Breyers Cookie Crust Ice Cream Cheesecake Recipe By Tasty

BREYERS ICE CREAM CHERRY CHEESECAKE

Steps:

• In medium bowl, combine graham cracker crumbs, I Can't Believe It's Not Butter spread and 3 tablespoons sugar; press into 9-inch springform pan. Freeze 15 minutes.
• Meanwhile, in large bowl with electric mixer beat cream cheese, remaining 2/3 cup sugar and vanilla until smooth; set aside.
• Into springform pan, spoon Breyers ice cream, pressing to form an even layer. Evenly spread on cream cheese mixture. Cover and freeze 4 hours or overnight. Freeze serving platter 30 minutes before serving.
• Top cheesecake with cherry pie filling. Dip knife or metal spatula in hot water, then wipe dry and run around edge of cake to loosen. Remove ring from pan. On chilled serving platter, arrange cake.

ICEBOX COOKIE CHEESECAKE

Steps:

• Combine crumbs and butter; press into bottom of a 9- or 10-in. springform pan. Freeze. Whip 1-1/2 cups whipping cream until stiff peaks form; refrigerate. , In a large bowl, beat cream cheese until smooth. Gradually add sugar; blend thoroughly. Fold cut cookies into filling along with chilled whipped cream. Spread filling evenly into crust, smoothing top and spreading to edges. Cover and refrigerate 4 hours or overnight. Freeze 1 hour before serving., Meanwhile, melt chocolate in a saucepan over low heat, stirring constantly. Remove from heat; cool slightly. Whisk in vanilla and remaining 1/2 cup whipping cream. Loosen cheesecake from pan by running knife around edge; remove from pan. , Spread chocolate glaze over cheesecake. If desired, top with whipped cream and additional Oreo cookies to serve.

STRAWBERRY CHEESECAKE 'BOX' COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, combine the eggs and vegetable oil.
• Add the cake mix and mix until smooth.
• In a separate large bowl, combine the cream cheese, powdered sugar, and vanilla extract. Whisk until smooth.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Using a medium ice cream scoop, scoop half of the strawberry cookie dough onto the prepared baking sheet and flatten slightly with the back of the scoop.
• With a small ice cream scoop, scoop the cream cheese mixture onto the middle of the strawberry cookies.
• Scoop the remaining strawberry cookie dough with the medium scoop on top of the cream cheese.
• Bake for 15 minutes or until the bottom of the cookies easily releases from the parchment.
• Serve warm!
• Enjoy!

CHEESECAKE COOKIE CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Roll the cookie dough into 1-inch (2 ½ cm) balls and place them in a greased muffin tin.
• Using your hands or a shaped tool, press the dough balls down so they form a cup shape.
• Bake for 10-15 minutes.
• In a medium bowl, whisk together the softened cream cheese, sugar, and vanilla until smooth and no lumps remain.
• Fold in the whipped topping.
• Scoop the cheesecake filling into a piping bag or a plastic sandwich bag.
• Once the cookie cups have baked and cooled, remove them from the muffin tin. Pipe the cheesecake filling into each cup.
• Serve with chocolate syrup or fresh fruit.
• Enjoy!

COOKIE DOUGH CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, mix the cream cheese and sugar until fluffy.
• Add sour cream and vanilla. Mix thoroughly.
• Add the eggs, one at a time, mixing thoroughly after each one.
• Press a package of pre-made cookie dough into a springform pan.
• Pour the cheesecake mixture in.
• Optional, drop half teaspoonfuls of cookie dough on top of the cheesecake batter.
• Bake for one hour, cool completely, then refrigerate overnight.
• Serve with chocolate syrup.
• Enjoy!

BITE-SIZED STRAWBERRY CHEESECAKES RECIPE BY TASTY

Steps:

• In a large bowl, add the cream cheese, powdered sugar, vanilla, and sour cream, and use an electric hand mixer or whisk to combine. Using a spatula fold in the whipped cream.
• Crush the graham crackers in a large plastic bag using a rolling pin or heavy pan.
• Pour the crushed graham crackers into a medium bowl, add the melted butter, and stir to combine. Set aside until ready to use.
• Fill an ice cube tray with the cheesecake mixture. Press a few pieces of strawberry into the cheesecake. Top with a spoonful of the graham cracker mixture. Use the spoon to clean up the edges. Freeze for at least 8 hours or up to 1 week.
• Use a butter knife or offset spatula to loosen the cheesecake bites from the ice cube tray. Flip the tray and let the cheesecakes fall out. Let the cheesecakes thaw before serving, about 1 hour.
• Enjoy!