Cookies and Cream Cheesecake (No-Bake, Eggless)

I am a huge fan of the TV show - FRIENDS (well, who isn't?!) While watching an episode (The One with All the Cheesecake) I came across Cheesecake for the very first time. And so beautiful it looked that I was on a mission to taste a piece of Cheesecake. And when I did taste it, it was horrible! I thought, "If Rachel & Chandler love it so much, it can't be horrible!". :P And thus began my quest to make a good cheesecake! And I can proudly say that I ate an amazing cheesecake, not from Café Basilico Bistro & Deli or Barista but at HOME!!! ☻

Here is my very own Cheesecake -

It smelled so good that I cut into it early. Hence it didn't set fully! Darn! :-D Well, it tasted heavenly though! I sprinkled some chocolate vermicelli on top and had it. Oooooo Yummm! ☺ This cheesecake is very very dear to me!! I made every single thing including the Crust & the cream cheese from scratch. And even though it doesn't look so good, it will always be my favorite cheesecake in the world!

Ingredients - (makes 6-8 slices)

For the crust -

Chocolate Biscuits. (I used 100 grams Hide n Seek)

Butter - 1 tablespoon, melted

For the Filling -

Cream Cheese - 150 ml (either store bought or made at home or an alternative)

Heavy cream - 50-80 ml

5-7 chocolate cream biscuits (example: Oreo, Bourbon Biscuits, Delta Cream etc)

Vanilla Extract / Essence - 1 teaspoon

Powdered Sugar - 1/2 cup (adjust according to taste later)

Agar Agar // Gelatine - 1 teaspoon (chopped, if flaky)

Boiling Water - 1 tablespoon

Method -

Crust/base -

1. Crush biscuits in food processor or with the end of a rolling pin.

2. Add melted butter and stir to combine. Add enough butter to ensure that when you pick up some biscuit crumbs, they should be able to hold together (in pic 2 below)

   

3. Press into base of 24cm springform cake tin. I didn't have it so I used a very low bottomed plate.

4. Refrigerate for minimum 30 minutes.

Filling -

1. Sprinkle gelatine/agar agar over boiling water and whisk with a fork until it is completely dissolved. Allow to cool slightly.

 

Want to know more about cooking with gelatine / agar-agar? Click HERE.

2. In a mixing bowl, add the cream cheese & vanilla essence.

3. Add the castor/confectioner/powdered sugar.

4. With a manual or electric whisk, beat the mixture until completely smooth.

  

5. Then, add the heavy cream.

6. Again beat the mixture until smooth & looks fluffy.

7. If you want, add melted white chocolate in this step & mix well. I skipped. Just added a little bit of milk chocolate that I had.

8. Stir in the gelatine / agar agar liquid into the mixture & beat well for 1 minute. 

9. Finally, break the cream biscuits into small pieces & stir into the mixture.

To combine -

1. Take the crust out of the refrigerator.

2. Pour the entire filling onto the crust & using a flat knife or a spatula, spread it evenly on the entire plate.

3. Refrigerate overnight. Its ready!! ☺

Serve with drizzled melted chocolate, chocolate shavings, sprinkles etc! ☺

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Also, I'm celebrating the milestone of 50 foodie friends / followers via Google Connect with this cake!

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As you can see in the picture, I didn't cut the pieces perfectly. Also, I took it out within 5 hours. If I would have given it a couple more hours, it would have been perfect. So remember to refrigerate it for 6-8 hours at least.