No Bake Cookie Dough Cheesecake

• Vegetarian

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 3/4 cup Brown sugar
  • 1/2 cup Chocolate chips, mini
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla

• Snacks

  • 1 300g bag Chocolate sandwich cookies

• Dairy

  • 8 tbsp Butter
  • 3 packages Cream cheese
  • 1 cup Heavy whipping cream
  • 3 tbsp Milk

Found on thereciperebel.com

Description

Ingredients

• 3 tablespoons melted butter
• 1 300g bag chocolate sandwich cookies (about 25 cookies)
• 5 tablespoons softened butter
• ¾ cup brown sugar
• ½ teaspoon salt
• 1 teaspoon vanilla
• 3-4 tablespoons milk
• 1½ cups all-purpose flour
• ½ cup mini chocolate chips
• 3 (8oz) packages cream cheese
• 1 cup heavy whipping cream (35% cream)
• 1 cup powdered sugar
• 1 teaspoon vanilla

Directions

• Combine melted butter and cookies in a food processor and process until smooth and a ball forms.
• Press into a 9 Springform pan (or a pie plate or square pan works just fine, too!).
• In a medium bowl, stir together softened butter and sugar with a spoon. Add salt, vanilla, milk, and flour and stir until a dough forms, adding a little more milk if needed. Stir in chocolate chips.
• Set in the refrigerator to chill.
• In a large bowl, beat together cream cheese, cream, sugar, and vanilla until completely smooth and fluffy -- about 5 minutes on high speed.
• Divide the cookie dough in thirds. Roll 1 third into a circle the size of your pan and lay on top of your crust (I do this between 2 sheets of wax paper and it works perfectly!). Roll remaining ⅔ into small balls. Stir half of the cookie dough balls into the cheesecake, and set the remaining in the fridge for garnish.
• Top with cheesecake mixture and set in the refrigerator to chill until set, at least 4 hours.
• Garnish cheesecake with whipped cream if desired and extra cookie dough balls. Serve and store leftovers in the refrigerator for up to 5 days.