If you’re on the hunt for a show-stopping, fuss-free dessert to please every cookies-and-cream lover in your life, look no further than this No-Bake Cookies and Cream Cheesecake. Creamy, dreamy, and generously studded with chocolate sandwich cookies, this crowd-pleaser boasts layers of rich flavor and an ultra-silky filling — and the best part is, you won’t even have to turn on the oven. Prepare to fall in love with each forkful of this playful, nostalgic treat that brings out everyone’s inner kid.
Ingredients You’ll Need
This cheesecake is all about simple, familiar ingredients working their magic. Each one plays a special role, from building the perfect cookie crust to ensuring a melt-in-your-mouth creamy filling and that signature cookies-and-cream crunch.
- Chocolate sandwich cookies (24 cookies): The star ingredient forms the iconic sweet and chocolatey base for that classic cookie crust everyone craves.
- Unsalted butter (5 tablespoons, melted): Melted butter binds the cookies together and adds a lovely, rich flavor to the crust.
- Cream cheese (16 ounces, softened): Velvety cream cheese creates a tangy and smooth filling—the essential backbone of any cheesecake.
- Granulated sugar (½ cup): A touch of sugar sweetens the cheesy filling just right without overpowering that delightful tang.
- Vanilla extract (1 teaspoon): Just a hint of vanilla lifts all the flavors and pulls everything together beautifully.
- Heavy whipping cream (1 ½ cups): Whipping cream gives the filling its airy, luscious texture and guarantees cloud-like bites.
- Additional cookies (12, chopped): Extra cookie chunks folded into the filling offer bursts of cookies-and-cream joy throughout.
- Extra cookies or crumbs (for garnish): A sprinkle on top adds a finishing touch and irresistible cookie appeal when serving.
How to Make No-Bake Cookies and Cream Cheesecake
Step 1: Make the Cookie Crust
Start by crushing 24 chocolate sandwich cookies until they resemble fine crumbs. You can use a food processor for speed, or take out some stress with a rolling pin and a sturdy zip-top bag. Combine the crumbs with melted butter, mixing well to coat every crumb. Press this mixture firmly into the base of a 9-inch springform pan, and pop it into the refrigerator to set the stage for that luscious filling.
Step 2: Prepare the Cream Cheese Filling
In a large bowl, beat the softened cream cheese until it’s silky and smooth—no lumps allowed! Add in the granulated sugar and vanilla extract. Keep beating until everything is perfectly creamy and blended. This step sets the foundation for the cheesecake’s decadent flavor and dreamy texture.
Step 3: Whip and Fold in the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. This takes a few minutes but watch as it transforms into pillowy clouds. Gently fold the whipped cream into the cream cheese mixture, keeping it light and airy. Now, fold in those chopped cookies for speckles of chocolatey goodness in every bite.
Step 4: Assemble and Chill the Cheesecake
Pour the cookie-filled cream cheese mixture over the chilled crust, smoothing out the top with a spatula. Pat yourself on the back—it already looks delicious! Cover and refrigerate for at least 6 hours, or overnight if you can wait that long, to ensure it sets up nice and firm for slicing.
Step 5: Add the Perfect Finishing Touch
Just before serving, unleash your creativity by sprinkling extra chopped cookies or cookie crumbs over the cheesecake. This not only makes it irresistible to look at but adds a crunchy contrast to the creamy interior. Now all that’s left is to slice, serve, and enjoy!
How to Serve No-Bake Cookies and Cream Cheesecake
Garnishes
For ultimate cookies-and-cream allure, top each slice with a generous handful of chopped sandwich cookies, extra crumbs, or even a dollop of whipped cream. A drizzle of chocolate syrup or a single whole cookie perched on top can make your No-Bake Cookies and Cream Cheesecake picture-perfect for any celebration.
Side Dishes
This cheesecake is rich and decadent, so serve it alongside fresh strawberries, raspberries, or a light fruit salad to balance out the sweetness. An icy glass of cold milk or robust black coffee pairs perfectly, lending a bit of contrast to every creamy bite.
Creative Ways to Present
Take your presentation up a notch by making individual mini cheesecakes in mason jars or cupcake liners—the cutest party-ready treats! For birthdays or gatherings, slice the cake into small squares and serve on a tiered dessert tray. You can even layer the cheesecake filling and crumbs parfait-style in clear glasses for a fun, elegant twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover No-Bake Cookies and Cream Cheesecake covered in the refrigerator, where it will stay fresh for up to 5 days. Just be sure to store it away from strong-smelling foods, as cheesecake tends to soak up outside flavors quickly. It’s just as fantastic on day three as it is when first made!
Freezing
This cheesecake freezes beautifully if you want to prep ahead. Once fully set in the fridge, wrap the cheesecake or individual slices tightly in plastic wrap and foil. Freeze for up to a month. Thaw overnight in the fridge before diving back into those creamy, cookie-laden layers.
Reheating
Since this is a no-bake cheesecake, there’s no need to reheat. Simply slice and serve straight from the fridge. If it has been frozen, let it thaw in the refrigerator for the best flavor and texture—no warm-up required!
FAQs
Can I use reduced-fat cream cheese in this recipe?
Yes, you certainly can, but keep in mind that full-fat cream cheese delivers the creamiest texture and richest flavor. Reduced-fat versions will still work, but the filling may be a touch lighter and a little less silky.
What can I do if I don’t have a springform pan?
You can make this No-Bake Cookies and Cream Cheesecake in a regular 9-inch cake pan or even a deep pie dish. Just line the pan with parchment, leaving an overhang, to make it easier to lift the cheesecake out before slicing.
How long does the cheesecake need to set?
The cheesecake needs at least 6 hours in the refrigerator, though an overnight chill is ideal to achieve the perfect sliceable consistency. Don’t rush this part; it’s worth the wait for those clean, beautiful slices!
Can I substitute a different type Dessert
Absolutely! While chocolate sandwich cookies offer that classic cookies-and-cream vibe, feel free to get creative with your favorite flavored sandwich cookies. Golden Oreos, peanut butter varieties, or even gluten-free alternatives all work well here.
Is it possible to make this cheesecake ahead of time?
No-Bake Cookies and Cream Cheesecake is actually perfect for making ahead. Assemble the whole cake the night before your event, and chill until you’re ready to garnish and serve. It will set up beautifully while you check other things off your to-do list!
Final Thoughts
If you’re craving a decadent, no-fuss dessert that always wows a crowd, you can’t go wrong with this No-Bake Cookies and Cream Cheesecake. It’s easy enough for beginners but special enough for celebrations—give it a try, and I promise you’ll find yourself making it again and again!
Print
No-Bake Cookies and Cream Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes (plus chilling)
- Yield: 10 slices
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this decadent No-Bake Cookies and Cream Cheesecake that combines the classic flavors of chocolate sandwich cookies with a rich and creamy cheesecake filling. This easy-to-make dessert is perfect for any occasion and guaranteed to satisfy your sweet tooth!
Ingredients
Cookies Crust:
- 24 chocolate sandwich cookies (like Oreos)
- 5 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
- 12 additional cookies, chopped
- Extra cookies or crumbs for garnish
Instructions
- Cookies Crust: Crush 24 cookies into fine crumbs, mix with melted butter, and press into a 9-inch springform pan.
- Cheesecake Filling: Beat cream cheese until smooth, add sugar and vanilla. Whip heavy cream until stiff, fold into cream cheese mixture with chopped cookies.
- Pour filling over crust, refrigerate for 6 hours. Garnish with extra cookies before serving.
Notes
- For a firmer texture, freeze the cheesecake for 1–2 hours before serving.
- This recipe works well with low-fat cream cheese, but full-fat gives the richest flavor.
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