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Chocolate Chip Cookie Cheesecake
Yummy chocolate chip cookie crust combines with a no-bake creamy cheesecake filling! Goes together 1-2-3
Servings: 8 -10
- 1 tbsp envelope unflavored gelatine
- 3/4 cup cold milk
- 3 8 oz pkgs each cream cheese, softened
- 1 cup sour cream or greek yogurt
- 1/3 cup sugar
- 1 tsp vanilla
- 1 cup chocolate chip cookie dough
Preheat oven to 350 degrees F.
Press cookie dough into the bottom of an 8-inch springform pan.
Bake for 15 minutes or until edges of the crust begin to brown,
Remove from oven and cool completely.
In a small saucepan, add milk and sprinkle gelatine over the the milk. Let this stand for 5 minutes to soften then heat over low heat while stirring until gelatine is dissolved--about 3-5 minutes. Remove from heat and let it cool.
In a large bowl, beat cream cheese until smooth and silky. Add sour cream, sugar and vanilla, beating well to incorporate.
Gradually add the cooled milk/gelatine mixture, beating well.
Pour filling over cookie crust, cover and refrigerate for about 4 hours so it's well chilled.
Serving: 1person | Calories: 236kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 122mg | Potassium: 114mg | Fiber: 1g | Sugar: 21g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg