Why you’ll love Cookies & Cream Cheesecake
- Irresistible Flavour Combination:
- The classic pairing of chocolate cookies and creamy cheesecake creates a blend of sweetness and richness. The cookies add a delightful crunch and a hint of chocolate that perfectly complements the smooth, tangy cheesecake filling.
- Creamy and Crunchy Texture:
- The contrast between the creamy cheesecake filling and the crunchy cookie pieces creates a satisfying texture experience. Every bite offers a delightful mix of smooth and crunchy, making it a treat for your taste buds.
- Nostalgic Comfort:
- Cookies and cream is a flavour that many people associate with childhood and comfort. This cheesecake can evoke fond memories of enjoying cookies and milk or cookies and cream ice cream, making it a comforting and nostalgic dessert choice.
- Versatility in Presentation:
- Cookies and cream cheesecake can be dressed up for any occasion. Whether it’s a casual family dinner or a fancy party, this dessert can be served in various forms, from a classic cheesecake slice to bite-sized cheesecake bars or even in a jar for individual servings.
- Easy to Make and Customize:
- Making cookies and cream cheesecake is straightforward, with many recipes available for both beginners and experienced bakers. Plus, it’s easy to customise with your favourite type of cookies or by adding extra ingredients like chocolate chips, caramel, or even a swirl of fudge.
Top Tips
- Use High-Quality Ingredients:
- Cream Cheese: Opt for full-fat cream cheese to achieve a rich and creamy texture.
- Cookies: Use high-quality chocolate sandwich cookies for the best flavour and crunch.
- Room Temperature Ingredients:
- Make sure all your dairy ingredients, especially cream cheese are at room temperature before mixing. This ensures a smooth, lump-free mixture.
- Properly Prepare the Crust:
- Crushing Cookies: Crush the cookies finely for the crust and mix with melted butter until it resembles wet sand. Press firmly into the bottom of your pan to create a solid base.
- Chill the Crust: Before adding the cheesecake batter, chill the crust in the refrigerator for about 10 minutes to help it set.
- Mixing the Batter:
- Avoid Over-Mixing: Mix the cheesecake batter just until the ingredients are combined to prevent incorporating too much air, which can cause cracks.
- Fold in Cookies Gently: When adding the cookie pieces to the batter, fold them in gently to distribute evenly without breaking them up too much.
- Cooling and Setting:
- Refrigerate: Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to allow it to fully set and develop its flavours.
- Serving and Garnishing:
- Toppings: Consider topping your cheesecake with additional crushed cookies, whipped cream, or a drizzle of chocolate or caramel sauce for extra flavour and presentation.
- Slicing: For clean slices, dip your knife in hot water and wipe it clean between cuts.
Ingredients you’ll need to make Cookies & Cream Cheesecake
Base
- 350 g Cookies and Cream Biscuits crushed
- 180 g Butter melted
Cheesecake filling
- 400 ml Double Cream
- 120 g Icing sugar
- 400 g Cream cheese
- 24 Cookies and Cream Biscuits chopped
Ganache
- 50 ml Double Cream
- 100 g Milk Chocolate
How to make Cookies & Cream Cheesecake
Crust
- Crush up your biscuits and mix with the melted butter; you should get a wet sand consistency.
- Press the mixture down into an 8 inch cake tin lined with parchment paper and allow it to set in the fridge whilst you make the cheesecake mixture.
Cheesecake mixture
- In a bowl, whisk the double cream and icing sugar until it starts to become a thick consistency.
- Then whisk in the cream cheese before folding in the chopped biscuits.
- Pour the mixture into the cake tin, reserving a small amount to decorate the top. Allow it to set in the fridge for 30 mins.
Ganache
- Add the cream and chocolate into a bowl and melt in the microwave.
- Allow it to cool slightly and then pour the ganache over the cheesecake, smoothing it out with a spoon.
Decorate
- Using the reserved cheesecake mixture, pipe on some swirls using a piping bag the place into the fridge.
- Allow the cheesecake to set for a few hours or overnight for the best results.
Other recipes you might like
Kinder Cheesecake – Kinder Cheesecake – My Simple Eats
Cookies and Cream Cupcakes – Cookies & Cream Cupcakes – My Simple Eats
Churro Cookies – Churro Cookies – My Simple Eats
Cookies & Cream Cheesecake
Rich, creamy and delicious Cookies and Cream flavoured cheesecake.
Ingredients
Base
- 350 g Cookies and Cream Biscuits crushed
- 180 g Butter melted
Cheesecake filling
- 400 ml Double Cream
- 120 g Icing sugar
- 400 g Cream cheese
- 24 Cookies and Cream Biscuits chopped
Ganache
- 50 ml Double Cream
- 100 g Milk Chocolate
Instructions
Crust
- Crush up your biscuits and mix with the melted butter; you should get a wet sand consistency.
- Press the mixture down into an 8 inch cake tin lined with parchment paper and allow it to set in the fridge whilst you make the cheesecake mixture.
Cheesecake mixture
- In a bowl, whisk the double cream and icing sugar until it starts to become a thick consistency.
- Then whisk in the cream cheese before folding in the chopped biscuits.
- Pour the mixture into the cake tin, reserving a small amount to decorate the top. Allow it to set in the fridge for 30 mins.
Ganache
- Add the cream and chocolate into a bowl and melt in the microwave.
- Allow it to cool slightly and then pour the ganache over the cheesecake, smoothing it out with a spoon.
Decorate
- Using the reserved cheesecake mixture, pipe on some swirls using a piping bag the place into the fridge.
- Allow the cheesecake to set for a few hours or overnight for the best results.
