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Photo of Cookies and cream cheesecake by WW

Cookies and cream cheesecake

Total Time
3 hr 45 min
25 min
0 min
This no-bake cheesecake is the perfect ending to a Sunday dinner.


Biscuits, chocolate chip, reduced-fat

150 g

Reduced fat oil spread

40 g, melted


2 tsp, powdered

Reduced-fat cream cheese

250 g

Caster sugar

2 tbs

Reduced-fat cream

½ cup(s)

Vanilla yoghurt, 99% fat-free, no added sugar

150 g

White chocolate

100 g, melted, cooled

Biscuits, cream-filled

100 g, coarsely chopped

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a 20cm round springform tin with oil. Place chocolate chip biscuits in a food processor and process until finely chopped. Stir in spread until combined. Press biscuit mixture evenly over base of prepared tin and refrigerate for 20 minutes.
  2. Sprinkle gelatine over 2 tablespoons boiling water in a small heatproof jug. Stir with a fork until gelatine has dissolved. Using electric beaters, beat cream cheese and sugar in a small bowl until smooth. Add gelatine mixture and beat until combined. Add cream, yoghurt and chocolate and beat until smooth. Stir in chopped cream-filled biscuits.
  3. Pour mixture into prepared tin and smooth the surface. Refrigerate for 3 hours or until set. Remove cheesecake from tin. Serve.


TIP: To melt chocolate, break it into squares and place in a small microwave-safe bowl. Microwave on High (100%) in 10 second bursts, stirring after each burst, until melted.