Cheesecake with Chocolate Chip Cookie Base

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Mar 19, 2017

cookie cheesecake

The starting point here is cookies and cream. A super soft cheesecake with chocolate chunks and lemon on a chocolate chip cookie base.

The recipe is a mixture of Cupcake Jemma’s Chocolate chip cookie cup cupcakes and Cookie dough cheesecake.

The cookie dough contains three different kinds of sugars. You can of course use only one or two, but the taste of the cookies will change.
If you do not feel like getting the extra cookies that the recipes will give you, you can wrap the second half of the dough in cling film and freeze it for up to three months. It is difficult to scale down the recipe because it would mean using half an egg.

Serves 8-10


Cookie base

  • 250 g all purpose flour
  • 1 1/2 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 60 g dark chocolate, 70 %
  • 115 g butter, room temperature
  • 2 tbsp sugar
  • 2 tbsp demerara sugar
  • 170 g light brown sugar
  • 1 æg
  • 1 tsp vanilla extract


  • 200 ml heavy cream
  • 500 g cream cheese
  • 100 g icing sugar, sifted
  • 1/2 tsp vanilla extract
  • Zest from 1 organic lemon
  • 40 g dark chocolate, 70 %, coarsely chopped


  • 50 ml heavy cream
  • Chocolate chip cookies
  • Cacao nibs


Stir together flour, baking soda, salt and blended chocolate. Set aside.

Cream butter and the three kinds of sugar together. Beat the egg lightly with the vanilla and add it to the butter-sugar mixture. Beat until combined. Lastly, add the flour-chocolate mixture and beat until combined. Divide the dough into two equal parts.

Spread the one part of the dough in a greased 20 cm springform tin. Bake at 170C for 15-17 minutes.

Bake the rest of the dough as cookies for about 7 minutes (ab. 30 small cookies).

Cool the cookie base and the cookies completely.

Whip the cream very lightly. It should only just begin to thicken.

In a second bowl, beat together cream cheese, sifted icing sugar, vanilla og lemon zest. Add your whipped cream and beat until just combined. Fold in the chocolate.

Spread the filling over the cookie base and place it in the fridge for a minimum of 3 hours.

Decorate the cake with rosets of whipped cream, lean a cookie against each roset and sprinkle cacao nibs over the middle of the cake.

cookie cheesecake cookie cheesecake cookie cheesecake

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