No-Bake Cookies and Cream Mini Cheesecakes

These No-Bake Cookies and Cream Mini Cheesecakes are ridiculously easy and don’t require you to turn on your oven. Cream cheese is blended with powdered sugar, vanilla and heavy cream and is then poured over cream-filled chocolate sandwich cookies for a cool sweet treat! The next time you’re craving a easy cool treat, I’ve got you covered.

Is it me or does it feel as if it’s been forever and a day since I shared a dessert recipe? Actually it was April 11th to be exact. So yeah.

I can admit that I’m bad at posting dessert recipes here. I suppose my sweet tooth has dried up and fallen out because I really don’t like a lot of the treats I see around the web-o-sphere. Besides that I’m also a little picky, this really isn’t shocking, but I swear I can sense when something is going to taste too rich for my liking. Which sadly, is about 90% of most desserts. However, I’m always game for baking cookies or not baking at all.

Enter these no-bake cookies and cream mini cheesecakes.

Cookies and Cream Mini Cheesecakes l SimplyScratch.com

It’s like they hit every mark of my “summer requirements in order to make/bake list”:

easy ✔

minimal ingredients ✔

no-bake ✔

cheesecake ✔✔✔

Plus cookies and cream anything is guaranteed to be even more scrumptious.

Cookies and Cream Mini Cheesecakes l SimplyScratch.com

As I mentioned before only simple and minimal ingredients here, folks! All you need is cream cheese, powdered sugar, vanilla, sea salt, heavy cream and cream-filled chocolate sandwich cookies.

Cookies and Cream Mini Cheesecakes l SimplyScratch.com Cookies and Cream Mini Cheesecakes l SimplyScratch.com

To start, add 16 ounces cream cheese (softened), 1 heaping 1/2 cup of powdered sugar (that’s been sifted), a pinch of sea salt and 1 teaspoon pure vanilla extract into a large mixing bowl.

Cookies and Cream Mini Cheesecakes l SimplyScratch.com Cookies and Cream Mini Cheesecakes l SimplyScratch.com Cookies and Cream Mini Cheesecakes l SimplyScratch.com

Next, mix on low speed until most of the powdered sugar is incorporated. Then increase the speed a notch or two, mixing until there are few to no lumps. Sifting the powdered sugar should help you achieve this.

Lastly, pour in the 2 cups of heavy cream, and start to mix it on low speed and slowly increasing the speed until the cream cheese filling is thick and creamy. Next set this bowl of heaven off to the side for a moment.

Cookies and Cream Mini Cheesecakes l SimplyScratch.com

Now place paper liners into a 12-cup muffin tin and drop in a sandwich cookie in the bottom of each one. These cookies will act as the base “crust” for the cookies and cream mini cheesecakes.

Cookies and Cream Mini Cheesecakes l SimplyScratch.com Cookies and Cream Mini Cheesecakes l SimplyScratch.com Cookies and Cream Mini Cheesecakes l SimplyScratch.com

Next, scoop some of the filling out of the bowl and top each cookie. I’m using a 2-tablespoon scoop to make the job easier and cleaner. And then give the pan a few (like 10 or so) firm taps on your counter to settle the filling.

Cookies and Cream Mini Cheesecakes l SimplyScratch.com

Next divide the remaining filling into the muffin liners and firmly tap the pan some more to settle the filling even more so. In the end, each mini cheesecake should have about 1/4 cup of the filing.

Cookies and Cream Mini Cheesecakes l SimplyScratch.com Cookies and Cream Mini Cheesecakes l SimplyScratch.com

Now, here is where you have options. You can twist 6 cookies in half and add them to your food processor and then pulse into crumbs like above.

Or alternatively, crush 12-16+ cookies in to large pieces and press them into the filling. This will give great contrast and break up the creaminess of the cheesecake. It’s your call! I promise you can’t go wrong either way.

Cookies and Cream Mini Cheesecakes l SimplyScratch.com

Next all you have to do is refrigerate them for 4 to 6 hours. The longer the better, so they have time to firm up, furthermore softening the cookies as it chills.

Then while these work their magic in your fridge, take a nap. You deserve it.

Cookies and Cream Mini Cheesecakes l SimplyScratch.com

If you decide on going the crumb route, break any remaining cookies in half and top each cookies and cream mini cheesecakes with a cookie half (or two 😉).

Cookies and Cream Mini Cheesecakes l SimplyScratch.com

I’ve never was a huge fan of cookies and cream things. Except this icebox cake which is pretty darn good. However these mini delights may have made a fan out of me after all. Because first: cheesecake. And then of course: cookies.

Also my family loved these mini cheesecakes. Malloree was all heart eyes and said “This may be my most favorite thing you’ve ever made, Mom.”

I agree, Mal. I agree.

Cookies and Cream Mini Cheesecakes l SimplyScratch.com

Enjoy! And if you give these Cookies and Cream Mini Cheesecakes a try, let me know! Snap a photo and tag me on twitter or instagram!

Cookies and Cream Mini Cheesecakes l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: 12

No-Bake Mini Cookies and Cream Cheesecakes

These No-Bake Cookies and Cream Mini Cheesecakes are ridiculously easy and don't require you to turn on your oven. Cream cheese is blended with powdered sugar, vanilla and heavy cream and is then poured over cream-filled chocolate sandwich cookies for a cool sweet treat! The next time you're craving a easy cool treat, I've got you covered.
Prep Time 20 minutes
Additional Time 5 hours 40 minutes
Total Time 6 hours

Ingredients

  • 16 ounces cream cheese, softened to room temperature
  • 1/2 cup (heaping) powdered sugar, sifted
  • 1 teaspoon real vanilla extract
  • 1 small pinch of fine sea salt
  • 2 cups heavy cream
  • 1 (12 ounce or larger) package of cream-filled chocolate sandwich cookies

Instructions

In a large mixing bowl add the softened cream cheese, sifted powdered sugar, vanilla and sea salt. Mix on medium-low until combined.

Next pour in the heavy cream and mix on low-speed until combined. Increase the speed a notch or two and mix until thick and fluffy.

Line a regular muffin tin with paper liners. Place 1 cookie on the bottom and divide the cheesecake filling over top of each one. I use a 2 tablespoon scoop to measure out the filling.

Firmly tap the pan onto a hard surface to settle the filling before adding more.

Twist 6 sandwich cookies in half and place them into your food processor - a mini food processor works great here. Pulse until fine crumbs form. Sprinkle a spoonful over each cheesecake before sliding the pan into your refrigerator for 4 to 6 hours, to set.

Serve cold with a cookie half pressed into each mini cheesecake.

**Alternatively, instead of fine crumbs, crush 12-16+ cookies in to larger pieces and press them into the filling. This will give great contrast and break up the creaminess of the cheesecake.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

[this post contains affiliate links.]

Cookies and Cream Mini Cheesecakes l SimplyScratch.com

    Pin It

Leave a Comment