Cookie crumble cheesecake

(35 ratings)

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Cookie crumble cheesecake
Cookie crumble cheesecake
  • Serves: 6 - 8

  • Total time:

    (plus 30 in the fridge)
  • Skill level: Bit of effort

  • Costs: Mid-price

It's easy to make this impressive chocolate cheesecake and there's no baking involved. Just bash up some biscuits for the base and top with a tasty cookie crumble and cream cheese filling


  • 180g (6 ĵoz) digestive biscuits
  • 275g (9 ½oz) Galaxy Cookie Crumble chocolate bar
  • 300g (10 1/2 oz) cream cheese
  • 200g (7 oz) double cream
  • 2tsp lime juice
  • 50g (1 3/4 oz) caster sugar
  • Chocolate shavings to serve
You'll also need:

  • 20cm (8in) flan or tart tin

An easier way to melt chocolate: 'Just break it up and put it in the microwave on a low or defrost setting for a few minutes, stirring halfway through'

Gordon Ramsay, celebrity chef


  1. Lightly grease a flan or tart tin.
  2. Place the digestive biscuits in a large bowl and bash with the end of a rolling pin, until they are randomly broken, with some chunks and crumbs.
  3. Melt 120g of the chocolate bar in a bowl over a pan of simmering water. Stir this into the biscuits and mix really well, to coat all the crumbs with chocolate.
  4. Pour the mixture into the tart tin and press down evenly with the back of a spoon. Place the tin in the fridge for at least 30 mins.
  5. Melt the remaining chocolate in a bowl over a pan of simmering water.
  6. Beat together the cream cheese, double cream, lime juice and sugar.
  7. Pour in the melted chocolate and just stir a little, do not mix it in completely.
  8. Spoon the cheese mixture on top of the biscuit base and smooth over very roughly.
  9. Decorate with shavings of chocolate.

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  • 4
(35 ratings)

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