NO BAKE COOKIES AND CREAM CHEESECAKE

This cookies and cream cheesecake is the kind of dessert that feels instantly comforting yet indulgent with every bite. It starts with a rich, buttery base made from finely crushed chocolate biscuits, pressed into a perfectly firm layer that adds just the right amount of crunch. The filling is luxuriously smooth and creamy, made by blending velvety cream cheese with melted white chocolate for a subtle sweetness and depth of flavour. Light, airy whipped cream is gently folded in to create a mousse-like texture, while chunks of chocolate biscuits run through the filling, giving you little pockets of crunch in every spoonful.

After setting to perfection, the cheesecake is topped with a glossy layer of dark chocolate ganache that adds a deep, bittersweet contrast to the creamy filling. A delicate white chocolate web is piped on top, not just for visual appeal but to add a hint of extra sweetness that balances the richness beautifully. The sides are finished with crushed biscuits, tying all the textures together in a way that’s both rustic and elegant.

Every slice delivers a perfect harmony of textures—crisp, creamy, airy, and silky—along with that classic cookies and cream flavour that never goes out of style. It’s the kind of dessert that looks impressive, tastes even better, and is perfect for celebrations, special occasions, or simply when you want to treat yourself to something truly satisfying.

WHAT YOU’LL LOVE ABOUT THIS

• Eggless
• No oven required
• Easy to make
• Rich and decadent

INGREDIENTS USED IN EGGLESS NO-BAKE COOKIES AND CREAM CHEESECAKE

•  CHOCOLATE ISCUITS

Chocolate biscuits form the foundation of this cheesecake, bringing a deep cocoa flavour that perfectly complements the creamy filling. Their slightly sweet and rich taste enhances the overall cookies and cream profile without needing any additional flavouring. When crushed, they create a fine, even crumb that blends seamlessly with melted butter, ensuring the base holds together well. Once chilled, this mixture sets into a firm yet tender crust that provides the perfect balance of structure and crunch in every bite.

• MELTED BUTTER

Melted butter is a key binding and flavor component in a no-bake  cheesecake, especially in the biscuit base. When mixed with crushed chocolate biscuit crumbs, melted butter coats each particle and binds them together. Once chilled, the butter solidifies, turning loose crumbs into a firm, sliceable crust. Butter enhances the overall taste with a subtle richness that complements the mango, making the dessert feel more indulgent and balanced.

• WHIPPING CREAM

Whipping cream is what gives a no-bake cheesecake its signature light, airy, melt-in-the-mouth texture. It’s not just an add-on, it’s essential for both structure and mouthfeel. In no-bake recipes, there’s no eggs or baking to firm things up. Whipped cream provides volume and stability, helping the cheesecake hold its shape once chilled. When whipped, the cream incorporates air and forms soft peaks. Folding this into the cream cheese mixture makes the cheesecake light and mousse-like instead of dense or heavy.

• CREAM CHEESE

Cream cheese is the heart of a no-bake cookies and cream  cheesecake—it defines the flavor, texture, and overall structure of the dessert. Cream cheese gives the cheesecake its thick, stable consistency. Even without baking, it helps the filling hold its shape when chilled, ensuring clean, neat slices. The slight tang of cream cheese balances the cheesecake, preventing the dessert from becoming overly sweet and adding depth to the flavor.

• WHITE CHOCOLATE

Melted and cooled white chocolate helps the cheesecake firm up without gelatin. Thanks to its cocoa butter content, it solidifies when chilled, giving the filling extra stability. White chocolate melts into the mixture, creating a silky, velvety texture that makes the cheesecake feel more indulgent and smooth.

EQUIPMENTS USED IN MAKING EGGLESS NO-BAKE COOKIES AND CREAM CHEESECAKE

Measuring Cups and Measuring Spoons are the first thing that anybody who is cooking or baking needs. The right quantities will help in the desired outcome, so these two things are a must.

An electric beater is necessary to whip the cream and blend all the ingredients into a smooth cheesecake batter.

You also need a few mixing bowls to combine the biscuit base and cheesecake batter. And, spatulas to do the mixing.

Finally, a solid utensil in which you’ll refrigerate the cheesecake is also required. I used a 1500ml oval dish to set the cheesecake.

RELATED RECIPES FROM THE BLOG

1. EGGLESS BAKED CHOCOLATE STRAWBERRY CHEESECAKE
2. UPSIDE DOWN BISCOFF CHEESECAKE
3. NO CREAM CHEESE CHEESECAKE

TIPS TO KEEP IN MIND WHILE MAKING EGGLESS NO-BAKE COOKIES AND CREAM CHEESECAKE

1. Crush the biscuits in a blender until they’re a fine crumb. Big pieces of biscuits will lead to an unstable crust.
2. Use melted butter but it should not be hot. Make sure to incorporate it well with the biscuit crumbs.
3. Flatten the biscuits and butter mixture into your dish using a ramekin or glass so that it is tightly packed. Chill the base in the refrigerator for 15-20 minutes before adding the filling. This helps the crust set and prevents it from becoming too soggy.
4. Whip the cream till stiff peaks are achieved. Do not over whip or under whip or you’ll not get the desired texture.
5. Use softened cream cheese so that the final cheesecake batter doesn’t have lumps. Use an electric beater to bring everything together.
6. Gently fold the whipped cream into the cream cheese mixture to maintain the light and fluffy texture. Use a spatula and make sure to incorporate the ingredients thoroughly without deflating the whipped cream.
7. Chill the cheesecake in the fridge for at least 7-8 hours or overnight for it to set properly and to achieve neat slices while cutting.

NO BAKE COOKIES AND CREAM CHEESECAKE

 

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Ingredients

• 30 chocolate biscuits
• ½ cup butter(113g)
• For the filling
• 1+1/2 cup cream cheese (345g)
• ½ cup white chocolate, melted (85g)
• 2 cups whipped cream
• 10-12 biscuits, roughly chopped
• Chocolate ganache-
• ½cup fresh cream
• ½ cup dark chocolate(85g)
• White chocolate ganache
• 2 tbsp fresh cream
• 3 tbsp white chocolate

Instructions

1. Grind the biscuits into fine crumbs and mix it with melted butter until it resembles wet sand.
2. ⁠Press the biscuit mixture into the bottom of an oval dish. Place it in the refrigerator to set while you prepare the filling.
3. ⁠For the filling - whisk softened cream cheese and white chocolate together .
4. ⁠Lastly fold in whipped cream and crushed biscuits.
5. ⁠Pour the cheesecake filling over the set biscuit crust in the oval dish and spread out into an even layer.
6. ⁠Refrigerate the cheesecake for at least 4-6 hours, or until it's firm.
7. ⁠Once set pour chocolate ganache over it in an even layer.
8. ⁠Pipe white chocolate ganache and create a web pattern.
9. ⁠Lastly garnish the sides with crushed biscuits and enjoy.

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If you like my Eggless No-Bake Cookies and cream  Cheesecake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!