It’s been a while since I made my No Bake Oreo Cheesecake and today, I decide to give myself (and the family, of course) a mini treat by making this No Bake Cookie Dough Cheesecake.
Instead of using digestive biscuits as the crust, I opted for my almost-close-to-expiration bag of feuilletine flakes. So far, I only come across it at Sun Lik Trading and Kitchen Capers. Alternatively, feel free to use good ol’ digestive biscuits widely found in most supermarkets.
Easy, foolproof and filled with tiny chunks of cookie dough, this is a perfect dessert for days when you do not feel like turning your oven on.
Ingredients:
Base –
50 g feuilletine flakes / digestive biscuits (if using digestive biscuit, crush into fine crumbs)
25 g semi-sweet chocolate – melted and cooled
25 g unsalted butter – melted and cooled
The line up for the base.
Cookie Dough –
70 g all-purpose flour
25 g light brown sugar
25 g caster sugar
Pinch of salt
25 g unsalted butter – softened at room temp
1 ½ tbsp natural yogurt / Greek yogurt
¼ tsp vanilla extract
40 g dark chocolate chips
The line up for cookie dough.
Cheesecake filling –
250 g cream cheese (I’m using Philadelphia)
100 ml whipping cream
50 g icing sugar – sifted
¼ tsp vanilla extract
The line up for cheesecake filling.
Makes a 6-inch cheesecake
Recipe adapted from: Cupcake Jemma
In a medium bowl, add the melted chocolate and butter to the feuilletine flakes and mix well.
Grease a 6-inch round cake tin with removable base. Line the base with a non-stick baking sheet.
Distribute and press the chocolate crust evenly, filling the base of the tin. Keep in the fridge until ready to use.
In a large bowl, add the butter and both types of sugar together.
Using an electric beater, whisk until well combined, approx. 2 mins.
Add in yogurt, vanilla extract and continue to whisk for another min.
Pour in the flour, salt and mix until well incorporated.
Lastly, add the chocolate chips into the batter and give it a final mix.
Using a pair of gloved hands, scoop out 8 x 1-inch sized dough and roll into balls.
They will serve as garnish on top of the cheesecake.
Take out the chilled crust and fill it with the remaining cookie dough.
I scattered them all over the crust and used my fingers to press them down evenly.
Place it back into the fridge.
In a medium bowl, add in the softened cream cheese, icing sugar and vanilla extract and whisk until light and fluffy.
In a large bowl, whisk the cold whipping cream to soft peaks. I used an electric whisk.
Add the whipped cream to the cream cheese mixture and whisk until well combined. It should resemble a mousse-like texture.
Take the prepared tin out from the fridge and fill with the cream cheese.
Level the top smoothly with an offset spatula or knife.
Garnish with cookie dough balls and shaved chocolate if desired.
Chill in the fridge for at least 6 hours or overnight.
To unmold the cake, wrap the sides of the tin with a hot towel for 1 min. Gently slide the side of the tin down. Serve chilled.
- Base –
- 50 g feuilletine flakes / digestive biscuits (if using digestive biscuit, crush into fine crumbs)
- 25 g semi-sweet chocolate – melted and cooled
- 25 g unsalted butter – melted and cooled
- Cookie Dough –
- 70 g all-purpose flour
- 25 g light brown sugar
- 25 g caster sugar
- Pinch of salt
- 25 g unsalted butter – softened at room temp
- 1 ½ tbsp natural yogurt / Greek yogurt
- ¼ tsp vanilla extract
- 40 g dark chocolate chips
- Cheesecake filling –
- 250 g cream cheese (I’m using Philadelphia)
- 100 ml whipping cream
- 50 g icing sugar – sifted
- ¼ tsp vanilla extract
- In a medium bowl, add the melted chocolate and butter to the feuilletine flakes and mix well.
- Grease a 6-inch round cake tin with removable base. Line the base with a non-stick baking sheet.
- Distribute and press the chocolate crust evenly, filling the base of the tin. Keep in the fridge until ready to use.
- In a large bowl, add the butter and both types of sugar together.
- Using an electric beater, whisk until well combined, approx. 2 mins.
- Add in yogurt, vanilla extract and continue to whisk for another min.
- Pour in the flour, salt and mix until well incorporated.
- Lastly, add the chocolate chips into the batter and give it a final mix.
- Using a pair of gloved hands, scoop out 8 x 1-inch sized dough and roll into balls. They will serve as garnish on top of the cheesecake.
- Take out the chilled crust and fill it with the remaining cookie dough.
- I scattered them all over the crust and used my fingers to press them down evenly.
- Place it back into the fridge.
- In a medium bowl, add in the softened cream cheese, icing sugar and vanilla extract and whisk until light and fluffy.
- In a large bowl, whisk the cold whipping cream to soft peaks. I used an electric whisk.
- Add the whipped cream to the cream cheese mixture and whisk until well combined. It should resemble a mousse-like texture.
- Take the prepared tin out from the fridge and fill with the cream cheese.
- Level the top smoothly with an offset spatula or knife.
- Garnish with cookie dough balls and shaved chocolate if desired.
- Chill in the fridge for at least 6 hours or overnight.
- To unmold the cake, wrap the sides of the tin with a hot towel for 1 min.
- Gently slide the side of the tin down.
- Serve chilled.
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