Cookies and Cream Slice Recipe

Name: Cookies and Cream Slice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) packetplain chocolate cookies, crushed; 175 g unsalted butter, melted; 75 g dark chocolate, chopped; 25 g butter; 3 teaspoons gelatin; ¼ cup cold water; 1 (12 ounce) package cream cheese, softened; 2 teaspoons vanilla essence; ½ cup caster sugar; 300 ml thickened cream, whipped; 100 g white chocolate, melted; 150 g cream-filled chocolate sandwich cookies, roughly chopped

Servings: persons

1 (8 ounce) packetplain chocolate cookies, crushed
175 g unsalted butter, melted
75 g dark chocolate, chopped
25 g butter
3 teaspoons gelatin
¼ cup cold water
1 (12 ounce) package cream cheese, softened
2 teaspoons vanilla essence
½ cup caster sugar
300 ml thickened cream, whipped
100 g white chocolate, melted
150 g cream-filled chocolate sandwich cookies, roughly chopped

1
Grease a 20cm x 30cm baking tin (lamington pan).
2
Line the base and 2 long sides with a sheet of baking paper.
3
Extend paper 5cm above pan edges.
4
Process cookies until finely crushed and add the butter.
5
Mix to combine.
6
Press mixture evenly over the base of the prepared pan and refrigerate.
7
To make the filling, sprinkle gelatine over water in a small heatproof jug and stand it in a pan of simmering water until gelatine has dissolved.
8
Stir to help combine it and allow to cool slightly.
9
Beat the cream cheese, essence and sugar in a small bowl with electric mixer until smooth.
10
Beat in the gelatine.
11
Fold in the whipped cream, cooled melted white chocolate and chopped cookies.
12
Spread the filling over the base in pan.
13
Cover and refrigerate for several hours until firm.
14
This is best if made the day before serving.
15
To serve the slice, cut into small squares.
16
Melt the remaining dark chocolate and butter by placing them in a small heatproof jug and standing them over a pan of simmering water OR you can melt them very carefully in the microwave on medium heat, stirring regularly until melted and combined.
17
Drizzle or pipe the chocolate over the squares in a squiggly pattern and refrigerate squares until chocolate has set.
18
This slice should be stored, covered, in the fridge.

1387

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (8 ounce) packetplain chocolate cookies, crushed, 175 g unsalted butter, melted, 75 g dark chocolate, chopped, 25 g butter, and more.

Yes, Cookies and Cream Slice falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cookies and Cream Slice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions