I’m just about ready to break out the pumpkin-spice treats, but before I dive headfirst into all things autumn, I want to share what I consider to be an evergreen favorite – Cookies and Cream Cheesecake! This version is no-bake, so it’s easier to prepare than traditional cheesecakes. It’s also a chilly bite on a hot day, and since we’re still waiting for fall weather to arrive here in the south, it has been a well-received refreshment.
The ingredients are simple, but be sure to stock up on lots of Oreos! This recipe requires 53 cookies. One 16 oz. package contains about 40 cookies so you’ll need more than one package.
The crust is just two ingredients: butter and cookie crumbs. The crumbs will be heavily saturated with butter, and this may not look right at first, but just go with it. Everything turns out just right at the end.
Lots of cream cheese and whipped cream are folded together to create a fluffy filling.
Coarsely chopped cookies are folded into the batter. You could chop them finer that what is pictured above, but I really love getting a big bite of cookie with my cheesecake.
Chill the cheesecake for several hours for best results. I recommend leaving it in the refrigerator overnight (if you can wait that long!).
Rainbow sprinkles are a happy finishing touch, and the end result practically begged for a row of birthday candles! As a true cheesecake fanatic, I may request this for next year’s birthday party.
No-Bake Cookies and Cream Cheesecake
- 9-inch spring form pan
- 53 double cream-filled chocolate sandwich cookies divided
- 1/3 cup butter melted
- 2 tablespoons cold water
- 1 package .25 ounce powdered gelatin
- 24 ounces cream cheese at room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 1/4 cups heavy cream whipped to firm peaks
- Sweetened whipped cream and sprinkles for garnish
- Place 25 cookies in the bowl of a food processor and pulse until fine crumbs form. Place crumbs in medium bowl and add melted butter. Stir to combine; pour crumb mixture into a 9-inch spring form pan and press into the bottom. Refrigerate until firm, about 20 minutes.
- Place cold water in small bowl and sprinkle with gelatin. Let stand until absorbed. Microwave the mixture 10 seconds or until the gelatin is liquid.
- Roughly chop 20 cookies; set aside. Beat cream cheese and sugar together on medium speed in the bowl of an electric mixer. When the cream cheese mixture is fluffy, pour in the liquid gelatin. Add vanilla extract and mix until well-combined. Turn the mixer to medium-low speed and gradually beat in the whipped cream a spoonful at a time. Fold in chopped cookies.Pour batter into prepared crust. Tap the bottom of the pan on a work surface to remove air bubbles. Cover cheesecake with plastic wrap and refrigerate until firm, about 4 hours or overnight.
- When the cheesecake is set, run a knife between the pan and the cheesecake to loosen. Remove the collar from the pan. Spoon or pipe whipped cream on top of the cheesecake. Break the remaining cookies in half and line cookie halves around the top edge of the cheesecake; and add sprinkles, if desired. Refrigerate cheesecake until ready to serve.