why make this recipe
Frosted Animal Cookie Cheesecake is a delightful treat that is perfect for any occasion. With its fun animal cookie crust and creamy filling, this cheesecake captures the playful spirit of childhood in a dessert. It combines the nostalgic taste of frosted animal cookies with rich cheesecake, making it a hit among both kids and adults. The colorful sprinkles and whipped cream on top add a fun touch, making it not just delicious but also eye-catching.
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
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.
CHEESECAKE FILLING
5. Reduce oven to 300°F (148°C).
6. In a large mixer bowl, mix the cream cheese, sugar, and flour until well combined. Use low speed to keep less air from getting into the batter, which can cause cracks. Scrape down the sides of the bowl.
7. Add the sour cream and vanilla extract, mixing on low speed until well combined.
8. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
9. Stir in about 1 1/4 cups of chopped animal cookies. Mix just until combined, so the colors from the sprinkles don’t mix too much into the batter.
10. Pour a small amount of batter into the bottom of the crust in an even layer, then add the remaining 3/4 cup of chopped animal cookies.
11. Pour the remaining cheesecake filling into the crust, over the cookies, and spread into an even layer.
12. Place the springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
13. Bake for 1 hour and 25 minutes.
14. Turn off the heat and leave the cheesecake in the oven with the door closed for 30 minutes.
15. Crack the oven door and leave the cheesecake in the oven for about 30 minutes.
16. Remove cheesecake from the oven and chill until firm, 5-6 hours or overnight.
TO FINISH OFF THE CHEESECAKE
17. When the cheesecake is cool and firm, remove it from the springform pan and set on a serving plate.
18. To make the white chocolate ganache, put the white chocolate chips in a heat-proof bowl.
19. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. If it doesn’t melt completely, microwave for 10-20 seconds, then whisk again.
20. Color the ganache with a little pink gel coloring, if desired.
21. Pour the ganache onto the cheesecake and spread it into an even layer.
22. To make the whipped cream, add the heavy whipping cream, powdered sugar, and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
23. Pipe dollops of whipped cream on top of the white chocolate ganache.
24. Top the cheesecake with extra frosted animal cookies and some sprinkles, if desired. Refrigerate until ready to serve. Cheesecake is best for 3-4 days.
how to serve Frosted Animal Cookie Cheesecake
This cheesecake is best served chilled. You can slice it into wedges and serve it on its own or with additional whipped cream and sprinkles. It’s a great dessert for parties, celebrations, or just a sweet treat after a meal.
how to store Frosted Animal Cookie Cheesecake
To store your Frosted Animal Cookie Cheesecake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It should stay fresh for about 3 to 4 days. If you have leftovers, keep them as cold as possible for the best flavor.
tips to make Frosted Animal Cookie Cheesecake
- Use room temperature ingredients for the best texture.
- Be gentle when mixing to avoid incorporating too much air, as this can lead to cracks.
- Use a water bath to keep the cheesecake moist while it bakes.
- Chill the cheesecake overnight for the best flavor and texture.
- Customize your whipped cream topping with different colors or shapes of sprinkles for added fun.
variation
If you want to change things up a bit, try using different types of cookies in the crust or filling. You can also mix in some flavored extracts or add fruit puree for a fruity twist.
FAQs
Can I use a regular cake pan instead of a springform pan?
Yes, but it will be harder to remove the cheesecake. Make sure to line the pan well.
How can I tell when the cheesecake is done?
The edges should be set, but the center will still have a slight jiggle. It will firm up as it cools.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two in advance. Just cover it and keep it in the fridge until you’re ready to serve.
Frosted Animal Cookie Cheesecake
Ingredients
Method
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.
- Reduce oven to 300°F (148°C).
- In a large mixer bowl, mix the cream cheese, sugar, and flour until well combined on low speed to minimize air.
- Add the sour cream and vanilla extract, mixing on low speed until well combined.
- Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
- Stir in about 1 1/4 cups of the chopped animal cookies until just combined.
- Pour a small amount of batter into the bottom of the crust in an even layer. Add the remaining 3/4 cup of chopped animal cookies.
- Pour the remaining cheesecake filling over the cookies and spread into an even layer.
- Place the springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water halfway up the sides of the springform pan, ensuring the water does not go above the top edge of the aluminum foil.
- Bake for 1 hour and 25 minutes.
- Turn off the heat and leave the cheesecake in the oven with the door closed for 30 minutes.
- Crack the oven door and leave the cheesecake in the oven for about 30 minutes.
- Remove cheesecake from the oven and chill until firm, 5-6 hours or overnight.
- When the cheesecake is cool and firm, remove it from the springform pan and set on a serving plate.
- To make the white chocolate ganache, put the white chocolate chips in a heat-proof bowl.
- Microwave the heavy whipping cream until it just begins to boil and pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
- Color the ganache with a little pink gel coloring if desired.
- Pour the ganache onto the cheesecake and spread it into an even layer.
- To make the whipped cream, add heavy whipping cream, powdered sugar, and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
- Pipe dollops of whipped cream on top of the white chocolate ganache.
- Top the cheesecake with extra frosted animal cookies and sprinkles if desired. Refrigerate until ready to serve.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]