chocolate cookie crust no-bake cheesecake with berries

Hi! It’s been some time since we spoke. Kind of got caught up with everything else in my life.

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It’s also been two weeks since my birthday. For which I made this cake with the too-long name. And was very excited to share, but other things got in the way (some were really fun stuff, others not at all. both are however essential in life).

It’s really easy to eat, I mean, MAKE and addictively delicious.

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Well of course, where cream cheese is involved, the dessert would be undeniably delicious. That was one criterion for my birthday cake. It had to be delicious (duh), something my family would like, easy to put together (coz I didn’t have much time), and pretty. I voted for no bake cheesecake, coz I love cheesecake but I didn’t want to worry over a water bath making a baked cheesecake. I wanted berries because BERRIES. (And thank God there were still berries from Chile and Korea available in the grocery stores in January.) Then of course, I had to incorporate citrus into the cheesecake batter (in the form of lemon zest) and finally, I decided on a chocolate cookie crust for contrast (alliteration alert) instead of a plain old graham cracker crust.

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I drew inspiration from various sites for this cheesecake. That’s the beauty of a no bake cheesecake, it is flexible and would accommodate whatever combinations you fancy. Oh, this cheesecake does not have gelatin, so it does not get very firm regardless of how long you chill it. Since it’s harder to get neat slices, you could also serve this in tiny glasses – like cheesecake shooters – instead of assembling it like a cake.

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*I can’t believe it’s been two weeks since I made and ate this!*

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chewy cocoa cookies with chocolate chips

That’s a pretty long name for chocolate cookies.

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Note, these are not chocolate chip cookies, but cocoa cookies with chocolate chips. The recipe is from one of the first blogs that introduced me to the world of food blogging, the Orangette blog (Molly writes so beautifully), and I fell in love with these cookies the first time I made them. And proceeded to persuade everyone I knew to bake these asap, because I wasn’t willing to share the cookies that I had baked. I wanted them all for myself.

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This time, I was a lot more mature and brought some to share with my colleagues.

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The recipe makes a substantial number of cookies with just 57 g butter and yogurt is also part of the mix (an unusual ingredient for cookies, right?) yet each cookie is perfectly rich and chocolatey, like you would want a chocolate cookie to be. The only downside is that they’re not very photogenic, but other than that, these cookies would be anyone’s favourite! Unless you don’t like chocolate, in which case, I’m not sure if we can ever be friends …

Chewy Cocoa Cookies with Chocolate Chips

Recipe from Orangette blog 

Ingredients

1 cup AP flour

¼ tsp baking soda

⅛ tsp salt

57g unsalted butter

⅔ cup granulated sugar

⅓ cup light brown sugar

7 tbsp cocoa powder

⅓ cup plain yogurt

1 tsp vanilla extract

½ cup chocolate chips

Directions

1. Preheat oven to 180 degrees C. Line a baking sheet with parchment paper.

2. In a small bowl, whisk together the flour, baking soda and salt.

3. Melt butter. Add the sugars and sift in the cocoa (if there are lumps in your cocoa). Stir to blend well. The mixture will look pasty, like wet sand.

4. Add yogurt and vanilla and stir to mix thoroughly. Add the dry flour mixture and stir to just combine. Add the chocolate chips and stir to incorporate.

5. Use a tablespoon-sized measuring spoon to drop the dough onto the baking sheet. Bake for 9 to 11 minutes or until the tops of the cookies have crackled slightly and look set.