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easy cookie basque cheesecake
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Easy Cookie Basque Cheesecake

Stella Drivas
This cookie basque cheesecake is creamy, velvety, super delicious and easy to make. You and your family devour it!
Servings: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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Equipment

Ingredients
 

  • 1 cup (235 g) mini chocolate chip cookies
  • 1 cup (235 ml) heavy cream
  • 2/3 cup (135 g) sugar
  • 1/3 cup (40 g) arrowroot powder
  • 1/2 tsp salt
  • 1 lb (0.45 kg) cream cheese, room temp
  • 3 large eggs
  • 2 tsp vanilla extract

Instructions
 

  • Preheat oven to 425℉. Line an 8 inch round pan with parchment paper.
  • In a small bowl, add in the cookies and heavy cream let it soak for 10 minutes.
  • In a large bowl, whisk together the sugar, arrowroot powder and salt until combined. Next, using an electric hand mixer add in the cream cheese and beat until smooth. Add in one egg at a time and beat together. Then, add in the vanilla and beat. Mix in the cookie mixture until incorporated. Transfer batter to the cake pan and spread out evenly. Bake for 30-35 minutes or until puffed and fully golden brown.

Notes

You may also like this No Bake Peanut Butter Cottage Cheesecake
  1. Store leftovers in an airtight container in your fridge for up to 4 days.
  2. We used Tate's Mini Chocolate Chip Cookies.
  3. You can use tapioca flour or cornstarch instead of arrowroot powder.
  4. You can use regular chocolate chip cookies instead of minis.
Calories: 561kcal, Carbohydrates: 46g, Protein: 8g, Fat: 39g, Saturated Fat: 22g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 163mg, Sodium: 465mg, Potassium: 185mg, Fiber: 1g, Sugar: 29g, Vitamin A: 1300IU, Vitamin C: 0.2mg, Calcium: 88mg, Iron: 1mg
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