I love cookies, but I prefer soft-baked cookies that come out straight from the oven, where the chocolate chips are still melted and gooey, which are super moreish. Cookie dough was something I used to love, especially Ben and Jerry’s, but that’s something I won’t eat anymore. Let’s say my taste has definitely matured and changed as I have grown older.
I have never made a cookie-dough cheesecake, but I fancied making this as I hadn’t had a cookie in a while.
This cheesecake was creamy and chocolatey and was tasty, by adding good vanilla gives a better hit.
I didn’t choose to go for a cookie dough base instead, I went for a chocolate digestive base. I wasn’t sure if the cookie dough base would be too rich and sickly.
Mini Cookie Dough Cheesecake
A mini creamy, chocolatey, cookie dough cheesecake
Ingredients
For the base
- 150 g Chocolate Digestives
- 75 g Unsalted Butter
For the cookie dough
- 60 g Butter
- 50 g Light brown sugar
- 30 g Caster sugar
- 2 tbsp Milk
- 1 tsp Vanilla
- 130 g Plain flour
- 50 g Chocolate chips
For the cheesecake
- 100 g Icing sugar
- 225 g Double cream
- 375 g Full fat cream cheese
- 2 tsp Vanilla extract
For decoration
- 75 g Double cream
- 1 tsp Vanilla extract
- 20 g Icing sugar
- 100 g Chocolate
- 30 ml Whole milk
- 1 tsbp butter
- Chocolate chunks Optional
- Cookie dough balls Optional
Instructions
For the base
- Using a food processor, crush your biscuits until it resembles fine breadcrumbs, if not place in a bag and use a rolling pin. 2. In a small bowl place the crushed biscuits and then pour in your melted butter, mix and press into the bottom of your mini victoria push up tin or dessert pot of your choice. Place in the fridge.
For the cookie dough
- 1. The flour needs to be heat treated firstly, as raw flour isn't good for the stomach. Put your flour in a heat proof bowl and microwave for about 45 seconds, leave too cool. 2. In a large mixing bowl, cream butter and sugars until light and fluffy, add in vanilla and milk and combine. 3. Sieve in flour, fold in flour and chocolate chips lightly until you have a firm dough. 4. Roll up in to various small balls (Size of Peas/chickpeas) and leave in the fridge until firm.
For the cheesecake
- 1. In a stand mixer (or using a bowl and electric whisk) add your cream cheese, icing sugar and vanilla extract remove into another bowl. 2. Add in your double cream into the mixing bowl (don’t worry about cleaning the bowl) and whisk until it’s reaches stiff peaks. 3. Add in your cream cheese continue to whisk the mixture until it's thick. 4. Fold in the cookie dough balls and chocolate chips. 5. Spread the mix on to the biscuit bases, smooth over, cover, and chill in the fridge for 5-6 hours, or preferably overnight. 6.
For the decoration
- 1. For the chocolate ganache, heat the milk and butter in a saucepan until it's simmering, then add the chocolate. Let it sit and then whip until glossy, leave to cool.
- 1. For the double cream, whip the 75ml of double cream, icing sugar and vanilla extract into the mixing bowl until it reaches stiff peaks. 2. To decorate, Add a tbsp of chocolate ganache on top of each cheesecake. Using a piping bag pipe swirls on top of the cheesecake. Place 3 cookie dough balls on top then sprinkle some finally add chopped chocolate.
