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Cookie Monster Cheesecake

Prep Time1 hour
Cook Time8 hours
Decorating Time1 hour
Total Time10 hours
Servings: 12 people
Author: Sarah Mark

Ingredients

For the Cookie Base

  • 175 g Light Brown Sugar
  • 135 g Unsalted Butter
  • 1 tsp Vanilla Extract
  • 200 g Self-Raising Flour
  • 1 Large Eggs
  • 1 tsp Cornflour
  • 300 g Chocolate Chips
  • 150 g M&Ms

For the Cheesecake

  • 550 g Soft Cheese
  • 175 g Icing Sugar
  • 300 ml Double Cream
  • 1 tsp Vanilla Extract
  • 300 g Chocolate Chips
  • 300 g M&Ms

For the Chocolate Ganache

  • 200 g Milk Chocolate
  • 200 ml Double Cream

For the Decoration

  • 300 ml Double Cream
  • 2 tbsp Icing Sugar (optional)
  • Chocolate Chips
  • M&Ms

Instructions

To Make The Cookie Base

  • Grease your cake tin and leave to one side. Preheat your oven to 180C (160F).
  • Mix together your brown sugar and unsalted butter until they arecombined.
  • Add in the Vanilla, Flour Egg and Cornflour and mix again untilall the ingredients are combined.
  • Fold through the chocolate chips and M&Ms. Until they are all evenly distributed throughout the mixture.
  • Pop the mixture into your cake tin and bake in the oven for25-30 minutes. You will know it is ready when the top of the cookies look dry and it doesn’t wobble.
  • Remove from the cookie and leave to cool completely.

To Make the Cheesecake

  • Once you cookie has completely cooled you can make thecheesecake. If you cookie is still warm it will ruin the cheesecake.
  • Add the soft cheese and icing sugar to a bowl and whisk until it is lovely and thick.
  • While whisking on a slow speed pour in the double creamand vanilla extract and continue to whisk until the mixture is thick and holdsits shape.
  • Gently fold in the chocolate chips and M&Ms untilthey are evenly distributed.
  • Pour the mixture on top of your cookie and smooth.
  • Pop it in the fridge to set overnight or for at least 8hours.

To Make the Chocolate Ganache

  • In a heatproof bowl, add the chocolate and double cream.Melt the chocolate in the microwave in 20 second bursts stirring in between.Until the chocolate is completely melted and combined with the double cream.
  • Leave the mixture to one side.
  • Remove your cheesecake from the springform tin, smooth around the edges and put it on your serving plate.
  • Pour the chocolate ganache on top of the cheesecake and encourage it to drip over the side.
  • Put the cheesecake back in the fridge to allow the ganacheto set

To Decorate

  • While the chocolate ganache is setting, whip the double cream until it is thick and holds its own shape. You can add 2tbsp of icing sugar to make the double cream sweeter but this is completely optional.
  • Add the double cream to a piping bag.
  • Pipe swirls on top of the cheesecake and decorate with chocolatechips and M&Ms.

Notes

  • I would recommend using milk and dark chocolate for the ganache.
  • This cheesecake should last around 3 days in the fridge.
  • You can use any type of M&Ms you want
  • You can also use any type of chocolate chips. I used a combination of milk, dark and white but you can use just one if you would prefer.