Our No Bake Adventurefuls Cheesecake is simple and delicious. We use the newest Girl Scouts cookie to really make it special. Creamy, light and fresh cheesecake dessert paired with the brownie brittle inspired cookie makes this one to keep on repeat!
This Post is sponsored by Girls Scouts of Southern Alabama. All opinions stated are my own.
A Cooking Adventure!
Last year, I had the honor of working with the Girl Scouts of Southern Alabama on a recipe using their new cookie at that time, the Toast Yay. The TOAST YAY S'MORES CANDY was such a hit and my whole family loved it!I had so much fun working with them! Last fall, when they asked me to do a first taste video of this years cookie, I jumped at the chance!
This years new cookie, the Adventureful did not disappoint! This brownie brittle inspire cookie is the perfect snap of chocolate, caramel and sea salt. So when I was thinking of how to use it in a recipe, it felt only natural to grind it up and use it as a tasty crust for a no bake cheesecake! Taking a basic recipe and adding an unexpected component is what we love to do here, just like with our STRAWBERRY UPSIDE DOWN CAKE, this no bake cheesecake has a surprise element. So lets get down to it!
How to Make It
No Bake. Two of the loveliest words ever written. Mix, chill and eat. One of my favorite recipe directions ever! I think this is why I enjoy salads too, no waiting when you are hungry for what you are cooking! Because the cheese cake does have to set up a bit, you will have to exercise some patience and let it chill for at least 2 hours. It is well worth it!
~Ingredients
- 8 oz Cream Cheese
- 14 oz can Sweetened Condensed Milk
- 1 tsp Vanilla
- 2 Tablespoons Lemon Juice
- 1 and ½ cups Girl Scouts Adventurefuls Cookies, crushed, reserve a few for top (usually one whole box)
- ½ cup Sugar
- 5 tablespoons, melted Butter
~Method
- In a food processor or using a plastic bag with a rolling pin, crush cookies to desired consistency for crust. Set some cookies aside for topping. Place crumbs in a medium bowl. Add ½ cup sugar and 5 tablespoons melted butter. Press the graham cracker crumbs into your pan or you can use a muffin tin with cupcake liners for individual cheesecakes. Set aside.
- .Mix the cream cheese until light and fluffy. Add in the sweetened condensed milk and vanilla and blend well. Lastly add in the lemon juice and mix until combined. Pour into prepared pans or liners and let set up in the refrigerator for at least 2 to 3 hours. Top with reserved crushed cookies and Enjoy!
Tips and Tricks
You can! I challenge you to do what I love to do and get creative! Taking a traditional recipe and making tasty changes are how heirloom recipes are born! I would encourage you though to support your local Girl Scouts and try this recipe with this new cookie!
Yes, you can double it or half it. Just like all of our recipes, we make the measurements easy to split or make more of. These would be good in an 8 x 11 pan, pie tin or even in cupcake liners for individual cheesecakes.
Acid is a magical thing for cheesecakes! It will work with the milk fats and make the cream cheese, creamier! Don't skip this step. The pie won't be lemony per se, it will have a light and fresh taste but won't take away from the other flavors in the cheese cake.
Remember to support your local Girl Scouts this cookie season. When you do, you are supporting fine female leaders of tomorrow.Girl Scouts are so important in so many ways. They learn life long skills to help them be prepared in any situation life offers them.
If you make this recipe, be sure and post it to Facebook or Instagram and tag us. We love pictures of food. Also, if you pin this recipe, we would appreciate that when you make it, you use the Made It function in Pinterest too.
Check out this recipe along with many of our others as a WEB STORY!
No Bake Adventurefuls Cheesecake
Ingredients
- 8 oz Cream Cheese
- 14 oz can Sweetened Condensed Milk
- 1 teaspoon Vanilla
- 2 Tablespoons Lemon Juice
- 1 and ½ cups Girl Scouts Adventurefuls Cookies crushed, reserve a few for top (usually one whole box)
- ½ cup Sugar
- 5 tablespoons melted Butter
Instructions
- In a food processor or using a plastic bag with a rolling pin, crush cookies to desired consistency for crust. Set some cookies aside for topping. Place crumbs in a medium bowl. Add ½ cup sugar and 5 tablespoons melted butter. Press the graham cracker crumbs into your pan or you can use a muffin tin with cupcake liners for individual cheesecakes. Set aside.
- Mix the cream cheese until light and fluffy. Add in the sweetened condensed milk and vanilla and blend well. Lastly add in the lemon juice and mix until combined. Pour into prepared pans or liners and let set up in the refrigerator for at least 2 to 3 hours. Top with reserved crushed cookies and Enjoy!
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