First you get to roll all the cookie dough, chocolate with white chocolate chips, chocolate chip and peanut butter. Little Miss and I rolled all the cookie dough balls. We totally snuck some shhhh don’t tell Dad. The peanut butter was my fav! Then popped them in the freezer.

I made an Oreo crust because the vanilla wafers were like twice the price. Then my spring form pan was a 9 inch, not a 10 inch. Ok no problem right, I just had a bit of batter left over and I got to sneak a couple extra cookie dough balls.

I wrapped the bottom in foil, put it in the water bath and crossed my fingers. About 55 minutes later I took it out and let it set in the fridge.

The next day I took it out and sliced into it. And it wasn’t totally, completely set. It was creamy, like greek yogurt not firm like a cheesecake should be. I had no idea what to do, so I got on Twitter. Thanks goodness for twitter sometimes. I found out I could still eat it, and that I could cut it up and freeze it then fold it into brownie batter (OMG next time i screw up a cheesecake this is totally what I’m going to do). But I wanted to serve after dinner in it’s true form. So I tweeted back and forth with Erin from and I decided to put it back in the oven. I put it in at 250 F with a pan of water underneath and put some foil overtop. After 30-40 minutes I took it out put it back in the fridge and crossed my fingers (again).

It was a lot better but still not as set up as I would have liked. Do I blame the recipe? NO. It was me not knowing when the cheesecake was ready and being more afraid to have it cracked then cooked. The cheesecake was a hit. Everyone loved it. It’s weird because I loved the peanut butter cookie dough but inside the cheesecake the classic chocolate chip was my fav.

I am sharing the recipe with the original Cookie Dough from the The Cookie Dough Lover’s Cookbook. There is seriously a recipe for everyone in this book, from the Malted Cookie Dough Milkshakes to the Cookie Dough S’mores. My absolute favorite feature of this book (besides the recipes) is the Cookie Dough Lover’s Cheat Sheet. It’s a measurement and equivalences table on the inside of the cover that you can see clearly, no matter what page you are on. The equivalences table has important measurements, like how many chocolate chips in a bag and how many tablespoons in a cup. I know this book with be getting lots of use in my house. It really fits the novice baker and the experienced.

Eggless Chocolate Chip Cookie Dough


  • 1/2 c butter – room temp
  • 1/4 c granulated sugar
  • 1/4 c light brown sugar – packed
  • 2 tbs milk or cream
  • 1/2 tsp vanilla
  • 1 1/4 c all purpose flour
  • 1/4 tsp salt
  • 1/2 mini semisweet chocolate chips


  1. In a large bowl beat butter and sugars on medium speed until light and fluffy, 2-3 minutes. Mix in milk and vanilla. Stir in flour, and salt and mix on low speed, until incorporated. Stir in chocolate chips.
  2. Eat immediately or store covered in an airtight container, in the fridge for up to 3 days.