Chocolate Cookie Cheesecake

Prep Time

15 minutes

Chilling Time

2 hours


6-8 people

This chilled cheesecake is perfect for entertaining - and the sauce is so easy!


For the cheesecake
  • 50g (2oz) butter
  • 100g (4oz) digestive biscuits, crushed
  • 150ml (¼ pint) whipping cream
  • 400g (14oz) low fat soft cheese
  • 1 tsp vanilla extract
  • 25g (1oz) dark muscovado sugar
  • 4 chocolate chip cookies, broken into pieces
For the sauce
  • 90g Divine 70% Dark Chocolate, broken into pieces
  • 1 tbsp cornflour
  • 1 tbsp Divine Cocoa Powder
  • 150ml (¼ pint) water
Cook's Tip
  • If you're selling this cheesecake at a fete, why not write out the recipe for the chocolate sauce to give to the buyer, rather than making it yourself.



Melt the butter. Add the digestive biscuit crumbs, stirring well, then tip them into a 20 cm (8 inch) loose-bottomed flan tin or dish and press over the base. Chill until firm.


Whip the cream until it holds its shape, then fold in the low fat soft cheese, vanilla extract and muscovado sugar. Stir in the broken cookies.


Pour the mixture over the biscuit base, level the top, then freeze until firm - about 2 hours.


Remove the dessert from the freezer 30 minutes before you want to serve it, cutting it into slices after 15 minutes.


To make the hot chocolate sauce, put the chocolate, cornflour, cocoa powder and water into a small saucepan. Heat gently, stirring, until smooth and thickened.