I wanted to title this post as a no bake Cheesecake but the crust obviously needs to be baked so that kinda seemed like false advertising but if you use a store bought crust then it is indeed a no-bake cheesecake. The reviews I got for this cheesecake were really good. The crust was nice and golden, the cookie dough wasn’t too sticky or too dry and the filling or rather topping was creamy and luscious. If you’re like me and are tidy in very aspect of life except when it comes to keeping the fridge and freezer neat. I recently found some gum in the freezer which according to the label was bought 4 years ago! So you can imagine the chaos. Anyway back to the point, this dessert can safely be stored in the fridge for 3-4 days. In the past year my 22 cm tart tin has not only been my favorite but also a loyal companion.Yes,I am aware that my tin doesn’t have feelings. Let’s get back to the recipe now or else I am going to go on a crazy rant.
Mix together the biscuit crumbs, the brown sugar, and melted butter until combined. Press into bottom and up sides of prepared pan.Bake for 10 minutes.Once your crust has baked and cooled down to room temperature,make the cookie dough by beating the butter, sugar and brown sugar until light and fluffy. Mix in cream and vanilla. With a spatula add the cocoa, flour and salt.Mix until dough forms and spread it over the crust CAREFULLY, or else your crust is going to have a hole in it. Since the dough will be a little sticky this can easily happen and that is all the more reason why your crust needs to have cooled down. You can roll it before putting it in if you want but I found this method to be easier. Pop it in the fridge.
Notice how the rest is very even and kinda perfect (trying not to boast). Beat the cream cheese and the sugar until fluffy and light.Mix in the vanilla. Whip the cream until soft peaks form, then gently fold into the cream cheese.Spread evenly on top of cookie dough layer and after a minimum of 3 hours of refrigeration you will have a beauty which you can now un-mold and decorate with leftovers cookie crumbs. Enjoy!
CHOCOLATE COOKIE DOUGH CHEESECAKE
For the crust:
- 1 & 1/2 cups graham cracker crumbs
- 1/3 cup packed light brown sugar
- 1/2 cup unsalted butter, melted
- For a variation you can add chocolate chips here as well
For the chocolate cookie dough:
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons cream (or milk)
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/4 teaspoon salt
For the cheesecake:
- 12 ounces cream cheese
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whipping cream
- chocolate chips, sprinkles, or shavings for garnish
To make the crust:
Preheat oven to 350°.Mix together crumbs, brown sugar, and butter until combined. Press into bottom and up sides of prepared pan.Bake for 10 minutes.
To make the chocolate cookie dough:
Beat the butter, sugar and brown sugar until light and fluffy. Mix in cream and vanilla. Add cocoa, flour, and salt.Mix until dough forms.Spread dough over prepared crust. Refrigerate while making the cheesecake.
To make the cheesecake:
Beat cream cheese and sugar until fluffy. Mix in vanilla.Whip cream until soft peaks form. Gently fold into cream cheese mixture. Spread evenly on top of cookie dough layer.
Garnish with chocolate chips,barks, whatever floats your boat.Refrigerate about 3 hours before serving.