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

Description

Indulge in this fun and easy Cookie Monster No-Bake Cookie Cheesecake—a vibrant, creamy dessert featuring blue cheesecake filling, a buttery graham cracker crust, and chunks of Oreo and Chips Ahoy cookies throughout. Perfect for parties, birthdays, or anytime you want a no-fuss treat, this playful cheesecake comes together quickly and requires no baking.

Ingredients

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For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

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

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Instructions

Prepare the Crust: Mix the graham cracker crumbs, granulated sugar, and melted butter together until well combined. Press the mixture firmly into the bottom of a 7-9 inch springform pan, using the bottom of a measuring cup or glass to pack it down tightly. Place the crust in the freezer while you make the filling.
Beat the Cream Cheese: In a large bowl, cream together the softened cream cheese and sugar with a hand-held mixer until the mixture is smooth and creamy.
Whip the Cream: In a separate bowl or stand mixer, whip the heavy cream until stiff peaks form.
Combine the Fillings: Gently fold the whipped cream, vanilla extract, and blue gel food coloring into the cream cheese mixture. Continue mixing until the color is evenly distributed and the mixture is smooth. Stir in most of the chopped Oreos and Chips Ahoy cookies, reserving a handful for decoration.
Assemble the Cheesecake: Spoon the filling mixture onto the prepared crust. Smooth the top with a spatula and sprinkle the reserved cookies on top for decoration.
Chill: Refrigerate the cheesecake for at least 12 hours, or overnight, to set. For easier slicing and to help release from the springform pan, freeze for 15-20 minutes before serving.

Notes

Let the cream cheese fully soften for a smooth filling.
Add more or less blue gel food coloring to reach your desired Cookie Monster shade.
Chop cookies into medium-sized chunks for the best texture.
A springform pan is recommended for easy removal, but you can use a pie dish if needed.
This cheesecake can be made a day ahead for convenience.

Nutrition

Serving Size: 1 slice (1/8 of cheesecake)
Calories: 520
Sugar: 28g
Sodium: 380mg
Fat: 36g
Saturated Fat: 21g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 46g
Fiber: 1g
Protein: 7g
Cholesterol: 110mg