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Cookie Monster No Bake Cookie Cheesecake Recipe

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  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Category: Desserts
  • Method: No-cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This Cookie Monster No Bake Cookie Cheesecake is a delicious, no-bake dessert featuring a creamy cheesecake filling with a crunchy cookie crust, perfect for any occasion. Blue food coloring and cookie pieces bring the Cookie Monster to life in this fun and indulgent 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
  • 1 cup heavy whipping cream
  • 23 drops blue gel food coloring
  • 2 (1-ounce) packages snack size Oreos
  • 2 (1-ounce) packages snack size Chips Ahoy

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, granulated sugar, and melted butter together. Pat the mixture down into a 7-9 inch springform pan, ensuring an even layer.
  2. Set the crust: Push the crust down firmly with a measuring cup to pack it tightly. Freeze while preparing the cheesecake filling.
  3. Mix cream cheese and sugar: In a mixing bowl, cream together the softened cream cheese and granulated sugar with a hand-held mixer until smooth.
  4. Whip the heavy cream: In a standing mixer, whip the heavy cream until it is thick and forms stiff peaks.
  5. Combine filling ingredients: Stir the whipped cream, vanilla extract, and blue food coloring into the cream cheese mixture until smooth. Gently fold in most of the cookies, reserving a small amount for decorating.
  6. Assemble the cheesecake: Pour the cheesecake filling onto the prepared crust. Smooth out the top with a spatula and decorate with the reserved cookie pieces.
  7. Refrigerate: Chill the cheesecake in the refrigerator for at least 12 hours (or overnight) to set completely.
  8. Freeze before serving: For easier slicing and to help release the springform pan, freeze the cheesecake for 15-20 minutes prior to serving.

Notes

  • Use a measuring cup to compact the crust evenly in the springform pan.
  • Refrigerate the cheesecake overnight for the best firmness and flavor.
  • Freezing the cheesecake briefly before serving helps with cleaner slices.
  • Feel free to adjust the amount of food coloring for a lighter or darker blue shade.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 22g
  • Sodium: 320mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.5g
  • Carbohydrates: 39g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 90mg