Hey, y’all! I’m short on time and can’t laugh and yuck it up with you over something silly I did or did not do during my crazy youth but I promise I’ll have a story for you and soon. Meantime, I made this outrageous dessert for the Fourth of July and wanted to post it so you can have it over the weekend. It’s perfect for a crowd; cool and sweet going down. It requires at least 5 hours in the refrigerator to set and, quite honestly, I find chilling it overnight is best. This is an incredibly rich cheesecake, therefore, berries are lovely served with it as they cut through the cream cheese and whipping cream adding a tart lightness. But that’s strictly optional. I always find, no matter how I pace myself or plan ahead, that by the time we get to the dessert course I’m exhausted… done. So don’t worry about the berries if you’re too tired or had one too many cocktails. I line my springform pan with parchment paper which, after chilling completely, makes for an easy transfer from pan to cake stand or serving platter. During the cheesecake’s chilling time I cover it with an inverted, round pizza pan. For some reason condensation doesn’t form and drip onto the cake as it does with plastic wrap or tin foil. We’ll have our’s on Sunday in the pool. Good weekend!
No-Bake Cookies & Cream Cheesecake
Crust:
- 22 chocolate sandwich cookies
- 1/4 cup butter, melted
Filling:
- 24 ounces cream cheese, softened to room temperature, not reduced fat. Reduced fat or fat free does not set.
- 1/4 cup sugar
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream, ice cold
- 1/2 cup confectioner’s sugar
- 16 chocolate sandwich cookies, crushed into crumbs
- 5 chocolate sandwich cookies, roughly chopped
Whipped Cream Topping:
- 1/2 cup heavy cream, ice cold
- 3 tablespoons confectioner’s sugar
chocolate sandwich cookies halved and crushed to garnish, optional
- For the crust: Line the bottom of an 8-inch springform pan with parchment paper.
- Pulse cookies in a food processor until they are crumbs.
- Mix cookie crumbs and melted butter together and press evenly into the bottom and sides of the lined pan. I use the flat bottom of a metal measuring cup.
- Chill in the refrigerator while the filling is prepared.
- For the filling: Beat the cream cheese just to break it up. Add the sugar and vanilla extract and beat until light and fluffy. Set aside.
- In a separate bowl whip the cream for 30 seconds on medium speed then on high until soft peaks form. Add the confectioner’s sugar and whip on high until stiff peaks form.
- Add about 1/3 of the whipped cream into the cream cheese mixture and gently fold in. Add the remaining whipped cream and fold in.
- Add the cookie crumbs and pieces and continue folding until all ingredients are well combined.
- Spread the filling evenly into the crust and smooth the top.
- Refrigerate at least 5 hours, preferably overnight.
- For the whipped cream topping: Remove the cheesecake from the pan.
- In a small bowl, whip cream to soft peaks. Add the confectioner’s sugar and whip to stiff peaks. Spread over the cake or pipe onto the cake with a piping bag. Garnish with halved cookies and crumbs.
- Chill until serving.
The Irreverent Kitchen 