Can I make this cheesecake ahead of time?

Absolutely! In fact, it’s best made a day ahead to ensure the filling fully sets and the flavors meld. This makes it a perfect dessert for parties or holidays when you want less stress on the day-of.

What if I don’t have a springform pan?

No worries! You can use a regular pie dish or an 8x8-inch baking pan. Just line it with parchment so you can lift the cheesecake out easily for slicing.

Can I use different cookies or crusts?

Of course—this cheesecake loves a good twist! Any crunchy cookie (think Biscoff, chocolate graham crackers, or even pretzels) can work for the crust or filling. Just keep proportions similar and have fun mixing and matching.

Why does my filling look runny or not set?

Be sure your heavy cream was whipped until stiff, and that you thoroughly chilled the cheesecake for at least 12 hours. If it’s still soft, a quick stint in the freezer before slicing should firm it up.

Cookie Monster No Bake Cookie Cheesecake Recipe

Description

This Cookie Monster No Bake Cookie Cheesecake is a fun, vibrant, and effortless dessert made with a buttery graham cracker crust, creamy blue-tinted cheesecake filling, and plenty of Oreo and Chips Ahoy cookies. Perfect for sharing and ideal for kids’ parties or a quick, showstopping treat.

Ingredients

Units Scale

Crust

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted

Filling

3 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 cup heavy whipping cream
2–3 drops blue gel food coloring
2 (1-ounce) packages snack size Oreos (plus more for decorating)
2 (1-ounce) packages snack size Chips Ahoy (plus more for decorating)

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Instructions

Prepare the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 7-9 inch springform pan, using a measuring cup to pack it down. Place the pan in the freezer while you make the filling.
Make the Cream Cheese Mixture: In a large bowl, use a hand-held mixer to beat together the softened cream cheese and sugar until very smooth and creamy.
Whip the Cream: In a separate bowl or the bowl of a standing mixer, whip the heavy cream until thick and stiff peaks form.
Combine & Tint Filling: Gently fold the whipped cream, vanilla extract, and blue gel food coloring into the cream cheese mixture. Mix until well-combined and uniformly colored. Stir in most of the chopped cookies, reserving some for decorating the top.
Assemble the Cheesecake: Pour the filling over the prepared crust and spread it evenly with a spatula. Decorate the top with the reserved Oreos and Chips Ahoy pieces.
Chill the Cheesecake: Refrigerate the cheesecake for at least 12 hours, or overnight, to allow it to set fully.
Slice & Serve: For easier release from the springform pan and neater slices, place the cheesecake in the freezer for 15-20 minutes before serving. Remove from the pan, slice, and enjoy!

Notes

Ensure cream cheese is fully softened for the smoothest filling.
You can use any mini chocolate chip cookies or mini sandwich cookies if you can’t find snack-size packs.
Let the cheesecake chill thoroughly for best texture.
Tint the filling as light or vibrant blue as desired.
Store leftovers in the refrigerator, tightly covered, for up to 3 days.

Nutrition

Serving Size: 1 slice (1/8 of cheesecake)
Calories: Approx. 540
Sugar: 26g
Sodium: 420mg
Fat: 38g
Saturated Fat: 23g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 7g
Cholesterol: 110mg