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Chilled cheesecake on a white marble cooktop topped with pink ganache. Whipped cream is piped around the edges, and colorful frosted animal cookies and sprinkles are carefully arranged as a festive garnish.

Frosted Animal Cookie Cheesecake Recipe

This Frosted Animal Cookie Cheesecake features a buttery crust, creamy cheesecake studded with colorful cookies, a glossy pink ganache, and whipped cream. A whimsical dessert perfect for celebrations!
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Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 12
Calories 529 kcal

Equipment

  • 9-inch springform pan
  • Parchment paper
  • Aluminum foil
  • Mixing bowls (large and small)
  • Hand or stand mixer
  • Rubber Spatula
  • Heatproof Bowl
  • Whisk
  • Measuring cups and spoons
  • Microwave

Ingredients
  

CRUST

  • 2 1/4 cups 302g frosted animal cookie crumbs
  • 2 tbsp 28g salted butter, melted
  • FILLING

FILLING

  • 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
  • WHITE CHOCOLATE GANACHE
  • 6 oz 169g white chocolate chips
  • 1/4 cup 60ml heavy whipping cream
  • Pink gel icing color
  • Sprinkles

WHIPPED CREAM

  • 1/2 cup 120ml heavy whipping cream, cold
  • 4 tbsp 29g powdered sugar
  • 1/2 tsp vanilla extract

Instructions
 

  • Preheat oven to 325°F and prepare the crust by mixing cookie crumbs and melted butter. Press into a greased and lined springform pan, then bake for 10 minutes. Cool.
    Springform pan on a white marble cooktop with frosted animal cookie crumbs and melted butter being mixed in a glass bowl. The crumb mixture is being pressed firmly into the pan, forming a colorful and textured crust, ready for baking.
  • Lower oven temperature to 300°F. Prepare cheesecake filling by beating cream cheese, sugar, and flour on low speed. Mix in sour cream, vanilla, and eggs one at a time.
    Glass bowl with cream cheese, sugar, and flour being blended on low speed using a hand mixer. Nearby, sour cream and vanilla extract are added, followed by eggs blended one at a time, creating a smooth and creamy cheesecake batter.
  • Fold in 1 1/4 cups of chopped animal cookies, then layer the filling and remaining cookies in the crust.
    Chopped frosted animal cookies being gently folded into the cheesecake filling in the same glass bowl. The colorful cookie pieces are evenly distributed throughout the creamy mixture.
  • Set the springform pan inside a larger pan and create a water bath. Bake for 1 hour 25 minutes. Let cool in the oven for 1 hour, then chill overnight.
    Springform pan on the white marble cooktop filled with creamy cheesecake batter. Remaining frosted animal cookie pieces are layered on top, adding texture and color. The pan is placed in a water bath and baked in the oven
  • Make ganache by heating heavy cream, pouring it over white chocolate chips, and whisking until smooth. Add pink gel coloring and spread ganache on chilled cheesecake.
    Small glass bowl on the white marble cooktop with white chocolate chips and heavy cream. The ganache is whisked smooth, with pink gel food coloring being added for a vibrant, playful look
  • Whip cream with powdered sugar and vanilla until stiff peaks form. Pipe onto the cheesecake, then garnish with animal cookies and sprinkles.
    Chilled cheesecake on a white marble cooktop topped with pink ganache. Whipped cream is piped around the edges, and colorful frosted animal cookies and sprinkles are carefully arranged as a festive garnish.
  • Refrigerate until serving.