This no bake cookies and cream cheesecake is the perfect dessert for any occasion! It’s great for summer parties where you don’t want to heat up the oven or for holidays where making food ahead of time is a real life saver. No matter when you make it everyone will love it’s delicious, sweet and creamy taste!
It’s the perfect balance between tangy and rich cream cheese and sweet chocolate sandwich cookies. Every bite makes you want to come back for more. It manages to be both indulgent and light, meaning it’ll please just about everyone.
6 tbsp melted butter
24 chocolate sandwich cookies crushed to fine crumbs
1 envelope unflavored gelatin
¼ cup cold water
12 oz. cream cheese, softened (1.5 blocks, do NOT use cream cheese in round plastic containers)
¾ cup milk
½ cup sugar
1 cup heavy cream, whipped to whipped cream
15 chocolate sandwich cookies, chopped
Combine two cups of finely crushed cookie crumbs and melted butter and press fimrly into bottom of 9 inch spring form pan.
Mix gelatin and water into a pot over low heat until gelatin is dissolved.
Combine sugar and cream cheese in bowl of an electric mixer until well blended. Gradually add gelatin mixture and milk until well blended.
Chill mixture until it is thickened but not set. Then fold in whipped cream. Mix in remaining cookie crumbs and 1/3 of chopped cookies. Pour over crust. Top with remaining crushed cookies.
Chill until firm and set up.
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Quick tip: This is a good make ahead dessert. Chilling overnight ensures it will be set up and easily sliceable when serving.