If you love the classic flavor combo of cookies and cream, get ready to meet your new favorite indulgence: No-Bake Cookies and Cream Cheesecake. This dessert brings together the dreamy, tangy smoothness of cheesecake with a chocolatey cookie crust and plenty of crunchy cookie bits throughout. It’s the kind of show-stopping treat that comes together without turning on the oven, making it ideal for summer gatherings or any time you want to impress without breaking a sweat.
Ingredients You’ll Need
There’s nothing fussy here—each ingredient pulls its weight to create an irresistible treat. From rich cream cheese and chocolate cookies, to fluffy whipped cream and a hint of vanilla, every component promises flavor and texture you’ll remember.
- 24 chocolate sandwich cookies (like Oreos): These make up the decadent, crunchy base and provide all that iconic cookies and cream flavor.
- 1/4 cup unsalted butter (melted): Adds richness to the crust and helps it hold together perfectly.
- 16 ounces cream cheese (softened): The star of the show—make sure it’s nice and soft for a velvety filling.
- 1/2 cup powdered sugar: Sweetens the cheesecake without adding any graininess.
- 1 teaspoon vanilla extract: Enhances the overall flavor and brings warmth to every bite.
- 1 1/4 cups heavy whipping cream: Whipped until fluffy, it lightens up the filling for that airy, mousse-like texture.
- 10 chocolate sandwich cookies (crushed): Adds extra chocolate crunch and that familiar cookies and cream appeal within the cheesecake itself.
- Extra cookies for garnish (optional): For added drama and a finishing touch—plus, who’s going to say no to more cookies?
How to Make No-Bake Cookies and Cream Cheesecake
Step 1: Make the Cookie Crust
Start by crushing the 24 chocolate sandwich cookies until they’re fine crumbs. The quickest way is to pulse them in a food processor, but a zip-top bag and rolling pin will do the trick too. Mix the crumbs with melted butter until every speck is coated and press firmly into the bottom of your springform pan. This step locks in that signature chocolate crunch and gives your No-Bake Cookies and Cream Cheesecake its sturdy base—pop it in the fridge to chill while you whip up the filling.
Step 2: Prepare the Cream Cheese Mixture
Beat the softened cream cheese in a large mixing bowl until completely smooth—don’t rush this part! Once it’s velvety, add the powdered sugar and vanilla extract. Blend again until every spoonful is creamy and sweet with just a whisper of vanilla. This will give the cheesecake its signature tangy, dreamy flavor.
Step 3: Whip the Cream
In a separate bowl, whip the heavy cream until it holds stiff peaks (think fluffy clouds that keep their shape). This step is key for a light, mousse-like texture. Gently fold the whipped cream into the cream cheese mixture, making sure not to deflate all that lovely air you just whipped in.
Step 4: Fold in Cookies and Fill the Pan
Time for even more cookies! Take 10 more chocolate sandwich cookies and crush them up (big or small pieces, your call). Fold these into the fluffy cheesecake filling, adding those pops of chocolate to every bite. Spread the whole thing evenly over your chilled crust, smoothing the top for a bakery-worthy finish.
Step 5: Chill Until Set
Cover the pan and let your No-Bake Cookies and Cream Cheesecake chill in the refrigerator for at least 6 hours, or overnight if you can wait. The filling will set up beautifully, making the cheesecake easy to slice and just as rich as any baked version.
Step 6: Garnish and Serve
When you’re ready, run a sharp knife under hot water for those Instagram-worthy slices. Top with extra cookies for a playful, generous presentation—get creative and let your personality shine here!
How to Serve No-Bake Cookies and Cream Cheesecake
Garnishes
This cheesecake absolutely loves to be dressed up. After chilling, add a few broken cookie pieces, a dollop of whipped cream, or a drizzle of chocolate sauce. Try a sprinkle of crushed cookie “dust” for some extra magic, or even a handful of fresh berries for contrast.
Side Dishes
No-Bake Cookies and Cream Cheesecake is deliciously rich, so balance it out with a simple fruit salad or a crisp glass of cold milk. A scoop of vanilla ice cream is a fun pairing and ups the nostalgic cookie-and-cream vibes.
Creative Ways to Present
Try serving your cheesecake in mini jars or glasses for personal, party-ready treats. Cut the cheesecake into bars or squares, or even use a cookie cutter for playful shapes. If you’re really feeling fancy, layer cubes of cheesecake with extra whipped cream and berries for a fun parfait.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the cheesecake with plastic wrap or store slices in an airtight container in the fridge. This No-Bake Cookies and Cream Cheesecake will keep beautifully for up to 4 days, staying creamy (and honestly, maybe getting even better every day).
Freezing
Yes, you can freeze this cheesecake! Slice it first, wrap each piece tightly in plastic wrap, then pop into a freezer bag. It’ll keep well for up to 2 months. Thaw overnight in the fridge for a cold, creamy treat whenever the craving hits.
Reheating
While there’s no need to reheat this no-bake beauty, if you prefer a slightly softer texture, let a slice sit at room temperature for 15–20 minutes before serving. This relaxes the filling and enhances all that creamy goodness.
FAQs
Can I use a different type Dessert
Absolutely! While Oreos or chocolate sandwich cookies give that “cookies and cream” flavor, feel free to experiment with chocolate graham crackers or any chocolate wafer cookies you love for a unique twist.
Is No-Bake Cookies and Cream Cheesecake gluten-free?
If you use gluten-free chocolate sandwich cookies for the crust and filling, this dessert easily becomes gluten-free without sacrificing taste or texture.
How do I make my cheesecake extra firm?
For a firmer set, make sure the whipped cream is at stiff peaks before folding it in. Also, chilling overnight (instead of just 6 hours) helps the cheesecake hold its shape better when sliced.
Can I make No-Bake Cookies and Cream Cheesecake ahead of time?
Yes! This cheesecake is perfect for making 1–2 days in advance. Just keep it covered and chilled until you’re ready to serve, and garnish right before bringing it to the table.
What’s the best way to slice and serve the cheesecake cleanly?
For picture-perfect slices, run a sharp knife under hot water and wipe it clean between cuts. This helps the knife glide through the creamy filling and crumbly crust with minimal sticking.
No-Bake Cookies and Cream Cheesecake: Final Thoughts
Few desserts inspire pure joy like this No-Bake Cookies and Cream Cheesecake. Effortless to make, endlessly customizable, and always a crowd favorite, it’s destined to become your go-to treat for every celebration big or small. Gather your ingredients and treat yourself—one bite and you’ll see why it’s impossible to resist!
Print
No-Bake Cookies and Cream Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the luscious goodness of this No-Bake Cookies and Cream Cheesecake! A creamy, dreamy dessert that’s perfect for any occasion.
Ingredients
Cookies Crust:
- 24 chocolate sandwich cookies (like Oreos)
- 1/4 cup unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups heavy whipping cream
- 10 chocolate sandwich cookies, crushed
- Extra cookies for garnish (optional)
Instructions
- Cookies Crust: Crush 24 cookies and mix with melted butter. Press into a 9-inch springform pan.
- Cheesecake Filling: Beat cream cheese until smooth. Add sugar, vanilla, and mix. Whip cream until stiff, fold into cream cheese. Fold in crushed cookies. Spread over crust, refrigerate for at least 6 hours.
- Garnish with extra cookies before serving.
Notes
- For clean slices, run a knife under hot water between cuts.
- Cheesecake can be made 1–2 days ahead and stored covered in the fridge.
- Option to use reduced-fat cream cheese or whipped topping for a lighter version.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 23g
- Sodium: 310mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
