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Dive into the delightful world of Cookie Monster Cheesecake, where classic creamy indulgence meets whimsical fun! This dessert takes the beloved flavors of your favorite cookies — think rich, decadent cheesecake swirled with cookie crumbles and chunks of chocolatey goodness. It’s a delicious twist, made with lightened cream cheese and a buttery, cookie crust.

The vibrant blue cheesecake mirrors our furry friend's iconic hue, this cheesecake is not only a feast for the taste buds but also a visual showstopper. Perfect for parties or cozy nights in, it’s a sweet treat that proves you can have your cookies and eat them too — all while keeping it health-conscious. Get ready to unleash your inner cookie monster with every slice!

This Cookie Monster Cheesecake starts off with a chocolate chip cookie crust and is then layered with homemade cookie and chocolate chip infused blue cheesecake. You can then do an optional chocolate ganache or cookie crumb topping for the ultimate cookie monster dessert!

Cookie Monster Cheesecake

Yield: 12

Author: The Skinny Fork (Amanda Plott)

Prep time: 20 MinCook time: 1 HourInactive time: 1 HourTotal time: 2 H & 20 M

This Cookie Monster Cheesecake starts off with a chocolate chip cookie crust and is then layered with homemade cookie and chocolate chip infused blue cheesecake.

Ingredients

18 Refrigerated Chocolate Chip Cookie Dough
2 (8 Oz.) Packages Reduced Fat Cream Cheese
1/2 C. Natural Sweetener
1/2 C. Brown Sugar Blend
1 Tsp. Vanilla Extract
1/4 Tsp. Sea Salt
1/2 C. Reduced Fat Sour Cream
2 Whole Large Eggs
1/2 C. Oreo Cookie Crumbs
1/4 C. Semi-Sweet Chocolate Chips
Blue or Teal Food Coloring

Instructions

Preheat the oven to 350 degrees F. and prepare a 8" or 9" springform pan by lining the bottom with parchment and giving it and the sides a light coat of non-stick baking spray. Wrap the bottom with foil to prevent any leaking.
Press the cookie dough evenly down into the bottom of the prepared springform pan and bake for 10 minutes.
Remove the cookie crust from the oven to cool when it's done and then reduce the oven temperature to 325 F.
While the crust is baking, in the base of a stand mixer, beat the 2 (8 Oz.) Packages Reduced Fat Cream Cheese along with 1/2 C. Natural Sweetener, 1/2 C. Brown Sugar Blend, 1 Tsp. Vanilla, 1/4 Tsp. Sea Salt.
Beat in the 1/2 C. Reduced Fat Sour Cream and Blue Food Coloring until smooth and creamy.
Finally, add in the 2 Whole Large Eggs and mix only until just combined.
Pour the mixture into the cooled crust.
Fill a baking sheet with hot water and set the cheesecake in the water bath. Transfer to the oven to cool for about an hour or until the middle is mostly set but still just a little jiggly.
Turn the oven off and prop the door open with a wooden spoon; leave the cheesecake to sit there for 30 minutes.
After 30 minutes, remove the cheesecake to the counter to cool for another 30 minutes then transfer to the fridge for at least 8 hours to chill and set.
When the cheesecake has chilled, top with any additional cookie crumbs, or ganache drizzle, slice and serve to enjoy!

Notes

For the Refrigerated Chocolate Chip Cookie Dough, I used Pillsbury Ready to Eat or Bake Cookie Dough - Chocolate Chip (24 Count.)

Recommended Products

Philadelphia Reduced Fat Cream Cheese

Swerve Ultimate Sugar Replacement Sweetener, Brown Sugar Substitute

Pillsbury Eat or Bake Refrigerated Cookie Dough, Chocolate Chip

Nutrition Facts

Calories

456

Fat (grams)

34 g

Sat. Fat (grams)

16 g

Carbs (grams)

35 g

Fiber (grams)

1 g

Net carbs

34 g

Sugar (grams)

24 g

Protein (grams)

7 g

Sodium (milligrams)

388 mg

Cholesterol (grams)

92 mg

Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher