No Bake Cookie Crumble Cheesecake
Indulge in pure dessert bliss with this No Bake Cookie Crumble Cheesecake, a creamy and effortless treat that’s perfect for any occasion! Featuring a buttery chocolate sandwich cookie crust and a luscious cream cheese filling, this recipe requires no oven time—making it ideal for warm days or stress-free preparation. The fluffy whipped cream is folded into the filling for a light, velvety texture, while additional cookie crumbles on top add a satisfying crunch. Ready in just 20 minutes of prep and chilled to perfection, this decadent no-bake cheesecake is as easy to make as it is to devour. Perfect for chocolate lovers, it serves as an irresistible centerpiece for family gatherings or casual get-togethers. Experience the ultimate in no-bake desserts, complete with rich flavors and a beautifully textured finish.
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Recipe Information
Ingredients
- 2 cups Crushed chocolate sandwich cookies (e.g., Oreo)
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated sugar
- 2 teaspoons Vanilla extract
- 1.5 cups Heavy whipping cream, cold
- 0.5 cups Powdered sugar
- 0.5 cups Additional crushed cookies for topping
Instructions
In a medium bowl, combine 2 cups of crushed chocolate sandwich cookies and 6 tablespoons of melted unsalted butter. Mix until the crumbs are evenly coated.
Press the cookie mixture evenly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat 16 ounces of softened cream cheese and 0.75 cups of granulated sugar until smooth and creamy, about 2-3 minutes.
Add 2 teaspoons of vanilla extract to the cream cheese mixture and beat until incorporated.
In a separate mixing bowl, whip 1.5 cups of cold heavy whipping cream and 0.5 cups of powdered sugar until stiff peaks form, about 3-4 minutes.
Gently fold the whipped cream into the cream cheese mixture in batches, making sure to maintain the light and airy texture.
Transfer the cheesecake filling into the chilled crust and spread it out evenly with a spatula.
Sprinkle 0.5 cups of additional crushed cookies over the top of the cheesecake for decoration.
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or overnight, to set completely.
Once set, carefully remove the sides of the springform pan and serve chilled. Slice and enjoy!
Nutrition Facts
Calories |
5969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 431.6 g | 553% | |
| Saturated Fat | 246.7 g | 1234% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1090 mg | 363% | |
| Sodium | 2683 mg | 117% | |
| Total Carbohydrate | 498.8 g | 181% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 381.1 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 832 mg | 64% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1119 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
