Fill a glass with this beautiful NO BAKE Chocolate Chip Cookie Cheesecake Parfait! Layer after layer, it’s a delicious dessert recipe any time of year!
Easy desserts are my jam. I mean sure, I love baking a decadent, over the top cake from time to time. But most nights? We go the easy route.
This is the perfect recipe to hang on to for summer. If you’re like me, you probably avoid turning on the oven as much as possible.
15 chocolate chip cookies (I used Chips Ahoy)
1/4 cup unsalted butter, melted
8 oz cream cheese, softened
1 cup light brown sugar, packed
1 tsp vanilla extract
12 oz Cool Whip, thawed, divided
1/2 cup mini chocolate chips, divided
- Step 1
Crush chocolate chip cookies with rolling pin in a ziploc bag. In a bowl, combine melted butter with crushed cookies using a fork. Divide evenly between 4-6 bowls (cups, jars, etc)
- Step 2
In a mixing bowl, combine cream cheese with brown sugar. Beat on high speed for about 3-4 minutes, scraping down the sides of the bowl several times. Make sure there are NO lumps. Add in vanilla extract.
- Step 3
Fold in 8 oz of the Cool Whip and 1/4 cup mini chocolate chips using a wooden spoon. Spoon over crust in jars. Top with remaining Cool Whip and mini chocolate chips. Top with a small chocolate chip cookie (or break a whole one into fourths).
- Step 4
Refrigerate for at least an hour, giving the cheesecake filling time to chill. ENJOY.