Ingredients
- 1 (24-pack) premade cookie dough (chocolate chip or sugar cookie work best)
- 1 cup premade cheesecake filling (or mix 8 oz softened cream cheese + ¼ cup sugar + 1 tsp vanilla)
- ½ cup mini chocolate chips
- Non-stick spray (for the pan)
- Optional Extras:
- Caramel drizzle
- Powdered sugar dusting
- Extra chocolate chips for topping
Step-by-Step Instructions
1. Prep the Dough
- Roll each cookie dough piece into a smooth ball (about 1.5″ wide).
- Use your thumb to make an indent in each ball.
2. Stuff with Cheesecake
- Fill each indent with ½ tsp cheesecake filling.
- Pinch the dough closed around the filling, ensuring no leaks.
3. Layer in the Pan
- Generously grease a 10-cup Bundt pan with non-stick spray.
- Arrange the stuffed dough balls in the pan, stacking them snugly.
- Sprinkle mini chocolate chips between layers and on top.
4. Bake to Perfection
- Bake at 350°F (175°C) for 20-25 minutes until golden and set.
- Pro Tip: Place a baking sheet under the Bundt pan in case of drips!
5. The Grand Flip
- Let cool 5 minutes (no longer, or it’ll stick!).
- Place a plate over the pan, then flip confidently—reveal your masterpiece!
6. Serve & Devour
- Drizzle with caramel or dust with powdered sugar (optional).
- Serve warm and let everyone pull apart their own cheesy, chocolaty piece!
Pro Tips for Success
No Bundt Pan? Use a 9×13″ dish—bake as a slab and cut into squares.
Extra Gooey? Underbake slightly (20 mins) for a lava-like center.
Make Ahead: Assemble unbaked and refrigerate overnight—add 5 mins to bake time.
Adult Upgrade: Add 1 tbsp bourbon to the cheesecake filling!
Serving Ideas
À la Mode: Top with vanilla ice cream for the ultimate experience
Coffee Pairing: Serve with espresso for balance
Birthday Twist: Use funfetti cookie dough + rainbow sprinkles
Party Hack: Set out small plates—this gets messy (in the best way)!