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Cookies & Cream Cheesecake


  • Author: The road to loving my Thermo Mixer
  • Total Time: 380

Ingredients

Scale
  • 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.
  • Prep Time: 20
  • Cook Time: 360

Nutrition

  • Serving Size: 8