Black and White Cheesecake Clock


Cookies and cream layer
  • 18 ounces vanilla cream filled chocolate sandwich cookies
  • 1 (8 ounce) block cream cheese, softened*
Cheesecake filling
  • 1 (8 ounce) block cream cheese, softened*
  • 1 cup marshmallow fluff
  • 1 (8 ounce) tub frozen whipped topping, thawed
  • Light * or low-fat cream cheese is not recommended, as the filling will be thin


1 _ Cookies and Cream Layer: grind vanilla cream filled chocolate sandwich cookies to fine crumbs. Mix in a block of cream cheese until you have a thick dough.

2 _ Cut a gallon size zip top bag along two sides. Pinch off about 1/4 cup of the chocolate dough and place it the zip top bag. Roll it out to about 1/16th of an inch thickness. Freeze for 30 minutes.

3 _ Line the bottom of an 8-inch spring form pan with non-stick aluminum foil or parchment paper. Press the remaining cookies and cream dough into an even layer in the bottom of the springform pan.

4 _ Cheesecake Filling: Beat cream cheese and marshmallow fluff until creamy and smooth. Add whipped topping and beat to combine.

5  Pour on top of chocolate layer and smooth. Freeze for at least one hour.

6 _ Using small metal cutter and a pastry wheel or knife, cut the clock numbers and hands out of frozen cookies and cream dough. Re-freeze for 30 minutes.

7 _ Remove cheesecake from springform pan. Set on a serving platter.

8 _ Add the chocolate numbers and clock hands to the cheesecake.

9 _ Refrigerate until needed, for up to 4 days.