Name: Cookies and Cream Cheesecake
Prep time: 60 min
Cook time: 5 min
Total time: 65 min
Yield: 20
Ingredients: 250 g chocolate ripple biscuits; 150 g butter melted; 2 tsp gelatine powder; 1/4 cup water; 375 g cream cheese; 300 ml thickened cream; 1 tsp vanilla essence; 1/2 cup caster sugar; 180 g white chocolate melted; 150 g Oreo biscuits roughly chopped; 20 mini Oreo biscuits *to decorate

by polly06 Last updated on 07/09/2019

Individual cheesecakes, creamy and chocolatey, very delicious. - polly06

Ingredients

Base

250 g chocolate ripple biscuits
150 g butter melted

Filling

2 tsp gelatine powder
1/4 cup water
375 g cream cheese
300 ml thickened cream
1 tsp vanilla essence
1/2 cup caster sugar
180 g white chocolate melted
150 g Oreo biscuits roughly chopped
20 mini Oreo biscuits *to decorate

Method

Step 1

Sprinkle the gelatine over the water in a small heat-proof jug, stand jug in small saucepan of simmering water, stir until the gelatine dissolves. Cool 5 minutes.
Step 2

Beat cream cheese, cream, vanilla and sugar with an electic beater until smooth.
Step 3

Melt chocolate over boiling water or in the microwave.
Step 4

Add melted chocolate, gelatine, and Oreos to mixture.
Step 5

Combine well.
Step 6

Spoon mixture over base of crushed biscuits combined with butter or a whole biscuit placed in the base of paper case.
Step 7

Refrigerate.
Step 8

Top with mini Oreo to decorate.

Equipment

1 jug
1 electric beaters
1 microwave

Recipe Notes

from Australia’s Best Recipes team

You can either crush choc ripple biscuits and add butter to make a base or else I just put a choc chip biscuit on the bottom of the cup cake. When melting the chocolate in the microwave, microwave for 1 minute, stir and then microwave another 30 seconds - makes perfectly smooth, melted chocolate. The paper cases I used can be found in supermarkets and other cake retail stores.