This cookies and cream cheesecake is one of the most amazing cheesecake recipes I’ve ever come across! And it is so delicious, and so versatile – great combination of cookies and cream.
This is by far my favorite cheesecake recipe EVER! Unfortunately I haven’t had much success with making it myself, but Grant is the guru of this recipe. Every single time it turns out perfectly – creamy, chocolate-y goodness. It took me a while to get the gluten and dairy-free version down, but it is amazing when it works!
Couple of points to note:
- Use any type of cookie (ginger nut, arrowroot, etc) and process similar to the Oreos.
- Add blueberries or other types of fruit as a fill-in.
- Add cocoa powder and milk cooking chocolate instead of white chocolate.
If you’re interested in a simpler alternative using instant pudding mixes, check out this recipe here.
Can’t go wrong with anything that combines cream cheese, chocolate and sugar … unless you want to add peanut butter as well – might try that next time!
Cookies and cream cheesecake
(Gluten-free, dairy-free)
Ingredients
- 350 g gluten-free chocolate cookie crumbs
- 50 g dairy-free butter melted
- 375 g dairy-free cream cheese softened
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 1 cup coconut cream
- 3 tsp gelatine 4 sheets or 1 sachet, dissolved in 1/4 cup boiling water
- 200 g dairy-free white chocolate melted, cooled slightly, or use 1/3 cup white chocolate syrup
Instructions
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Place 250g of the cookie crumbs in a bowl, add the butter and mix to combine. Press the mixture into a greased and lined 9" springform pan and chill.
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Beat the cream cheese, sugar and vanilla with an electric mixer until smooth, then beat in the cream. Stir through the gelatine and white chocolate or alternative.
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Stir the remaining cookie crumbs through the filling, then pour over the cookie base. Refrigerate 2 hours or until set. Serve immediately
Recipe Notes
Adapted from Simply Heaven (Philadelphia Cream Cookbook)
