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Lemon Chocolate Chip Cheesecake

Lemon Chocolate Chip Cheesecake
  • Prep 10 min
  • Total 1 hr 25 min
  • Servings 10
Tangy lemon meets rich chocolate in this decadent cheesecake, which takes a mere 10 minutesto prep.
December 19, 2013


  • 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.

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

No nutrition information available for this recipe
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