Ingredients for No Bake Cookie Crumble Cheesecake
- 1 tablespoon unflavored gelatin
- Milk
- 16 ounces cream cheese (two 8-ounce packages)
- 1/2 cup granulated sugar
- Vanilla Extract
- Miniature Semisweet Chocolate Chips
- Prepared Graham Cracker Crusts
- Cookie
How to Make No Bake Cookie Crumble Cheesecake
- Sprinkle 1 tablespoon of unflavored gelatin over 1/4 cup of cold milk in a blender. Let stand for 2 minutes to bloom.
- Add 1/2 cup of hot milk to the blender and blend on low speed until the gelatin is completely dissolved (about 2 minutes).
- Add 16 ounces of cream cheese, 1/2 cup of granulated sugar, and 1 teaspoon of vanilla extract to the blender. Blend until completely smooth and creamy.
- Evenly distribute 1/2 cup of mini chocolate chips in the bottom of your prepared graham cracker crust.
- Pour the cheesecake mixture into the prepared crust.
- Sprinkle generously with 1 cup of your favorite crushed cookies.
- Refrigerate for at least 2 hours, or until completely set and firm.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
98g
Fat
67g
Carbs
11g
