PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinus

96% would make again

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 (240 mL), warm
  • 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.

Preparation

  1. Separate the cream from the cookies into 2 different bowls.
  2. 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.
  3. Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand.
  4. Press the cookie crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Set aside.
  5. 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.
  6. In a measuring cup, mix the milk with the gelatin until dissolved.
  7. Pour the milk into the cream cheese mixture, stirring constantly until the mixture starts to bubble slightly. Remove from heat.
  8. Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top.
  9. Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours.
  10. Unclasp the ring of the springform pan, slice, then serve!
  11. Enjoy!