If you love cookies and you also love cheesecake then you are in for a treat with this Choc Chip Cookie Cheesecake! Instead of the standard biscuit base, this cheesecake has a chocolate chip cookie base. It’s a vanilla cheesecake mix that’s filled with chocolate chips, then topped with whipped cream, more chocolate chips and mini cookies. It isn’t completely no bake as you do have to bake the cookie base, but the cheesecake mix is no bake like a lot of my other cheesecakes so I’ve made sure it’s still very straightforward to make and enjoy!
Step by step…
To make the base I creamed the butter and sugar together, then mixed in the vanilla and milk, then I added the flour and chocolate chips.
I spread it out into the tin, and baked for 20 minutes. Then I left it to cool completely.
For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, vanilla and icing sugar. Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape. Then I folded in the chocolate chips.
I smoothed the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set. The next day I removed it from the tin.
I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the cheesecake. To decorate, I placed the mini cookies on top of the cream and added more chocolate chips in the middle.
And the Choc Chip Cookie Cheesecake was ready! It really is absolute cookie heaven! The cookie base was SO good and it really makes the Choc Chip Cookie Cheesecake special. If you love cookies and cheesecake, then this is the dessert for you!
How do I make sure the cheesecake sets?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
How do you remove a no bake cheesecake from the tin?
To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!
Recommended Equipment and Ingredients*
|23cm Springform tin||Electric hand mixer||Food processor|
|Wilton 2D Piping nozzle||Mini Maryland Cookies||Piping bags|
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Choc Chip Cookie Cheesecake
Cookie base, vanilla cheesecake with chocolate chips, topped with mini cookies
For the cookie base
- 120 g Butter or baking spread
- 170 g Light brown sugar
- 1 tsp Vanilla extract
- 30 ml Milk
- 150 g Plain flour
- 1/4 tsp Salt
- 75 g Milk Chocolate Chips
For the cheesecake filling
- 750 g Full fat cream cheese
- 125 g Icing sugar
- 2 tsp Vanilla extract
- 300 ml Double cream
- 100 g Milk Chocolate Chips
For the decoration
- 300 ml Double cream
- 1 tsp Vanilla extract
- 1 tbsp Icing sugar
- Mini Chop Chip Cookies
- 25 g Milk Chocolate Chips
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4
To make the cookie base, mix the butter and light brown sugar together until smooth with no lumps
Mix in the milk and vanilla
Mix in the plain flour and chocolate chips
Spread the mixture evenly into a 23cm springform tin
Bake for 20 minutes, then leave to cool completely
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, vanilla extract and icing sugar until smooth with no lumps
Add the double cream and whisk until it is very thick and holds it's shape, then fold in the chocolate chips
Smooth the mixture into the tin on top of the cookie base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. You may need to use a palette knife to loosen the cookie base from the tin. Smooth the sides with a butter knife to create a neater finish
To decorate, whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
Place the mini cookies on top of the cream, then add the chocolate chips in the middle
Serve immediately, store any leftovers in the fridge and eat within 2 days
If you like this, check out more of my Cheesecake recipes!
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I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, Bake Of The Week hosted by Casa Costello and Mummy Mishaps, and Fiesta Fridays hosted by Zoale and Three Cats and a Girl.