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
Scale
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
