No-Bake Cookies and Cream Cheesecake Recipe
This No-Bake Cookies and Cream Cheesecake is a delightful, creamy dessert featuring a rich cookie crumb crust and a smooth, luscious filling flavored with cream cheese and vanilla. It requires no oven baking and is set with gelatin, making it a perfect chilled treat for any occasion.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 40 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Crust
- 36 chocolate sandwich cookies
- 5 tablespoons butter, melted
Cheesecake Filling
- 3 cups cream cheese
- ⅓ cup sugar
- Cream from the separated cookies
- 1 tablespoon vanilla extract
- 1 cup milk, warm
- 1 tablespoon gelatin
Instructions
- Separate Cookies and Cream: Carefully separate the cream fillings from the chocolate sandwich cookies, placing the cookie parts in one bowl and the cream in another.
- Crush Cookies: Place the cookie pieces into a plastic bag and crush them finely using a rolling pin. Set aside ½ cup (about 50g) of these crumbs for topping later.
- Make Cookie Crust: Combine the remaining cookie crumbs with the melted butter, mixing until the texture resembles slightly wet sand.
- Form Crust Base: Press the cookie crumb mixture evenly into the bottom of a 9-inch (23 cm) springform pan to create the crust. Set aside.
- Prepare Cheesecake Mixture: In a medium pot over low heat, combine the cream cheese, sugar, cream from the cookies, and vanilla extract, stirring until smooth and lump-free.
- Dissolve Gelatin: In a measuring cup, stir the warm milk with the gelatin until fully dissolved.
- Combine and Heat Mixture: Pour the gelatin-milk mixture into the cream cheese mixture while stirring constantly. Continue stirring until the mixture begins to bubble slightly, then remove from heat.
- Assemble Cheesecake: Pour this filling over the prepared cookie crust in the springform pan and smooth the top evenly with a spatula or spoon.
- Add Topping: Evenly sift the reserved cookie crumbs over the top of the cheesecake filling.
- Chill: Refrigerate the cheesecake for at least 4 hours to allow it to set properly.
- Serve: Once set, unclasp the springform pan’s ring, slice the cheesecake, and serve.
- Enjoy: Indulge in your delicious no-bake cookies and cream cheesecake!
Notes
- Ensure the milk is warm but not boiling when dissolving gelatin to maintain its setting properties.
- For best results, chill the cheesecake for at least 4 hours, though overnight chilling will improve texture.
- You can substitute the chocolate sandwich cookies with gluten-free cookies to accommodate dietary needs.
- Use full-fat cream cheese for a richer, creamier texture.
- If gelatin is unavailable, use agar-agar as a vegetarian alternative, following package instructions.