible cookie dough make each bite surprisingly delightful, while the creamy cheesecake sets the perfect festive foundation. Plus, the Golden Oreo crust adds a fun twist that contrasts beautifully with the cheesecake’s creaminess.
Let’s be real, it can be tempting to stick with the usual pies and cakes during the holiday season, but this cheesecake stands out as something unique and incredibly satisfying. It marries nostalgia with a bit of holiday whimsy, making it a delightful dessert to share with family and friends.
Ingredients
For the Golden Oreo Crust:
- 24 Golden Oreo cookies, finely crushed
- 6 tablespoons unsalted butter, melted
- 1/4 teaspoon ground cinnamon (optional)
For the Edible Christmas Cookie Dough:
- 1 1/4 cups all-purpose flour, heat-treated
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/2 cup mini chocolate chips
- 1/2 cup festive M&M’s candies (chopped or whole)
For the Cheesecake Filling:
- 3 (8-ounce) packages full-fat cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1 tablespoon all-purpose flour
- 2/3 of prepared Edible M&M Christmas Cookie Dough
For the Topping (Optional)
- 1 1/2 cups heavy whipping cream, very cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Remaining 1/3 of Edible M&M Christmas Cookie Dough (for garnish)
- Extra mini chocolate chips (for garnish)
- Extra festive M&M’s (for garnish)
- Christmas sprinkles (optional, for garnish)
Pro tip: Make sure to heat-treat your flour to avoid any risks associated with raw flour. You can do this by microwaving it in 30-second intervals (stirring in between) or baking it on a sheet at 300°F for about 5-7 minutes.
How to Make It Step-by-Step
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Prepare the Golden Oreo Crust: Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan. You’ll want that crust to come out smoothly. In a food processor or zip-top bag, crush the 24 Golden Oreo cookies until they resemble sand. If you’re feeling like a Clark Griswold in your holiday baking, trust me, it happens to the best of us! Then, transfer those crumbs to a bowl, pour in the melted butter, and add in the cinnamon if you’re using it. Combine until everything is moistened, then press that mixture evenly into the bottom of your prepared pan and bake for about 8-10 minutes. Let it cool completely on a wire rack.
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Craft the Edible Christmas Cookie Dough: Remember that heat-treated flour I told you about? Now’s the time to whip it out! In a large bowl, whip together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. Add in the vanilla and, if you’d like, the almond extract and salt. Gradually add in the cooled, heat-treated flour until everything is mixed together beautifully, and then stir in the milk to make a soft dough. Finally, fold in your mini chocolate chips and festive M&M’s, keeping 1/3 of the dough aside for later as a garnish. Put that delicious dough in the fridge while we move onto the cheesecake filling.
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Mix the Cheesecake Filling: Let’s get that creamy mixture going! Boil some water for a water bath (yes, this is essential for a smooth cheesecake). Wrap the outside of your cooled springform pan (with crust) with two layers of heavy-duty aluminum foil. In a very large bowl, beat the softened cream cheese on medium speed until it’s completely smooth. Gradually add in your sugar, beating again until smooth. Toss in your vanilla, almond extract, and salt, and mix it all together. Adding in the sour cream and flour here is crucial—this helps thicken and stabilize the cheesecake. Now comes the tricky part: incorporating the eggs. Add them one at a time, mixing on low just until each is incorporated. No overmixing here; we don’t want cracks!
Once that glorious batter is ready, gently fold in the 2/3 of the edible M&M Christmas cookie dough you set aside earlier. Pour that luscious batter over your cooled crust, sighing with anticipation as you do so. Tap the pan gently to release any air bubbles.
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Bake the Cheesecake: Place your foil-wrapped springform pan inside your large roasting pan (it’ll create that lovely steam effect). Pour in hot water until it reaches halfway up the sides of the springform pan. Carefully transfer everything to the preheated oven. Bake for about 60-75 minutes until the edges are set but the center is still slightly wobbly. Once that buzzer rings, turn off the oven and leave the door ajar for an hour to let it cool gently. Finally, take it out of the water bath, remove the foil, and let it cool completely on a wire rack.
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Chill and Assemble: After cooling to room temperature, cover the cheesecake loosely and chill in the refrigerator for at least 6-8 hours (or preferably overnight). When you’re ready to serve, this is where it gets fun! For whipped cream topping, begin by whipping your heavy cream with powdered sugar and vanilla until stiff peaks form. Carefully run a thin knife around the edge of the cheesecake before releasing the collar on the springform pan. Spread that lovely whipped cream over the top (if you’re using it) and then get creative with your reserved cookie dough. Crumble or roll it into small balls and decorate the top wonderfully. Finish with extra mini chocolate chips, festive M&M’s, and a sprinkle of holiday cheer with Christmas sprinkles if desired.
Tips for Best Results
- Make sure your ingredients are at room temperature before mixing (especially cream cheese and eggs).
- Be cautious not to overbake! The center should wobble just slightly; it will firm up as it cools.
- If your cheesecake cracks, don’t fret—a little whipped cream can go a long way in covering the imperfections.
- Layering in the cookie dough in the batter adds a wonderful surprise element with each slice.
Ingredient Substitutions & Variations
Looking to switch things up? Here are a few ideas:
- Flour Alternatives: If you’d like to make this gluten-free, you can use a gluten-free 1:1 baking flour in place of regular flour.
- Flavor Twists: Add different types of chocolate chips, like white chocolate or butterscotch, for a flavor twist.
- Candy Switch: Feel free to swap out the festive M&M’s with seasonal-themed candies or even nuts for extra crunch.
Directions
- Preheat your oven to 325°F (160°C) and prepare the crust.
- Build the edible cookie dough and store part of it in the fridge.
- Mix the cheesecake filling and pour it over the crust.
- Bake in a water bath and cool properly before chilling.
- Garnish and serve with that velvety whipped cream. This and a rom-com is perfection!
Pairing Ideas (Drinks, Sides, etc.)
This cheesecake pairs beautifully with hot spiced cider or a tall glass of milk, but a rich coffee makes for a wonderful coffee-and-dessert match as well. If you’re serving this at a holiday gathering, a chocolate peppermint bark on the side makes for a fantastic accompaniment, too.
How to Store and Reheat Leftovers
After the feast, store any leftovers in the refrigerator, tightly wrapped, for up to 5-7 days. Just an honest tip here: when cutting slices, dip your knife in hot water and wipe it dry before each cut; it’s definitely a game-changer for getting clean slices!
Make-Ahead and Freezer Tips
This cheesecake is actually an excellent candidate for making ahead of time. It stores well in the fridge for multiple days; however, if you’d like to freeze it, chill it completely without any whipped cream, wrap tightly in plastic wrap, and then in foil. It can be frozen for up to a month. Be sure to let it thaw overnight in the fridge before serving.
Common Mistakes to Avoid
- Overmixing your batter: This can lead to cracks in your cheesecake, trying to achieve that perfect creamy texture is key!
- Not allowing sufficient cooling time: Rushing this process could compromise the structure.
- Forgetting the water bath: Skipping this step could cause your cheesecake to be dry or crack badly.
Frequently Asked Questions (FAQ)
1. Can I use low-fat cream cheese?
Honestly, I wouldn’t recommend it. Full-fat cream cheese gives the best rich texture and flavor.
2. Can I make it without eggs?
Yes, but the texture will be different. A dairy-free egg substitute could work, but may require some experimenting.
3. How can I prevent cracks?
Using a water bath helps maintain moisture while baking. Plus, be careful not to overbake!
4. Can I add fruits into the batter?
Yes! Just make sure they’re not overly wet, or it could disrupt the set of the cheesecake.
5. What if I forgot to heat-treat my flour?
It’s crucial for safety; do not use raw flour. If this happens, you can carefully heat it in the microwave beforehand.
Cooking Tools You’ll Need
- Food processor or zip-top bags (for crushing Oreos)
- Large mixing bowls
- Mixer (stand or hand)
- Measuring cups and spoons
- Springform pan
- Roasting pan (for the water bath)
- Plastic wrap and foil for chilling and heating
Final Thoughts
Reflecting on this recipe gives me all the warm fuzzies because it brings so much joy—not just in the eating but also in the making. Each component of the Mm Christmas Cookie Dough Cheesecake tells a story of tradition, love, and a bit of kitchen chaos. I’d absolutely love for you to try this out and make it your own—dare to add your signature twist!
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Cheers to cozy culinary adventures and delicious holiday memories ahead!
Christmas Cookie Dough Cheesecake
Ingredients
For the Golden Oreo Crust
- 24 pieces Golden Oreo cookies, finely crushed
- 6 tablespoons unsalted butter, melted
- 1/4 teaspoon ground cinnamon (optional) Adds a warm flavor
For the Edible Christmas Cookie Dough
- 1 1/4 cups all-purpose flour, heat-treated Ensure to heat-treat for safety
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/2 cup mini chocolate chips
- 1/2 cup festive M&M's candies (chopped or whole)
For the Cheesecake Filling
- 3 packages (8-ounce) full-fat cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1 tablespoon all-purpose flour
- 2/3 of prepared Edible M&M Christmas Cookie Dough
For the Topping (Optional)
- 1 1/2 cups heavy whipping cream, very cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Remaining 1/3 of Edible M&M Christmas Cookie Dough for garnish
- Extra for garnish mini chocolate chips
- Extra for garnish festive M&M's
- Optional Christmas sprinkles, for garnish
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
- In a food processor, crush the Golden Oreo cookies until they resemble sand and combine with melted butter and optional cinnamon.
- Press the mixture evenly into the bottom of your prepared pan and bake for 8-10 minutes. Let it cool completely.
Craft the Edible Christmas Cookie Dough
- In a large bowl, beat together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add vanilla, (optional) almond extract, and salt. Gradually mix in the heat-treated flour and stir in the milk to form a soft dough.
- Fold in mini chocolate chips and festive M&M's, reserving 1/3 for garnish. Refrigerate the dough.
Mix the Cheesecake Filling
- Boil water for a water bath.
- In a bowl, beat softened cream cheese until smooth, then add sugar and mix until well combined.
- Mix in vanilla, almond extract, and salt. Add sour cream and flour, mixing gently to avoid overmixing.
- Incorporate eggs one at a time on low speed and fold in 2/3 of the edible cookie dough.
- Pour the batter over the cooled crust in the springform pan.
Bake the Cheesecake
- Place the springform pan inside a roasting pan and pour hot water around it, then bake for 60-75 minutes.
- Once done, cool in the oven with the door ajar for 1 hour, then cool completely on a wire rack.
Chill and Assemble
- Refrigerate for 6-8 hours or overnight. Whip cream for the topping and spread over the cheesecake.
- Decorate with reserved cookie dough, mini chocolate chips, festive M&M's, and optional sprinkles.
