No-Bake Cookies and Cream Cheesecake
by Alvin Zhou • featured in 6 Ways To Destroy Your New Year's Resolution
Ingredients
for 6 servings
- 36 chocolate sandwich cookies
-
5 tablespoons butter, melted -
3 cups cream cheese (800 g) -
⅓ cup sugar (65 g) -
1 tablespoon vanilla extract -
1 cup milk, warm (240 mL) -
1 tablespoon gelatin
Nutrition Info
Shop ingredients with-
Calories
738
-
Fat
64g
-
Carbs
30g
-
Fiber
0g
-
Sugar
22g
-
Protein
11g
Estimated values based on one serving size.
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Preparation
- Separate the cream from the cookies into 2 different bowls.
- Place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin. Set aside ½ cup (50g) of the crumbs for later.
- Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand.
- Press the cookie crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Set aside.
- In a medium pot over low heat, mix together the cream cheese, sugar, the cream from the cookies, and vanilla extract, stirring until there are no lumps.
- In a measuring cup, mix the milk with the gelatin until dissolved.
- Pour the milk into the cream cheese mixture, stirring constantly until the mixture starts to bubble slightly. Remove from heat.
- Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top.
- Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours.
- Unclasp the ring of the springform pan, slice, then serve!
- Enjoy!
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Tips
-
snoopypotter11
You don’t need to add gelatin, it works well without it.
2018-06-18T19:02:13Z Helpful (133) -
betsylyon
The use of gelatin is for stabilizing purposes. While yes, the cream cheese filling can hold up on its own without the gelatin, the gelatin allows the cheesecake to come to room temperature without getting mushy, and in my opinion gives it more of a cheesecake consistency and less of a firm cream cheese frosting consistency. I also added cookies inside!! :)
2018-08-19T05:22:23Z Helpful (126) -
Ingrid Becker
Didn’t use the gelatin in the recipe. Came out very smooth... yummy!
2018-07-03T04:35:11Z Helpful (104) -
Zandra Daleman
Turned out perfectly, so happy with the result (to set faster pop the cake into the freezer for about 45-1 hour the move to refrigerator) and for a clean slice use dental floss or a cheese wire
2018-09-01T21:58:58Z Helpful (81)
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