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Cookie Cheesecake

by Jemma Wilson from Crumbs & Doilies

Buttery biscuit layers hide a hidden creamy cheesecake layer in this decadent sweet treat from the Crumbs & Doilies team.

From the book

Jemma Wilson


This super bake was created by Rosie and Nikki, who – in a moment of madness – sandwiched cheesecake between two layers of cookie and baked it to create this marvel. Finished with a drizzle of chocolate and colourful chocolate buttons, it’s a really fun dessert, perfect for a party!

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For the cookie topping:
75g unsalted butter, softened
115g soft light brown sugar
55g caster sugar
1 egg, plus 1 egg yolk
½ tsp vanilla extract
145g plain flour
½ tsp sea salt
120g dark chocolate chips (54% cocoa solids), roughly chopped
For the buttery biscuit base:
225g Hobnobs, crushed to a fine crumb
70g unsalted butter, melted
10g golden syrup
For the cheesecake filling:
430g cream cheese
85g caster sugar
1 egg, plus 1 egg yolk
¼ tsp vanilla extract
To decorate:
20g dark chocolate, melted
mini coloured chocolate buttons

Essential kit

You will need: two 20cm/8in square loose-bottomed cake tins.


Grease and line two 20cm/8in square loose-bottomed cake tins with greaseproof paper.


In a large bowl, beat all of the ingredients together, except for the chocolate chips, until well combined, then add the chocolate chips and stir through until evenly distributed.

Spread the dough evenly over the bottom of one of the tins and place in the fridge for 30 minutes until firm enough to handle.


Preheat your oven to 190°C (170°C fan).

Stir all of the base ingredients together in a bowl until the texture is similar to damp sand and it holds together when you squeeze some between your fingers. Press the mixture firmly into the base of the other tin in an even layer.

Bake the base for 10 minutes, then remove and leave to cool completely.


Put all the ingredients into a stand mixer fitted with the balloon whisk, or a large bowl, and whip together on a medium–high speed for 5–7 minutes until pale and thick. Spread this mixture onto the biscuit base in an even layer using a palette knife.

Take the cookie dough slab from the fridge and remove it from the tin, keeping the greaseproof paper stuck to the bottom. Turn it upside down and place it into the tin, directly on top of the cheesecake layer, being careful not to press down too much, then peel away the paper.

Bake for 30–35 minutes until the cookie has turned a golden colour and there is a firm jiggle to it. Leave to cool before placing in the fridge to chill right down.


Pour the melted chocolate into a small piping bag and drizzle zigzags all over the cooled cookie cheesecake. While the chocolate is still wet, sprinkle the coloured chocolate buttons on top to finish it off.

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From the book: Crumbs & Doilies

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