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Lemon Chocolate Chip Cheesecake

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  • Prep 10 min
  • Total 1 hr 25 min
  • Servings 10
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Tangy lemon meets rich chocolate in this decadent cheesecake, which takes a mere 10 minutesto prep.
Created Dec 19, 2013
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  • 1 pkg (510 g) Pillsbury* Chocolate Chip Cookies dough
  • 3 pkgs (each 250 g) Canadian brick-style cream cheese, softened
  • 1 1/4 cups (300 mL) granulated sugar
  • 1/2 cup (125 mL) ReaLemon Lemon Juice
  • 1 1/2 tsp (7 mL) vanilla
  • Pinch salt
  • 5 NatureggTM Omega 3 eggs, beaten (or 1 carton/250 mL) NatureggTM Break-FreeTM Liquid Eggs, well shaken)


  • 1
    Preheat oven to 350°F (180°C). Line bottom of a 10-inch (25 cm) springform pan with Reynolds Parchment Paper. Press two-thirds of the cookie dough into bottom of prepared pan. Spoon the remaining cookie dough into mounds on a baking sheet. Bake crust and cookies for 15 minutes or until golden brown. Cool completely. Crumble the cookies coarsely.
  • 2
    Reduce the oven to 325°F (160°C). Blend cream cheese until smooth. Gradually stir in sugar, lemon juice, vanilla and salt, scraping down the sides of the bowl as needed. Blend in the eggs, one at a time. Fold in half of the crumbled cookies.
  • 3
    Lightly butter the sides of the pan and line with a strip of parchment paper. Pour batter onto the prepared crust and smooth evenly.
  • 4
    Bake for 60 minutes or until cheesecake is set. Turn off oven; run a thin knife around the edge of the pan and cool in the oven with the door ajar. Chill before slicing. Garnish the top with reserved crumbled cookies.

Expert Tips

  • Tip 1
    Did you Know? Cheesecakes freeze well. Whole cheesecakes or slices can be frozen for up to three months. Thaw in the refrigerator.

Nutrition Information

No nutrition information available for this recipe
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