No-Bake Chocolate Chip Cookie Cheesecake
Serves | 8-10
Crust:
4 (4.5 oz) bags Siete chocolate chip cookies + 1 (4.25 oz) box Simple Mills honey cinnamon sweet thins (~5 ½ c crushed)
½ c butter, melted
Cheesecake:
16 oz cream cheese, softened
1 c maple sugar
2 tsp vanilla extract
2 c heavy cream
Optional Toppings:
Directions:
Add the cookies and sweet thins to a food processor and pulse into fine crumbs. Pour in melted butter and pulse again until the mixture resembles wet sand.
Press mixture firmly into the bottom of a 9” springform pan, all the way up the sides. Place in the fridge or freezer to chill while you prepare the filling.
In a bowl, beat the softened cream cheese and maple sugar until smooth and creamy. Mix in the vanilla extract.
In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. Fold in the mini chocolate chips.
Pour filling into the chilled crust and smooth the top evenly. Refrigerate for at least 6 hours, or overnight, until fully set.
Slice and serve as-is, or top with homemade whipped cream and extra cookies if desired.
Notes: I love using local dairy (like Kuehnert Dairy) for the best flavor. Melt chocolate with a splash of heavy cream for an easy ganache drizzle. Use any one cookie or graham cracker for the crust—I just mixed what I had. Pipe or spread whipped cream on top.
You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.
