Delicious No-Bake Cookies And Cream Cheesecake With Extra Cookie Chunks

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If you love cookies and cream in dessert form, then this No-Bake Cookies and Cream Cheesecake with Extra Cookie Chunks is a must-try recipe. Creamy, rich, and loaded with sweet cookie pieces, this cheesecake is a crowd-pleaser that requires no oven time. Perfect for those hot summer days or whenever you crave a chilled treat.

Imagine sinking your fork into a luscious cheesecake, filled with chunks of your favorite cookies, all on a buttery cookie crust. This no-bake delight is not only simple to prepare, but it’s also a stunning centerpiece for any gathering. Friends and family will be reaching for seconds, guaranteed!

Irresistible No-Bake Cookies and Cream Cheesecake

A no-bake cookies and cream cheesecake topped with cookie chunks on a rustic table.

This cheesecake delivers a delightful combination of creamy vanilla filling and crunchy cookie bits, making every bite an indulgent experience. The contrast of the smooth cheesecake with the textured cookie chunks makes it truly satisfying.

It’s the perfect dessert for parties or a cozy night in, and can be easily made ahead of time, allowing the flavors to meld beautifully.

Ingredients

1 ½ cups chocolate sandwich cookie crumbs
½ cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 cup chopped chocolate sandwich cookies (additional for filling)
Extra cookie chunks for topping

Instructions

Prepare the Crust: In a mixing bowl, combine the chocolate sandwich cookie crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust.
Make the Filling: In a separate bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated, and then fold in the chopped chocolate sandwich cookies.
Assemble the Cheesecake: Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula, and sprinkle extra cookie chunks on top for decoration.
Chill: Cover and refrigerate the cheesecake for at least 4 hours, or until it’s set. For best results, refrigerate overnight.
Serve: Carefully remove the cheesecake from the springform pan, slice, and enjoy!