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Slice of Sugar Cookie Cheesecake sits ready to serve.

Sugar Cookie No Bake Cheesecake

The Dashley's Kitchen
Celebrate the season with this festive and rich, velvety smooth cheesecake made with a chewy, sugar cookie crust. Mhhhmmm!
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes
Course Desserts
Cuisine American
Servings 12
Calories 351 kcal

Ingredients
  

  • cups heavy whipping cream
  • 24 ounces cream cheese softened
  • ½ cup sugar
  • 2 tablespoons powdered sugar
  • ¼ cup sour cream room temperature
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 2 packages refrigerated sugar cookie dough

Instructions
 

  • Preheat the oven to 350° F and generously grease a 9" springform pan.
  • Break apart the refrigerated sugar cookies and place pieces of dough in the bottom of the greased springform pan.
  • Bake the sugar cookie crust and remaining 8 cookies separately for 8-9 minutes and allow both to cool completely.
  • In a large bowl whip the heavy whipping cream and set aside.
  • In a second bowl beat the cream cheese until smooth, using a hand mixer. Add powdered sugar, sour cream, lemon juice and vanilla to the bowl of beaten cream cheese. Blend filling mixture together.
  • Fold in the prepared whipped cream. When the cookie crust is completely cool top with filling mixture. Smooth out the cheesecake filling with a spatula.
  • Cover and allow the cheesecake to chill in the refrigerator for at least 3 hours.
  • When ready to serve remove cheesecake from springform pan and garnish with dollops of whipped topping and the set aside baked sugar cookies and sprinkles.

Video

Notes

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Nutrition

Serving: 1gCalories: 351kcalCarbohydrates: 16gProtein: 4gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 9gCholesterol: 89mgSodium: 201mgSugar: 14g
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