When I tell you that this was the absolute best no-bake cheesecake (even best cheesecake period) I’ve ever had – it’s true. It was so creamy and delicious and honestly I think one of the biggest secrets is the cookie crust- in fact even if you wanted to use boxed no-bake cheesecake I think it would turn out amazing simply because of the cookie crust!
Ingredients
2 bags Mrs. Thinsters Cake Batter Cookies
1/4 cup butter, melted
1 pkg Cream Cheese, softened
1/3 cup Suger
8 oz whipping cream carton
Strawberry to garnish (optional)
White Chocolate shavings to garnish (optional)
Directions:
Using a food processor, crumble cookies until finely ground.
Add butter and mix well. Press into the bottom of a round pie pan. Refrigerate while preparing filling.
Using a whip attachment, whip cream cheese and sugar until well blended and airy. Pour whipping cream into bowl and whip again until mixture is light and fluffy. You may need to turn off the mixer and help incorporate the cheese and cream and whip again. Spoon into pie crust and freeze.
Freeze until ready to serve. Allow to thaw just a short time (10-15 minutes) before serving garnished with strawberries and/or white chocolate.
It’s the prefect dessert for a hot summer day!
Leave a Reply