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Chocolate-Chip Cookie Dough Cake

Cookie dough cheesecake with tasty chocolate pieces

‘Don’t eat too much raw cookie dough or you’ll just get stomach ache’ – we’ve heard it all before. How many times did Mum have to warn us, pulling a finger covered with raw dough from the bowl?

So it’s a good thing that ready-to-eat cookie dough has been around to sweeten up our lives for a little while now. Whether it’s in cookie dough ice cream, cookie dough bites, cookie dough chocolate, or just pure cookie dough to eat by the spoonful on the sofa in the evening. But for the ultimate in cookie dough delight, it’s got to be a cookie dough cake!

No-bake Cookie Dough Cheesecake

With our cookie dough chocolate-chip cake, we’re bringing a delicious no-bake cookie dough onto the baking shelves. This no-bake cheesecake is wonderfully creamy and refreshing. The raw cookie dough base caps off the cakey goodness!

Tip: Even the baking tray is included. All you need to do is add a few fresh ingredients and the cake is ready in just a few easy steps – once cooled, you can serve it straight away.


You’ll also need

For the dough:

  • 35 g margarine
  • 15 ml (approx. 2 tbsp) water

For the cream:

  • 200 g whipped cream (min. 30% fat)
  • 200 g cream cheese (double-cream grade)


  1. Fold the baking tray as instructed.
  2. Put the cookie dough mix, margarine and water into a mixing bowl and turn them into crumbs with the electric mixer (dough hook) on a medium setting. Put around two-thirds of the crumbs into the tray, smooth with the back of a tablespoon and press down slightly on the base. Put the tray in the fridge.
  3. Whip the cooled cream into stiff peaks in a tall mixing container. Put the cream cheese into a mixing bowl and mix until creamy with the electric mixer (whisk). Add the cream powder and mix for 1 minute. Add the whipped cream and beat for another approx. 2 minutes. Fold half the chocolate chips into the mix and distribute evenly over the cookie dough base.
  4. Mix the rest of the chocolate chips with the leftover cookie dough crumbs and distribute over the cream.5. Leave the cake in the fridge for at least 2 hours.

Tip: The cookie dough cake is also delicious frozen. Leave it overnight in the freezer for around 8 hours. Leave the cake to thaw for around 15 minutes before serving and remove the baking tray.


Dough mix: wheat flour, sugar, fat reduced cocoa powder, salt, natural flavouring.

Creme powder: sugar, glucose syrup, gelatine, palm oil, emulsifier lactic acid esters of mono- and diglycerides of fatty acid, modified starch, milk protein, acid citric acid.

Dark chocolate drops (9,2 %): cocoa mass, sugar, cocoa butter, emulsifier lecithins.


The prepared product contains:

  100gPortion ( 96g )RAA *
Energy (kJ)1551 kJ1489 kJ18 %
Energy (kcal)372 kcal357 kcal0 %
Fat23 g22 g32 %
of which saturates13 g13 g63 %
Carbohydrate34 g33 g13 %
of which sugar22 g21 g24 %
Protein6.6 g6.3 g13 %
Salt0.34 g0.33 g5 %

* Reference for an average adult (8400 kJ / 2000 kcal).


Information for persons with allergies and/or intolerances

This product contains the following allergenic ingredients according to the law:

  • Milk
  • Gluten

Due to our wide range of products, different articles are produced on the production lines, so that traces of certain allergens cannot be completely avoided despite careful processing:

May contain traces of lactose, egg, soya, nuts, lupin and mustard.

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Chocolate-Chip Cookie Dough Cake