"I have made this decadent cheesecake in partnership with @immaculatebaking and @thefeedfeed. (#ad) It's an Easter-themed chocolate cheesecake with a chocolate chip cookie base. You might think that it must be very complicated to make it. However, in my opinion, it is the easiest dessert I have ever made. For the base of the cheesecake, I have used Immaculate Baking Organic Chocolate Chip Cookie Dough. Immaculate Baking is one of the most reputed baking companies - it makes a whole bunch of certified organic, gluten-free, and non-GMO products. Honestly speaking, I have already become a fan of their products.
I bought these Immaculate Baking products from my favorite store @sprouts.
Thank you @feedfeed @immaculatebaking and Sprouts for giving me the opportunity of taking part in this fun campaign.
#feedfeed #immaculatebaking"
Chocolate Chip Cookie Crust Cheesecake
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 20mins
Cook time: 16mins
Serves or Makes: 10 Slices
Recipe Card
ingredients
- 2 packages Immaculate Baking Organic Chocolate Chip Cookie Dough
- 2 8-ounce packages cream cheese, room temperature
- 1/2 cup granulated sugar
- 5 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup semi-sweet chocolate chips, melted
- 1 cup heavy whipping cream, chilled
- 1/2 cup confectioner sugar
Method
Step 1
To make the cookie bottom, preheat the oven to 350 degrees F. Place parchment paper in the bottom of a 9-inch springform pan and grease the sides. Press the dough evenly into the springform pan. (I have used one full box of Immaculate Baking Organic Chocolate Chip Cookie Dough and two to three scoops from the 2nd box)
Step 2
Bake for 16 to 18 minutes or until the edges are golden.
Step 3
Remove from the oven and allow to cool completely in the pan.
Step 4
To make cookies, preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Place the cookie dough balls on the tray, evenly spaced. Bake it for 10 to 12 minutes. Remove from the oven and allow to cool completely.
Step 5
To make the cheesecake filling, add the cream cheese, sugar, and cocoa powder to a large mixer bowl and beat it well until well combined.
Step 6
Add the vanilla extract and melted chocolate and mix it until well combined.
Step 7
In another large mixing bowl, add the heavy whipping cream and confectioner sugar. Whip it on medium-high speed until stiff peaks form.
Step 8
Add the cream to the cream cheese mixture and gently fold it to combine.
Step 9
Add the cheesecake filling on the top of the cookie bottom. Spread it into an even layer.
Step 10
Refrigerated cheesecake until firm, 5 to 6 hours or overnight.
Step 11
Top the cheesecake with additional cookies and refrigerated it until ready to serve.