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No Bake Cookies and Cream Cheesecake
Yield: 12 servings
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 chocolate sandwich cookies. And the best part is, no need to turn on the oven!
Equipment
- 8" cheesecake pan or springform pan
- Electric hand mixer
Ingredients
Chocolate Cookie Crust
- 3 cups chocolate sandwich cookie crumbs
- 2 tbsp granulated sugar
- ¼ tsp salt
- ½ cup unsalted butter melted
Cookies and Cream Cheesecake Filling
- 16 oz cream cheese room temperature
- ⅓ cup granulated sugar
- 2 tsp vanilla extract
- 1 cup heavy cream
- ¾ cup powdered sugar
- 1 cup chocolate sandwich cookies roughly chopped
Chocolate Ganache
- ½ cup semisweet chocolate chips
- ¼ cup heavy cream
Whipped Cream
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp 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
No bake cookies and cream cheesecake can be stored in the refrigerator for up to 5 days.
If you are making the cheesecake ahead of time, I recommend making the chocolate ganache, whipped cream frosting, and adding the chocolate sandwich cookies the day that you will be serving the cheesecake.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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