Cookie Monster No-Bake Cheesecake
A fun and easy no-bake cheesecake filled with crushed Oreos, mini cookies, and creamy cheesecake filling, perfect for parties and cookie lovers of all ages.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric Mixer or Hand Whisk
- Microwave
- Spatula
- Ziplock Bag or Food Processor
Ingredients
For the Crust
- 24 cookies Oreo cookies crushed
- 5 tablespoons unsalted butter melted
For the Filling
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream whipped to stiff peaks
- 1 packet unflavored gelatin
- 0.25 cup cold water for blooming gelatin
- Blue food coloring gel or liquid, as desired
- 1.5 cups mini chocolate chip cookies chopped
- 1.5 cups mini Oreos chopped
- Additional mini cookies, mini Oreos, chocolate chips, edible googly eyes for garnish
Instructions
- Step 1: Crush the Oreo cookies into fine crumbs using a ziplock bag and rolling pin or a food processor. Mix with melted butter and press firmly into the bottom of a 9-inch springform pan. Refrigerate to chill.
- Step 2: Whip the heavy cream in a cold bowl with cold beaters until stiff peaks form. Set aside.
- Step 3: Bloom gelatin by sprinkling it over cold water and letting it sit for 5 minutes. Microwave for 10-15 seconds until dissolved. Let cool slightly.
- Step 4: Beat softened cream cheese, sugar, and vanilla extract until smooth. Gradually add cooled gelatin and mix well.
- Step 5: Stir in blue food coloring until desired shade is reached.
- Step 6: Gently fold whipped cream into cream cheese mixture until just combined.
- Step 7: Fold in chopped mini chocolate chip cookies and mini Oreos.
- Step 8: Pour filling over chilled crust, spread evenly, cover with plastic wrap, and refrigerate at least 6 hours or overnight to set.
- Step 9: Garnish with additional mini cookies, Oreos, chocolate chips, and edible googly eyes before serving.
Notes
For a lighter version, you can substitute heavy cream with half-and-half or use agar-agar powder as a vegan gelatin substitute. Add lemon juice or orange zest for a citrus twist, or swirl in blueberry jam for fruity flavor. Press crust firmly and chill overnight for best results.