Ingredients
- Highkey snickerdoodle cookies ( I used 3 bags)
- Lily’s salted caramel chocolate chips
- cinnamon to taste
- 3 tablespoons of kerrygold butter
- 1 block of cream cheese
- sweetener of choice (I used organic pyure)
- 1 tub of sugar free cool whip
- sugar free caramel syrup
- 1 cup heavy whipping cream
- vanilla extract
- caramel extract
Instructions
Before making each layer, allow it to rest in freezer to firm up.
Start out by melting about 3/4 tablespoons of butter and then crush 3 bags of snickerdoodle highkey cookies and mix with the butter. I also added extra cinnamon. Press into pie dish.
First layer: combine 1 block of cream cheese and 1 cup of heavy whipping cream into stand mixer and add a splash of vanilla and caramel extract. I also added about 3 tablespoons of sweetener but you can alter this amount until sweet enough for you. Mix until fluffy. I then folded in some sugar free caramel sauce. Next, add this layer straight onto your pie crust.
2nd layer: just throw dollops of sugar free whipped cream on it and spread it out.
Normally, on my cheesecakes, I crumble more highkey cookies on top but I forgot this time. Buttttt I did add some Lily’s salted caramel chocolate chips so I still win. Lastly, drizzle with sugar free caramel syrup. Freeze for at least an hour or so before serving.