Cookies and Cream Cheesecake

Cookies and Cream Cheesecake(s)
It’s been some time since last cheesecake in my blog, and that feels very-very wrong. Going for another “chilled” cheesecake options this week, I decided to turn to something which (in its turn) turns my taste buds on…and on…and on… As I said before, I generally prefer baked cheesecakes to their chilled “counterparts”, but this one is probably another awesome exception.

Step-by-step Recipe

Ingredients: Cookies and Cream Cheesecake


  • 300g chocolate cream-filled cookies (e.g. Oreo)
  • 375g cream cheese (e.g. Philadelphia)
  • 110g sugar
  • 300ml cream (35%)
  • 180g white chocolate
  • 50g dark chocolate
  • 2tsp gelatine
  • 2tbps water, boiling
  • 1tsp vanilla extract

Note: You need an 80cm length of 50mm diameter PVC pipe, cut into 10cm lengths; ask hardware
store do to this for you, or use a hacksaw. This recipe will also fit into a 24cm springform tin.


Grease eight cleaned 10cm lengths of PVC pipes, line with baking paper. Place one biscuit at the
bottom of each pipe.

Melt white chocolate over simmering water, stand to cool. Add boiling water to gelatine, mix until

Cool gelatine 5mins. Chop remaining biscuits into quarters. Place cream cheese, sugar and vanilla
extract into a bowl.

Beat until smooth. Add cream and beat in until well-mixed.

Add melted white chocolate and stir until well-mixed. Stir in gelatine.

Add chopped biscuits and mix until just combined. Divide mixture among pipes.

Stand on a tray and refrigerate overnight. Gently remove cheesecakes from pipes by pushing the
bottom biscuit upwards, sliding up. Discard the paper.

Place cakes onto serving plates. Melt dark chocolate and pour over. Serve and indulge.

Cookies and Cream Cheesecake

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