Can I use regular-sized cookies instead of minis?

Absolutely! Just roughly chop larger cookies before folding them into the filling. The texture and cookie bursts will be just as delicious.

Do I really need a springform pan?

A springform pan makes for easy removal and picture-perfect slices, but if you don’t have one, a deep pie dish or square pan will do. Just line it with parchment for easier lifting.

Can I make the cheesecake in advance?

Yes, and you should! This recipe is designed to be made the night before, so it sets up beautifully and saves you prep time on your busiest days.

What if I don’t have gel food coloring?

Regular liquid food coloring works in a pinch, but start with fewer drops and mix in gradually to avoid thinning the filling too much.

Cookie Monster No Bake Cookie Cheesecake Recipe

Name: Cookie Monster No Bake Cookie Cheesecake Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/3 cup granulated sugar; 6 tablespoons unsalted butter, melted; 3 (8-ounce) packages cream cheese, softened; 1/2 cup granulated sugar; 2 teaspoons vanilla extract; 1 cup heavy whipping cream; 2-3 drops blue gel food coloring; 2 (1-ounce) packages snack size Oreos; 2 (1-ounce) packages snack size Chips Ahoy cookies

There’s something downright magical about a dessert that checks all the boxes: easy, fast, irresistibly creamy, and packed with everyone’s favorite cookies. This Cookie Monster No Bake Cookie Cheesecake is nothing short of dreamy. It brings together a buttery graham cracker crust and a rich, velvety cream cheese filling, all studded with classic Oreos and Chips Ahoy! You’ll get fun blue swirls and bites of cookie in every mouthful—practically guaranteed to make everyone at the table smile. There’s no baking, no fussing with a water bath, and it can be prepped in just 15 minutes, making it the perfect sweet treat for those extra-busy weeknights when you want maximum impact with minimum effort.

Why You’ll Love This Recipe

Ridiculously Easy: No oven needed and assembly is a breeze—even kitchen beginners will feel like pros.
Packed with Cookies: Both Oreos and Chips Ahoy feature front and center, bringing maximum cookie flavor and texture.
Show-Stopping Appearance: That blue hue is pure fun, and the cookie topping makes it look just as festive as it tastes.
Perfect Make-Ahead Dessert: Prepare it the night before and let your fridge do all the work. Great for parties, potlucks, or just a sweet family finish to dinner.
Customizable: Switch up the cookies, colors, or toppings to suit your mood or occasion.

Ingredients You’ll Need

Here’s a quick rundown of what brings this cheesecake together and why you want each component on board:

Graham Cracker Crumbs: These are classic for building a sturdy, sweet, and ever-so-slightly crunchy crust.
Granulated Sugar (for crust and filling): A little sweetness in the crust ties everything together, and in the filling, it enhances the creaminess.
Unsalted Butter: Melted butter pulls the graham crumbs together, creating a crust that doesn’t crumble apart.
Cream Cheese: The star of the filling—make sure it’s softened for a smooth, lump-free mix.
Heavy Whipping Cream: Whipped into fluffy peaks, it offers body and lightness to balance the rich cream cheese.
Vanilla Extract: For a warmth and depth of flavor that brings classic cheesecake vibes.
Blue Gel Food Coloring: Just a few drops for that iconic Cookie Monster look. Gel works best for bright, even color without thinning the filling.
Mini Oreos & Mini Chips Ahoy: Snack-size cookies add crunch, fun, texture, and playful flavor. Keep some out for decorating!
Note: A springform pan is best for unmolding and clean slices, and freezing briefly before serving helps it stay picture-perfect.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to make it your own? Try one of these easy switches:

Different Cookies: Swap in Golden Oreos, Nutter Butters, or your child’s favorite mini treat.
Chocolate Crust: Use crushed chocolate wafer cookies or even Oreo crumbs instead of graham crackers.
Swirl in Flavors: A bit of peanut butter or a handful of chocolate chips mixed into the filling would add richness.
Alternative Colors: Don’t want blue? Use another hue to match a party theme—pink for Valentine’s, green for St. Patrick’s, or keep it classic white.
Gluten-Free: Use gluten-free graham crackers and cookies; the texture remains just as dreamy.

How to Make Cookie Monster No Bake Cookie Cheesecake

Step 1: Make the Crust

Mix your graham cracker crumbs with granulated sugar and melted butter. Once combined, firmly press the mixture into a springform pan (7-9 inches is perfect). Use the bottom of a measuring cup to really pack the crust in—it helps prevent it from falling apart later. Slide it into the freezer to set while you make the filling.

Step 2: Whip the Cream Cheese Mixture

With a hand mixer, blend your softened cream cheese and sugar together until completely smooth. If you don’t take out every lump now, they’ll show up later, so take your time!

Step 3: Whip Your Cream

Set up your stand mixer (or large mixing bowl and beaters) and whip that heavy cream until it forms firm peaks. This step is essential—under-whipped cream will leave your filling runny, and over-whipped can make it grainy.

Step 4: Combine and Color

Gently stir the whipped cream, vanilla extract, and a couple of drops of blue gel food coloring into the cream cheese-mix until it’s even and boldly blue. Fold in most of your mini Oreos and Chips Ahoy, leaving a handful for topping.

Step 5: Assemble and Chill

Spoon the luscious filling over your crust, smoothing the top with a spatula. Decorate generously with your reserved cookies for a Cookie Monster-worthy finish. Refrigerate the cheesecake for at least 12 hours (overnight is best), so it sets up perfectly sliceable. For the cleanest slices, pop the cheesecake in the freezer for 15-20 minutes before serving.

Pro Tips for Making the Recipe

Room Temp Cream Cheese: Bring it to room temperature to ensure the smoothest, creamiest filling.
Don’t Overmix: Especially once the whipped cream is added—gentle folding keeps it fluffy.
Freeze the Crust: Always chill the crust while you mix your filling—it prevents sogginess.
Let It Set: Resist the urge to cut in early—overnight chilling gives you clean, beautiful slices and a perfectly firm texture.

How to Serve

This cheesecake is a showstopper all on its own, but here are some serving ideas:

Garnish with Extra Cookies: Add a playful touch with whole or crushed mini cookies right before serving.
Drizzle of Chocolate Sauce: A little chocolate syrup over the top takes it over the top—highly recommended for true chocolate lovers.
With Fresh Berries: Blueberries or strawberries add a juicy contrast to the creamy richness.
On a Dessert Buffet: Perfect for parties, birthdays, or kid-friendly get-togethers.

Make Ahead and Storage

Storing Leftovers

Store leftover cheesecake, tightly covered, in the refrigerator for up to 4 days. The crust stays crisp and the filling keeps its dreamy texture.

Freezing

Wrap slices (or the whole cheesecake) well in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving—just as delicious as fresh!

Reheating

No need to reheat—this cheesecake is best enjoyed cold straight from the fridge! If frozen, let it sit at room temperature for 10-15 minutes before serving to soften slightly.

FAQs

Can I use regular-sized cookies instead of minis?

Absolutely! Just roughly chop larger cookies before folding them into the filling. The texture and cookie bursts will be just as delicious.
Do I really need a springform pan?

A springform pan makes for easy removal and picture-perfect slices, but if you don’t have one, a deep pie dish or square pan will do. Just line it with parchment for easier lifting.
Can I make the cheesecake in advance?

Yes, and you should! This recipe is designed to be made the night before, so it sets up beautifully and saves you prep time on your busiest days.
What if I don’t have gel food coloring?

Regular liquid food coloring works in a pinch, but start with fewer drops and mix in gradually to avoid thinning the filling too much.

Final Thoughts

This Cookie Monster No Bake Cookie Cheesecake is a joyful, crowd-pleasing dessert that anyone can whip together—no oven necessary. Each bite is packed with cool, creamy cheesecake and cookie goodness. The best part? It’s simple enough for any night of the week but festive enough for every celebration. Give it a try, and let your inner Cookie Monster shine!