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Chocolate Chip Cookie Dough Blueberry Cheesecake 

 

chocolate-chip-cookie-dough-blueberry-cheesecake-recipe

We all know how well chocolate and blueberries go together, but I wanted more! I wanted something to blow my mind.
This Chocolate Chips Cookie Dough Blueberry Cheesecake did the job :)
A crunchy, chewy and sweet bottom, followed by creamy fluffiness of the cheesecake part (made with lemon juice instead of vanilla to get a good contrast to the sweet crust), finished off by fruity freshness!
Not only dies this cake taste amazing, it also doesn’t look to bad and you can impress your loved ones with a special treat!

I can also imagine this with strawberries or raspberries … hmm, I think I should bake another one right now :)

Chocolate Chip Cookie Dough Blueberry Cheesecake 
Author: 
Recipe type: Dessert
 
What you need
  • The Crust:
  • 1 package (16oz) Chocolate Chip Cookie Dough Mix (I used the Target brand)
  • ½ cup butter
  • 2-3 tablespoons milk
  • The Cheesecake:
  • 8 ounces cream cheese, softened
  • 1 egg
  • 1 teaspoon lemon juice
  • The Topping:
  • 2 cups blueberries, thawed if you use frozen ones
  • ½ cup boiling water
  • ¼ cup cold water
  • 2 pouches gelatin
  • 2 tablespoons sugar
How you make it
  1. Preheat your oven to 350 F
  2. Spray a 8 inch pie pan with cooking spray
  3. In a large bowl combine cookie dough mix, butter and milk only with your fingertips until crumbly and it mostly holds together (like a normal pie crust)
  4. Press dough into pie pan, covering not only the bottom, but also the sides
  5. Bake for 8 minutes, let cool 15 minutes
  6. Meanwhile in a medium bowl bring together the cream cheese, egg and lemon juice
  7. Mix on high until smooth
  8. Pour on pre-baked crust and bake for additional 35 minutes
  9. Let cool in pan on the counter for about 1 hour
  10. Now in a medium bowl combine the boiling water and gelatine until dissolved
  11. Add cold water, sugar and blueberries and stir until well combined and purple :)
  12. Place blueberries with a spoon on top of the cheesecake adding only as much of the liquid as needed (until covered, but not running over the cake)
  13. Place in fridge until set (about 2 hours)

 

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