Dessert
Jack Skellington Cookies and Cream Cheesecake
6 h 20 minServes 9Nutri-Score D€€
D
6 h 20 min
6 h 20 minJack Skellington Cookies and Cream Cheesecake
what you need
Ingredients
cookies (12 blended into a fine powder, 10 roughly crushed)Bakery22 pieces
unsalted butter (melted)Dairy50 g- granulated sugarPantry100 g
- vanillaPantry15 ml
full fat cream cheese (room temperature)Dairy250 g
heavy cream (cold)Dairy250 ml- black fondant (for the face decor)Pantry50 g
per serving
Nutrition
357kcal
- Carbs
- 27 g
- Proteins
- 3 g
- Fat
- 26 g
what you’ll use
Tools
Food processor- Muffin pan
Mixing bowl- Hand mixer
step by step
Method
- Step 1
Make the crust
- Crush the cookies in a food processor until they turn into a fine powder
- Combine the crushed cookies and the melted butter
- Add the cookie mixture into a lined cupcake pan, per liner, and press it down very firmly
- Step 2
Beat the cheesecake batter
- In a bowl, beat the cream cheese, vanilla and sugar until smooth
- Add the cold heavy cream and beat until stiff peaks
- Step 3
Fold in the cookies
- Roughly crush the cookies and fold them into the batter
- Distribute the batter between the liners
- Step 4
Freeze
- Freeze until solid
- Step 5
Decorate and serve
- Use black fondant for the face decor
- Take the cheesecake out of the freezer a few minutes before serving so it can soften a bit