It’s a big day.
Today someone in this house celebrates a very big birthday — not mine, but a noteworthy one nonetheless.
Two weeks ago I asked him what dessert he wanted for his birthday. I asked it awkwardly: “If you could have any dessert in the world, what’s your all-time favorite?” He stared at me like I was being dramatic. Apparently not everyone obsesses about food the way I do.
I rephrased it: “I’m trying to make something for your birthday — your blog birthday, actually, since I have to make the recipe ahead of time to post on the day — so what would you want?” After five years of marriage I should know the answer, and I do. Still, I was hoping for something new.
He didn’t offer a grand revelation, but he did say, “I like chocolate chip cookies.” Not surprising. Then he added, “but I also really like cheesecake.” That was the moment: chocolate chip cookie cheesecake.
I decided on a no-bake version — there’s no water bath, no worry about cracks, and no fuss. Plus I love little desserts served in jars, and I knew he’d want actual chocolate chip cookies mixed into the cheesecake. I didn’t want them pulverized into fine crumbs; a bit of crunch and texture would be ideal.
They turned out perfectly.
This recipe is ridiculously simple: a creamy no-bake cheesecake base folded with pieces of chocolate chip cookies. Use store-bought cookies or bake your own — either works. The crumbled cookies act like a loose crust, giving texture and flavor rather than the fine, compact crumb of a graham crust.
The parfaits are fun to eat and elegant enough for a celebration. I asked the birthday boy what he’s learned in forty years. After a moment he said, “I don’t need to have meat with every meal when that meal includes brown butter.” Wise words. Happy birthday, Eddie!
Chocolate Chip Cookie No Bake Cheesecake Parfaits
4
4 hrs
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Ingredients
- 12 chocolate chip cookies
- 6 ounces cream cheese, softened
- 4 ounces mascarpone cheese, softened
- 2 teaspoons vanilla extract
- 1/3 cup sweetened condensed milk
- Whipped cream for topping
Instructions
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In the bowl of an electric mixer, combine the cream cheese and mascarpone. Beat on medium speed until smooth, then drizzle in the sweetened condensed milk while mixing. Add the vanilla and beat until creamy, scraping the bowl as needed.
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Take 10 of the chocolate chip cookies and pulse them in a food processor or place them in a resealable bag and crush. You want a crumbly texture with some larger pieces — not fine like graham crumbs. Stir a few spoonfuls (about 1/4–1/3 cup) of the crushed cookies into the cheesecake mixture.
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Divide the remaining cookie crumbles among four 6-ounce jars to form a loose “crust.” Layer the cheesecake mixture and cookies however you like — I did cheesecake, cookies, cheesecake, then more cookies. Chill in the refrigerator for 2 to 4 hours until set. Top with whipped cream and extra cookie pieces before serving.
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Store covered in the fridge for a few days; omit the whipped cream until just before serving. The cookies soften slightly but remain delicious.
Notes
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Oh, and P.S. last night we sat on the couch wearing face masks to prepare for birthday festivities. Yes, we both did. What is this life?