Creamy Frosted Animal Cookie Cheesecake

why make this recipe

Frosted Animal Cookie Cheesecake is a delightful treat that combines the nostalgic taste of frosted animal cookies with a rich and creamy cheesecake. This dessert is perfect for celebrations or any time you crave something sweet. Its colorful appearance and fun toppings make it a hit with both kids and adults alike. Each bite brings a burst of flavor and a touch of whimsy, making it an unforgettable dessert. Plus, it’s a great way to indulge in a classic cookie in a new and exciting way!

how to make Frosted Animal Cookie Cheesecake

Ingredients

• 2 1/4 cups (302g) frosted animal cookie crumbs
• 2 tbsp (28g) salted butter, melted
• 24 ounces (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tbsp (24g) all-purpose flour
• 1 cup (230g) sour cream, room temperature
• 1 tbsp vanilla extract
• 4 large eggs, room temperature
• 2 cups (208g) chopped frosted animal cookies, divided
• 6 oz (169g) white chocolate chips
• 1/4 cup (60ml) heavy whipping cream
• Pink gel icing color
• Sprinkles
• 1/2 cup (120ml) heavy whipping cream, cold
• 4 tbsp (29g) powdered sugar
• 1/2 tsp vanilla extract

Directions

CRUST

1. Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper and grease the sides.
2. In a small bowl, combine the frosted animal cookie crumbs and melted butter. Press the mixture into the bottom of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outside of the pan with aluminum foil to prevent water from the water bath from getting in. Set the prepared pan aside.

CHEESECAKE FILLING
5. Reduce the oven temperature to 300°F (148°C).
6. In a large mixing bowl, beat the cream cheese, sugar, and flour at low speed until well combined. Scrape down the sides of the bowl.
7. Add the sour cream and vanilla extract, mixing on low until combined.
8. Add the eggs one at a time, beating slowly and scraping the sides after each addition.
9. Stir in about 1 1/4 cups of chopped frosted animal cookies, mixing just until combined to keep some color.
10. Pour a small amount of the batter into the crust as an even layer, then add the remaining 3/4 cup of chopped cookies.
11. Pour the rest of the cheesecake batter over the cookies and spread it evenly.
12. Place the springform pan inside another larger pan. Fill the larger pan with warm water halfway up the sides of the springform pan, ensuring it doesn’t go above the foil.
13. Bake for 1 hour and 25 minutes.
14. Turn off the oven and leave the cheesecake inside for 30 minutes with the door closed.
15. Crack the oven door and let the cheesecake sit for another 30 minutes.
16. Remove the cheesecake from the oven and chill until firm, about 5-6 hours or overnight.

TO FINISH OFF THE CHEESECAKE
17. Once cooled and firm, remove the cheesecake from the springform pan and place it on a serving plate.
18. For the white chocolate ganache, place the chocolate chips in a heat-proof bowl.
19. Heat the heavy whipping cream in the microwave until it just starts to boil, then pour it over the chocolate chips. Let it sit for 2-3 minutes and whisk until smooth. If needed, microwave in short bursts until fully melted.
20. Add a little pink gel coloring to the ganache if you want a fun color.
21. Pour the ganache over the cheesecake and spread it evenly.
22. To make whipped cream, combine heavy whipping cream, powdered sugar, and vanilla extract in a mixer. Whip on high until stiff peaks form.
23. Pipe dollops of whipped cream on top of the ganache.
24. Decorate with frosted animal cookies and sprinkles if desired. Refrigerate until ready to serve. The cheesecake is best enjoyed within 3-4 days.

how to serve Frosted Animal Cookie Cheesecake

Slice the cheesecake into wedges and serve cold. It pairs beautifully with a glass of milk or a cup of coffee. For an extra special touch, add more frosted animal cookies on the side or sprinkle some extra colorful sprinkles for presentation.

how to store Frosted Animal Cookie Cheesecake

Store any leftovers in an airtight container in the refrigerator. The cheesecake can last for up to 3-4 days. If you want to keep it longer, you can freeze it, but be sure to wrap it tightly to prevent freezer burn.

tips to make Frosted Animal Cookie Cheesecake

• Make sure all your ingredients are at room temperature for better mixing.
• Avoid overmixing the batter after adding the eggs to prevent cracks in the cheesecake.
• Use a water bath for even baking and to keep the cheesecake moist.
• Chill the cheesecake overnight for the best flavor and texture.

variation

You can swap the frosted animal cookies for other types of cookies, like chocolate chip or sugar cookies, for a different flavor. You can also add a fruit topping, like strawberries or blueberries, on top of the whipped cream for added freshness.

FAQs

Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two before you plan to serve it. Just keep it refrigerated.

Can I freeze Frosted Animal Cookie Cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and foil before freezing. To serve, allow it to thaw in the refrigerator overnight.

What if I don’t have a springform pan?
You can use another baking dish, but make sure to line it well so it’s easy to remove the cheesecake. It may not hold its shape as well, but it will still taste great!

Frosted Animal Cookie Cheesecake

A delightful cheesecake that combines the nostalgic taste of frosted animal cookies with a creamy filling, perfect for celebrations or sweet cravings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 5 hours hrs 45 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the crust

• 2 1/4 cups frosted animal cookie crumbs Crushed cookies for the crust.
• 2 tbsp salted butter, melted To bind the cookie crumbs.

For the cheesecake filling

• 24 ounces cream cheese, room temperature Ensure it's soft for better mixing.
• 1 cup sugar
• 3 tbsp all-purpose flour
• 1 cup sour cream, room temperature
• 1 tbsp vanilla extract
• 4 large eggs, room temperature
• 2 cups chopped frosted animal cookies, divided Add to the filling for texture.
• 6 oz white chocolate chips For ganache topping.
• 1/4 cup heavy whipping cream For ganache.

For toppings

• 1/2 cup heavy whipping cream, cold For whipped cream topping.
• 4 tbsp powdered sugar For sweetening whipped cream.
• 1/2 tsp vanilla extract For flavoring whipped cream.

Method

 

Preparation of crust

1. Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper and grease the sides.
2. In a small bowl, combine the frosted animal cookie crumbs and melted butter. Press the mixture into the bottom of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outside of the pan with aluminum foil to prevent water from the water bath from getting in. Set the prepared pan aside.

Cheesecake filling

1. Reduce the oven temperature to 300°F (148°C).
2. In a large mixing bowl, beat the cream cheese, sugar, and flour at low speed until well combined. Scrape down the sides of the bowl.
3. Add the sour cream and vanilla extract, mixing on low until combined.
4. Add the eggs one at a time, beating slowly and scraping the sides after each addition.
5. Stir in about 1 1/4 cups of chopped frosted animal cookies, mixing just until combined to keep some color.
6. Pour a small amount of the batter into the crust as an even layer, then add the remaining 3/4 cup of chopped cookies.
7. Pour the rest of the cheesecake batter over the cookies and spread it evenly.
8. Place the springform pan inside another larger pan. Fill the larger pan with warm water halfway up the sides of the springform pan, ensuring it doesn’t go above the foil.
9. Bake for 1 hour and 25 minutes.
10. Turn off the oven and leave the cheesecake inside for 30 minutes with the door closed.
11. Crack the oven door and let the cheesecake sit for another 30 minutes.
12. Remove the cheesecake from the oven and chill until firm, about 5-6 hours or overnight.

Finishing touches

1. Once cooled and firm, remove the cheesecake from the springform pan and place it on a serving plate.
2. For the white chocolate ganache, place the chocolate chips in a heat-proof bowl.
3. Heat the heavy whipping cream in the microwave until it just starts to boil, then pour it over the chocolate chips. Let it sit for 2-3 minutes and whisk until smooth.
4. Add a little pink gel coloring to the ganache if you want a fun color.
5. Pour the ganache over the cheesecake and spread it evenly.
6. To make whipped cream, combine heavy whipping cream, powdered sugar, and vanilla extract in a mixer. Whip on high until stiff peaks form.
7. Pipe dollops of whipped cream on top of the ganache.
8. Decorate with frosted animal cookies and sprinkles if desired. Refrigerate until ready to serve.

Notes

Ensure all ingredients are at room temperature for better mixing. Avoid overmixing the batter after adding eggs to prevent cracks in the cheesecake. Use a water bath for even baking and to keep the cheesecake moist. Chill the cheesecake overnight for the best flavor and texture.