Cookie Dough Cheesecake
Prep time
Cook time
Total time
Serves: 12 Slices
  • Base
  • 130g Vanilla Wine Biscuits
  • 65g Butter
  • 1 Tablespoon Cocoa Powder
  • Cookie Dough
  • 90g Butter - Softened
  • 120g Caster Sugar
  • 4 Tablespoon Brown Sugar
  • 160g Plain Flour
  • ½ Teaspoon Salt
  • 50g Chocolate Chips
  • 2 Teaspoon Vanilla Extract
  • 4 Tablespoon Milk
  • Filling
  • 2 x 250g tubes of Cream Cheese
  • 130g Caster Sugar
  • 300mL Cream
  • 2 Teaspoon Vanilla Extract
  • 3 Teaspoon Gelatin
  • 2 Tablespoon Boiling Water
  1. Let's start by making the base, prepare a 20cm circular springform baking tin by lining it with tin foil and setting aside.
  2. Place the vanilla wine biscuits in a food processor and blitz to a fine crumb.
  3. In the medium saucepan melt the butter before mixing in the biscuit crumbs and the cocoa powder.
  4. Press mixture into the base of your prepared tin. Make sure that it's all even and pressed right to the edges. Place in the freezer to set while we move onto the cookie dough.
  5. To make this dough, place all the cookie dough ingredients in a free standing mixer, minus the chocolate chips. Beat on a medium speed until the ingredients are well combined and form together a smooth dough.
  6. Add chocolate chips to the dough and give a final blitz.
  7. By now the chocolate base in the freezer should be set and firm enough to add a layer of cookie dough. Roughly half the cookie dough mixture and carefully dot/dab the cookie mixture on top of the chocolate base. Be care not to pull up the base from below. My only tip is to dab rather than smear over the base. When you're happy with coverage, smooth the top and place in the fridge.
  8. With the leftover cookie dough, roll into a ball, wrap in cling film and place in the freezer for later.
  9. For the cheesecake filling, start by whipping the cream until it reaches a soft peak with a hand-held beater and set aside.
  10. In a small bowl or ramekin, pour in the boiling water and sprinkle the gelatin over top, mix to devolve and then set aside to cool slightly.
  11. Back to the free-standing mixer, add the cream cheese, sugar and vanilla extract and beat or a medium speed until smooth and sugar has devolved. Roughly 3-4 minutes.
  12. Turning the mixer down, slowly pour in the gelatine mix before giving one last blast to combine it all.
  13. Remove bowl from mixer and fold through the whipped cream until well incorporated.
  14. Pour the filling over your bases and smooth out the top. Place in the fridge either over night or for at least 3-4 hours.
  15. When the cheesecake is set, remove from tin, crumbling remaining cookie dough over the top along with plenty more chocolate chips. Slice, serve, delicious!
Recipe by Baker Gatherer at