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Delicious Cookie Monster Cheesecake topped with cookie crumbles
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Cookie Monster Cheesecake

An indulgent cheesecake inspired by the whimsical Cookie Monster, featuring a crunchy Oreo crust and vibrant blue frosting for a playful touch.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time4 hours 30 minutes
Course: Celebration, Dessert
Cuisine: American
Keyword: Cookie Monster Cheesecake, Creamy Cheesecake, fun baking, Oreo crust, Whimsical Dessert
Servings: 12 servings
Calories: 450kcal

Ingredients

For the Crust

  • 2 cups Oreo crumbs The rich, chocolatey essence lifts the crust to a new level of indulgence.
  • 1/4 cup unsalted butter, melted Adds a sumptuous, creamy texture to the crust.

For the Cheesecake Filling

  • 24 oz cream cheese, softened This luscious, velvety base provides the cheesecake's iconic richness.
  • 1 cup granulated sugar Sweetness balances the tanginess of the cream cheese.
  • 1 cup sour cream Adds depth and moisture, giving the cheesecake a tender texture.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.
  • 3 large eggs Creates a creamy structure for the cheesecake.
  • 2 tablespoons blue food coloring A vibrant hue that brings fun to the presentation.
  • 1/2 cup mini chocolate chip cookies Adds delightful crunch and bursts of sweetness.
  • 1 cup white chocolate chips Adds creamy richness to the dessert.
  • 1/2 cup heavy cream Creates a silky texture for the ganache.

For Decoration

  • whipped cream Light and fluffy for decoration.
  • mini chocolate chip cookies Playful touch for a whimsical presentation.
  • edible googly eyes Fun decoration details.

Instructions

Preparation

  • Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
  • In a medium bowl, combine Oreo crumbs and melted butter until it resembles wet sand. Press into the bottom of the prepared pan. Bake for 10 minutes and allow to cool completely.

Making the Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually incorporate the granulated sugar.
  • Add sour cream and vanilla extract, blending thoroughly. Introduce the eggs one at a time, mixing well after each addition.
  • Mix in blue food coloring gradually and gently fold in mini chocolate chip cookies.

Baking and Cooling

  • Pour the cheesecake batter into the cooled Oreo crust, spreading evenly.
  • Bake for 60–70 minutes, or until the center is set with slightly jiggly center. Turn off the oven, crack the door, and let cool inside for 1 hour.
  • Refrigerate for at least 4 hours, preferably overnight.

Making Ganache and Decorating

  • For the ganache, heat white chocolate chips and heavy cream in a microwave-safe bowl, stirring in 30-second intervals until smooth.
  • Drizzle ganache over the edges of the chilled cheesecake.
  • Decorate the top with whipped cream, sprinkle mini chocolate chip cookies, use blue food coloring, and place edible googly eyes.

Notes

Make the cheesecake a day in advance for the best flavor. Ensure cream cheese is at room temperature before mixing to avoid lumps. Avoid overbaking for the best texture. Patience is key for a flawless cheesecake.