Easiest no bake cookies and cream cheesecake! This cheesecake is super light and fluffy from the cool whip and the chocolate cookies give it a nice crunch. It’s absolutely delicious. I used my double chocolate chip cookies recipe for my cheesecake. I will link the recipe for you here. You can use store bought double chocolate cookies like the ones linked here, or classic oreos! All of these options will work great!
Easiest No Bake Cookies and Cream Cheesecake
Makes: 1 cheesecake
Total time: 3.5 hours
Ingredients:
- 1 – 8oz.tub cool whip, refrigerated- not frozen
- 1 – 8oz. pkg. cream cheese, softened
- 4 tbsp butter, softened
- 1/3 cup granulated sugar
- 1 dozen double chocolate cookies
Directions:
- Place 8 of the chocolate cookies into a food processor and pulse until cookies turn into a coarse mixture.
- Pour cookie crumbs into a bowl along with 4 tbsp of softened butter. Mix until butter is fully incorporated into the cookie crumbs. Press the crumb mixture into a 9-inch springform pan. Press the crust up about 1-1/2″ high along the sides of the pan. Place crust in the freezer to cool.
- While crust is in the freezer, make the filling: Add the cream cheese and sugar to the bowl of your stand mixer. Over medium-high speed, beat the cream cheese until smooth. Fold in the cool whip, scraping the sides of the bowl, as necessary.
- Place remaining 4 cookies into the food processor and pulse into a coarse mixture. Dump half of the mixture into your cheesecake mixture and gently fold to combine.
- Remove crust from the freezer and pour the filling into the crust and smooth the top with a spatula. Sprinkle remaining cookie crumbs on top of the cheesecake and cover with plastic wrap. Refrigerate until firm, about 3 hours.
- Remove cake from the springform pan, slice, and serve. Enjoy!
For more delicious desserts ideas like my Easiest No Bake Cookies & Cream Cheese, view more dessert recipes here.
Easiest no bake cookies and cream cheesecake
Easiest no bake cookies and cream cheesecake! This cheesecake is super light and fluffy from the cool whip and the chocolate cookies give it a nice crunch. It's absolutely delicious. I used my double chocolate chip cookies recipe for my cheesecake. I will link the recipe for you here. You can use store bought double chocolate cookies like the ones linked here, or classic oreos! All of these options will work great!
Ingredients
Ingredients:
- 1 - 8 oz.tub cool whip refrigerated- not frozen
- 1 - 8 oz. pkg. cream cheese softened
- 4 tbsp butter softened
- 1/3 cup granulated sugar
- 1 dozen double chocolate cookies
Instructions
Directions:
- Place 8 of the chocolate cookies into a food processor and pulse until cookies turn into a coarse mixture.
- Pour cookie crumbs into a bowl along with 4 tbsp of softened butter. Mix until butter is fully incorporated into the cookie crumbs. Press the crumb mixture into a 9-inch springform pan. Press the crust up about 1-1/2" high along the sides of the pan. Place crust in the freezer to cool.
- While crust is in the freezer, make the filling: Add the cream cheese and sugar to the bowl of your stand mixer. Over medium-high speed, beat the cream cheese until smooth. Fold in the cool whip, scraping the sides of the bowl, as necessary.
- Place remaining 4 cookies into the food processor and pulse into a coarse mixture. Dump half of the mixture into your cheesecake mixture and gently fold to combine.
- Remove crust from the freezer and pour the filling into the crust and smooth the top with a spatula. Sprinkle remaining cookie crumbs on top of the cheesecake and cover with plastic wrap. Refrigerate until firm, about 3 hours.
- Remove cake from the springform pan, slice, and serve. Enjoy!
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