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Rainbow Chip Cookie No-Bake Cheesecake Recipe

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3.9 from 90 reviews

  • Author: Ava
  • Total Time: 2 hours 15 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Rainbow Chip Cookie No Bake Cheesecake is a delightful and colorful dessert that combines creamy cheesecake filling with crunchy mini Rainbow Chips Ahoy cookies, all nestled in a buttery shortbread crust. Easy to prepare without baking, it’s perfect for a quick and festive treat that sets in the fridge for just two hours.

Ingredients

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup Cool Whip
  • 1 cup crushed mini Rainbow Chips Ahoy Cookies

Crust and Topping

  • 1 shortbread pie crust
  • 1/2 cup mini Rainbow Chips Ahoy Cookies (for topping)
  • 1/2 tablespoon chocolate sprinkles

Instructions

  1. Cream the Base: In a large mixing bowl, use an electric mixer to cream together the softened cream cheese, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and creamy.
  2. Crush Cookies: Place 1 cup of mini Chips Ahoy cookies into a Ziploc bag and crush them finely using a rolling pin to create cookie crumbs.
  3. Combine Crushed Cookies and Cool Whip: Pour the crushed cookies and the Cool Whip into the cream cheese mixture in the bowl.
  4. Fold Ingredients: Gently fold the crushed cookies and Cool Whip into the cream cheese mixture using a rubber spatula until evenly incorporated.
  5. Fill the Crust: Pour the combined cheesecake mixture into the shortbread pie crust and spread it evenly with a spatula to create a smooth surface.
  6. Add Cookie Topping: Arrange the remaining 1/2 cup of mini Chips Ahoy cookies around the edge of the cheesecake mixture on top to add decorative crunch.
  7. Sprinkle Chocolate: Lightly sprinkle 1/2 tablespoon of chocolate sprinkles over the top of the cheesecake for added texture and visual appeal.
  8. Chill and Set: Cover the entire pie and refrigerate for two hours to allow the cheesecake to set properly before serving.
  9. Serve: Slice the chilled cheesecake and enjoy this creamy, colorful dessert.

Notes

  • Ensure cream cheese is at room temperature for easy mixing.
  • Use a rubber spatula to fold ingredients carefully to maintain the airy texture.
  • Refrigerate fully to help the cheesecake firm up before slicing.
  • Shortbread pie crust can be homemade or store-bought for convenience.
  • Store leftovers covered in the fridge for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/rainbow-chip-cookie-no-bake-cheesecake-recipe/