Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Make sure all refrigerated ingredients are at room temperature before starting for the smoothest cheesecake texture

To avoid cracks in your cheesecake, don't overmix after adding the eggs and always use a water bath when baking

The amount of food coloring needed will vary by brand - add gradually until you achieve the desired blue color

If you can't find candy eyes, you can make them with white chocolate discs and mini chocolate chips

For the crunchiest cookie bits inside the cheesecake, use store-bought cookies that are on the firmer side

Homemade chocolate chip cookies work great too, but slightly underbake them so they don't get too soft in the cheesecake

Prepare the whipped cream topping just before serving for the best texture and appearance

For a no-bake version, substitute the baked filling with a no-bake cheesecake recipe and add blue coloring and cookie pieces

The cheesecake (without the whipped cream topping and decorations) can be made up to 3 days ahead and stored covered in the refrigerator

This cheesecake freezes well for up to 1 month - thaw overnight in the refrigerator and add decorations before serving

Cookie Monster Cheesecake

Name: Cookie Monster Cheesecake
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 8 h
Yield: 12-14 servings
Cuisine: American
Ingredients: For the Cookie Crust:; 2 cups (240g) chocolate sandwich cookie crumbs (about 24 cookies with filling removed); 1/4 cup (50g) granulated sugar; 1/3 cup (75g) unsalted butter, melted; Pinch of salt; For the Blue Cheesecake Filling:; 24 oz (680g) cream cheese, softened; 1 cup (200g) granulated sugar; 1/2 cup (120g) sour cream, room temperature; 1 tablespoon vanilla extract; 4 large eggs, room temperature; 1 tablespoon cornstarch; Royal blue gel food coloring (approximately 1/2 teaspoon or as needed); 1 1/2 cups (about 180g) roughly chopped chocolate chip cookies; For the Cookie Crumble Middle Layer:; 1 cup (120g) chocolate chip cookie crumbs; 2 tablespoons unsalted butter, melted; 2 tablespoons mini chocolate chips; For the Whipped Cream Topping:; 2 cups (480ml) heavy whipping cream, cold; 1/4 cup (30g) powdered sugar; 1 teaspoon vanilla extract; Blue gel food coloring (just a small amount for a light blue color); For Decoration:; 10-12 chocolate chip cookies (various sizes, some broken); 16 candy eyes; 1/2 cup (60g) mini chocolate chips; Blue sanding sugar or sprinkles (optional)

This playful Cookie Monster Cheesecake is a whimsical dessert that's sure to delight both kids and adults alike! A chocolate cookie crumb crust forms the base for a vibrant blue vanilla cheesecake that's studded with chunks of chocolate chip cookies. The cheesecake is topped with a cloud of whipped cream, more cookie pieces, and adorable candy eyes to create Cookie Monster's iconic face. Not only is this dessert visually stunning with its bold blue color and fun decorations, but it also delivers an irresistible combination of creamy cheesecake and crunchy cookie pieces in every bite. Perfect for birthday parties, themed events, or anytime you want to bring some nostalgic fun to the dessert table!

Prep Time

40 Minutes

Cook Time

1H10 Minutes

Total Time

Chef

JUE

Ingredients

Custard Cream

For the Cookie Crust:

2 cups (240g) chocolate sandwich cookie crumbs (about 24 cookies with filling removed)

1/4 cup (50g) granulated sugar

1/3 cup (75g) unsalted butter, melted

Pinch of salt

For the Blue Cheesecake Filling:

24 oz (680g) cream cheese, softened

1 cup (200g) granulated sugar

1/2 cup (120g) sour cream, room temperature

1 tablespoon vanilla extract

4 large eggs, room temperature

1 tablespoon cornstarch

Royal blue gel food coloring (approximately 1/2 teaspoon or as needed)

1 1/2 cups (about 180g) roughly chopped chocolate chip cookies

For the Cookie Crumble Middle Layer:

1 cup (120g) chocolate chip cookie crumbs

2 tablespoons unsalted butter, melted

2 tablespoons mini chocolate chips

For the Whipped Cream Topping:

2 cups (480ml) heavy whipping cream, cold

1/4 cup (30g) powdered sugar

1 teaspoon vanilla extract

Blue gel food coloring (just a small amount for a light blue color)

For Decoration:

10-12 chocolate chip cookies (various sizes, some broken)

16 candy eyes

1/2 cup (60g) mini chocolate chips

Blue sanding sugar or sprinkles (optional)

Instructions

Prepare the pan: Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with two layers of heavy-duty aluminum foil to prevent water from seeping in during baking.

Make the cookie crust: In a medium bowl, combine chocolate cookie crumbs, sugar, and salt. Add melted butter and mix until the mixture resembles wet sand.

Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Use the bottom of a flat measuring cup to compact the crust.

Bake the crust for 10 minutes, then remove from oven and let cool while preparing the filling. Keep the oven on.

Make the cheesecake filling: In a large mixing bowl using an electric mixer, beat cream cheese until completely smooth and free of lumps, about 3-4 minutes.

Add sugar and beat for another 2 minutes until well incorporated and smooth.

Beat in sour cream, vanilla extract, and cornstarch until smooth.

Add eggs one at a time, beating on low speed just until each is incorporated. Do not overmix after adding eggs.

Add blue food coloring gradually until you achieve a vibrant Cookie Monster blue color. Remember that the color will lighten slightly when baked.

Gently fold in 1 cup of the chopped chocolate chip cookies, reserving the remaining 1/2 cup for the middle layer.

Prepare the cookie crumble layer: In a small bowl, combine cookie crumbs, mini chocolate chips, and melted butter.

Pour half of the blue cheesecake batter into the cooled crust.

Sprinkle the cookie crumble mixture and the reserved 1/2 cup chopped cookies evenly over the batter.

Carefully pour the remaining cheesecake batter over the cookie layer, smoothing the top with a spatula.

Prepare a water bath: Place the foil-wrapped springform pan in a larger roasting pan. Fill the roasting pan with hot water about halfway up the sides of the springform pan.

Bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.

Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour.

Remove from the oven and water bath, carefully remove foil, and let cool completely at room temperature.

Refrigerate for at least 6 hours or preferably overnight until completely chilled and set.

Make the whipped cream topping: Just before serving, in a cold mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Add a tiny amount of blue food coloring to create a light blue shade and gently fold in until fully incorporated.

Assemble the Cookie Monster face: Remove the sides of the springform pan and place the cheesecake on a serving platter.

Using a piping bag fitted with a large round tip (or simply spoon), pipe or spread the blue whipped cream on the top half of the cheesecake to create Cookie Monster's 'fuzzy' head.

Place two candy eyes on the whipped cream area.

Create Cookie Monster's mouth by arranging broken cookie pieces in a smile shape below the eyes. Place one whole or broken cookie near the mouth as if Cookie Monster is eating it.

Sprinkle mini chocolate chips and additional cookie pieces around the edges and on top of the whipped cream to enhance the fuzzy appearance.

If desired, add blue sprinkles or sanding sugar around the edges for extra color and texture.

Keep refrigerated until ready to serve. For best slicing, dip a sharp knife in hot water and wipe dry between each cut.

Cookie Monster Cheesecake

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

Cookie Monster Cheesecake

Ingredients

Instructions