Cookie crumble cheesecake recipe

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serves: 6 - 8
Skill: medium

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 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


  • 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'

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