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A simple no-bake cheesecake does not have to come out of a box.
There are some easy cheesecake recipes that require few steps and ingredients that not only look great but taste great.
A no-bake cheesecake with a chocolate chip cookie crust is one of those cheesecakes. Drool, if you wish, just from the description.
The recipe calls for a crust that is basically a very large cookie. It suggests using your favorite chocolate chip cookie recipe but, since we are keeping it simple, use a tube of refrigerated cookie dough.
Spread the cookie dough into the bottom of a springform pan. These pans are a must for cheesecake making because after making the cake, the sides unlock and slip off with no fuss.
Bake the cookie crust and let it cool for a bit. Put a small mixing bowl and beaters in the fridge to be chilled in preparation for making the whipping cream.
While cooling, do not be tempted into eating the giant cookie crust. It might be hard, but you can do it.
After the crust is cool, put together the cheesecake. All it takes is cream cheese, sugar, vanilla extract, lemon juice and heavy whipping cream. I skipped the lemon juice, mainly because I didn’t have any.
A tub of whipped cream can be substituted for the heavy whipping cream but making the whipped cream yourself is worth it. In fact, I usually prefer it to the prepared tub in most recipes.
For some people, making whipped cream like this might be new. When the directions say “beat until soft peaks form” that means when you lift the mixer’s beaters out of the mix, small peaks will form and stay in shape rather than settling back into the mix.
After everything is mixed, pour the mixture over the cookie in the springform pan. Sprinkle chocolate chips on top.
Then put it
in the fridge and wait. It’s difficult to resist waiting the four to six hours for it to set but it is best so the cheesecake doesn’t turn out runny.
There are a couple variations for this recipe. The person who pinned this idea on Facebook also split it up to make four smaller individual cheesecakes.
Other versions also had chocolate or fudge drizzled on top.
If this recipe is used to make a full-size cheesecake, sometimes the cheesecake layer is a bit thin. I have used the same amount of cookie dough but doubled the cheesecake recipe to make a taller and thicker cheesecake.
No matter how you slice it, eating it is a mouth full of bliss.
Becca Owsley can be reached at (270) 505-1741 or firstname.lastname@example.org.
For the crust use a chocolate chip cookie recipe or refrigerated cookie dough.
2 8-ounce packages cream cheese, softened
1/4 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon juice
1 cup heavy whipping cream (can substitute 1 tub Cool Whip)
Beat the cream cheese until smooth, then slowly add the sugar and vanilla.
In a clean chilled bowl, beat the whipping cream until soft peaks form.
Slowly beat the whipped cream into the cream cheese mixture.
Spoon filling onto cookie crust.
Chill for 4-6 hours before serving.