This recipe is so easy and is always a favorite around the dinner table. We even used this recipe to make the Groom’s Cake for my daughter’s wedding. This is almost always requested for special dinners like Thanksgiving as well.
It can be changed to use any cookie you like, or you can use graham crackers for a more traditional cheesecake.
**Special thanks to my son-in-law @moments2lifephotography for the amazing cover photo!
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No-Bake Cookie Cheesecake
Ingredients:
Crust:
- 1 ½- 2 c. crushed cookies of your choice
- 2/3 c. butter, melted
Filling:
- 8 oz cream cheese, softened
- 1 c. powdered sugar or brown sugar
- 1 t. vanilla extract
- 8 oz of cool whip or 1 c. heavy cream
- Mini flavored baking chips, sprinkles, or crushed candies, optional
Garnish: optional
- Whipped cream or cool whip
- Cookies or cookie crumbs, sprinkles, mini baking chips, or fresh fruit
Directions:
Mix the cookie crumbs and melted butter together. Press into your baking dish or use a 8-10inch springform pan. (If using a springform pan you may want to line the sides with wax paper.)
In a large mixing bowl, combine the cream cheese and sugar together. Beat with an electric mixer until light and fluffy. Add in the vanilla and heavy cream, mix well. If using Cool Whip, then you want to fold it in with any flavored extras.
Pour this into the crust and smooth the top.
You can put the Cool Whip into a decorator bag with a large star tip to decorate the top of the cake. Add cookies, sprinkles, chips, or fruit as desired.
Carefully cover and refrigerate for at least 2 hours, or overnight. Remove the springform sides for serving. ENJOY!
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