Cookie crumble cheesecake recipe

Click to rate
(195 ratings)
Sending your rating
serves: 6 - 8
Skill: medium
  • We earn a commission for products purchased through some links in this article.
  • 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

    Ingredients

    • 180g (6 ¼oz) 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

    Method

    • Lightly grease a flan or tart tin.

    • 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.

    • 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.

    • 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.

    • Melt the remaining chocolate in a bowl over a pan of simmering water.

    • Beat together the cream cheese, double cream, lime juice and sugar.

    • Pour in the melted chocolate and just stir a little, do not mix it in completely.

    • Spoon the cheese mixture on top of the biscuit base and smooth over very roughly.

    • Decorate with shavings of chocolate.

    Top tip for making Cookie crumble cheesecake

    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'

    Click to rate
    (195 ratings)
    Sending your rating