Icebox Cookie Cheesecake

Here’s a delightful recipe for Icebox Cookie Cheesecake, combining the rich flavors of cheesecake with a crisp cookie crust:

Ingredients:

For the Crust:

• 1 1/2 cups (about 150g) crushed chocolate or vanilla wafer cookies
• 1/4 cup (60g) unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon juice (optional, for added freshness)
• 1 cup (240ml) heavy whipping cream

For the Topping:

• Crushed cookies (for garnish)
• Fresh fruit or chocolate drizzle (optional)

Instructions:

Step 1: Prepare the Crust

1. In a bowl, mix the crushed cookies with the melted butter until combined.
2. Press the mixture into the bottom of a 9-inch (23 cm) springform pan, creating an even layer.
3. Place the pan in the refrigerator to chill while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and lemon juice (if using) until smooth and creamy.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.

Step 3: Assemble the Cheesecake

1. Pour the cheesecake filling over the chilled cookie crust and smooth the top with a spatula.
2. Place the cheesecake in the refrigerator for at least 4 hours, or overnight, to set.

Step 4: Add Toppings and Serve

1. Once the cheesecake is fully set, remove it from the springform pan.
2. Garnish with crushed cookies, fresh fruit, or a drizzle of chocolate if desired.
3. Slice and serve chilled.

Enjoy your creamy and delicious Icebox Cookie Cheesecake!