Chocolate Cookie No Bake CheesecakeChocolate Cookie No Bake Cheesecake
Chocolate Cookie No Bake Cheesecake
Chocolate Cookie No Bake Cheesecake
Logo
Recipe - Gourmet Garage Corporate
Chocolate Cookie No Bake Cheesecake
Chocolate Cookie No Bake Cheesecake
Prep Time15 Minutes
Servings16
Cook Time240 Minutes
Ingredients
36 vanilla creme-filled chocolate sandwich cookies, divided
1/4 cup butter, melted
4 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Directions
  1. Chop 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
  2. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Gently stir in COOL WHIP and chopped cookies; spoon over crust.
  3. Refrigerate 4 hours or until firm.
15 minutes
Prep Time
240 minutes
Cook Time
16
Servings

Shop Ingredients

Makes 16 servings
36 vanilla creme-filled chocolate sandwich cookies, divided
Not Available
1/4 cup butter, melted
Land O Lakes® Salted Butter, 4 Butter Sticks, 1 Lb Pack
Land O Lakes® Salted Butter, 4 Butter Sticks, 1 Lb Pack
$9.99$9.99/lb
4 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened
Philadelphia Original Cream Cheese, 8 oz
Philadelphia Original Cream Cheese, 8 oz
$7.69$0.96/oz
3/4 cup sugar
Sugar in the Raw Turbinado Cane Sugar, 32 oz
Sugar in the Raw Turbinado Cane Sugar, 32 oz
$5.99$2.99/lb
1 tsp vanilla
Morton & Bassett Organic Vanilla Extract   , 4 fl oz
Morton & Bassett Organic Vanilla Extract , 4 fl oz
$35.99$9.00/fl oz
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Cool Whip Original Whipped Topping, 8 oz
Cool Whip Original Whipped Topping, 8 oz
$3.59$0.02/g

Directions

  1. Chop 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
  2. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Gently stir in COOL WHIP and chopped cookies; spoon over crust.
  3. Refrigerate 4 hours or until firm.