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5 from 1 vote

Cookies and cream cheesecake

Prep Time15 mins
Setting time4 hrs
Servings: 10 servings


For the base

  • 320 g gluten free 'cookies and cream' biscuits (See FAQs)
  • 80 g dairy free butter (Melted)

For the filling

  • 400 g dairy free cream cheese (See FAQs)
  • 120 g icing sugar
  • 2 teaspoons vanilla extract
  • 250 ml dairy free double cream
  • 160 g gluten free 'cookies and cream' biscuits (Finely chopped)

For the topping60

  • 160 g gluten free 'cookies and cream' biscuits


For the base

  • Make the base by crushing 320g of cookies and cream biscuits with a rolling pin to form a fine crumb (You could also pulse in a food processor). Stir in the melted butter.
  • Press into a greased 9” round springform cake tin and place in the fridge whilst you make the filling.  

For the filling

  • Make the filling by adding cream cheese, icing sugar and vanilla extract to a large bowl. Whisk together using an electric whisk until combined. 
  • In a separate bowl whisk the double cream until thickened. Add the thickened double cream mixture to the cream cheese mixture and whisk until just combined. Stir through the finely chopped cookies and cream biscuits. 
  • Spoon the filling onto the biscuit base and smooth the top with a knife. Chill in the fridge for at least 4 hours or ideally overnight. 


  • Once the cheesecake has set, carefully lift out of the cake tin and decorate with the rest of the cookies and cream biscuits. Store in the fridge for up to 3 days.