Do I need to bake the crust at all?

No, that’s the brilliance of this recipe. The melted butter holds the graham cracker crumbs together once chilled; no oven time required.

Can I use store-bought whipped topping instead of whipping cream?

Yes, you can swap in whipped topping—just be aware the texture might be a bit sweeter and less airy, but it will still set up beautifully.

What if I don’t have a springform pan?

No problem. Line a regular cake pan or a deep dish pie plate with parchment for easy lifting. Your slices may not be as crisp, but the taste and fun remain.

Is it necessary to chill overnight?

Absolutely. The extended chill gives the filling time to firm up for neat slicing and full flavor—don’t cut the waiting time short if you want perfect results.

Cookie Monster No Bake Cookie Cheesecake Recipe

Description

This Cookie Monster No Bake Cookie Cheesecake is a fun and decadent dessert featuring layers of sweet graham cracker crust and a creamy, blue-tinted cheesecake filling loaded with chunks of Oreo and Chips Ahoy cookies. Perfect for parties, birthdays, or any occasion when you want a show-stopping, cookie-packed treat—all without turning on the oven!

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
2 (1-ounce) packages snack size Chips Ahoy cookies

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Instructions

Prepare the Crust: In a bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until fully combined. Press the mixture firmly into the bottom and slightly up the sides of a 7-9 inch springform pan, using the bottom of a measuring cup to pack it tightly. Place the crust in the freezer while you prepare the filling.
Make the Cheesecake Filling: Using a hand-held mixer, beat the softened cream cheese together with the granulated sugar until the mixture is completely smooth and creamy.
Whip the Cream: In a stand mixer (or with a hand mixer and a chilled bowl), whip the heavy whipping cream until thick and stiff peaks form.
Combine Mixtures: Stir the whipped cream, vanilla extract, and blue gel food coloring into the cream cheese mixture. Fold until smooth and evenly colored.
Incorporate Cookies: Chop or break up most of the Oreos and Chips Ahoy cookies (reserving a small amount for topping). Gently fold the cookies into the cheesecake filling to distribute throughout.
Assemble and Decorate: Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Decorate the surface with the reserved Oreos and Chips Ahoy cookies.
Chill: Refrigerate the cheesecake for at least 12 hours, or overnight, to set fully.
For Easy Slicing (Optional): Before serving, place the cheesecake in the freezer for 15-20 minutes. This helps make removing the springform ring and slicing the cheesecake easier and cleaner.

Notes

Use gel food coloring to achieve a vibrant blue color; liquid coloring can thin the mixture.
Let your cream cheese fully soften for the smoothest filling.
Decorate with extra cookies, sprinkles, or melted chocolate for extra fun.
This cheesecake is rich—small slices go a long way.
You can substitute cookie varieties to suit your preference.

Nutrition

Serving Size: 1 slice (1/8 of cheesecake)
Calories: 560
Sugar: 27g
Sodium: 390mg
Fat: 37g
Saturated Fat: 22g
Unsaturated Fat: 13g
Trans Fat: 0.8g
Carbohydrates: 51g
Fiber: 1g
Protein: 7g
Cholesterol: 120mg