Description

This Frosted Animal Cookie Cheesecake is a delightful and colorful dessert blending creamy cheesecake with the nostalgic crunch and sweetness of frosted animal cookies. Featuring a buttery cookie crust, a rich cream cheese filling studded with crushed animal cookies, and a fluffy whipped cream topping garnished with whole cookies and rainbow sprinkles, it’s perfect for celebrations or any fun occasion.

Ingredients

Scale

For the crust:

2 cups crushed frosted animal cookies
4 tbsp unsalted butter, melted

For the filling:

24 oz cream cheese, softened
1 cup granulated sugar
¾ cup sour cream
3 large eggs
1 tbsp vanilla extract
1 ½ cups crushed frosted animal cookies

For the topping:

1 cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract
Whole frosted animal cookies and rainbow sprinkles for garnish

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Instructions

Prepare crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the crushed frosted animal cookies with melted butter until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to create a solid crust. Bake for 10 minutes, then remove and allow to cool slightly to set.
Make filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add in the sour cream and vanilla extract, mixing thoroughly. Beat in the eggs one at a time, incorporating each before adding the next. Gently fold in the crushed frosted animal cookies to distribute them evenly throughout the batter.
Bake cheesecake: Pour the filling over the prepared crust, smoothing the top with a spatula. Wrap the bottom of the springform pan in foil to prevent water leakage, then place the pan in a water bath for even baking. Bake for 55–65 minutes until the edges are set and the center still jiggles slightly when moved. After baking, turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking. Then remove from the oven and refrigerate for at least 4 hours or overnight to fully chill and set.
Prepare topping and garnish: Using a mixer, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a fluffy whipped cream. Spread or pipe this topping over the chilled cheesecake. Garnish with whole frosted animal cookies and sprinkle with colorful rainbow sprinkles just before serving for a festive look.

Notes

For clean, neat slices, dip your knife in hot water and wipe it between each cut to prevent sticking.
Store any leftover cheesecake covered in the refrigerator for up to 4 days to maintain freshness.
You can freeze the cheesecake without the whipped cream topping for up to 2 months. Thaw in the refrigerator before serving and add fresh topping then.