One of my personal all time favourite puddings from being little has been cheesecake.
Although I have loved a variety of cheesecakes over the years the no bake variety has by far been my favourite.
However I have a confession to make … I have never made a proper non packet version. So last week while trailing some new tasty cookies over on my other blog The Oliver’s Madhouse I decided to use the Maryland Thins cookies as the basis for my cheesecake and I decided to finally give it a go.
With some rough guidelines from my Mother in Law who herself makes epic no bake cheesecakes I set about trying to create my first.
- 175g Cookies (I used Maryland thins)
- 50g Unsalted Butter
- 140g Caster Sugar
- 160g Whipping Cream
- 200g Milk Chocolate
- 220g Cream Cheese
- I used cookies to decorate but haven't included them in this recipes list as they are optional
- Bash all the cookies with a rolling pin (I popped them into a plastic freezer bag first)
- Add the broken cookies into a bowl and pop in the melted butter and a table spoon of the caster sugar and mix well.
- Next pour the ingredients into a spring formed cake tin (this will help when its time to take it out
- Push down the cookie base till firm and then refrigerate for at least 30 minutes
- Melt all the milk chocolate and allow to cool
- Next whip the cream into soft peaks and add in the cooled chocolate (don't leave it to solidify again) and stir it in well.
- In a second bowl put in the cream cheese and remaining caster sugar and beat them together to mix throughly.
- Then mix the cream cheese mixture with the chocolate and whipped cream mixture making sure everything is completely mixed
- Spoon out the contents onto the top of the cookie base and level off before popping into the freezer for 1 hour and then refrigerating for a minimum of 40 minutes before serving.
- I added cookies for decoration after the cheesecake was ready to serve.
I am so immensely pleased with how this cheesecake turned out and I am certainly going to have to make it again. Although I may even double the quantities to make it a much deeper cheesecake than this time round.
Also I would make the base with the salted caramel biscuits instead of just decorating it with the salted caramel and using the milk and dark chocolate cookies for the base.
I think it would be more than possible to use the original Maryland cookies too if you preferred them over the thins, however I did find the thins gave a really crisp base.
It went down so well it was gone in less than 2 days and at this rate I am never going to be slim at this beauty is packed with calories as I opted for full fat cream cheese. I am sure it could be adapted for a lower calorie and fat option but for now this dreamy cheesecake can stay as it is!
Disclaimer: Although we were sent some of the products for the purposes of a review on The Oliver’s Madhouse this recipe was completely non paid for I just wanted to share my first ever cheesecake!