Cheesecake sounded perfect! I have been on a hunt for awhile to find the perfect gluten free crust. I've tried using rice chex, and while that got great reviews, it just didn't get my motor running. So while contemplating ways to get creative, this idea hit me like a lightning bolt. I immediately felt like a genius.
COOKIE DOUGH.
If I'm going to indulge in a treat, I might as well get us the best of both worlds! Cookie dough as the crust!!
Work time is about 20 minutes. Wait time is about 2 1/2 hours. A true test of patience.
...as you can see, I even let the tension build on my snapchat.
So...Preheat oven as directed...
Simply spray your springform pan with cooking spray, then press the entire tub of Pillsbury Gluten Free Chocolate Chip Cookie Dough into the bottom and about one inch up the sides of the pan.
Because this made a thin layer, I only let this bake for about 8 minutes. Using a knife, I inserted the point into the middle of the dough. No residue came up, so I pulled my crust out to cool.
While your Chocolate Chip Cookie Dough Crust is cooling, I recommend you start working on the cheesecake. Did I mention it's a no bake cheesecake?!
In your KitchenAid mixer, whip on medium high two 8 oz. blocks of cream cheese. When that is light and fluffy, add a 14 oz. can of sweetened condensed milk and continue to whip well. Then add 1/8 cup of freshly squeezed lemon juice and a good teaspoon of vanilla. Whip all ingredients.
Once that was nice and fluffy, I added it to my Chocolate Chip Crust in my springform pan. Covered with plastic wrap, and let sit in the fridge for about 2 - 2 1/2 hours. Serve when firm :)
I think Spens's exact words were, "If I hadn't proposed to you already, now would be the time!"
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