This Single-Serve, One-Pot Cookie Cheesecake Is the Weekend Treat You Deserve
We’re officially a full month into the new year and, as a self-proclaimed sweets connoisseur, I could not let another month start without bringing you a new, must-try dessert to enjoy at home. When it comes to making my favorite desserts, the easier it is, the better. And what could be better than a four-ingredient, one-pot cookie cheesecake?
The hardest decision in this recipe for no-bake cheesecake is deciding what buttery cookie you want to use for your crust. And if you ask me, that’s the best type of problem to have. (Brown butter chocolate chip cookies, anyone?)
To begin your cheesecake journey, crush three cookies inside a zip-top bag and pour the crushed goodness into a ramekin. Next, pour some melted butter and mix everything before patting down the mix until it evenly covers the bottom of the bowl. This will become the crust of your cheesecake, so place it in the refrigerator to chill and set.
While that’s chilling, you can turn your attention to the creamy cheesecake filling that will adorn your cookie crust. By whisking icing sugar and cream cheese, you’ll get the perfect base to mix one crushed cookie into. After combining all three ingredients, scoop the mix onto the cookie crust and smooth it inside the ramekin. Finish by topping off the cheesecake with another layer of crumbled cookies, and place half a cookie on top to add an aesthetic flair. Allow the cheesecake to chill in the refrigerator, then serve cold.
In the mood for more no-bake cheesecakes? This banana pudding cheesecake is sure to become a new year-round favorite.