Place chocolate chip cookies in a food processor and process until coarse crumbs are formed. Slowly add melted butter until mixture resembles wet sand. Pat cookie crumbs into an 8 or 9-inch spring form pan. Place in refrigerator.
Recipe
Author
Hy-Vee Test Kitchen
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Description
No-bake and packed with white, milk, and dark chocolates with a chocolate chip cookie crust. This cheesecake is the definition of indulgence.
Servings and Ingredients
Ingredients
Serves 14
| Quantity | Ingredient | Add |
|---|---|---|
| 7 Hy-Vee Bakery chocolate chip cookies, plus additional for garnish | ||
| 1 tbsp. Hy-Vee unsalted butter, melted | ||
| ½ c. Hy-Vee vanilla white baking chips | ||
| ½ c. Hy-Vee 60% cacao bittersweet chocolate chips | ||
| ½ c. Hy-Vee milk chocolate chips | ||
| 2 (8-oz. each) Hy-Vee plain cream cheese, at room temperature | ||
| 1 (16-oz.) pkg. Hy-Vee frozen whipped topping, thawed, plus additional for garnish | ||
| 1 tbsp. Hy-Vee vanilla extract |
Things To Grab
- Food processor
- 8-or-9-inch spring form pan
- 3 medium microwave-safe bowls
- Large bowl
- Electric mixer
- Spatula
Directions
Add vanilla chocolate chips to a medium microwave-safe bowl. Microwave at 30 second intervals, stirring between each interval, until chocolate chips are just melted. Repeat method with remaining bittersweet chocolate chips and then milk chocolate chips until you have 3 separate bowls of melted chocolate. Set aside, and allow to cool.
Place cream cheese in a large bowl and beat with an electric mixer until light and fluffy. Beat in melted and cooled white chocolate. Continue beating until mixture is well combined. Using a spatula, gently fold in whipped topping and vanilla extract.
Fold 1/3 of cream cheese mixture into melted bittersweet chocolate chips until well combined. Pour on top of cookie crust in cream cheese mixture. Fold in 1/3 of cream cheese mixture into melted milk chocolate chips until well combined. Pour over bittersweet chocolate layer. Pour remaining 1/3 cream cheese mixture on top of milk chocolate layer.
Place cheesecake in refrigerator and refrigerate until chilled and set, about 2 to 4 hours. When ready to serve, 14 dollops of whipped topping around the edge of the cheesecake and top with broken pieces of chocolate chip cookies. Remove latch from spring form pan and cut into slices. Store leftover cheesecake in refrigerator.
Nutrition facts
Servings
400 Calories per serving
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 45mg
- Sodium: 210mg
- Total Carbohydrates: 34g
- Protein: 5g
Daily Values
0%
Iron 6%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 2%
Recipe Source:
Hy-Vee Test Kitchen