Line a parchment paper baking sheet measuring 13"x 9." Set aside.
Place the cream cheese with the sugar and creamer in a bowl and whip with the mixer.
Attach the cool whip and stir until combined with a spoon or spatula.
Spread it in the 13 x 9 bowl uniformly. It's going to be tiny. Put 1-2 hours in a freezer.
Put the crumbs in a small bowl.
Scoop the mixture of cheese cake with a small scoop of cookies or a tablespoon and roll into the crumbs of cookies.
Refrigerate it in the fridge for a few hours until frozen.
When ready to serve, allow the desired firmness to sit out for 5 minutes at room temperature.
Serve and make the most of it!
In a Ziploc bag or air-tight box, refrigerate the remaining bits.