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No-Bake Icebox Chocolate Chip Cookie Cake

A great choice for the summertime when it's 90° out and you don't want to fuss with a full-sized baked cake. This small cake will satisfy everyone's sweet tooth, even in small portions. The kids can help build this one with easy steps for small hands. No need to ice this cake either, as the filling between the cookies is very rich and holds its own. And if chocolate chip isn't your favorite flavor, any flavor of shortbread cookie will do, such as coconut, pecan, peanut butter, chocolate, lemon, or butter cookies.
IMPORTANT: Make at least 8 hours ahead so that the cookies get moistened from the filling and the flavors meld. Leftovers get better with time when left in the fridge for several days.
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Course: Desserts
Ingredients Equipment Method Notes

Ingredients
  

For a small 6" cake
  • 4 oz cream cheese block at room temp
  • ½ cup powdered sugar
  • ¼ cup malted milk powder Find in the coffee creamer aisle at the grocery, Carnation makes a good one.
  • ⅛ tsp salt
  • 1½ tsp vanilla extract
  • 1½ cups heavy whipping cream
  • 1½ pkgs supermarket soft chocolate chip cookies packaged or bakery section
  • 1 tbsp mini chocolate chips
For a large 8" cake
  • 8 oz cream cheese block at room temp
  • 1 cup powdered surgar
  • ½ cup malted milk powder Find in the coffee creamer aisle at the grocery, Carnation makes a good one.
  • ¼ tsp salt
  • 1 tbsp vanilla extract
  • 3 cups heavy whipping cream
  • 2 pkgs supermarket soft chocolate chip cookies packaged or bakery section
  • 2 tbsp mini chocolate chips

Equipment

  • 1 springform pan 6" x 3" (small cake) or 8"x3" (larger cake)

Method
 

  1. In a stand mixer with paddle attachment, beat the cream cheese on medium speed until smooth, about 1-2 minutes.
  2. In a small bowl, hand mix the powdered sugar, malted milk powder, and salt.
  3. Add the dry ingredients and vanilla to the whipped cream cheese and beat on low speed until combined, about 30 seconds. Scrape the sides and bottom of the bowl, then beat at medium speed until smooth, about 1 minute more.
  4. Scrape the sides and bottom of the bowl again, then add one-third of the whipping cream (½ cup for the small cake/1 cup for the large cake), and beat on low speed until smooth. While still on low speed, gradually add the remaining whipping cream, then gradually increase the mixer speed to medium high, beating until firm peaks form (about 3-4 minutes).
  5. Spoon a thin layer of the cream mixture into the bottom of your springform pan, smoothing it out evenly with a spoon or offset spatula.
  6. Top the thin cream layer with a single layer of cookies, breaking as needed to fit. Spread one-fourth of your cream mixture over the cookies, smoothing into an even layer. Repeat with another layer of cookies, followed by another fourth of your cream mixture until you have four layers of cookies, finishing with the cream mixture on top. Sprinkle with mini chocolate chips.
  7. Refrigerate for at least 8 hours or even a full day.
  8. When ready to server, run an offset spatula between the cake and pan all around. Release the springform pan sides and carefully lift it away from the cake. Slice into wedges and serve.

Notes

Depending upon which flavor cookies you are using, substitute the chocolate chips with a corresponding topping. Even cookie crumbles will suffice in a pinch.