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 -
32 oz cream cheese (905 g) -
⅓ cup sugar (75 g) -
1 tablespoon vanilla extract -
1 cup milk, warm (240 mL) -
1 tablespoon gelatin (8 g)
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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
1 of
31
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snoopypotter11
You don’t need to add gelatin, it works well without it.
6 months ago Helpful (70) -
Ingrid Becker
Didn’t use the gelatin in the recipe. Came out very smooth... yummy!
5 months ago Helpful (57) -
haniathebear
Add some of the cookies’ crumbs into the actual cheesecake mixture! It makes it taste WAAAAAAYYY more authentic and cookies-and-cream-y!
5 months ago Helpful (41) -
sophergopher2
very yummy, if you add a bit of food coloring and swirl it with a toothpick you get a beautiful outcome. highly recommend it.
5 months ago Helpful (40)
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