Chocolate Chip Cookies, Cheesecake, and Chocolate Ganache collide into one breathtaking dessert.
Happy Monday, friends! Our outdoor adventures turned into full on spring cleaning over the weekend. Both of us were exhausted by the end of Sunday, but it was well worth it. As long as the weather is nice, I don’t even care what we’re up to. After being cooped up inside for quite some time while winter lasted, I find it funny how excited we were to sweep the garage or take down our outdoor Christmas lights, ha! Hopefully we’ll continue to feel that way once weekly lawn mowing duties come around too… Even though I was running low on energy, I still had enough strength to whip up something delicious in our tiny little kitchen.
The result was anything but small. If you’re deciding to give this a go, you are in for an utterly satisfying, rich and decadent treat. Though it requires a little bit of work and patience, it is well worth it in the end.
Let me fill you in!
While it might look like this could be difficult to pull off, let me tell you that it really isn’t. If you can bake chocolate chip cookies, you can totally do this. It’s made up of two chocolate chip cookie layers, two no-bake cheesecake layers and lots of chocolate ganache.
Basically the dessert of my dreams.
For the cookie layers, I adapted our favorite chocolate chip cookie dough and simply baked it into two giant square cookies and let them cool completely. Once cooled, I moved onto the easiest cheesecake I know. Made up of 3 ingredients and so, so yummy. While chocolate ganache sounds fancy, it really is a cinch to make on your own. Heavy cream and chocolate are the best together.
This is by far the tastiest frozen treat I’ve eaten in quite a while. I was most definitely inspired by the warm weather and my relentless sweet tooth ;).
Have a very happy and tasty start to your week.
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup (2 sticks) butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 3/4 cups all-purpose flour
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups dark chocolate
- 2 cups heavy cream
- 2 (8 oz) packages cream cheese, softened
- 1 1/2 cups confectioner's sugar
- 1 teaspoon vanilla extract
- 1. Preheat your oven to 350 degrees F. Line an 8-x-8 inch baking pan with aluminum foil and spray with nonstick spray.
- 2. In the bowl of your stand mixer, combine sugars, butter, eggs and vanilla. Mix until smooth, about 2-3 minutes. Add baking soda and salt. Mix another minute or until incorporated. With your mixer set to its slowest setting, add flour and mix until a smooth dough forms. Add chocolate chips and incorporate with a spatula. Press half of the cookie dough into the prepared pan. Place in the oven and bake for 18-20 minutes. Remove from the oven and let stand for 10 minutes. Lift cookie layer onto a wire rack and line baking pan again with aluminum foil and spray. Bake the second half of the cookie dough as the first.
- 3. Once cookie layers have completely cooled, return one layer to the bottom of the baking pan (that's been sprayed and lined with aluminum foil).
- Using a double boiler, combine heavy cream and dark chocolate. Heat and stir frequently until dark chocolate is melted and incorporated with the heavy cream. Remove from the stove and let sit.
- In the bowl of your stand mixer, beat together cream cheese, confectioner's sugar, and vanilla until smooth.
- 4. Pour 1/3 of the chocolate ganache over the cookie layer in the pan in an even layer. Place in the fridge for 10-15 minutes. Remove and spread half of the cream cheese mixture over the chocolate. Stack second cookie sheet on top and spread another 1/3 of the chocolate ganache in an even layer over the cookie layer. Return to the fridge for another 15 minutes. Spread remaining cream cheese mixture evenly over the chocolate layer and pour remaining chocolate ganache over the final cream cheese layer. Cover pan and place in the freezer for at least 2 hours or until ready to serve.