The old “roadies” here know how much I love cheesecake. I’ve posted choc honeycomb, jelly and choc peppermint cheesecakes over the last month or two. All have been incredibly popular.

Toni, a lovely liker of this page, asked if I had a cookies and cream cheesecake recipe. I have been meaning to try this in the tmx but just needed an excuse.

This is for you Toni ๐Ÿ™‚

A more cost effective option for the base is using a plain biscuit and 15g cocoa powder.

When using cream cheese without gelatine for cheesecake be sure to buy the full fat version and the non spreadable version otherwise your cheesecake may not set. I find the Philadelphia blocks or Homebrand tubs work best for these no bake cheesecakes.

My other cheesecakes:

 

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Cookies & Cream Cheesecake

  • Serving Size: 8

  • Author: The road to loving my Thermo Mixer
  • Prep Time: 20
  • Cook Time: 360
  • Total Time: 380
Scale

Ingredients

  • 250g plain chocolate biscuits, broken in half
  • 90g cold butter, cubed
  • 500g cream cheese blocks, cubed
  • 50g thickened cream
  • 90g sugar
  • 6 chocolate cream biscuits, broken slightly
  • 1 teaspoon vanilla bean paste
  • Extra biscuits or melted chocolate for decoration on top of the cheesecake

Instructions

  1. Place the 6 chocolate cream biscuits into tmx bowl. Turbo once or until desired consistency is reached. I like a bit of crumbs as well as chunkier pieces. Set aside.
  2. Into bowl add roughly broken up chocolate biscuits. Blitz on speed 9 until fine.
  3. Add cold butter. Blitz on speed 6 for 30-45 secs until a soft dough forms.
  4. Press this into a springform tin. I line my tin with baking paper for easy removal. Set aside.
  5. Add cream cheese. Blitz on speed 7 for 45 secs. Scrape down.
  6. Add vanilla and sugar. Blitz on speed 4 for 1 minute. Scrape down.
  7. Add cream and blitz on speed 4 for 1 minute or until creamy and smooth.
  8. Stir through the chopped biscuits on speed 4 until mixed through.
  9. Pour mixture on the biscuit base.
  10. Top with broken up (by hand) chocolate cream biscuits.
  11. If you want a chocolate drizzle on top instead: Melt the chocolate at 50 degrees on speed 3 for 2 minutes or until melted. Place into piping bag and drizzle over the top of the cheesecake.
  12. Refrigerate for 6-8 hours but overnight ideally.
  13. Use a warm knife to cut cheesecake (run it under hot water).

Notes

  • A more cost effective option for the base is using a plain biscuit and 15g cocoa powder.
  • When using cream cheese without gelatine for cheesecake be sure to buy the full fat version and the non spreadable version otherwise your cheesecake may not set. I find the Philadelphia blocks or Homebrand tubs work best for these no bake cheesecakes.

Disclaimer

Please do not copy or share my recipes in full elsewhere. Please share the recipe URL instead. Before commencing any recipe, please be sure to read and adhere to the user guides and safety manuals of your thermo mixer and/or other appliances used. Each appliance differs; therefore, the recipes and methods are to be used as guides only. Exercise caution and common sense in the kitchen at all times.

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2 Comments

  1. Aoife June 7, 2015 at 10:59 pm - Reply

    This is delicious – I have made it twice now and everyone loves it!

    • Peta June 8, 2015 at 12:37 pm - Reply

      So glad you liked it! Its a winner here too ๐Ÿ™‚

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