Cookies Cream No Bake Cake (Print Version)
# Ingredients:
→ Cookie Base
01 -
450g sandwich cookies with cream filling (roughly 35 cookies)
02 -
85g melted butter, unsalted
03 -
Tiny bit of salt
→ Creamy Cookie Filling
04 -
226g block of cream cheese (8oz package)
05 -
2-4 tbsp white sugar, adjusted to sweetness preference
06 -
1/2 tsp vanilla flavoring
07 -
480g cold heavy cream
08 -
260g sandwich cookies with cream filling (around 20 cookies)
→ Chocolate Topping
09 -
240g heavy cream
10 -
200g semi-sweet or dark chocolate pieces
→ Topping
11 -
180g cold heavy cream
12 -
1 tbsp sugar
13 -
3-4 crumbled sandwich cookies with cream filling
# Instructions:
01 -
Blitz cookies with melted butter and salt in a food processor till crumbly. Put parchment in a 9x9 pan. Pack the mix down firmly with the back of a spoon. Pop it in the freezer while you work on the rest.
02 -
Smash the sandwich cookies and put them aside. Beat the cream cheese with your sugar and vanilla until it's smooth. Pour in the heavy cream and whip until it gets thick. Gently mix in your smashed cookies.
03 -
Drop your chocolate pieces in a bowl that can handle heat. Bring cream to a simmer and pour it over the chocolate. Let it sit covered for 5 minutes, then stir until it's smooth and shiny.
04 -
Dump half your filling onto the base and smooth it out. Pour half the chocolate topping and spread it around. Stick it in the freezer for 10 minutes. Do the same with what's left of your filling and chocolate.
05 -
Let the cake sit in the fridge all night or at least 4 hours. When you're ready to serve, whip the cream with sugar until it forms soft peaks. Slather it on top and scatter crushed cookies over it.
# Notes:
01 -
Works great in small dessert glasses too
02 -
You'll only spend about 20 minutes actually making it
03 -
You can go with either 2 or 4 layers depending on your mood