Chocolate chip cookie cheesecake
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  • Prep time 35 '
  • Total time 60 '


  • 150 g chocolate chip cookies, crushed
  • 50 g butter, melted
  • 350 g Philadelphia Light
  • 130 g icing sugar
  • 400 ml cream
  • 1 tbsp vanilla extract
  • 100 g dark or milk chocolate chips


  • In a bowl, combine the crushed cookies with the melted butter until the mixture resembles damp sand. Press into the bottom of a 23 cm springform cake tin, then place in the fridge to set for one hour.
  • In a bowl, beat the Philadelphia Light Cream Cheese together with the icing sugar until smooth.
  • In a separate bowl, whip the cream with the vanilla extract until it forms stiff peaks.
  • Gently fold the cream cheese mixture into the whipped cream until fully combined.
  • Remove the base from the fridge and add the cheesecake filling, smoothing the top with a spatula. Top with the chocolate chips. Place in the fridge to set for at least one hour, then serve.


Nutritional Information

Typical values Per Recipe
Energy 13300.0 kj
Energy 3176.0 kcal
Fat 220.8 g
Carb 279.2 g
Protein 44.0 g
Saturated fat 128.8 g
Salt 2.6 g
Sugars 192.8 g
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