Chef Mia

Cookie Butter No Bake Cheesecake | Practically Homemade

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Cookie Butter No Bake Cheesecake Recipe

  • Author: Chef Mia
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Description

Cookie butter is elevated to the next level when added to this no bake cheesecake. With a cookie crust and crushed cookies in the filling, this cheesecake can’t be beat.

Ingredients

Scale
  • 1– 8.8 ounce pkg. Biscoff cookies
  • ½ cup butter , {melted}

Instructions

  1. Combine Biscoff cookie crumbs {that you have pulsed in a food processor} and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a ungreased spring form pan. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.
  2. Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add the whipped topping and fold into the cream cheese mixture until combined. Stir in the crushed Biscoff cookies so that they are evenly distributed.
  3. Pour Biscoff cheesecake filling into the crust and spread out into an even layer. Drizzle melted cookie butter over the top of the cheesecake in a circular motion. Using a toothpick {or skewer} swirl the cookie butter into the filling. Refrigerate for 2-4 hours or until set up.
  4. When ready to serve, top with whipped topping around the edge of the cheesecake {I like to use a piping bag} and Biscoff Cookies that have been halved. Store leftovers in refrigerator for up to 4 days.

Nutrition

  • Calories: 844kcal
  • Sugar: 57g
  • Protein: 11g

No Bake Oreo Cheesecake

No-Bake Oreo Cheesecake is the ultimate indulgent dessert! This creamy, rich cheesecake with an Oreo cookie crust is quick, easy, and perfect for any occasion. No oven needed for this crowd-pleasing treat! Save this pin for your next party or family gathering. #NoBakeCheesecake #OreoDessert #EasyCheesecakeRecipe #OreoCheesecake #NoBakeDessert

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The Best No Bake Oreo Cheesecake Recipe

  • Author: Chef Mia
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Ingredients

Scale
  • 36 Oreos
  • 1/2 cup unsalted butter-melted
  • 24 oz. cream cheese-room temperature
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1 and 1/3 cups heavy whipping cream
  • 3/4 cup powdered sugar
  • Oreo crumbs from 18 Oreos (it is about 1 1/2 cups; reserve 1 Tablespoons crumbs for decoration)
  • 10 Oreos-chopped
  • 3/4 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 12 Tablespoon Oreo crumbs
  • 6 Oreos, cut in half

Instructions

  1. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
  2. Ground whole Oreo cookies with the filling in a food processor to make the fine crumbs.
  3. Add melted butter and whisk with the fork until all crumbs are evenly moistened.
  4. Press the mixture into the bottom and about 1 inch up the sides of the springform pan. Place in the fridge or freezer to firm while you make the filling.
  5. Mix heavy whipping cream until soft peaks form, Add powder sugar and mix until very stiff peaks form, and set aside.
  6. In another large bowl, beat the cream cheese, sugar, and vanilla extract until well combined and smooth.
  7. Fold the whipped cream into the cream cheese mixture in two or three additions until evenly combined.
  8. Then, gently fold in Oreo crumbs, to combine evenly, then, fold in chopped Oreos into the filling.
  9. Spread Oreo cheesecake filling over the firmed crust smooth the top and chill in the fridge until firm, at least 5-6 hours or preferably overnight.
  10. Mix heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  11. Lose the ring from the springform pan, remove it carefully, and transfer the cheesecake to a serving plate.
  12. Pipe the whipped cream around the rim of the cheesecake place Oreo halves between each swirl and sprinkle with Oreo crumbs.
  13. Store the cheesecake in the fridge for 5-6 days, and for longer storage keep it in the freezer.

No Bake Mint Aero Cheesecake

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No Bake Mint Aero Cheesecake

  • Author: Chef Mia
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Description

Quick and easy no-bake Mint Aero cheesecake with a velvety peppermint cheesecake filling full of Mint Aero chunks, on top of a dark chocolate Digestive biscuit crust.

Ingredients

Scale
  • 250 g Dark Chocolate Digestive Biscuits or Oreo Cookies
  • 60 g Butter Unsalted, Melted
  • 500 g Cream Cheese Full Fat
  • 75 g Icing Sugar or Powdered Sugar
  • 300 ml Double Cream or Heavy Cream
  • 1 tsp Peppermint Extract
  • 200 g Mint Aero Chocolate or Mint Chocolate
  • Green Food Colouring Gel

Instructions

  1. Make the biscuit base Add the biscuits into a food processor, and blitz until they form a crumb, then add to a large mixing bowl. Make a well in the centre of the biscuit crumbs, and pour in the melted butter.
  2. Mix together until well combined, and then pour into an 8 inch springform tin. Press down onto the biscuit base and smooth out to the edges. Chill in the fridge for at least 1 hour.
  3. Make the cheesecake filling Using a stand mixer with the paddle attachment, beat the icing sugar, cream cheese, peppermint extract and double cream together. Alternatively, you can make the cheesecake filling, in a large mixing bowl, by hand or with an electric hand whisk. Add green food colour gel to give a green colour.
  4. Taste test the filling and if required add extra peppermint extract a drop at a time. Be careful not to add too much in one go, as the flavour can be overpowering.
  5. Chop the Mint Aero chocolate in small chunks and addnto the cheesecake filling, and gently fold together, using a spoon or spatula, until well combined.
  6. Assemble the cheesecake Pour the cheesecake filling over the top of the chilled biscuit base, then smooth over and level with an offset spatula. Chill the cheesecake in the fridge for at least 6 hours or overnight.
  7. Decorate the cheesecake When ready to serve, whip up the remaining double/ heavy cream with the icing sugar and pipe on top of the cheesecake. Decorate with Mint Aero bubbles.

Notes

Read my Top Tips in the post above for some really helpful hints and tips to make this recipe successfully.

Nutrition

  • Calories: 527kcal
  • Sugar: 22g
  • Protein: 6g

The Best No-Bake Strawberry Cheesecake Bars

These no-bake strawberry cheesecake bars are the perfect balance of creamy and fruity, with a smooth cheesecake layer and fresh strawberries on top. If you’re looking for a no-bake dessert that’s both simple and indulgent, this easy recipe will quickly become a favorite. Perfect for any occasion, these strawberry cheesecake bars offer a refreshing and delicious no-bake dessert option.

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No-Bake Strawberry Cheesecake Bars

  • Author: Chef Mia
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Description

These No-Bake Strawberry Cheesecake Bars are the perfect creamy and refreshing treat! With a buttery graham cracker crust, a luscious cheesecake filling, and a sweet strawberry topping, theyre ideal for any occasion.

Instructions

    No-Bake Cheesecake Recipe – cookingwithtina.com

    Looking for a delightful dessert that requires no baking? This No-Bake Cheesecake Recipe is incredibly easy to make, showcasing creamy flavors that will impress your family during any gathering or special occasion.

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    No-Bake Cheesecake Recipe

    • Author: Chef Mia
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    Ingredients

    • Graham cracker crumbs
    • Butter (melted)
    • Cream cheese
    • Sugar
    • Vanilla extract
    • Heavy cream

    Instructions

      Notes

      Refrigeration is key for setting the cheesecake; allow at least 4 hours or overnight for best results.
      Add fruit toppings or chocolate for extra flavor.

      Nutrition

      • Calories: 380 kcal
      • Sugar: 18g

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