Cheesecake Stuffed Chocolate Chip Cookies (Bundt Pan Edition!)

Craving the ultimate dessert mashup? These Cheesecake Stuffed Chocolate Chip Cookies are everything you love about warm, gooey cookies plus rich, creamy cheesecake — all baked in a Bundt pan for an eye-catching, pull-apart treat. Whether you’re hosting a party, surprising guests, or just treating yourself, this recipe is a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

Combines cheesecake and cookies in one irresistible dessert
Uses convenient store-bought cookie dough to save time
No special equipment required (Bundt pan optional!)
Perfect for potlucks, birthdays, holidays, or anytime indulgence

Ingredients

For the Cookies:

1 roll (16–18 oz) chocolate chip cookie dough (store-bought or homemade)
Mini chocolate chips (optional, for layering)

For the Cheesecake Filling:

4 oz cream cheese, softened
1/4 cup granulated sugar
1 egg yolk

Instructions

1. Make the Cheesecake Filling

In a small bowl, beat together the cream cheese, sugar, and egg yolk until smooth and creamy. Set aside.

2. Prep the Cookie Dough

Break the cookie dough into pieces and roll into 1.5-inch balls. Use your thumb to make a deep indent in each.

3. Fill and Seal

Add 1/2 teaspoon of the cheesecake filling to each indent. Gently pinch the dough around the filling, sealing completely. Roll again to smooth out the ball.

4. Assemble in a Bundt Pan

Generously grease a 10-cup Bundt pan with non-stick spray. Place the filled dough balls in the pan, stacking snugly. Sprinkle mini chocolate chips between the layers and over the top for extra chocolate goodness.

No Bundt pan? You can bake this in a 9×13-inch pan instead — just arrange the dough in a single layer and bake as a slab.

5. Bake

Preheat oven to 350°F (175°C). Bake for 20–25 minutes, or until golden brown and set. Optional: place a baking sheet underneath to catch any leaks.

6. Cool & Flip

Let cool for 5 minutes only (any longer and it may stick). Place a serving plate over the pan and flip to release.

7. Serve Warm

Enjoy warm, gooey, and stuffed with creamy cheesecake! Optional toppings:

Caramel drizzle
Powdered sugar
Scoop of vanilla ice cream

Pro Tips & Variations

Underdone = gooier center. Pull at 20 minutes for a lava-cookie texture.
Make-ahead option: Assemble and refrigerate overnight. Add 5 extra minutes to the bake time.
Bourbon boost: Stir 1 tablespoon bourbon into the cheesecake filling for a boozy twist.
Add-ins: Mix chopped nuts or toffee bits into the dough for texture.

Storage

Fridge: Store leftovers in an airtight container for up to 5 days
Freezer: Freeze baked pieces for up to 1 month; reheat in the microwave for 20–30 seconds