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
Scale
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.
