Cookies & Cream Cheesecake

Prep time 20mins | Total time 30mins

Ingredients:
1 x 40g Cookies
4 tsp Butter (melted)
250g Cream cheese
1 tsp Vanilla extract
2 tbsp icing sugar
1 Lemon (zest & juice)
100g Milk chocolate (melted)
50ml Double cream

Method:

Firstly, Add the biscuits to a food processor, and blend until crushed into a powder.

Melt the butter, and drizzle it into the biscuit powder evenly. Pour and press biscuit mix into the glasses, creating an even layer. Allow setting in the fridge for 5-8mins.

For the chocolate layer, feel free to create a mousse. Or what I did was I created a light layer of melted chocolate to have that extra texture.

Melt the chocolate, cut the chocolate into small pieces (unless you are using chocolate chips)

For the mousse:
Next, melt the chocolate with 50ml of whipping cream in a heat-proof bowl over medium heat. Once the chocolate is completely melted, allow to rest for 5-10 mins, while this is resting you can whip the rest of the whipping cream until soft peaks form. Add the cooled chocolate bit by bit into the soft peaks and continue to whip until firm peaks form.

Add the mousse layer (or the melted chocolate) on top of the biscuit base. Next, beat the cream cheese and icing sugar in a bowl until combined and smooth. Next, add your vanilla extract, lemon juice, and zest into the same bowl and whisk it together until fully combined.

Spoon the cream cheese mixture onto your chocolate layer, spreading it all around and near the top.

Finish off by adding some biscuit powder, and cookies to decorate!

Eat right away or allow it to sit in the fridge for 30mins if you wish.