No-bake chocolate chips cookie dough cheesecake

Ingredients
  • 2 containers of Cookie Bluff Signature Chocolate cookie dough (400 g each)
  • 1 bag of unflavored gelatin (7 g)
  • 125 ml (½ cup) milk
  • 3 packages of cream cheese (250 g each), softened
  • 5 ml (1 tsp) vanilla extract
  • 180 ml (¾ cup) sugar
  • 500 ml (2 cups) store-bought whipped topping
  • 100 g (3 ½ oz) 70% dark chocolate, cut into pieces
  • 125 ml (½ cup) 15% cooking cream
Signature Chocolate
  • Servings

    12

  • Prep Time

    25 minutes

  • Chilling Time

    4 hours 15 minutes

Step 1

Line a 20-cm (8-inch) springform pan with parchment paper, then roll out half of the cookie dough inside of it in an even layer. Refrigerate for 15 minutes.

Step 2

In a bowl, mix the gelatin with the milk. Leave to rest for 5 minutes.

Step 3

In the container of the food processor, place the cream cheese, vanilla and sugar. Mix until smooth. Set aside.

Step 4

Heat the gelatin mixture in the microwave for 30 seconds.

Step 5

Pour it in the food processor and mix for 30 seconds.

Step 6

Transfer the cream cheese blend to a bowl. Stir in the whipped topping, gently folding the mixture with a spatula.

Step 7

Pour the cream cheese mixture into the mold and level the surface.

Step 8

Cover and refrigerate for 3 to 4 hours.

Step 9

Shape some of the remaining cookie dough into small balls. Crumble the rest of the cookie dough.

Step 10

In a bowl, place the chocolate and cream. Melt in the microwave. Stir until smooth.

Step 11

Cover the cheesecake with chocolate coulis, then garnish with cookie dough balls and crumbled cookie dough.

Step 12

Refrigerate 1 hour. Serve the cheesecake as soon as you take it out of the refrigerator.

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