Cookie Dough Cheesecake Pots

Madagascan vanilla and chocolate chip flavour cheesecake, with a crushed up chocolate chip cookie base, topped with soft baked mini cookies and chocolate chunks

These cookie dough cheesecake pots are all about comfort and texture, combining two of everyone's favourite desserts, cheesecake and cookies!

The cheesecake filling is thick, smooth and packed with Madagascan vanilla, with chocolate chips running all the way through giving every spoonful that classic cookie flavour.

Underneath, the crushed up chocolate chip cookie base adds that buttery, chocolatey bite that brings all the cookie flavours together, with the creamy layers and crunchy cookie biscuit base, each layer is deliciously simple but together they deliver everything you want from a cookie dough dessert.

Finished with mini soft baked cookies and chocolate chunks on top, these pots are unapologetically indulgent.

Perfect as individual puds, or an easy make ahead treat, these cookie dough cheesecake pots are the kind of recipe you'll keep coming back to when you want something comforting, chocolatey and delicious!

Serves: 4 normal size ramekins

Prep time: 15 mins

Chill: 2 hours

Ingredients 

🍪 M&S Belgian Chocolate Cookie Dough

🍪 1 packet M&S Chocolate Chip Cookies 

🍫 Milk chocolate chunks

🧈 40g butter

🥛 300ml Double Cream

🥛 165g Cream Cheese

🌿 3 tsp vanilla 

🧁 3 heaped tsp icing sugar 

Method

First, start by crushing up a whole packet of chocolate chip cookies and pour on 40g melted butter. Mix together well. 

Next, get your ramekins or pots and divide the cookie mixture up and flatten it out in the bottom. Pop them in the fridge whilst you complete the next step for 10-15 mins. 

Whip 300ml double cream with 3 tsp vanilla and 3 heaped tsp of icing sugar together until thick. In a separate bowl loosen the cream cheese and then add that to the cream mixture. Add a handful of chocolate chunks or chips to the mixture and mix together well until thick. 

Spoon the mixture into your ramekins or pots and smooth over the top using a knife or a palette knife or a nice flat top, pop them in the fridge to chill. 

Cut your cookie dough up and roll into little round balls, bigger than a garden pea but smaller than a grape! You can do any size you like. Put them on a baking tray and bake for 5 minutes at 170 fan. 

Take your mini cookie dough pieces out of the oven and let them cool. 

Get your cheesecake pots out of the fridge and finish by loading the top with mini cookie dough pieces and chocolate chips and put them back in the fridge until you’re ready to eat them, this keeps the cookie lovely and soft! Enjoy!