Cookies & Creme Cheesecake

Our Fudgy Brownies make the base of this icebox cheesecake. A Lily’s Cookies & Crème bar decorate this perfect dessert. You will love this thick, rich and full of flavor dessert and we can’t wait for you to make it for yourself! No deprivation here!

KB Mixes Needed:

Ingredients:
Frosted Fudgy Brownie mix, PopSweet 

Brownie Layer:

• 1 package KB Frosted Fudgy Brownie mix
• 6 tbsp melted butter
• 3 large eggs
• 3 tbsp refined coconut oil or more butter

Cheesecake Layer:

• 1 tbsp gelatin
• ¼ cup water
• 2 8oz pkgs cream cheese, room temp
• ¾ cup KetoBakes PopSweet sweetener
• 1 tsp vanilla extract
• 1 ½ cups heavy cream
• 1 bar Lily’s Cookies & Crème Chocolate Bar

Topping:

• Ganache packet from KB
• Frosted Fudgy Brownie mix
• 3 tbsp unsalted butter
• ½ cup heavy cream

Directions:

1. Make the brownie layer according to directions on the back of the Frosted Fudgy Brownie mix, but bake in a 9 inch springform pan for 25 minutes. Remove from oven and let cool to room temp.
2. In a small bowl, break apart Lily’s chocolate bar, keeping 5 small segments for a garnish later. Melt in 10 second intervals until the chocolate is completely melted. Set aside to cool.
   3. Add the water to a small microwave safe bowl and sprinkle the gelatin on top. Let it set for 5 minutes, then microwave for 10 seconds, or until fully melted. Set aside.
   4. Using a hand mixer, blend together the cream cheese, PopSweet sweetener and vanilla extract. In a separate bowl, whip the heavy cream until stiff peaks form. Use the hand mixer to combine both of them together.
   5. Add in the melted Lily’s chocolate bar and the gelatin, making sure to fully blend them together. It should have a smooth consistency.
   6. Open the springform pan and add a strip of parchment around the brownie, then close it back up. This will prevent the cheesecake layer from sticking.
   7. Pour the cheesecake layer on top of the brownie, making sure it covers all of the brownie. Smooth the top, cover and refrigerate for 6 hours or overnight.
   8. Whip the ½ cup heavy cream until soft peaks form.
   9. Mix the 3 tbsp butter in a bowl and mix in the ganache packet. Pour into the whipped cream and mix together until they are fully combined.
   10. Add dollops around the top edge of the cheesecake, or use a piping bag with an open star tip to pipe the whipped cream in small spirals. Top the dollops with a piece of the Lily’s chocolate bar. Freeze at least 20 minutes for clean slicing.