It just hit me: July 4th is a few short weeks away. How did this happen?
Well, that’s a dumb question. It’s not like I didn’t work hard for July 4th to become a reality. Months of commuting to work in the dark, sometimes in the ice, often in the rain. Months of teaching teenagers the difference between “it’s” and “its.” Months of wrapping myself up in a blanket at my desk when the heat in my classroom, once again, failed to deliver.
I mean, it dang well better be July 4th. And it better be icebox cheesecake weather. Because no-bake is definitely the way to go right now! Especially when this holiday-themed, easy dessert is filled with delicious Hannah Max cookie chips!
July 4th is one of my favorite holidays. For one thing, it’s my annual hot dog indulgence. Once a year, I eat a super-burned, carcinogenic, mega-processed hot dog. And it’s on July 4th. Don’t worry, I balance all of that indulgence with lots of potato chips. And the real Heinz ketchup, not the sugar-free variety I usually have on the table year-round.
It’s magnificent. What is better than standing out in the sun, hot dog on a wobbly paper plate, watermelon juice dribbling down your chin while you somehow balance a frozen margarita with your elbow? Not much beats that, I can tell you. And I can’t wait for this year’s bash.
We’ll be combining our July 4th celebration with my daughter’s birthday. Yep, she exploded into the world along with the holiday fireworks five years ago. The hospital was deserted and we bonded over two silent days of meal delivery and baby blankets. But this year, we’ll celebrate with hot dogs, birthday cake, and this icebox cheesecake!
If you’re not familiar with icebox cakes, they’re made with cream (or Cool Whip, for unhealthy cheaters like me), and they’re layered with cookies or cake and kept chilled before serving. They’re delicious. This one is not only strawberry-flavored, but it also has a strong cream cheese base. Thus: icebox cheesecake!
This recipe is, like most of mine, simple and quick. Layered into the cheesecake mixture are the original-flavored Hannah Max cookie chips, which my son was munching on as I made the cake. He couldn’t resist. They’re so addictive! And while a lot of icebox cake recipes call for dipping the cookies in milk before layering, I opted to keep my cookie chips nice and crisp. It makes for more texture contrast when you’re eating.
The festive sprinkles and diced strawberries, along with crumbled cookie chips, make for the perfect July 4th finish. Creamy, crunchy and easy, this cookie chips icebox cheesecake is the best way to say goodbye to those dreary dark mornings. It’s time to kick off your summer!
Note: Hannah Max Cookie Chips provided a product for this post. All opinions are 100% my own.
Strawberry Cookie Chip Icebox Cheesecake
8-oz. block cream cheese, softened (I used light)
1/4 cup powdered sugar
1 and 1/2 cups diced strawberries, divided
8-oz. container Cool Whip (I used light)
1 bag Hannah Max original cookie chips
holiday sprinkles (optional)
- In a large bowl, beat the cream cheese and powdered sugar until smooth. Set aside.
- Mash about 3/4 cup of diced strawberries roughly with a fork. Add to the cream cheese mixture and stir. Fold in 3/4 of the Cool Whip container and mix until no streaks remain.
- In a 9-inch round cake pan (you can also use a square pan if you want to cut into squares instead of wedges), spread a layer of the cheesecake mixture on the bottom. Place a layer of cookie chips on top, filling in all gaps with broken pieces of cookie chips. Repeat the process one more time.
- Take the remaining Cool Whip and spread it evenly on top. Crumble on remaining cookie chips, diced strawberries, and sprinkles (if desired).
- Chill overnight. If you prefer a cleaner cut, freeze the icebox cheesecake. It will be firmer in the freezer and creamier in the fridge.