Cookies and Cream Cheesecake Recipe

Name: Cookies and Cream Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 3/4 cup sugar; 1/2 cup Land o' Lakes no-fat sour cream; 1/4 cup Fleischmann's fat-free spread (squeeze bottle); 1/4 cup water; 1/2 tsp. baking soda; 1/2 tsp. baking powder; 1/4 cup Egg Beaters; 9 Snackwell's devil's food fat-free cookies; low-fat sandwich cookies *; 1/2 to 3/4 cup Mrs. Richardson's fat-free fudge topping; 1 packet Sweet 'n' Low; 6 tbsp. Philadelphia Free fat-free cream cheese; 2 tbsp. powdered sugar; 3 tbsp. Land o' Lakes no-fat sour cream; 1 tsp. vanilla; 1/2 cup Light Cool Whip*

Servings: persons

1 cup all-purpose flour
3/4 cup sugar
1/2 cup Land o' Lakes no-fat sour cream
1/4 cup Fleischmann's fat-free spread (squeeze bottle)
1/4 cup water
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 cup Egg Beaters
9 Snackwell's devil's food fat-free cookies
low-fat sandwich cookies *
1/2 to 3/4 cup Mrs. Richardson's fat-free fudge topping
1 packet Sweet 'n' Low
6 tbsp. Philadelphia Free fat-free cream cheese
2 tbsp. powdered sugar
3 tbsp. Land o' Lakes no-fat sour cream
1 tsp. vanilla
1/2 cup Light Cool Whip*

1
Cake: Turn the oven on and heat to 350F.
2
Spray a round 9-inch pan with I Can't Believe It's Not Butter!
3
spray.
4
Beat all of the cheese cake ingredients together in a medium-sized bowl (except the cookies), on low speed for 30 seconds, scraping the bowl with a spatula occasionally.
5
Chop the cookies and stir into batter (reserving two tbsp.
6
for the top).
7
Pour into the pan.
8
Bake 30-35 minutes or until cake springs back when lightly touched in center.
9
Cool on a wire rack.
10
After completely cooled, spread Mrs. Richardson's Fat-Free Fudge Topping (mixed with 1 packet Sweet 'n' Low) over cake.
11
Sweet Cream Topping: Beat the cream cheese and sugar together.
12
Add sour cream and vanilla, beating until smooth.
13
Fold in 1/2 cup Light Cool Whip.
14
Spread over fudge topping.
15
Sprinkle 2 Tbsp.
16
cookie crumbs on top of cheesecake.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup all-purpose flour, 3/4 cup sugar, 1/2 cup Land o' Lakes no-fat sour cream, 1/4 cup Fleischmann's fat-free spread (squeeze bottle), and more.

Yes, Cookies and Cream Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cookies and Cream Cheesecake

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