Chocolate Chip Cookie Dough No Bake Cheesecake

 

Ingredients:

1 pkg. No-bake cookie dough mix (I used the William Sonoma brand, picture shown below)
2 pkg. 1/3 less fat cream cheese, softened
3/4 c. almond milk (or 1/2 c. if you like a more firm cheesecake)
3/4 c. sugar
2 1/2 c. chocolate Teddy grahams
1/2 stick margarine, melted

In a food processor, pulse the Teddy grahams and melted margarine together until a crumble forms. Press into the bottom of a springform pan (I lined mine with parchment). Set aside.

Mix the ingredients on the back of the no-bake cookie dough mix and let chill for half an hour. Spread on top of the chocolate crust. In an electric mixer, beat the cream cheese, almond milk and sugar on medium speed until smooth and silky. Pour on top of the cookie dough and crust, and cover with saran wrap. Refrigerate for at least 2 hours, preferably overnight.

The crust for this cheesecake is slightly loose. If you prefer it to be more of a solid crust, add 2-3 more Tbs. of melted butter and press firmly. The almond milk gives the cheesecake a silky texture, although you can use normal milk and add 1 tsp. vanilla extract if you prefer. This recipe also works with chocolate graham crackers if you cannot find chocolate Teddy grahams.