Chocolate Chip Cookie Cheesecake
Did you know that yesterday was National Chocolate Chip Cookie Day? I need to get myself a calendar and start marking these things down for next year. It just so happens that I had made these little cheesecakes a while ago and never did a post about them because my husband didn’t love them (more about that later). However I thought these would be perfect to share with you this Monday morning.
The recipes are simple and the method is easy. I used the classic chocolate chip cookie recipe off of the back of the Nestle Tollhouse chocolate chips bag. I divided the dough into 6 equal portions and baked the cookies in well-greased mini (6 inch) springform pans for about 15 minutes. Let the cookies cool completely. When cooled prepare the no bake cheesecake. I have been using this cheesecake recipe for years so I’m not really sure where it came from. It’s pretty classic, nothing out of the ordinary. Pour your cheesecake over the cooled cookies and refrigerate 5 hours (or overnight). Just before serving sprinkle with mini chocolate chips. As I said, my husband didn’t quite rave over this recipe so I hesitated sharing it with you. But it really is delicious. He’s just more of a fruit guy when it comes to cheesecake.
Sometimes you have to agree to disagree, right?
I originally made this for my teenage brother. He was a supporter of the recipe from first glance all the way through to the last bite! Enjoy! And happy National Chocolate Chip Cookie Day to you!
Chocolate Chip Cookie Cheesecake Recipe
The classic no-bake cheesecake gets a makeover with a chocolate chip cookie crust
- Chocolate chip cookie dough, purchased or prepared
- 2 8-ounce packages cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- 1 8oz tub Cool Whip or about 3/4 of a 12oz tub
- 1 teaspoon lemon juice (optional, to taste)
- Bake cookie dough into the bottom of 4 mini (6 inch) springform pans 350° for 11-15 minutes*
- Beat the cream cheese until smooth, then slowly add the sugar and vanilla (and lemon juice if using).
- Slowly beat the Cool Whip into the cream cheese mixture.
- Spoon filling onto cookie crust. Chill for 4-6 hours before serving.
- I used my favorite Chocolate Chip Cookie recipe as the crust.
- If substituting whipping cream for Cool Whip you will need 1 cup. In a clean chilled bowl, beat the whipping cream until soft peaks form and replace with step 3.
- *You CAN make this in a standard springform pan instead of 4 (6 inch) minis. I have not tried this method but other readers have and written to me that it turned out perfectly. You just need to adjust your cookie baking time. I would start with 350° for 20-25 minutes.
Adapted from Philadelphia Cream Cheese
*Modified from original version. Updated 5/2013