Choc Chip Cookie Cheesecake

Cookie base, vanilla cheesecake with chocolate chips, topped with mini cookies

Course Dessert

Cuisine American

Keyword Cheesecake

Prep Time 45

Cook Time 20

Total Time 1 5

Servings

Calories 466kcal

Author thebakingexplorer

Ingredients

For the cookie base

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
¼ 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

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

Metric - US Customary

Instructions

Pre-heat your oven to 160C Fan/350F/Gas Mark 4
To make the cookie base, mix the butter and light brown soft 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. Please note the cookies will eventually go soft due to the moisture from the cream, so add them as close to serving as possible
Serve immediately, store any leftovers in the fridge and eat within 2 days

Notes

t 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.

Nutrition