The Best Ever Cookies and Cream Cheesecake. This delicious cookies and cream cake is the stuff of dessert dreams. There’s no baking required for this impressive dessert. Just mix and set in the fridge for a perfect-every-time showstopper.
250g dark, plain chocolate biscuits
90g butter, melted
1½ tsp gelatin
375g cream cheese, softened
1¼ cups (300ml) thickened cream
1 tsp vanilla paste or seeds from 1 vanilla bean
½ cup caster sugar
180g white chocolate, melted, cooled
150g cream-filled chocolate biscuits, roughly chopped
Dutch cocoa powder or 50g white chocolate, melted, to decorate
Grease and line the base of a 23cm spring form tin.
Pulse the plain chocolate biscuits in a food processor until fine. Pour in melted butter and pulse again. Press biscuit mixture evenly over the base and three quarters up the side of the prepared tin. Leave to chill in fridge.
Sprinkle gelatin over a ¼ cup hot water in a small heatproof jug. Stir until the gelatin dissolves, then allow to cool for 5 minutes.
Beat cream cheese with an electric mixer until smooth. Add the cream, vanilla paste or seeds, and sugar and beat until combined. Add the gelatin mix, beat until just combined. Fold in the cooled white chocolate, then gently fold in the cream-filled biscuits.
Spread mix onto chilled biscuit base in tin. Refrigerate for 3 hours or until set. Just before serving, dust the top with cocoa powder. If using white chocolate, place the melted chocolate in a small plastic piping bag and snip the corner off and drizzle lines of white chocolate to decorate top.