When I asked Kyle what he wanted for his birthday dessert this year, he said “what about a cookie cake?” I was totally excited about it – never made a cookie cake before, and started looking for a giant round sheetpan to make it happen.

Then, he’s like “well, I kind of want cheesecake too.” hmmm.

We like cookies. We like chocolate. We like cheesecake. We LOVE raspberries. So why not create an all-in-one dessert extravaganza?!

This dessert may look like a lot of work, but if you’ve made chocolate chip cookies before, that is really most of the battle here. The cheesecake layer is a no-bake recipe, so that comes together in nothing flat, and assembly is a piece of cake (LOL).

Hope you love it and that it makes you feel as special as Kyle felt on his birthday this year 🙂

Print Recipe

Raspberry Chocolate Chip Cookie Cheesecake

A dessert mashup you'll be glad you made!

Course: Dessert

Cuisine: American

Keyword: cheesecake, chocolate, chocolate chip cookie, cookie, no bake, raspberry

Ingredients

Chocolate Chip Cookie Layer

1-1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla extract
1 cup chocolate chips mini would probably work best
6 sheets graham crackers

No-Bake Raspberry Cheesecake Layer

16 oz cream cheese, softened
6 oz fresh raspberries
3/4 cup powdered sugar
1 tsp vanilla extract
8 oz whipped topping
1/4 cup raspberry preserves

Instructions

Make the Cookie Layer

Preheat oven to 350 degrees F, and prepare a 9x13 baking pan with a light coating of cooking spray, followed by parchment paper
In a large mixing bowl, cream the butter and both sugars using a hand mixer until fluffy, about 4-5 minutes.
Add the egg and vanilla to the same bowl, and mix to combine.
In a separate mixing bowl, whisk together the flour, baking soda, baking powder and salt until well combined.
Add the dry ingredients into the wet ingredients, and mix until just combined (don't overmix!)
Lightly crush the graham cracker sheets (I like to put them in a ziploc bag and use my hands to crush them, or you can use a rolling pin. Don't completely crush them).
Fold in the chocolate chips and graham cracker pieces to the cookie dough until thoroughly incorporated throughout.
Spread the cookie dough in an even layer in your baking pan, making sure to get it into all the corners to make as even of a layer as possible.
Bake at 350 degrees F for 16 -18 minutes, or until golden brown. Let cool completely.

Make the Cheesecake Layer

In a large mixing bowl, combine the softened cream cheese, fresh raspberries, powdered sugar, and 1 tsp vanilla extract. Using a hand mixer, whisk until thoroughly combined and very smooth (kick the speed up on the mixer gradually to achieve this).
Fold in the whipped topping, half at a time. Don't overmix!
Once cookie layer has completely cooled, add the cheesecake layer over the top, spreading evenly to get as flat of a top as possible.
Using a teaspoon, dollop the raspberry preserves on top of the cheescake layer, and use a toothpick or knife to swirl it in as desired.
Freeze for at least 4 hours.

Assemble the Cake

Remove the pan from the freezer, and let sit for about 15 minutes at room temperature.
Lift the cake out of the pan carefully by the parchment paper, and set on a cutting board.
Run a knife under hot water, then carefully cut the cake in half crosswise, giving you two equal halves (roughly 9x6.5).
Stack the halves on top of one another, pressing lightly to meld the layers together.
Using the same knife, clean up the 4 edges as desired, trimming away any excess to square off your cake.
Top with fresh raspberries, chocolate chips, and/or graham cracker crumbles. Serve right away, or keep covered in refrigerator for up to 5 days.