A playful dessert with a rich chocolate chip cookie blondie base and a blue cookies and cream cheesecake filling, topped with smooth chocolate ganache. Perfect for any occasion that calls for a fun, decadent treat!

Why You’ll Love This Recipe

This Cookie Monster Cheesecake is the ultimate fun and indulgent dessert! With its chewy chocolate chip cookie blondie base and creamy, blue-tinted cookies and cream cheesecake filling, it’s both playful and delicious. The mix of textures—from the soft cheesecake to the crunchy Oreo pieces and the smooth ganache topping—makes every bite exciting. Whether you’re making it for a birthday party, a special gathering, or just to treat yourself, this cheesecake brings both a sense of nostalgia and pure decadence.

Not only is it a showstopper in appearance, but it’s also surprisingly easy to make. The steps are simple, and the result is an eye-catching dessert that will impress your guests. Plus, the fun blue color and Cookie Monster inspiration make it perfect for both kids and adults alike!

Key Tips for Perfect Cookie Monster Cheesecake

To get the perfect texture, make sure to beat the cream cheese until it’s smooth before adding the other ingredients. This will ensure your cheesecake is creamy without any lumps. When mixing in the eggs, be careful not to overbeat the batter—just mix until incorporated to avoid cracks during baking. Baking the cheesecake in a water bath is crucial for a smooth and even bake, as it helps prevent the top from drying out and cracking.

For best results, allow the cheesecake to cool gradually by leaving the oven door slightly open. Then refrigerate it overnight to set it completely. When adding the ganache, make sure the cheesecake is fully chilled, so the ganache spreads evenly without melting. Finally, don’t forget to have fun with the decorations—whether you add extra Oreos or go all out with edible Cookie Monster eyes, this dessert is all about creativity!

Ingredients

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

Chocolate Ganache:

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

Directions

1. Prepare the Blondie Base:

Preheat the Oven: Preheat to 350°F (175°C).
Melt the Ingredients: In a saucepan, melt the butter with salt and brown sugar. Remove from heat, then mix in the egg and vanilla extract.
Combine and Bake: Stir in the flour and fold in the mini chocolate chips. Spread the mixture into a greased baking pan and bake for 15-20 minutes, or until golden brown. Let cool.

2. Assemble the Cheesecake Layer:

Beat the Cream Cheese: In a large mixing bowl, beat the cream cheese with cornstarch, sugar, and salt until smooth.
Add Wet Ingredients: Mix in whipping cream, blue food coloring, and vanilla extract until well combined.
Mix in Eggs: Gradually add the eggs, one at a time, mixing just until incorporated.
Fold in Oreos: Gently fold in the crushed Oreo cookies.
Pour Over Blondie Base: Pour the cheesecake mixture over the cooled blondie base.

3. Baking and Cooling:

Bake the Cheesecake: Bake in a water bath at 300°F (150°C) for 50-60 minutes or until the center is set.
Cool and Chill: Cool in the oven with the door slightly open, then refrigerate overnight for the best texture and flavor.

4. Adding the Ganache:

Make the Ganache: In a microwave-safe bowl, microwave the chocolate chips, cream, and salt, stirring every 30 seconds until smooth.
Spread and Decorate: Spread the ganache over the chilled cheesecake and decorate with extra Oreo pieces or cookie crumbs, if desired.

enjoy