Just putting it out there, this may be my best recipe yet! A creamy cheesecake, with a cookie base, cookie dough layer and cookie dough balls throughout. With Christmas just around the corner, it’s the perfect indulgent dessert for the festive season. It’s so simple to make and you don’t even have to turn the oven on!
I made it in 3 easy steps, the base, the cookie dough and the cheesecake mixture. The cookie dough is the same as used in the condensed milk cookies I made a few months back and contains no egg so is therefore safe to eat raw. I made a whole batch of the cookie dough, used half of it in the cheesecake and used the other half to bake 15 cookies (just follow the cooking instructions from my cookie post). You could do this too, the cookies only take 12 minutes to bake and are great to have in the house for Christmas visitors. However, if you don’t want to bake extra cookies, or just don’t trust yourself to have so many yummy treats available, simply half the cookie dough recipe below.
For the base:
200g cookies (e.g. Maryland)
350g self-raising flour (you can use plain if not baking half the mixture)
100g chocolate chips/bar (I used 100g bar of dark chocolate, chopped)
For the cheesecake mixture
250g full-fat soft cheese
To make the the base crush the biscuits, either in a food processor or in a freezer bag with a rolling pin, until they are fine crumbs. Melt the butter, mix with the cookie crumbs and press into a 20cm round loose bottom/springform cake tin. Put in the fridge to set while you make the other parts.
Make the cookie dough beat the sugar, butter and condensed milk until pale. Stir in the flour and chocolate. Divide into two, save half for the cheesecake and use the other half to make 15 cookies using this recipe.
Take the half of the cookie dough you have saved for the cheesecake and divide this in half again. Use one half (1/4 of the total cookie dough) to press on top of the cookie base to create a cookie dough layer (visible in the photo below). Used the remaining dough to make 12 cookie dough balls and set to one side.
To make the cheesecake mixture simply whisk all the ingredients together with an electric whisk until stiff. Make sure it’s really thick to ensure it sets properly! (I used the whisk attachment on my food processor, you can also use a hand held electric whisk or the whisk on a stand mixture). Smooth half top of the cookie & cookie dough base. Then place 6 of the cookie dough balls in a circle and spoon the remaining cheesecake mixture on top and smooth. Arrange the remaining cookie dough balls around the edge on top of the finished cheesecake and push in slightly. I grated some chocolate around too to finish it off.
Return to the fridge for at least a 3 hours, if not over night.
You can see the delicious layers here, a truly decadent treat! I am so happy with this recipe, the only problem being I want to eat it all! Ours lasted in the fridge a week, and while I am not qualified to dictate the ‘use by’ date, it was certainly OK this long for us.
I will certainly be making this over the Christmas period and indulging in it again myself! It really is an easy dessert which I think looks pretty special and tastes even better!
No bake cookie dough cheesecake Just putting it out there, this may be my best recipe yet! A creamy cheesecake, with a cookie base, cookie dough layer and cookie dough balls throughout.