Easter is without a doubt one of my favorite holidays; not only for its religious significance but because it doesn't carry with it the added stress that Christmas does and it also celebrates the rebirth of the Spring season. Planning the Easter menu can be a bit of a challenge. There are always the traditional favorites you want to include, but it is also nice to find something a little different to perhaps mix it up a bit. If that is what you are looking for, this cheesecake might just be what you need.
Olivia found this wonderful recipe that offers you options whether to make it semi-homemade by using store bought cookie dough and store bought cookies, or going totally homemade. You decide!
We hope whatever your Easter menu includes it includes the warmth of friends and/or family and the hope and possibilities this fresh, new time of year affords.
-Nanette
CHOCOLATE CHIP COOKIE DOUGH NO-BAKE CHEESECAKE
INGREDIENTS
- 12 ounces cream cheese, softened
- 1/2 cup sugar
- 1/4 cup (1/2 stick) butter, softened
- 2 cups frozen non-dairy whipped topping, thawed
- 1 ½ cups chocolate chip dough chunks, use the following recipe (OR STORE BOUGHT)
- 1 teaspoon vanilla extract
- 1 ½ cups chocolate chip cookie crumbs, use the following recipe (OR STORE BOUGHT)
- ¼ cup brown sugar
- 6 tablespoons butter, melted
- Store bought hot fudge sauce
INSTRUCTIONS
- Make the crust: in a medium mixing bowl combine chocolate chip cookie crumbs, brown sugar, and melted butter. Stir together until combined.
- Press the mixture into the bottom of a 9-inch cheesecake pan or spring form pan. Make sure to firmly press to make the crust compact, as not to crumble when the cheesecake is complete. Set aside in the refrigerator while you prepare the rest of the no-bake cheesecake.
- In a small bow add chocolate chips and heat in microwave for 1-minute. Stir, and then heat in 30 second intervals stirring in between until chocolate is completely smooth and melted. Set aside to cool.
- Beat together cream cheese, sugar and butter in large bowl on medium speed until smooth and creamy. I used my KitchenAid mixer for this. Slowly add in cooled melted chocolate chips, stirring until well blended. Then fold in whipped topping until blended, I get a little inpatient and usually start to beat it.
- Add chocolate chip cookie dough chunks and fold in until incorporated. Spread on top of prepared crust. Set the no bake cheesecake in the refrigerator for 60 minutes.
- When ready to serve make homemade fudge sauce here. Or use store bought.
- Cut the cheesecake into slices and serve, drizzle with hot fudge sauce and sprinkle with chocolate chip cookie dough crumbles.
EDIBLE CHOCOLATE CHIP COOKIE DOUGH
Ingredients
- ¾ cup unsalted butter, melted
- 1 ¼ cup brown sugar, loosely packed
- ¼ cup granulated sugar
- ¼ cup milk (feel free to substitute soy milk, almond milk, rice milk or coconut milk)
- 1 tablespoon vanilla extract
- 2 cups + 2 tablespoons all-purpose flour (you can substitute all-purpose gluten-free flour, if desired)
- ½ teaspoon sea salt
- 1 cup of semi-sweet chocolate chips (mini, regular or chunks depending on your chocolate addiction)
- Toss together flour and salt in a bowl. Set aside.
- In a large bowl, whisk the melted butter, brown sugar and white sugar together until completely smooth - no brown sugar lumps should remain.
- Whisk in the milk until combined, then add vanilla. Stir until completely mixed.
- Slowly add in flour mixture and stir with a rubber spatula until smooth.
- Fold in chocolate chips (or your favorite mix-ins — see below).
- Enjoy! Eat by the spoonful or use however your sweet tooth desires.
DOUBLE CHOCOLATE CHIP PUDDING COOKIES
Ingredients
OMG< you did NOT just post this recipe! This was SOOOoo amazing, and it could totally be dangerous to have this recipe in my hot little hands. (thank you though :))
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