Chocolate Cookie No Bake CheesecakeChocolate Cookie No Bake Cheesecake
Chocolate Cookie No Bake Cheesecake
Chocolate Cookie No Bake Cheesecake
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Recipe - ShopRite of Uniondale
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
Product match not available
1/4 cup butter, melted
Bowl & Basket Sweet Cream Salted Butter, 4 count, 16 oz
Bowl & Basket Sweet Cream Salted Butter, 4 count, 16 oz
$4.29$4.29/lb
4 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened
Philadelphia Original Cream Cheese, 8 oz Brick
Philadelphia Original Cream Cheese, 8 oz Brick
$4.29$0.54/oz
3/4 cup sugar
Sugar in the Raw Turbinado Cane Sugar, 32 oz
Sugar in the Raw Turbinado Cane Sugar, 32 oz
$4.69$2.34/lb
1 tsp vanilla
Bowl & Basket Pure Vanilla Extract, 4 fl oz
Bowl & Basket Pure Vanilla Extract, 4 fl oz
$10.49$2.62/fl oz
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Cool Whip Original Whipped Topping, 8 oz Tub
Cool Whip Original Whipped Topping, 8 oz Tub
$2.89$0.01/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.