No-Bake Cookie Cheesecake Pot
Cheesecake filling built from powder and shelf-stable cheese, spooned over crushed cookies in a pot.
- calories
- 520
- weight
- 4.5 oz
- cal / oz
- 116
- protein
- 6 g
- serves
- 4, scales
- prep
- 10 min
- cook
- 0 min
- total time
- 10 min
- water
- 120 ml cold
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dessert
- No cook
- Car camping
- Basecamp
- Canoe / raft
- Vegetarian
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Cream cheese powder | 3/4 cup | sold for popcorn seasoning; this is the whole trick |
|---|---|---|
| Powdered whole milk | 1/4 cup | |
| Granulated sugar | 1/3 cup | |
| Brown sugar | 3 tbsp | pack it in a bag, it clumps but dissolves |
| Vanilla powder | 1 tsp | extract works if you already carry a dropper bottle |
| Mini rainbow chip cookies | 1 1/2 cups | Chips Ahoy minis or any small sandy cookie |
| Shortbread cookies | 6 | stands in for the pie crust |
| Chocolate sprinkles | 1/2 tbsp | |
| Cold water | 120 ml | add it slowly |
Method
- Put the shortbread and 1/2 cup of the mini cookies in a zip bag and crush them to coarse crumbs with a water bottle. Press the crumbs into the bottom of a pot or four cups.
- In a second bag, combine the cream cheese powder, milk powder, both sugars, and vanilla powder.
- Add cold water to the powder bag about two tablespoons at a time, working the bag with your hands after each addition. Stop when it is thick and smooth. Too much water and it will not set at all.
- Crush another 1/2 cup of cookies and squeeze them into the filling bag. Work it through.
- Snip a corner off the bag and pipe the filling over the crumb base. Level it with a spoon.
- Press the last 1/2 cup of whole cookies around the edge and scatter the sprinkles over the top.
- Set the pot in a stream, a snowbank, or the shady side of camp for thirty minutes. It firms up but never gets firm. Eat it with a spoon.
The original is a fridge dessert: block cream cheese, whipped topping, two hours of chilling. None of that travels. Cream cheese powder does the same job dry, and milk powder plus a careful amount of cold water rebuilds the body that whipped topping was providing. It sets softer than the pie it came from, so serve it in the pot rather than trying to slice it.
Water is the failure point. The powder will take more than it needs and turn to soup, and there is no way back from soup without another bag of powder. Add it in small pours and stop while the mix still holds a ridge from the spoon. Crushed cookies stirred in absorb a little of the excess if you overshoot.
Packing
Two bags: crust cookies in one, the powder mix in the other. Whole cookies for the top ride in a rigid container or they arrive as more crumbs. Sprinkles go in a film canister.
Variations
- Instant vanilla pudding mix in place of half the sugar makes it set harder and faster.
- Freeze-dried strawberries crushed into the filling cut the sweetness.
- In a cooler, real cream cheese and whipped topping work as written and set in two hours.
https://www.thisisnotdietfood.com/rainbow-chip-cookie-no-bake-cheesecake