Nutella Double Chocolate Cheekie
Can’t decide between a creamy cheesecake and a chocolatey cookie? You need to try my nutella burnt basque cheesecake with a double chocolate cookie: it’s eggless, airfried and the cheesecake is made with just 5 ingredients ♡
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A few days ago, I combined 2 of my all time favourite recipes: my chocolate chip cookies and my 5 ingredient basque cheesecake and made what I knew couldn’t just be a one time thing. That’s when cheekie was born: a name I came up with for this dessert that brings together a cookie and a cheesecake because honestly, why pick one when you can have both? I’ve already shared a classic chocolate chip version and a raspberry matcha white chocolate one and this is my third and definitely not my last cause I don’t think I’m stopping anytime soon!
This one’s a nutella burnt basque cheesecake layered over a double chocolate cookie dough, baked together in a cast iron skillet. The cheesecake is smooth, creamy and so rich with nutella while the cookie is chocolatey with soft gooey insides and crisp edges. It’s decadent, SO chocolatey and it’s one of the most indulgent small batch desserts I’ve made.
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Little Things That Matter
- Do not overmix the cookie dough: Mix just until the dough comes together. Overmixing will make the base turn dense instead of soft and chewy.
- Grease your skillet well and line the bottom with parchment: Make sure to grease your skillet generously with butter and line just the base with parchment paper to avoid sticking and to help with easier slicing later.
- Chill the cookie base before adding the cheesecake batter: Once the cookie dough is pressed in, refrigerate the skillet while you make the cheesecake batter. This helps the dough firm up slightly so it’s easier to spread and smoothen evenly, especially up the sides.
- Use room temperature ingredients: This is a very important to achieve a lump free, smooth cheesecake batter. Cold ingredients will make the mixture gritty resulting in a not so smooth cheesecake.
- Tap the skillet before baking: After pouring in the cheesecake batter, gently tap the skillet on the counter to release any air bubbles. This helps the cheesecake bake more evenly and gives a smooth top.
- Do not overbake: The top should be beautifully golden browned and the centre slightly jiggly when you take it out. It will continue to set as it cools. Overbaking will dry it out and make the texture more crumbly.
- Cool completely, then chill: Let the cheesecake cool fully at room temperature, then refrigerate it for at least an hour. This helps the cookie base firm up and gives you neat slices when cutting.
- Use a hot knife for clean slices: Heat your knife directly over a gas flame or dip it in boiling water and wipe dry before slicing. This helps cut smoothly through both the cheesecake and cookie crust.
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Nutella Double Chocolate Cheekie
servings
6 slices
prep time
15 min
cook time
15 min
Ingredients
Cookie Dough
- 2 tbsp (30 g) melted butter
- 2 tbsp (25 g) brown sugar
- 2 tbsp (30 g) condensed milk
- ½ tsp (2 g) vanilla extract
- ⅓ cup (40 g) all purpose flour
- 1 tbsp (8 g) cocoa powder
- 1 tsp (3 g) cornstarch
- ⅛ tsp (0.5 g) baking soda
- 3 tbsp (33 g) milk + dark chocolate chips
Cheesecake Batter
- ½ cup (120 g) cream cheese
- ¼ cup + 2 tbsp (90 g) fresh cream
- ¼ cup (60 g) condensed milk
- ½ tsp (2 g) vanilla extract, optional
- 3 tbsp (45 g) nutella
- ½ tbsp cocoa powder, sifted (optional)
- 1 tsp (5 g) tapioca starch or cornstarch
Equipment
Instructions:
- For the cookie dough: whisk together brown sugar, condensed milk, vanilla and melted butter until well combined.
- Fold in all purpose flour, cocoa powder, cornstarch and baking soda, don't overmix. Fold in the dark and milk chocolate chips gently.
- Grease your skillet or baking dish generously with butter, line the bottom with a piece of parchment paper and add the cookie dough. Press it in evenly across the bottom and up the sides, smooth it out as evenly as possible and then place the skillet in the fridge while you make the cheesecake batter.
- For the cheesecake: In a mixing bowl, combine softened, room temperature cream cheese, vanilla extract and fresh cream. Whisk till the mixture is smooth and lump free. This step helps loosen the cream cheese properly and makes sure there are no lumps in the batter.
- Add sweetened condensed milk and nutella and mix till fully combined and smooth. Sift in some cocoa powder and tapioca starch and whisk, the batter should be slightly thick but still pourable.
- Pour the cheesecake batter into the cookie dough lined skillet, smooth out the top and bake.
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Bake till the top is beautifully burnt and the centre is still slightly wobbly:
• Oven: Preheat to 220°C. Bake at 220°C for 13 minutes, then reduce to 180°C and bake for another 5–6 minutes.
• Airfryer: Preheat at 200°C for 5 minutes. Airfry at 200°C for 8 minutes, then reduce to 175°C and airfry for another 4–5 minutes. - Let the cheesecake cool completely. Ideally, refrigerate it for at least an hour after it has cooled down so the cheesecake is fully set. Once chilled, slice it using a hot knife.
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Oh my god such good recipes
This is now my favourite page ever
Love it so much 🤩
