No Bake Cookies and Cream Cheesecake
No bake cookies and cream cheesecake is the perfect treat for cookies and cream lovers! Chocolate cookie crust, creamy cookies and cream no bake cheesecake filling, whipped cream, and Oreo cookies. This Oreo cheesecake is the best dessert when you don’t feel like turning on the oven!
Ingredients for No Bake Cookies and Cream Cheesecake
Chocolate cookie crust
- Chocolate sandwich cookies – Use a food processor or blender to create fine crumbs. No need to remove the cream filling!
- Granulated sugar – To add a bit of sweetness.
- Salt – Creates some contrast to the sweetness.
- Unsalted butter – Melted.
Cookies and cream cheesecake filling
- Cream cheese – Room temperature.
- Granulated sugar – For sweetness.
- Vanilla extract – Vanilla extract adds amazing vanilla flavor to the cheesecake filling.
- Heavy cream – Helps the cheesecake filling to become light and fluffy.
- Powdered sugar – For sweetness and stabilization.
- Chocolate sandwich cookies – Roughly chopped. Approximately 8 to 10 cookies make one cup.
Chocolate ganache
- Chocolate chips – I love using semisweet chocolate chips for this recipe.
- Heavy cream – Do not replace with milk – it will seize the chocolate.
Whipped cream
- Heavy cream – Cold heavy cream.
- Powdered sugar – For sweetness.
- Vanilla extract – Vanilla extract adds great vanilla flavor.
Tools & Supplies for Making No Bake Cookies and Cream Cheesecake
Assembling the No Bake Cookies and Cream Cheesecake
To make this cheesecake, I highly recommend using a springform pan or cheesecake pan. These pans have a removable bottom which allows the cheesecake to be easily removed from the pan. I like to put a parchment circle at the bottom of the pan, so the cheesecake comes out easily.
To assemble the crust, pour the chocolate cookie mixture into the pan and spread evenly. Use a flat-bottomed measuring cup to press the crumbs into the bottom of the pan and up the sides of the pan. Press firmly so the crust will stay together and chill for 30 minutes while making the filling.
Then, make the cheesecake filling with an electric mixer. Cream together cream cheese, sugar, and vanilla. Then, make whipped cream with heavy cream and powdered sugar. Combine the whipped cream and cheesecake mixture and fold in Oreo cookies. Once the filling is made, pour it into the chilled crust and spread evenly. Cover and chill the cheesecake for at least 6 hours.
Next, make the chocolate ganache and whipped cream. The ganache should be slightly warm. Pour the ganache onto the top of the cheesecake and spread using an offset spatula. Pipe swirls of whipped cream around the edge of the cheesecake and add halved chocolate sandwich cookies in between each swirl.
No Bake Cookies and Cream Cheesecake Recipe Tips
Chocolate sandwich cookie crumbs
Use a food processor to create fine cookie crumbs. You do not have to remove the cream filling from the cookies.
Cheesecake/springform pan
Use a cheesecake pan or springform pan for easy cheesecake removal. The bottom and sides of the pan disconnect so the cheesecake is easily removed without damage.
Creating the crust
Firmly pack the chocolate cookie crumbs using a flat-bottomed measuring cup or glass. Push the crumbs up the sides of the pan. Chill the crust for about 30 minutes before adding the cheesecake filling so the crust solidifies.
Do not over mix the filling
After adding the whipped cream to the cream cheese mixture, mix on the lowest speed of your mixer until smooth. Do not use high-speed and do not overmix. This will deflate the whipped cream and will change the consistency of the cheesecake filling.
Storing and serving
The cheesecake (without ganache and whipped cream) can be stored in the refrigerator covered in plastic wrap for up to 5 days. If you want to make it ahead, I recommend keeping it in the cheesecake pan until the day you serve it and then adding the ganache and whipped cream.
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No Bake Cookies and Cream Cheesecake
Equipment
- 8" cheesecake pan or springform pan
Ingredients
Chocolate Cookie Crust
- 3 cups (300 g) chocolate sandwich cookie crumbs
- 2 tbsp (24 g) granulated sugar
- ¼ tsp (1.5 g) salt
- ½ cup (113 g) unsalted butter melted
Cookies and Cream Cheesecake Filling
- 16 oz (453 g) cream cheese room temperature
- ⅓ cup (67 g) granulated sugar
- 2 tsp (8 g) vanilla extract
- 1 cup (238 g) heavy cream
- ¾ cup (90 g) powdered sugar
- 1 cup (160 g) chocolate sandwich cookies roughly chopped
Chocolate Ganache
- ½ cup (90 g) semisweet chocolate chips
- ¼ cup (60 g) heavy cream
Whipped Cream
- 1 cup (238 g) heavy cream
- 2 tbsp (16 g) powdered sugar
- 1 tsp (4 g) vanilla extract
Instructions
Chocolate Cookie Crust
- In a mixing bowl, combine chocolate sandwich cookie crumbs, granulated sugar, salt, and melted butter. Stir to combine.
- Pour cookie crumbs into a cheesecake pan or springform pan lined with a parchment paper circle on the bottom.
- Using a flat-bottomed measuring cup or drinking glass, gently press the chocolate cookie crumbs along the bottom and up the sides of the pan. Once the crumbs are evenly distributed, press the crumbs more firmly so the crust holds together.
- Chill the crust for 30 minutes until firm.
Cookies and Cream Cheesecake Filling
- In a mixing bowl, use an electric hand mixer to cream room temperature cream cheese, granulated sugar, and vanilla extract until smooth.
- In a separate bowl, whip heavy cream and powdered sugar on medium-high speed until stiff peaks form.
- Pour whipped cream into the cream cheese mixture and mix on low speed until combined and smooth. Fold in roughly chopped chocolate sandwich cookies.
- Pour the cheesecake filling into the chilled chocolate cookie crust and spread evenly. Chill for at least 6 hours or overnight.
Chocolate Ganache
- Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat the mixture for 30 seconds and stir. Heat the mixture for an additional 30 seconds and stir until the chocolate is melted and the ganache is smooth. Cool the ganache until slightly warm.
Whipped Cream
- In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract.
- Using an electric hand mixer, whip the cream on medium-high speed until stiff peaks form. The whipped cream should hold it's shape but still be soft and smooth.
- Spread the chocolate ganache over the top of the cheesecake and swirl whipped cream around the edges with your favorite piping tip. Add on additional chocolate sandwich cookies for garnish.
Notes
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Did a spin on this recipe…added mini chips instead of Oreos…..yum! it was fabulous!
So glad you enjoyed! Thanks for trying the recipe! Love making it your own!