Chocolate Chip Cookie Mousse Cheesecake


Chocolate Chip Cookie Mousse Cheesecake

Yield: 14 slices of cheesecake

You are going to love all the layers in this Chocolate Chip Cookie Mousse Cheesecake. Chunks of cookies and chocolate chips in every bite make this a must make dessert.

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes


For the Crust-

    1 package original Family Sized Chips Ahoy cookies, divided

    5 Tablespoons butter, melted

For the Cheesecake-

    2 - 8 ounce packages cream cheese, softened

    1/4 cup brown sugar

    1/4 cup sugar

    2/3 cup sour cream

    2 teaspoons vanilla extract

    4 ounces white baking chocolate

    2 Tablespoons flour

    2 eggs

For the Mousse-

    1 - 8 ounce cream cheese, softened

    1/4 cup brown sugar

    1 teaspoon vanilla extract

    1 - 16 ounce container Cool Whip, thawed and divided

    1 cup mini chocolate chips, divided

    1 container mini Chips Ahoy cookies


    Preheat the oven to 350 degrees. Line a 9 inch springform pan with parchment paper.

    Crush 30 of the cookies into crumbs. Mix with the melted butter and press evenly into the bottom of the prepared pan.

    Beat the cream cheese and sugars until creamy. Add the sour cream and vanilla and beat again.

    Melt the white chocolate according to the package direction and beat in the melted chocolate and flour.

    Add the eggs one at a time, beating after each one.

    Pour onto the prepared crust and bake for 45 minutes. Remove and let cool 5 minutes. Run a knife around the edge of the cheesecake to loosen it from the pan. Cool for 1 hour and then refrigerate for 4-6 hours or until completely chilled.

    Beat the remaining cream cheese, sugar, and vanilla until creamy. Stir in 2 cups of Cool Whip gently.

    Crush another 11 cookies to make 1 cup of crumbs. Stir into the mousse. Coarsly chop the remaining 7 cookies and add them along with 3/4 cup of the chocolate chips. Spoon on top of the cooled cheesecake and spread out evenly.

    Swirl Cool Whip around the edges of the cheesecake. Sprinkle the remaining chocolate chips in the center of the cheesecake. Top the Cool Whip swirls with mini Chips Ahoy cookies.

Nutrition Information: 

Amount Per Serving: Calories: 515Total Fat: 41gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 93mgSodium: 223mgCarbohydrates: 34gFiber: 2gSugar: 28gProtein: 7g 

Post a Comment

Previous Post Next Post