No Bake Chocolate Chip Cookie Slab Cheesecake is a sweet and creamy no bake cheesecake loaded with chocolate chip cookie pieces on top of a simple cookie crust to make this a crowd pleasing dessert.
No Bake Chocolate Chip Cookie Slab Cheesecake will disappear faster than you can say it’s name. 😉 Really though, this is will always and forever be my go to for large groups that need dessert. I took this to a Youth Church activity and there were seconds, thirds and fourths eaten by a few!
My favorite comment I heard was ‘What is this stuff? It tastes like cookies and ice cream.. but there’s no ice cream.’ <—- Those are the comments of a wise 14 year old boy. A boy who may have eaten his weight in this stuff.
The best news about this dessert isn’t even how delicious it is. This dessert is so simple. Like start to finish in under 20 minutes. Anyone can make it, YOU can make this! 
Let’s talk about the cheesecake. This is a winner because NO BAKE. Aaaand it is totally sliceable! Most no bake cheesecakes are messy and a nightmare dishing up. You won’t have that issue here!
The cheesecake is made from 5 simple ingredients. Cream cheese, pudding mix, vanilla, whipping cream and sugar. The first three ingredients are whipped together until light and fluffy. The whipping cream and sugar are whipped until stiff peaks form and then the two are folded together. See, simple. I told you. 🙂
The crust is made from Chip’s Ahoy cookies and butter. Need I say more? Nope. DELICIOUS. The whole ensemble is delicious.
No Bake Chocolate Chip Slab Cheesecake
(printable recipe below)
No Bake Chocolate Chip Cookie Slab Cheesecake is a sweet and creamy no bake cheesecake loaded with chocolate chip cookie pieces on top of a simple cookie crust to make this a crowd pleasing dessert.
Ingredients
- 50 Chips Ahoy Chocolate Chip Cookies divided
- 1/2 cup butter melted
- 24 oz cream cheese room temperature
- 4 oz pkg cheesecake flavored pudding mix
- 2 tsp vanilla
- 1 pint whipping cream
- 3/4 cup sugar
- chocolate syrup drizzle optional
- mini chocolate chips for garnish optional
Instructions
- Line a cookie sheet with aluminum foil. Set aside.
- To make the crust, crush 40 cookies in a food processor or blender. Add in the melted butter.
- Press into the bottom of the aluminum foil lined cookie sheet. It will be a thin layer, The cheesecake will help hold it all together. Place the cookie sheet in the refrigerator.
- Mix the cream cheese and dry pudding mix with an electric mixer until silky smooth. Mix until there are no lumps and the pudding mix is not grainy.
- In a separate bowl, whip the heavy whipping cream and sugar until stiff peaks form.
- Slowly fold the whipped cream into the cream cheese mixture.
- Break remaining cookies into small pieces and stir into the cheesecake filling.
- Pour and spread the cheesecake filling over the crust.
- Refrigerate for at least 4 hours before serving. Drizzle with chocolate syrup and sprinkle mini chocolate chips on top if desired. Serve cold.
Try these other desserts!
Slice ‘n Bake Rainbow Sugar Cookies
I LOVE seeing my recipes come to life in YOUR kitchen! Snap a picture and post on social media. Don’t forget to tag me!
No Bake Chocolate Chip Slab Cheesecake
Ingredients
- 50 Chips Ahoy Chocolate Chip Cookies divided
- 1/2 cup butter melted
- 24 oz cream cheese room temperature
- 3.4 oz pkg cheesecake flavored pudding mix
- 2 tsp vanilla
- 1 pint whipping cream
- 3/4 cup sugar
- chocolate syrup drizzle optional
- mini chocolate chips for garnish optional
Instructions
- Line a cookie sheet with aluminum foil. Set aside.
- To make the crust, crush 40 cookies in a food processor or blender. Add in the melted butter.
- Press into the bottom of the aluminum foil lined cookie sheet. It will be a thin layer, The cheesecake will help hold it all together. Place the cookie sheet in the refrigerator.
- Mix the cream cheese and dry pudding mix with an electric mixer until silky smooth. Mix until there are no lumps and the pudding mix is not grainy.
- In a separate bowl, whip the heavy whipping cream and sugar until stiff peaks form.
- Slowly fold the whipped cream into the cream cheese mixture.
- Break remaining cookies into small pieces and stir into the cheesecake filling.
- Pour and spread the cheesecake filling over the crust.
- Refrigerate for at least 4 hours before serving. Drizzle with chocolate syrup and sprinkle mini chocolate chips on top if desired. Serve cold.
- S’mores Brownie Cookie (Crumbl Copycat) - May 11, 2021
- Chicken Alfredo Stuffed Shells - April 20, 2021
- Mini Chocolate Chip Cookies (Bite-Sized!) - April 13, 2021
Leave a Reply