Did you know that you can customize a no bake cheesecake with the crust. The options are almost endless and because you can use things like chocolate chip cookies…they are absolutely delicious.

The key to a really great cookie crust is to start with crispy cookies.  I have made it known that I am a soft cookie lover but this is where I make the exception.

Oreo cookies are normally the obvious choice but why not spread our wings and start trying different options?

These original Chips Ahoy cookies are the perfect choice for a crust because they are crisp and totally tasty.  The perfect combination for this Chocolate Chip Cookie Cheesecake Crust.

How to make a Chocolate Chip Cookie Cheesecake Crust

This Chocolate Chip Cookie Cheesecake Crust could not be easier to make.  It is literally two ingredients!

Begin by adding your chocolate chip cookies {I recommend a crisp store bought cookie like Chips Ahoy} to a food processor.

Pulse the cookies until you have fine crumbs.  I will usually pick out any of the larger pieces. 

If you don’t have a food processor, put the cookies into a Ziploc bag and crush the cookies with a rolling pin until you have fine crumbs.

I prefer the food processor because it is so quick and easy but a bag works great too.

Add the melted butter to the chocolate chip cookie crumbs and pulse a couple of times.

You will know that it is ready when the cookie crumbs are moistened with the butter.  We are using a good amount of butter to be sure that the crumbs stick together well.

Pour the crumbs into an ungreased spring form pan.  Press the crumbs down into the bottom and slightly up the sides of the pan.

Be sure to press down firmly so that the crumbs pack together well.  Refrigerate for at least 10 minutes or until your filling is ready. It makes the perfect chocolate chip cookie crust cheesecake.

5 Tips for the perfect No Bake Cheesecake Crust

1. Start with a cookie that is crisp.  It is important that the cookie can hold up to being mixed with butter and still have texture.
2. Use a food processor. This will save time when making a cookie crust cheesecake.
3. Make sure that the cookies are a fine crumb before adding the butter.  This will allow them to hold together well when pressing them into the spring form pan.
4. Don’t grease the spring form pan.  Because we are using an ample amount of melted butter in the crust, there is no need to grease the pan.
5. Refrigerate the crust for at least 10 minutes.  Although it can be made ahead of time.

Looking for a cheesecake filling?  Try these recipes…

• No Bake Strawberry Cheesecake
• No Bake Snickers Cheesecake
• No Bake Golden Oreo Cheesecake
• No Bake Sprinkle Cheesecake