Cookies & Cream Cheesecake
Submitted by baby
A no-bake cookies and cream cheesecake with a chocolate cookie crust, creamy gelatin-set filling, and chunks of cream-filled cookies layered throughout. No oven required.
YIELD
8 servingsPREP
60 minCOOK
20 minREADY
180 minNo oven, no water bath, no cracking. This cookies and cream cheesecake sets up in the fridge with the help of unflavored gelatin, and the texture is silky smooth.
A chocolate cookie crumb crust lines the bottom of a springform pan, then gets filled with a whipped cream cheese mixture folded with real whipped cream for that cloud-like mousse texture.
Coarsely chopped cream-filled chocolate cookies get sandwiched in the middle with a layer of the reserved filling on top, so every slice reveals a gorgeous stripe of cookie chunks.
Chill it until firm and you’ve got a showpiece dessert that tastes like it came from a bakery case.
Chef Tips
- Let the gelatin mixture thicken in the fridge until it’s the consistency of raw egg whites before folding in the whipped cream. Too thin and it won’t hold
- Whip the cream to soft peaks, not stiff. Over-whipped cream makes the filling grainy
- Chop the cookies unevenly: fine crumbs for the crust, chunky pieces for the filling layer
- Run a warm knife around the inside of the springform pan before releasing for clean edges
Ingredients
Directions
Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan.
Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended.
Gradually add gelatin mixture and milk, mixing until well blended.
Chill until mixture is thickened but not set.
Fold in whipped cream.
Reserve 1½ cup cream cheese mixture; pour remaning cream cheese mixture over crust.
Top with cookies and reserved cream cheese mixture.
Chill until firm.
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