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Frosted Animal Cookie Cheesecake Recipe

Treat yourself to a whimsical twist on cheesecake with this Frosted Animal Cookie Cheesecake! A creamy, indulgent filling is paired with a crunchy cookie crust, topped with colorful frosted animal cookies for a fun and delicious dessert. Perfect for kids and adults alike!
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Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 4

Equipment

  • Large mixing bowl
  • Electric mixer
  • Measuring cups
  • Spatula
  • Aluminum foil
  • Larger Roasting Pan
  • Heatproof Bowl

Ingredients
  

CRUST

  • 2 1/4 cups frosted animal cookie crumbs
  • 2 tbsp salted butter melted

FILLING

  • 24 ounces cream cheese room temperature
  • 1 cup sugar
  • 3 tbsp all purpose flour
  • 1 cup sour cream room temperature
  • 1 tbsp vanilla extract
  • 4 large eggs room temperature
  • 2 cups chopped frosted animal cookies divided

WHITE CHOCOLATE GANACHE

  • 6 oz white chocolate chips
  • 1/4 cup heavy whipping cream
  • Pink gel icing color
  • Sprinkles

WHIPPED CREAM

  • 1/2 cup heavy whipping cream cold
  • 4 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Instructions
 

  • Prepare the Crust: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and grease the sides. Mix crust ingredients and press into the pan. Bake for 10 minutes, then cool.
  • Cover Pan: Wrap the pan with aluminum foil to prevent water from leaking in during baking.
  • Make the Filling: Reduce oven to 300°F (148°C). In a large bowl, mix cream cheese, sugar, and flour until smooth. Add sour cream and vanilla, mixing until combined.
  • Add Eggs: Add eggs one at a time, mixing on low and scraping the bowl after each addition.
  • Add Cookies: Stir in 1 1/4 cups of chopped animal cookies gently to avoid mixing the colors too much.
  • Assemble: Pour some batter over the crust, then add the remaining chopped cookies. Top with the rest of the batter.
  • Bake: Place the pan in a water bath and bake for 1 hour and 25 minutes. Turn off the oven and let the cheesecake rest inside for 30 minutes, then leave the door cracked for another 30 minutes.
  • Cool and Chill: Remove from oven and let cool completely for 5-6 hours or overnight in the fridge.
  • Finish the Cheesecake: Remove from the pan, add white chocolate ganache, whipped cream, and frosted animal cookies. Refrigerate until ready to serve.