My cookbook is here! 
This cookie basque cheesecake is creamy, velvety, super delicious and easy to make. You and your family devour it!
This cookie Basque cheesecake is the ultimate crowd pleasing dessert. It blends the rich, tangy indulgence of a traditional burnt cheesecake with the cozy comfort of chocolate chip cookies. It bakes up into a showstopping masterpiece with its signature caramelized top and a luscious, velvety interior.
Despite its bakery level appearance, this treat is surprisingly easy to make with just a handful of simple ingredients. Chocolate chip cookies are first soaked in heavy cream, allowing them to break down slightly and distribute their flavor seamlessly throughout the batter.
That creamy base is then whipped together with softened cream cheese, sugar, eggs, and some arrowroot powder to set the structure while keeping the texture smooth and gluten-free.
Once baked, the high heat creates a gorgeous, dark crust that contrasts beautifully with the custardy center. Whether you are baking for a holiday, a family gathering, or a simple weekend craving, this effortless chocolate chip Basque cheesecake is guaranteed to become an instant staple in your dessert rotation.
If you like this recipe, you will also love my Easy Mini Cheesecakes or my No Bake Peanut Butter Cheesecake.
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Easy Cookie Basque Cheesecake
Ingredients
- 1 cup (235 g) mini chocolate chip cookies
- 1 cup (235 ml) heavy cream
- 2/3 cup (135 g) sugar
- 1/3 cup (40 g) arrowroot powder
- 1/2 tsp salt
- 1 lb (0.45 kg) cream cheese, room temp
- 3 large eggs
- 2 tsp vanilla extract
Instructions
- Preheat oven to 425℉. Line an 8 inch round pan with parchment paper.
- In a small bowl, add in the cookies and heavy cream let it soak for 10 minutes.
- In a large bowl, whisk together the sugar, arrowroot powder and salt until combined. Next, using an electric hand mixer add in the cream cheese and beat until smooth. Add in one egg at a time and beat together. Then, add in the vanilla and beat. Mix in the cookie mixture until incorporated. Transfer batter to the cake pan and spread out evenly. Bake for 30-35 minutes or until puffed and fully golden brown.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- We used Tate’s Mini Chocolate Chip Cookies.
- You can use tapioca flour or cornstarch instead of arrowroot powder.
- You can use regular chocolate chip cookies instead of minis.