Name: Choc Chip Cookie Cheesecake
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Ingredients: 120 g Butter or baking spread (softened, unsalted); 170 g Light brown soft sugar; 1 tsp Vanilla extract; 30 ml Milk; 150 g Plain flour; 1/4 tsp Salt; 75 g Milk Chocolate Chips; 750 g Full fat cream cheese; 125 g Icing sugar; 2 tsp Vanilla extract; 300 ml Double cream; 100 g Milk Chocolate Chips; 200 ml Double cream; 1 tsp Vanilla extract; 1 tbsp Icing sugar; 16 Mini Choc Chip Cookies (I used Maryland); 25 g Milk Chocolate Chips

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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!

Ingredient Tips & Equipment Information

It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
You can use either butter or baking spread for the cookie base, I find that butter has a nicer flavour but it's personal preference.
I used light brown soft sugar for the cookie base, you can also use caster sugar.
The mini cookies will go soft after a little while from the moisture from the whipped cream, so add them as close to serving as you can.
You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Choc Chip Cookie Cheesecake

To make the cookie base, mix the butter and brown sugar together, then mix in the vanilla and milk. Next add the flour and chocolate chips. Spread it out into the tin, and bake for 20 minutes. Leave it to cool completely.

For the cheesecake filling, use an electric mixer to mix together the cream cheese, vanilla and icing sugar. Once it is smooth with no lumps, add the double cream and whisk until it is very thick and hods it’s shape. Then fold in the chocolate chips.

Smooth the mixture into the tin on top of the biscuit base and put it in the fridge for at least 4 hours, or overnight, to set. Remove it from the tin. Whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake. To decorate, place the mini cookies on top of the cream and add more chocolate chips in the middle.

How do you 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!

How long does the cheesecake last and can it be frozen?

The cheesecake should be stored in the fridge and will last for 3-4 days. You can freeze the undecorated cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you'd like some cheesecake!

Can this cheesecake be made gluten free?

Yes! To make this recipe gluten free, swap the plain flour in the biscuit base for gluten free plain flour blend. You will also need to use gluten free cookies for the decoration. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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