I figured it was time for another recipe and this one I was VERY excited about. I’ve been on a roll with trying new recipes lately – I tried three new ones this week alone! I tried a new dessert this week too which is something I don’t do all that often. But that’s the one I want to share with you this week.

So, at least 5 or 6 weeks ago, I found a recipe on Instagram for a cheesecake where the crust is made of those delicious Pillsbury holiday sugar cookies – referred to as “crack cookies” in our household because we can’t stop eating them. I immediately got super excited about making this recipe and I searched the grocery store every week for WEEKS and they never had the cookies in stock. But this week I found the Holy Grail:

And obviously I cancelled all my plans for that evening – lucky I didn’t have any to begin with lol – and sat down to make them. The recipe is super easy too which makes it even better. Here are the ingredients you will need:

2 packages of the Pillsbury Holiday cookies (pictured above)
2 packages of cream cheese
2 tsp. of lemon juice
1/3 cup of sugar
1 tsp. of Vanilla
1 container of cool whip

Now, in my excitement I didn’t buy any extra whipped cream to decorate the top, but the recipe also says you can put dollops of whip cream and leftover sugar cookies on top to decorate.

Also, in my excitement, I didn’t follow the recipe exactly the way it was written so make sure you follow these steps carefully!

First, you will want to get a circular pan and line the bottom with the crack cookies so that the entire bottom will be covered. There will be some leftover, so grab another pan to bake those as well. Bake according to the package.

Next, you’ll mix together the cream cheese – it’s best to leave it sit out to soften for a few hours beforehand – the lemon juice, sugar and vanilla. NOT THE COOL WHIP YET. That was my mistake lol. I just threw everything together and was ready to roll. Luckily, Dan the cheesecake making expert, was watching and told me I shouldn’t have added the whip cream until after I mixed everything else since the whip cream can get runny if it’s whipped too much. You learn something new everyday, right!?

Anyway, I didn’t get the cream cheese AS mixed up as I could have, so it looks a little lumpy, but I promise it is still delicious!

So then once you have everything but the cool whip good and mixed together, fold in the cool whip. I can’t say that without thinking about Schitts Creek, but those are the actual instructions. 😂

Once those cookies are done baking, let them cool and add your cream cheese mixture to the top, smoothing it across the entire pan. You’ll then need to let it set for at least two hours before enjoying. Luckily, it was almost 9pm when I stuck it in the fridge to set, so I just went to sleep and enjoyed it for breakfast the next morning lol.

They were worth the wait! So yummy and so easy.

It was funny because when I finally got to try it I told Dan how good it was and he goes, “you ate it? I thought you made that for your dad’s bday?” And I just bust out laughing. Sorry dad, I waited over a month to make this I couldn’t wait for your bday! 😇 I hope the giant bag of peanut M&M’s will suffice!

But I encourage you to give this cheesecake recipe a try. Especially with the holidays coming up, it’ll make a great addition.

Happy eating!

Until next time! 🙂

Megan Nelson