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!

Servings: 6

Author:

Course:

Dessert

Cuisine:

American

Keywords:

dessert cheesecake No bake cheesecake cookies and cream

🧂 Ingredients

1 - 8 oz.tub cool whip

refrigerated- not frozen
1 - 8 oz. pkg. cream cheese

softened
4 tablespoon butter

softened
⅓ cup granulated sugar
1 dozen double chocolate cookies

Instructions

1 Place 8 of the chocolate cookies into a food processor and pulse until cookies
turn into a coarse mixture.
2 Pour cookie crumbs into a bowl along with 4 tablespoon 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 1-½" high along
the sides of the pan. Place crust in the freezer to cool.
3 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.
4 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.
5 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.
6 Remove cake from the springform pan, slice, and serve. Enjoy!