VANILLA NO-BAKE CHEESECAKE WITH A CHOCOLATE COOKIE CRUST
This easy vanilla no-bake cheesecake is creamy, tangy, and takes just 15 minutes of active time. Plus, this easy dessert practically a one-bowl project.
Provided by Jessie Sheehan
Yield Makes one 9-inch round cake
Number Of Ingredients 11
Steps:
- Grease a 9" springform pan with cooking spray or softened butter. Line the bottom and sides with parchment paper.
- To make the crust, process the cookies, sugar, and salt in the bowl of a food processor until the cookies are finely ground. Pour in the butter and vanilla and process until the mixture holds together when squeezed. Alternatively, you may place the dry ingredients in a sealed resealable plastic bag, cover it with a tea towel, and crush the crackers with a rolling pin. Transfer the crumbs to a medium bowl and stir in the melted butter and vanilla. Scrape the crust mixture into the prepared pan and firmly press it into the bottom and 1" up the sides, using your fingers. Place the crust in the freezer while you make the filling.
- To make the filling, briefly beat the cream cheese on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment, just until smooth, scraping the bowl with a flexible spatula as needed. Beat in the sweetened condensed milk and salt just until combined, and then the lemon juice and vanilla. Turn off the mixer as soon as all the ingredients are incorporated. Do not overmix or the cream cheese will lose structure. Scrape the filling into the prepared crust, smoothing the top with an offset spatula or butter knife. Cover the cheesecake with plastic wrap and refrigerate it for at least 5 hours, but preferably overnight.
- When ready to serve, remove the sides of the pan and, if you would like to remove the base (though you don't have to), slide a long, serrated knife between the crust and the parchment paper and transfer the cake to a serving plate. Slice the cake with a large chef's knife that's been dipped in hot water and dried in between slices. Serve with a dusting of cocoa powder (if using). Keep the cake, wrapped, in the refrigerator for up to 3 days.
NO-BAKE CHOCOLATE COOKIE CHEESECAKE RECIPE
Try our No-Bake Chocolate Cookie Cheesecake Recipe when unexpected guests arrive. Our No-Bake Chocolate Cookie Cheesecake Recipe takes as much time to make as a pot of coffee.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield Makes 8 servings, one slice each.
Number Of Ingredients 3
Steps:
- Spoon cheesecake filling into large bowl. Remove 1/3 cup of the chopped cookies; set aside. Add remaining chopped cookies to filling; stir just until blended.
- Spoon into crust. Smooth top lightly with back of spoon to form even layer. Sprinkle with the reserved chopped cookies.
- Serve immediately. Or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 440, Fat 30 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 85 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
PHILADELPHIA-CHOCOLATE COOKIE NO-BAKE CHEESECAKE
Embrace easy with this six-ingredient PHILADELPHIA-Chocolate Cookie No-Bake Cheesecake. Cookies are littered throughout the PHILADELPHIA-Chocolate Cookie No-Bake Cheesecake.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Chop 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Gently stir in COOL WHIP and chopped cookies; spoon over crust.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 410, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 85 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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