No-Bake Raspberry Cheesecake with Cookie Crust
Description
Give this little fun dessert recipe a try. It's a little piece of Heaven that will please a crowd. It's a no-bake cheesecake made with a chocolate chip cookie crust, but the crust can be baked for a bit to make it a little firmer, if desired. It's topped
Ingredients
Crust:
36 Nabisco Chips Ahoy cookies
5 T. butter, melted
Cheesecake Layer:
10 oz. cream cheese, at room temperature
1 c. sugar
1 t. vanilla extract
8 oz. Cool Whip, thawed
Raspberry Layer:
2 c. boiling water
6 oz. pkg. raspberry flavored gelatin
16-20 oz. frozen raspberries
Directions
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Crush cookies in a food processor or blender until they're fine crumbs with no chunks. Place cookie crumbs in a large bowl; add butter; stir until well combined. You sneed to be able to clump the mixture together with your hands and mostly stay together.
Press mixture into the bottom of a lightly greased 9 x 13 pan. If desired, you can then bake the crust for 8 minutes in a 350 degree oven, but this step is optional, but it will make the crust a little firmer.*
Meanwhile, use an electric mixer to beat the cream cheese until light and fluffy; add in sugar and vanilla extract; beat until combined. Fold Cool Whip into the cheesecake mixture.
Spread the cheese mixture onto cookie crust (if you baked the crust, be sure it's cooled completely before adding cheesecake layer). Spread evenly, making sure to completely cover cookie crust.
Place boiling water in a large bowl, add raspberry gelatin; whisk until dissolved; add frozen raspberries; stir until combined (DON'T let it sit and thicken!).
Immediately remove pan from refrigerator; pour raspberries over cheesecake layer. Use a rubber spatula to even out the layer, if needed. Cover with plastic wrap. Refrigerate several hours or overnight.
12-16 servings.
*The short bake time for the crust isn't necessary for it's success, the crust will firm up when chilled