If you’re looking for a truly swoon-worthy dessert that takes barely any effort but tastes positively dreamy, No-Bake Cookies and Cream Cheesecake is your new best friend. Imagine the classic flavor of cookies and cream wrapped up in the creamy, tangy goodness of cheesecake — all set atop a buttery chocolate cookie crust. No oven, no hassle, just pure indulgence. This is the kind of dessert that will wow both your family and your guests, whether you’re celebrating something special or just need a little midweek treat.
Ingredients You’ll Need
The beauty of No-Bake Cookies and Cream Cheesecake lies in its simple lineup of ingredients, each one chosen to bring richness, texture, or just the right pop of sweetness. Let’s break down what makes each one special and why you truly don’t want to skip a thing.
- Chocolate sandwich cookies: These are the heart and soul of both the crust and the filling, bringing that unmistakable cookies and cream flavor.
- Unsalted butter: Melted and mixed with cookie crumbs, butter creates a firm, rich crust that holds everything together.
- Cream cheese: Softened cream cheese is key to your cheesecake’s velvety texture and delicious tangy taste.
- Granulated sugar: Balances out the tangy cream cheese with gentle sweetness — don’t cut corners here.
- Vanilla extract: Just a splash rounds out the overall flavor, making every bite taste homemade.
- Heavy whipping cream: Whipped to stiff peaks, this adds dreamy lightness and a luscious, airy structure to your filling.
- Additional sandwich cookies: Roughly chopped and folded in, they add bursts of cookie bits and even more personality to every slice.
How to Make No-Bake Cookies and Cream Cheesecake
Step 1: Prepare the Cookie Crust
Start by blitzing your 24 chocolate sandwich cookies in a food processor until you have fine, even crumbs. This forms the deeply chocolatey base that makes every slice amazing. Pour in your melted butter and pulse again until the mixture is damp and clumps when pressed. Transfer the crumbs to a 9-inch springform pan, firmly press them down into an even layer, and chill the crust in the fridge to set while you prepare the rest.
Step 2: Make the Cheesecake Filling
In a large bowl, beat together the softened cream cheese, sugar, and vanilla extract until your mixture is completely smooth and creamy. This step is all about patience — keep going until there are no lumps and everything is fully combined. The smoother your base, the silkier your cheesecake will be.
Step 3: Whip the Cream
In a separate bowl, whip your heavy cream until stiff peaks form. This means the whipped cream holds its shape if you lift out the beaters. It’s the secret to a no-bake cheesecake with luscious volume and cloud-like fluffiness.
Step 4: Fold and Combine
Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate all that glorious air. Use a spatula and a gentle hand for a uniform, creamy, and airy mixture. Then fold in your chopped cookies for those chunky, crave-worthy bites shot through every slice.
Step 5: Assemble and Chill
Smooth the filling over your chilled crust, spreading it evenly from edge to edge. Cover the pan and let your No-Bake Cookies and Cream Cheesecake chill in the fridge for at least 6 hours, or overnight if you can resist the temptation. This wait ensures perfect slices and the ideal set.
Step 6: Garnish and Serve
Unmold the cheesecake, then scatter extra crushed sandwich cookies generously over the top before slicing. Want picture-perfect pieces? Pop the cheesecake in the freezer for 30 minutes for crisp edges that will impress everyone at the table.
How to Serve No-Bake Cookies and Cream Cheesecake
Garnishes
For a final touch of fun and texture, sprinkle extra crushed chocolate sandwich cookies over the top right before serving. You could also dot with mini cookies or pipe little puffs of whipped cream around the edges for a bakery-style flourish.
Side Dishes
This cheesecake is definitely rich on its own, but pairing it with a bowl of fresh berries or a simple fruit salad brings a lovely burst of brightness. A mug of hot coffee or a glass of icy-cold milk is another perfect companion and rounds out the cookies and cream nostalgia.
Creative Ways to Present
If you want to switch things up, try making mini cheesecakes in muffin tins for a cute and portable dessert. Serve in champagne glasses for an elegant dinner party twist, or cut into tidy bars for easy, shareable treats at a picnic or potluck.
Make Ahead and Storage
Storing Leftovers
Leftover No-Bake Cookies and Cream Cheesecake should be covered tightly and stored in the refrigerator, where it will stay delicious for up to 4 days. The flavors will actually deepen as it rests — if you can save any!
Freezing
If you want to stash some away for a future craving, slice and wrap individual portions in plastic wrap, then transfer to an airtight container or freezer bag. It’ll keep for up to a month and thaws beautifully in the fridge overnight.
Reheating
There’s no need to reheat, as this cheesecake is meant to be enjoyed chilled. If frozen, simply let it thaw in the refrigerator before serving; you’ll get all the creamy texture and dreamy taste as if it were freshly made.
FAQs
Can I use different types of cookies for the crust and filling?
Definitely! Feel free to try chocolate chip cookies, vanilla sandwich cookies, or even graham crackers if you want to experiment. Just keep in mind that changing the cookies will alter the flavor profile, but it can be fun to mix things up.
Is it possible to make No-Bake Cookies and Cream Cheesecake gluten-free?
Absolutely — simply substitute your favorite gluten-free chocolate sandwich cookies, and you’ll have an equally delightful, gluten-free dessert. The recipe works perfectly with these swaps.
Why isn’t my cheesecake setting properly?
Making sure the cream is whipped to stiff peaks and giving the cheesecake enough time to chill (at least 6 hours, but preferably overnight) are both crucial. If your mixture was too warm or under-whipped, it could affect the set, so err on the side of patience.
Can I prepare No-Bake Cookies and Cream Cheesecake in advance?
Preparing ahead is actually a great idea! This cheesecake can be made up to two days in advance, making it perfect for parties or busy schedules. The flavors only improve as it sits and chills.
How do I get clean slices when serving?
For picture-perfect slices, dip a sharp knife in hot water and wipe it clean between each cut. Freezing the cheesecake for 30 minutes before slicing makes the process even easier and the pieces extra neat and tidy.
Final Thoughts
I can’t recommend trying No-Bake Cookies and Cream Cheesecake enough. It’s the perfect combination of cozy, nostalgic flavors and pure, creamy decadence — all with zero oven required. Gather your ingredients and give it a go; this easy masterpiece is about to become a repeat request in your kitchen!
Print
No-Bake Cookies and Cream Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes (plus chilling)
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the creamy, decadent goodness of this No-Bake Cookies and Cream Cheesecake. A luscious blend of crushed chocolate sandwich cookies in a velvety cream cheese filling, this dessert is a crowd-pleaser that’s both easy to make and impressive to serve.
Ingredients
For the Crust:
- 24 chocolate sandwich cookies (such as Oreos)
- 5 tablespoons unsalted butter, melted
For the Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups heavy whipping cream
- 12 additional sandwich cookies, roughly chopped
Instructions
- Prepare the Crust: Place the 24 sandwich cookies in a food processor and pulse until fine crumbs form. Add the melted butter and pulse again until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Fold in the chopped cookies.
- Assemble the Cheesecake: Spread the filling evenly over the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours or overnight until fully set.
- Serve: Before serving, garnish with extra crushed cookies if desired.
Notes
- This no-bake cheesecake can be made up to two days in advance.
- For easier slicing, freeze for 30 minutes before serving.
- You can use gluten-free sandwich cookies to make this recipe gluten-free.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 21g
- Sodium: 300mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
