Chocolate chip cookie cheesecake
Instructions
1
Step
In a bowl, combine the crushed cookies with the melted butter until the mixture resembles damp sand. Press into the bottom of a 23 cm springform cake tin, then place in the fridge to set for one hour.
2
Step
In a bowl, beat the Philadelphia Light Cream Cheese together with the icing sugar until smooth.
3
Step
In a separate bowl, whip the cream with the vanilla extract until it forms stiff peaks.
4
Step
Gently fold the cream cheese mixture into the whipped cream until fully combined.
5
Step
Remove the base from the fridge and add the cheesecake filling, smoothing the top with a spatula. Top with the chocolate chips. Place in the fridge to set for at least one hour, then serve.
Ingredients
for
8
- 150 g chocolate chip cookies, crushed
- 50 g butter, melted
- 350 g Philadelphia Light
- 130 g icing sugar
- 400 ml cream
- 1 tbsp vanilla extract
- 100 g dark or milk chocolate chips