09/16/2026
Cookie Monster Cheesecake Recipe
Ingredients
CRUST
26 - 28 Oreos
6 tbsp salted butter, melted
CHEESECAKE FILLING
(3) 8oz blocks Cream Cheese, room temperature
1 cup sugar
3 tbsp all purpose flour
1 cup sour cream, room temp
1 tbsp Cookie Nip Flavor or vanilla extract
1 tsp Cookies and Cream LorAnn Oils
3 eggs, slightly beaten
14 crush Oreos ( for filling)
14 crush Chips Ahoy (for filling )
(Make sure cookies are crushed to small pieces, keep remaining cookies for your cake topping)
Blue food coloring
8” round springform pan or a 8” round removable bottom pan (fat daddios)
WHIPPED CREAM
1 cup heavy whipping cream, cold
1/2 cup powdered sugar
1 tsp cookie nip flavoring or vanilla extract
Oreos for topping
Chips Ahoy for topping
Note: You can also create a buttercream for your topping and add a chocolate drip. Be creative.
Instructions:
1. Preheat the oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper and lightly spray the pan with cooking spray.
2. Bake the crust in the preheated oven for 8-10 minutes, then set it aside to cool on the countertop.
3. Take two sheets of aluminum foil and cover the outside of the pan, ensuring that no water can enter during the water bath. Set the prepared pan aside.
4. For the cheesecake filling, reduce the oven temperature to 300°F (148°C).
5. In a large mixer bowl, combine the cream cheese, sugar, and flour. Mix until well combined, scraping down the sides of the bowl to ensure all ingredients are incorporated.
6. Add the sour cream and flavors to the cream cheese mixture. Mix on low speed until the ingredients are well combined.
7. Slowly add the eggs to the mixture, beating slowly and scraping the sides of the bowl to incorporate everything evenly.
8. Add desired amount of drops of blue gel food coloring to the batter and mix well to achieve that Cookie Monster blue.
9. Add both crushed Oreos and Chips Ahoy cookies to the filling mixture. Stir until evenly distributed.
10. Pour the cheesecake filling into the pre-baked crust, spreading it evenly.
11. Place the springform pan (covered with aluminum foil) inside a larger pan. Fill the larger pan with enough water to reach about halfway up the sides of the springform pan. Be careful not to let the water go above the top edge of the aluminum foil.
12. Carefully place the pans in the oven and bake the cheesecake for 1 hour.
13. After baking, turn off the heat and leave the cheesecake in the oven with the door closed for 30 minutes.
14. Open the oven door slightly to crack it open and let the cheesecake sit in the oven for an additional 30 minutes.
15. Remove the cheesecake from the oven and allow it to cool completely. Once cooled, refrigerate the cheesecake for 5-6 hours or overnight until it becomes firm.
That's it! You have now successfully made a delicious cheesecake with layers of Oreos and Chips Ahoy cookies. Enjoy! Happy Baking!
