Yield: serves 4
Chocolate Chip Cookie Cheesecake Parfait
Prep Time
10 minutes
Additional Time
1 hour
Total Time
2 hours 10 minutes
Fill a glass with this beautiful NO BAKE Chocolate Chip Cookie Cheesecake Parfait! Layer after layer, it's a delicious dessert recipe any time of year!
Ingredients
- 15 chocolate chip cookies (I used Chips Ahoy)
- ¼ cup unsalted butter, melted
- 8 ounce cream cheese, softened
- 1 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 12 ounce Cool Whip, thawed, divided
- ½ cup mini chocolate chips, divided
Instructions
- Crush chocolate chip cookies with rolling pin in a ziploc bag. In a bowl, combine melted butter with crushed cookies using a fork. Divide evenly between 4-6 bowls (cups, jars, etc)
- In a mixing bowl, combine cream cheese with brown sugar. Beat on high speed for about 3-4 minutes, scraping down the sides of the bowl several times. Make sure there are NO lumps. Add in vanilla extract.
- Fold in 8 oz of the Cool Whip and ¼ cup mini chocolate chips using a wooden spoon. Spoon over crust in jars. Top with remaining Cool Whip and mini chocolate chips. Top with a small chocolate chip cookie (or break a whole one into fourths).
- Refrigerate for at least an hour, giving the cheesecake filling time to chill. ENJOY.
Notes
- See blog post for more recipe tips and tricks.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 1405Total Fat: 87gSaturated Fat: 50gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 88mgSodium: 566mgCarbohydrates: 155gFiber: 4gSugar: 115gProtein: 11g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.