Hi Bold Bakers!
Cheesecakes can come in all different shapes and flavors but this Chocolate Chip Cookie Cheesecake is not your Granny’s cheesecake! Unless your granny made cheesecake with a giant cookie on the bottom, then it is quite accurate.
This Cheesecake has a giant cookie base, cookie flavored cream cheese filling, and Cookie Sprinkles on top!!! Every layer is cookie! EVERY LAYER! I love the idea of a whole cookie as the base. Why wasn’t I doing this all along? It’s less work because you don’t need to blend cookies up into crumbs and although it’s not a No-Bake Cheesecake, it is a No-Fuss Cheesecake.
I covered the top of my Cheesecake with Cookie Sprinkles! Yes, you read that right. Essentially they are teenie tiny cookies but I prefer Cookie Sprinkles. I just can’t believe I never thought of a cookie sprinkle either! And all you need is my Best-Ever Chocolate Chip Cookie recipe to make these Sprinkles and the Cookie Base.
Do you need to know How to Make Cream Cheese to make this recipe? I have you covered. I have a fantastic recipe for Homemade Cream Cheese using just 2 ingredients and it takes no time at all to make.
As with most of my Cheesecakes, there is no gelatin or eggs used to set the Cheesecake. However it will need a good 12 hours in the fridge and preferably overnight. The colder it is the firmer the texture will be.
If cream cheese is particularly soft in your country, and you would like to add gelatin to it to ensure you get a firm cheesecake, then mix 2 teaspoons of cooled, melted gelatin into 4 tablespoons of cream. Then swiftly fold it into the whipped cream cheese.
Press your raw cookie dough into a 9 inch cheesecake tin as evenly as possible. You can use my cookie dough recipe or buy cookie dough in a store.
Bake at 350oF (180oC) for roughly 12 minutes or until brown. Set aside to cool.
In a mixing bowl, combine cream cheese, brown sugar and vanilla extract.
Beat on high speed for about 4 minutes to remove any lumps in the cream cheese. Scrape down the bowl as you go. You want to end up with smooth, lump free cream cheese.
Pour in the cream and whip up the mix until thickened. Use a cream that whips up well as this will make your cheesecake firm.
Once thick, add in the mini chocolate chips and stir in.
Spoon over the cold cookie crust and flatten out with a spatula. Bang on the counter to help even it out and to release any air bubbles.
Place in the fridge overnight to chill it well and make sure it firms up. There are no eggs or gelatin to set the gelatin so it needs to get cold to set firm.
To serve, top with some whipped cream and Cookie Sprinkles.
It will keep for 3 day in your fridge. Also it can be made 2 days in advance so you can get it ready ahead of time for a special occasion or party.
If cream cheese is particularly soft in your country and you would like to add gelatin to it to ensure you get a firm cheesecake then mix 2 teaspoons of cooled,melted gelatin into 4 tablespoons of cream. Then swiftly fold it into the whipped cream cheese.
Cookie Dough: If you use my cookie dough for the base make sure you double the recipe as it is a small amount of dough.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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