Introduction

This Frosted Animal Cookie Cheesecake is a fun and festive dessert that combines a creamy cheesecake with colorful, crunchy animal cookies. The white chocolate ganache topping and whipped cream add a delightful touch, making it perfect for celebrations or a special treat.

A slice of cake on a white plate with a crumbly pink base layer, followed by a thick creamy off-white cheesecake layer with hints of pink inside. The top layer is smooth light pink frosting sprinkled with colorful small round sprinkles. On top, there is a swirl of white whipped cream crowned with a pink cookie also decorated with colorful round sprinkles. The plate is on a white marbled texture surface with a silver fork nearby and blurred bowls in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (302g) frosted animal cookie crumbs
2 tbsp (28g) salted butter, melted
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
1 cup (230g) sour cream, room temperature
1 tbsp vanilla extract
4 large eggs, room temperature
2 cups (208g) chopped frosted animal cookies, divided
6 oz (169g) white chocolate chips
1/4 cup (60ml) heavy whipping cream
Pink gel icing color (optional)
Sprinkles (optional)
1/2 cup (120ml) heavy whipping cream, cold
4 tbsp (29g) powdered sugar
1/2 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper, and grease the sides.
Step 2: In a small bowl, combine the frosted animal cookie crumbs with the melted butter. Press this mixture evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to protect from water during the bath.
Step 3: Lower the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth. Scrape down the sides of the bowl.
Step 4: Add sour cream and vanilla extract, mixing on low until combined. Then add eggs one at a time, beating slowly and scraping the bowl after each addition.
Step 5: Fold in about 1 1/4 cups of chopped animal cookies gently, being careful not to mix the colors too much.
Step 6: Pour a small layer of batter onto the cooled crust. Sprinkle the remaining 3/4 cup of chopped animal cookies evenly over this layer.
Step 7: Pour the remaining cheesecake batter over the cookies and smooth the top. Place the foil-wrapped pan inside a larger pan and add warm water halfway up the sides of the springform pan, avoiding any water touching the top of the foil.
Step 8: Bake for 1 hour and 25 minutes. Turn off the oven and let the cheesecake sit inside with the door closed for 30 minutes.
Step 9: Crack the oven door open slightly and allow the cheesecake to cool for another 30 minutes. Remove from the oven and chill for 5–6 hours or overnight until firm.
Step 10: When chilled and firm, remove the cheesecake from the springform pan and place it on a serving plate.
Step 11: For the white chocolate ganache, place the white chocolate chips in a heatproof bowl. Heat the 1/4 cup heavy whipping cream until just boiling, then pour over the chocolate. Let sit for 2–3 minutes, then whisk until smooth. If needed, microwave for short bursts and whisk again until fully melted.
Step 12: Add a few drops of pink gel icing color to the ganache if desired. Pour and spread evenly over the cheesecake.
Step 13: For the whipped cream, whip the cold 1/2 cup heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Step 14: Pipe or dollop whipped cream over the ganache. Decorate the top with frosted animal cookies and sprinkles as desired.
Step 15: Refrigerate the finished cheesecake until ready to serve. Best enjoyed within 3–4 days.

Tips & Variations

Use room temperature ingredients to ensure a smooth cheesecake batter without lumps or cracks.
Wrap the springform pan tightly in foil to prevent water from leaking into the crust during the water bath.
For extra flavor, add a teaspoon of almond extract along with the vanilla.
Swap out frosted animal cookies for your favorite colorful cookie if preferred.
For a firmer ganache, chill it briefly before pouring over the cake.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it well wrapped or in an airtight container to prevent drying out. When ready to serve, let it come to room temperature for about 15 minutes. If desired, rewhip the topping slightly before serving.

How to Serve

A round, three-layer cake sits on a white plate against a white marbled texture. The bottom layer is a pinkish crumbly crust with a slight sprinkle of colorful bits, topped by a thick, creamy yellow layer that has small pink flecks inside. The top layer is smooth light pink frosting sprinkled lightly with small, colorful round sprinkles. Around the edge, there are eight swirls of white whipped cream, each topped with a pink or white shaped cookie that also has tiny colored sprinkles. The surface has some subtle textured swirls in the pink frosting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight, which helps it set firmly and develop flavors.

How do I prevent cheesecake cracks?

Using a low mixer speed to avoid incorporating too much air, baking in a water bath, and letting the cake cool gradually in the oven help prevent cracks from forming.