Description
This Frosted Animal Cookie Cheesecake is a delightful, colorful dessert combining the creamy richness of classic cheesecake with the fun crunch and sweetness of frosted animal cookies. Perfectly baked with a buttery cookie crust, studded with cookie bits in the filling, and topped with whipped cream, more cookies, and rainbow sprinkles, it’s an ultimate treat sure to impress.
Ingredients
Scale
For the crust:
- 2 cups crushed frosted animal cookies
- 4 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8-ounce) blocks cream cheese, softened
- ¾ cup granulated sugar
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 ½ cups crushed frosted animal cookies
- ¼ teaspoon salt
For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Whole frosted animal cookies and rainbow sprinkles for garnish
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. In a medium bowl, combine crushed animal cookies with melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the pan. Bake for 10 minutes, then remove and let cool slightly.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add sour cream, vanilla extract, and salt, mixing until well combined. Add eggs one at a time, mixing on low speed just until incorporated. Gently fold in the crushed frosted animal cookies.
- Assemble and bake: Pour the cheesecake filling over the cooled crust and smooth the top evenly. Tap the pan gently on the counter to release any air bubbles. Bake in the preheated oven for 55–65 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
- Chill the cheesecake: After cooling in the oven, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to allow it to fully set.
- Prepare the topping: Beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake. Garnish with whole frosted animal cookies and sprinkle rainbow sprinkles over the top before serving.
Notes
- For a smoother filling, ensure all ingredients are at room temperature.
- Using a water bath while baking helps prevent cracking on the cheesecake surface.
- Store any leftovers covered in the refrigerator for up to 5 days.
