Description
An indulgent dessert featuring a chewy chocolate chip cookie crust and a rich no-bake chocolate mousse cheesecake filling, perfect for any celebration.
Ingredients
Scale
- 0.5 cup (112g) Unsalted Butter, softened
- 0.5 cup (72g) Light Brown Sugar, packed
- 3 tablespoons (39g) Granulated White Sugar
- 1 Large Egg
- 1.5 teaspoons Vanilla Extract
- 1.5 cups (195g) All-Purpose Flour
- 0.75 teaspoon Baking Soda
- 0.24 teaspoon Baking Powder
- 0.25 teaspoon Salt
- 1.25 cups (211g) Semi-Sweet Chocolate Chips
- 20 oz (565g) Cream Cheese, softened
- 0.5 cup (104g) Granulated White Sugar
- 5 tablespoons (35g) Natural Unsweetened Cocoa Powder
- 1 teaspoon Vanilla Extract
- 0.25 cup (42g) Semi-Sweet Chocolate Chips, melted
- 1.25 cups (300ml) Heavy Whipping Cream, ice-cold
- 0.5 cup + 2 tablespoons (73g) Powdered Sugar
- 1 cup (100g) Chopped Chocolate Chip Cookies
- 0.75 cup (180ml) Heavy Whipping Cream, cold
- 0.25 cup (29g) Powdered Sugar
- 3 tablespoons (21g) Cocoa Powder
- 0.5 teaspoon Vanilla Extract
- Optional: Mini chocolate chips for decoration
Instructions
- Preheat your oven to 350°F (176°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the inner walls. Cream your softened butter, brown sugar, and granulated sugar together until light and fluffy (about 3 to 4 minutes). Mix in the egg and vanilla extract. In a separate bowl, whisk the flour, baking soda, baking powder, and salt. Add the dry ingredients to the butter mixture, mix until a thick dough forms, and fold in the chocolate chips. Press evenly into the pan and bake for 16 to 18 minutes until lightly golden. Cool completely.
- In a large mixing bowl, beat your softened cream cheese, sugar, and 5 tablespoons of cocoa powder together on low speed until perfectly uniform. Mix in the vanilla extract and melted semi-sweet chocolate until combined. Set aside. In a separate cold bowl, whip your 1.25 cups of heavy whipping cream and powdered sugar on high speed until stiff peaks form.
- Using a flexible rubber spatula, gently fold in 1/3 of your whipped cream into the chocolate cream cheese base. Once combined, fold in the remaining 2/3 of the whipped cream and then fold in your chopped chocolate chip cookies.
- Take your mini chocolate chip cookies and arrange them standing upright all along the inside rim of the springform pan. Spoon a few small dollops of your chocolate cheesecake filling directly behind the mini cookies to ‘glue’ them. Pour the remaining filling into the center and refrigerate for 5 to 6 hours or overnight.
- Carefully unlock the springform pan walls. For the topping, whip your cold heavy cream, powdered sugar, cocoa powder, and vanilla extract until stiff peaks form. Pipe around the top edge and decorate with cookies and mini chocolate chips before serving.
Notes
This cheesecake can be frozen. Store it un-piped for up to 1 month and thaw overnight before decorating.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: No-Bake, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 1011
- Sugar: 70g
- Sodium: 381mg
- Fat: 60g
- Saturated Fat: 35g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 112g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 133mg
Keywords: cheesecake, chocolate cake, cookie dessert, no-bake cheesecake, chocolate chip cookies