This easy, no bake Chocolate Chip Cookie Cheesecake recipe is the perfect summer treat. Cookie crust with creamy cheesecake filling, it's so decadent and delicious!
Prep Time20 minutesmins
Chill Time2 hourshrs
Total Time2 hourshrs20 minutesmins
Course: Pies and Tarts
Cuisine: American
Keyword: chocolate chip cheesecake, no bake cookie cheesecake
8ouncepackage cream cheesesoftened to room temperature
1cuplight brown sugarpacked
1teaspoonvanilla extract
¾cupmini chocolate chips
8ounceCool Whipthawed
For the garnish:
6crunchy chocolate chip cookiesbroken in half (I used Chips Ahoy)
4ounceCool Whipthawed
2Tablespoonsmini chocolate chips
Instructions
In a food processor, pulse the cookies for the crust until crumbs. Add in melted butter. Pour into large pie plate and press firmly into the bottom. Set aside.
In a large mixing bowl, combine cream cheese with brown sugar. Beat with an electric mixer for 3-4 minutes, until fluffy and no lumps. Add in vanilla extract. Fold in Cool Whip and mini chocolate chips. Pour onto prepared crust.
For the garnish, add cool whip to a piping bag and pipe onto top of cheesecake. Add mini chocolate chips. Break each cookie in half and push it into the edge of the pie, all the way around.
Refrigerate for two hours, or overnight. Slice and enjoy!
Notes
Pulse the cookies for the crust. You want them broken down, but not completely in crumbs. A few chunky pieces are OK.
Soften the cream cheese. This will help it whip up better for the creamy cheesecake filling.
Chill for at least 2 hours to let the filling set to a sliceable consistency.