If you are craving a luscious and crowd-pleasing dessert that comes together effortlessly, this No-Bake Cookies and Cream Cheesecake Recipe is an absolute treasure. Imagine a velvety, creamy filling packed with crushed chocolate sandwich cookies atop a rich cookie crumb crust, all without turning on the oven. It’s a perfect treat for warm days or whenever you want to impress guests with minimal fuss but maximum flavor. This recipe balances indulgent sweetness with a delightfully smooth texture, making it an instant favorite for anyone who loves cookies and cream flavors.
Ingredients You’ll Need
This No-Bake Cookies and Cream Cheesecake Recipe relies on simple, straightforward ingredients that each play a key role in building its irresistible taste and texture. From the crumbly cookie base to the fluffy cream cheese filling studded with cookie bits, every item brings something special to the table.
- 24 chocolate sandwich cookies: Use classic Oreos or a similar brand to create a sturdy and flavorful crust with a perfect chocolate crunch.
- 1/4 cup unsalted butter (melted): Helps bind the cookie crumbs and gives the crust a rich, buttery depth.
- 16 ounces cream cheese (softened): The main ingredient for a silky, creamy cheesecake filling that’s irresistibly smooth.
- 1/2 cup powdered sugar: Adds just the right amount of sweetness without any graininess.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, aromatic touch.
- 1 1/4 cups heavy whipping cream: Whipped into stiff peaks, this provides lightness and fluffy texture to balance the dense cream cheese.
- 10 chocolate sandwich cookies (crushed): Folded into the filling for irresistible cookie pieces throughout.
- Extra cookies for garnish (optional): Perfect for decorating the top and adding an elegant finish.
How to Make No-Bake Cookies and Cream Cheesecake Recipe
Step 1: Prepare the Crust
Begin by crushing your 24 chocolate sandwich cookies until they become fine crumbs—this is crucial for a cohesive crust. You can do this quickly in a food processor or simply place the cookies in a zip-top bag and crush them with a rolling pin. Then, mix these crumbs with melted unsalted butter until everything is evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Pop the crust into the fridge while you get started on the creamy filling so it firms up perfectly.
Step 2: Make the Cheesecake Filling
In a large bowl, beat softened cream cheese until it’s wonderfully smooth and free of lumps — this is the base of your dreamy filling. Gradually add powdered sugar and vanilla extract, continuing to beat until everything is combined seamlessly. In a separate chilled bowl, whip the heavy cream to stiff peaks; this step is key because it adds that airy, fluffy texture that keeps the cheesecake light and luscious. Gently fold the whipped cream into the cream cheese mixture, taking care to keep all that lovely volume. Lastly, fold in the crushed cookies to make every bite exciting and packed with crunch.
Step 3: Assemble and Chill
Spread that gorgeous cookies and cream filling evenly over your chilled crust, smoothing the top with a spatula for a polished look. Cover the cheesecake tightly and refrigerate for at least 6 hours—overnight is even better—to ensure it sets properly. This chilling step transforms all your efforts into a firm yet creamy delight that slices beautifully.
How to Serve No-Bake Cookies and Cream Cheesecake Recipe
Garnishes
Garnishing your No-Bake Cookies and Cream Cheesecake Recipe with extra chocolate sandwich cookies adds a visually appealing touch and hints at the flavors inside. You can halve or crumble cookies and sprinkle them on top or arrange whole cookies around the edges for a classic look. For a little extra flair, consider dusting lightly with cocoa powder or adding a drizzle of chocolate sauce.
Side Dishes
While this cheesecake is a showstopper on its own, pairing it with fresh berries like strawberries or raspberries complements the rich, creamy flavor beautifully. A dollop of whipped cream or a scoop of vanilla ice cream on the side can transform it into an irresistible dessert experience. If you want to keep things lighter, a simple fruit salad freshens the palate alongside each slice.
Creative Ways to Present
Turn your No-Bake Cookies and Cream Cheesecake Recipe into a showpiece by serving slices on pretty dessert plates with a drizzle of chocolate ganache or caramel sauce. You could also make mini individual cheesecakes in jars or ramekins for a cute party presentation. Adding edible flowers or mint leaves provides a pop of color and freshness that invites everyone to dive in eagerly.
Make Ahead and Storage
Storing Leftovers
Once you’ve experienced this cheesecake, you might want to make it ahead or keep some for later. Store leftovers in the refrigerator covered tightly with plastic wrap or in an airtight container. It will stay fresh and creamy for up to 3 days, so you can enjoy the delightful cookies and cream flavor without rushing.
Freezing
If you want to keep your No-Bake Cookies and Cream Cheesecake Recipe longer, freezing is a great option. Wrap the cheesecake well in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to one month. When you’re ready to enjoy, thaw it overnight in the fridge to maintain that creamy texture.
Reheating
This cheesecake is best served cold and does not require reheating. Warming it would affect its delicate creamy texture, so simply slice and serve straight from the refrigerator or after thawing from frozen.
FAQs
Can I use a different type of cookie for the crust in this recipe?
Absolutely! While chocolate sandwich cookies like Oreos give that classic cookies and cream flavor, you could experiment with other cookies like chocolate chip, graham crackers, or even peanut butter cookies for a fun twist.
Is it possible to make a lighter version of this cheesecake?
Yes, for a lighter option, consider using reduced-fat cream cheese or substituting whipped topping for some or all of the heavy cream. Keep in mind the texture might be slightly different but still delicious.
How do I get clean slices when serving this cheesecake?
Run a sharp knife under hot water, dry it well, and then slice the cheesecake. Wiping the knife clean and reheating it before each cut helps the slices come out clean and smooth without any crumbles.
Can I add other mix-ins besides crushed cookies?
Yes! Feel free to add chocolate chips, mini marshmallows, or even a swirl of fudge or caramel to personalize your cheesecake while keeping the cookies and cream essence.
What is the best pan to use for making this no-bake cheesecake?
A 9-inch springform pan is ideal because it allows you to easily remove the cheesecake without damaging the crust or filling. If you don’t have one, you can use a regular cake pan lined with parchment paper for easier removal.
Final Thoughts
There’s something about this No-Bake Cookies and Cream Cheesecake Recipe that feels like a warm hug in dessert form. It’s unbelievably creamy, irresistibly cookie-packed, and so easy to prepare that it quickly becomes a staple whenever you want a special treat. Give it a try—you’ll soon be sharing this favorite with friends and family, turning smiles into endless requests for seconds.
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-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This No-Bake Cookies and Cream Cheesecake is a luscious, creamy dessert perfect for any occasion. Featuring a crunchy chocolate sandwich cookie crust and a smooth, fluffy cream cheese filling mixed with crushed cookies, this easy-to-make cheesecake requires no oven and sets in the fridge. Its rich, indulgent flavor and simple preparation make it ideal for summer gatherings or anytime you crave a delightful, classic treat.
Ingredients
Crust
- 24 chocolate sandwich cookies (like Oreos)
- 1/4 cup unsalted butter, melted
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
- Prepare the Crust: Crush the 24 chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Mix the crumbs with the melted unsalted butter until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place the crust in the refrigerator to chill while preparing the filling.
- Make the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, then continue beating until fully incorporated and smooth.
- Whip the Cream: In a separate, cold bowl, whip the heavy whipping cream using a mixer until stiff peaks form, creating a light and airy whipped cream.
- Combine Filling Components: Gently fold the whipped cream into the cream cheese mixture until the mixture is smooth and fluffy. Then fold in the 10 crushed chocolate sandwich cookies, ensuring an even distribution.
- Assemble the Cheesecake: Spread the prepared filling evenly over the chilled cookie crust, smoothing the surface with a spatula. Cover the cheesecake with plastic wrap or a lid and refrigerate for at least 6 hours, or preferably overnight, to allow it to set properly.
- Garnish and Serve: Before serving, optionally garnish the cheesecake with extra whole or crushed cookies for added texture and presentation. Slice cleanly by running a knife under hot water and wiping it between cuts for perfect slices.
Notes
- For clean slices, run a knife under hot water and wipe it clean between each cut.
- This cheesecake can be made 1–2 days in advance and stored covered in the refrigerator.
- For a lighter version, use reduced-fat cream cheese or substitute whipped topping for heavy cream.
