Bennett S Dairy: How to make an Easter cheesecake cookie bowl

A cookie dough company has just created the ultimate Easter feast for dessert fans and chocaholics. 

Australian sweet treat specialists, Bennett St Dairy, have shared how to make an Easter Cheesecake Cookie Bowl perfect for gifting to family and friends.

To create the dessert bowl first preheat your oven to 190 degrees Celsius or 170 degrees fan forced.

Scroll to watch video  

Next grease the inside of an oven-safe bowl and press one Bennett St Dairy choc chip cookie dough roll into the base and sides of the bowl. 

Then place a second bowl on top and wrap bakers twine around both to secure, then sit them on a baking tray and place into the oven for 30 minutes or until golden.

Once the cookie dough bowl has cooked move it to a wire cooling rack and let the creation completely cool down. 

Grease the inside of an oven-safe bowl and press one Bennett St Dairy choc chip cookie dough roll into the base and sides of the bowl and put a second bowl on top then bake until golden

Next place 500 grams of room temperature cream cheese, 140 grams of caster sugar, 300mL of thickened cream and two teaspoons of vanilla bean paste into a food processor. 

Beat the mixture until the ingredients are well combined and place two tablespoons of water into a heat-proof bowl, then sprinkle three teaspoons of gelatine into it.

Stir the gelatine powder and water together, then microwave for 10 seconds and with a fork whisk until the gelatine dissolves. 

How to make a Bennett St Dairy Easter Cheesecake Cookie Bowl:

Ingredients: 

• 1 Bennett St Dairy choc chip cookie dough roll 
• 500g Cream cheese
• 140g Caster sugar
• 300mL Thickened cream (plus extra cream to serve)
• 2tsp Vanilla bean paste
• 3tsp Gelatine powder
• Melted chocolate 
• Chocolate Easter eggs 

Method: 

1. Preheat oven to 190 degrees celsius or 170 degrees celsius fan forced.
2. Grease the inside of an oven-safe bowl and press one Bennett St Dairy choc chip cookie dough roll into the base and sides of the bowl.
3. Sit a second bowl on top and wrap bakers twine around both to secure, then place onto a baking tray and cook in the oven for 30 to 40 minutes. 
4. Move the cooked cookie bowl to a wire cooling rack and let it cool down. 
5. Place 500 grams of room temperature cream cheese, 140 grams of caster sugar, 300mL of thickened cream and two teaspoons of vanilla bean paste into a food processor.
6. Beat the mixture until ingredients are well combined and place two tablespoons of water into a heat-proof bowl, then sprinkle three teaspoons of gelatine into it. 
7. Stir the gelatine powder and water together, then microwave for 10 seconds and with a fork whisk until the gelatine dissolves.
8. Add the gelatine mixture into the cheesecake batter while the food processor is running, then pour it into the cookie bowl, then cover the creation and let it set in the fridge overnight.
9. Top the cheesecake filled cookie bowl with extra whipped cream, Easter eggs and finish with a delicious drizzle of melted chocolate.

Once set top the cheesecake filled cookie bowl with extra whipped cream, your favourite Easter eggs and finish with a delicious drizzle of melted chocolate

While the food processor is still running, add the gelatine mixture into the cheesecake batter until combined, then pour it into the cookie bowl and cover the creation to let it set in the fridge overnight.

Once set top the cheesecake filled cookie bowl with extra whipped cream, your favourite Easter eggs and finish with a delicious drizzle of melted chocolate. 

The lavish recipe was posted by Bennett St Dairy to social media and received instant praise from dessert lovers. 

‘Oh my god! Stop it,’ one foodie wrote. 

‘I will take one of these for Friday Easter lunch please,’ another wrote to her family.