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0 from 15 votes

No Bake Cookies and Cream Cheesecake

No bake cookies and cream cheesecake is an easy dessert to make from scratch. The cheesecake filling and crust is packed with chocolate cookie crumbs!

Prep Time
20 mins
Chill time
4 hrs
Total Time
4 hrs 20 mins
Servings: 12 slices
Calories: 571 kcal
Course: Dessert
Cuisine: American

Ingredients

For the crust
  • 24  chocolate sandwich cookies
  • 4  tablespoons  unsalted butter, melted (57 grams)
For the cheesecake
  • 15  chocolate sandwich cookies
  • 2 cups cream cheese, room temperature¹ (16 ounces)
  • 1  cup  powdered sugar (120 grams)
  • 1  teaspoon  vanilla extract
  • 2  cups  heavy whipping cream (480 ml)
Garnish (optional)
  • Whipped Cream
  • 2 chocolate sandwich cookies cut into quarters

Instructions

    Cup of Yum
  1. To make the cookie crust, line the bottom of a 9-inch springform pan² with parchment paper. Set aside.
  2. Add 24 chocolate cookie sandwiches to a food processor and process until you have fine crumbs, about 45 seconds.³ Add the melted butter and process for 10 more seconds until are of the crumbs are moistened.
  3. Transfer the mixture into the prepared pan, and firmly press it down into one even layer. Place pan in the refrigerator to chill and make the cheesecake filling.
  4. To make the cheesecake filling, process 15 more chocolate cookie sandwiches and set aside.
  5. Using a stand mixer fitted with the whisk attachment, beat the cream cheese until smooth, about 1 minute. Add in the powdered sugar and vanilla extract and mix until well combined, about 1 more minute.
  6. Turn the mixer to low speed and slowly pour in the heavy whipping cream. Increase to medium speed and continue beating until the mixture is thick and hold soft peaks on the beaters when they are lifted (about 3 to 5 minutes).
  7. Using a rubber spatula, gently fold the cookie crumbs into the mixture until just combined.
  8. Remove the springform pan from the refrigerator and transfer the cheesecake filling onto the crust. Using an offset spatula (or knife) spread the filling around into one even layer.
  9. Cover the top of the pan with plastic wrap and transfer back to the refrigerator to chill for at least 4 hours or ideally overnight.
  10. Remove the no-bake cheesecake from the pan, garnish with whipped cream and cookies if desired and serve cold.

Notes

  • It’s important to use room temperature cream cheese as this will create a smoother cheesecake without any lumps.
  • I highly recommend a springform pan as it makes the cake easier to slice and serve. However, if you don’t have a springform pan, use a pie plate and cut the filling ingredients in half. The crust recipe will remain the same as you will press some of the crust up the sides of the pan.
  • If you have a small food processor, process the cookies in batches and transfer the crumbs to a bowl. Stir in the butter by hand.

Nutrition Information

Calories 571kcal (29%) Carbohydrates 51g (17%) Protein 5g (10%) Fat 40g (62%) Saturated Fat 22g (110%) Cholesterol 106mg (35%) Sodium 326mg (14%) Potassium 170mg (5%) Fiber 1g (4%) Sugar 37g (74%) Vitamin A 1210IU (24%) Vitamin C 0.2mg (0%) Calcium 72mg (7%) Iron 3.7mg (21%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 571

% Daily Value*

Calories 571kcal 29%
Carbohydrates 51g 17%
Protein 5g 10%
Fat 40g 62%
Saturated Fat 22g 110%
Cholesterol 106mg 35%
Sodium 326mg 14%
Potassium 170mg 4%
Fiber 1g 4%
Sugar 37g 74%
Vitamin A 1210IU 24%
Vitamin C 0.2mg 0%
Calcium 72mg 7%
Iron 3.7mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.