No-Bake Cookies and Cream Cheesecake
A creamy and rich cheesecake that combines cookies and cream flavors without the need for baking, making it a perfect dessert for any occasion.
Ingredients
For the crust
- 36 pieces cookies-and-cream sandwich biscuits, crushed into fine crumbs
- 90 g unsalted butter, melted
For the filling
- 450 ml cold double cream
- 500 g full-fat cream cheese best at room temperature
- 120 g powdered sugar
- 14 pieces cookies-and-cream biscuits, roughly broken into small pieces
For decoration
- 5 pieces cookies-and-cream biscuits, cut in half
Instructions
Preparation
- Line the base of a 20 cm round springform pan with a circle of baking paper.
- Crush the biscuits for the base until fine, then mix them with the melted butter until the crumbs are evenly coated.
- Set aside about one-third of this crumb mixture for the topping. Firmly press the rest into the bottom of the prepared pan, then chill while you prepare the filling.
Filling
- Whip the cold double cream in a large bowl until it holds stiff peaks.
- In another bowl, beat the cream cheese with the powdered sugar until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture, then fold in the broken biscuit pieces.
Assembly
- Spoon the filling over the chilled crust and spread it evenly.
- Scatter the reserved biscuit crumbs over the top and press lightly so they stick.
- Arrange the halved biscuits around the edge for decoration.
Chilling
- Refrigerate for at least 6 hours, or preferably overnight, until fully set.
- Remove from the pan, transfer to a serving plate, and slice into 10 portions.
Notes
Keep refrigerated and use within 4 days. Consider varying the types of cookies for unique flavors.