With this recipe you can match two of the best treats ever: Cheesecake and Chocolate Chip Cookies! This indulgent dessert is made without eggs and no one could notice that! The taste is rich and absolutely irresistible.The bottom cookie crust and the top of the cookie doguh is slighly crispy and crunchy, but the inside is so soft and creamy that melts in your mouth! You can clearly taste all the 3 layers that combine together into a luscious and tempting treat.I've used classic Digestive biscuits for the crust (they are also without eggs), feel free to use any other biscuits you prefer, even chocolate cookies.Just one advice: don't unmold or slice them before they are completely cooled down and chilled. I usually chill for at least 2 hours, but you can also make them the day before, store in refrigerator and serve the day after, they will be more delicious!
300 g(10,5 oz)cream cheese like Philadelphiachilled or room temperature doesn't matter
75 g(1/3 cup)caster sugar
1 tspvanilla pasteor vanilla extract
Instructions
Crust
Line a 20x20cm - 8x8 inch pan with parchment paper.
Process biscuits in a food process until fine crumbs. If you don't have a food processor, you can place biscuits in a ziplock bag and roll using a rolling pin until fine crumbs.
Add melted butter and pulse until the crumbs are evenly moistened.
Place the crumbs into the prepared pan and press into the bottom until compact.
Put in refrigerator.
Chocolate Chip Cookie Dough
In a large size bowl, place softened butter, brown sugar, caster sugar, vanilla and mix with a spatula until creamy.
Add milk and mix until combined (don’t worry if it lumps).
Incorporate sifted flour, salt and baking powder into the butter mix in two times using a spatula: don’t overmix the dough.
Incorporate chocolate chips.
Put in refrigerator until assemble.
Cheesecake Filling
Place cream cheese, sugar, vanilla into a medium size bowl and mix until creamy and smooth.
Assemble
Remove the Crust from the fridge and spread evenly the Cheesecake Filling on top of the Crust.
Spoon the Cookie Dough on top of the Cheesecake Filling and gently evenly spread it. You have to cover all the Cheesecake layer with Cookie Dough. Use your finger to seal the edges.
Place some chocolate chips on top.
Bake in preheated fan oven (upper and lower heat) at 175°C-345°F for about 30 minutes.
Cool down completely in the pan and don't unmold it.
Chill in refrigerator for at least 2 hours before unmold it.
Cut in squares using a serrated knife.
Video
Notes
Store in refrigerator for about 6 days or in freezer for 2 months.