You know those recipes that sound completely over-the-top and slightly chaotic—and then turn out to be one of the best things you’ve ever eaten? This is that recipe. Cheesecake Cookie Dough Pull-Apart Cake is sweet, gooey, unapologetically messy, and I mean that in the best way.

I made this the first time on a whim during a weekend I’d promised myself I wouldn’t bake (ha). But there was leftover cookie dough in the fridge, a block of cream cheese whispering my name, and a can of biscuits I’d bought for reasons still unknown. The result? A sticky, golden, pull-apart creation that tastes like the lovechild of a cinnamon roll, a New York cheesecake, and your favorite chocolate chip cookie. It did not survive the afternoon.

Also, full disclosure: I’ve burned the top once, underbaked the middle another time, and dropped half of it trying to flip it out of the pan. And still? Still worth it every single time.

Recipe Overview / Key Info :

• Prep Time: 20 minutes

• Bake Time: 30–35 minutes

• Total Time: Just under an hour

• Serves: 8ish (or 2 very committed sugar enthusiasts)

• Best for: Dessert, late-night cravings, birthdays, breakups, or Tuesdays

• Level: Easy-ish (especially if you’re cool with getting a little sticky)

Ingredients List :

Here’s what you’ll need—and what each one brings to the party:

• 1 can refrigerated biscuit dough (like Pillsbury Grands – the flaky layers are gold here)

• 1 cup chocolate chip cookie dough (homemade or store-bought—I won’t judge)

• 8 oz cream cheese, softened (this is where the cheesecake magic happens)

• 1/3 cup granulated sugar (to sweeten the cream cheese layer)

• 1 tsp vanilla extract (optional, but lovely)

• 1/4 cup melted butter (for brushing and binding and buttery bliss)

• Cinnamon sugar for sprinkling (optional but highly encouraged)

• Mini chocolate chips or crushed Oreos for topping (if you’re feeling extra—and I always am)

Instructions :

Alright, apron on? Let’s make a beautiful mess.

1. Preheat your oven to 350°F (175°C). Grease a bundt pan or a deep 9-inch cake pan. (Nonstick spray is your friend here.)

2. Make the cheesecake filling: Mix the softened cream cheese, sugar, and vanilla in a bowl until smooth and slightly fluffy. You want it spreadable, not too runny.

3. Flatten those biscuits: Pull apart each biscuit into two thinner rounds (they’re layered, so they’ll split pretty easily). Gently press them out with your fingers into little 3-inch circles.

4. Assemble the layers: On each biscuit circle, smear a spoonful of the cheesecake mixture and a small scoop of cookie dough. Then fold it in half like a taco, and kind of squish the edges to keep things mostly together. You’ll be stacking these in the pan like little flavor-packed tacos.

5. Stack and stuff: Layer all the folded biscuits upright into your pan, nestling them in together. It’s okay if it looks uneven or some filling peeks out. That’s the point.

6. Brush with butter: Pour or brush the melted butter over the whole thing. Sprinkle with cinnamon sugar if you’re going that route.

7. Bake for 30–35 minutes. You want the top golden and crispy, and the middle cooked through. If the top’s browning too fast, cover with foil halfway through.

8. Cool (kinda): Let it cool for at least 10 minutes before flipping it out. This part is dicey—do it confidently, and use oven mitts with grip. If it breaks a little, don’t stress. It’s a pull-apart cake, not a showpiece.

9. Top it: Optional but glorious—sprinkle mini chips or crushed cookies on top while it’s still warm. Serve with ice cream, whipped cream, or straight from the pan. Zero shame.

Recipe Notes / Tips :

• Cream cheese temp matters: If it’s too cold, your filling won’t mix well. Too hot, and it turns soupy. Room temp is the sweet spot.

• Homemade cookie dough? Do it. Just make sure it’s eggless if you’re worried about safety since it won’t fully bake in some parts.

• Want to go wild? Try peanut butter cookie dough instead. Or swirl in raspberry jam with the cheesecake. I’ve done both. No regrets.

• Cleanup tip: Soak the pan immediately after serving. The sugar bakes onto the edges like cement.

Frequently Asked :

Can I make this ahead of time?
You can assemble it a few hours early and refrigerate until baking. Just add a couple extra minutes in the oven.

Can I use crescent rolls instead of biscuits?
Totally. They’re floppier but taste great—just press seams together well.

Is this super sweet?
Yes. Yes it is. But not in a cloying way. The tangy cream cheese helps balance it out.

How do leftovers hold up?
Microwaved the next day? Still ridiculously good. I’ve even air-fried a slice to re-crisp the edges.

Conclusion :

If you’ve ever wanted to bake something that feels like a sugar-fueled hug from your chaotic dessert-loving inner child—this is it. Cheesecake Cookie Dough Pull-Apart Cake isn’t elegant. It’s not precise. It’s the kind of recipe that lets you get your hands dirty and lick the spoon without guilt.

Give it a try, and let me know how it turns out (or what you mess up—I love hearing those stories too). What would you stuff inside this beauty? More cookie dough? Berries? A spoonful of Nutella?

Let’s make sweet messes together. 💛