Dessert

No-Bake Sugar Cookie Cheesecake Recipe

ByZoe Lane January 9, 2026January 9, 2026

Introduction

This No-Bake Sugar Cookie Cheesecake is creamy, festive, and perfect when you want a delicious dessert without turning on the oven. Featuring a buttery sugar cookie crust and a smooth, fluffy cream cheese filling topped with white chocolate and sprinkles, it’s a delightful treat for any occasion.

No-Bake Sugar Cookie Cheesecake Recipe - Recipe Image

Ingredients

14 oz sugar cookies, crushed (or crushed baked Pillsbury sugar cookies)
6 tbsp unsalted butter, melted
1 tbsp granulated sugar
Pinch of salt
24 oz cream cheese, room temperature
0.75 cup powdered sugar
0.5 cup granulated sugar
1 tbsp vanilla extract
1 cup heavy cream, cold
2 tsp powdered gelatin (optional)
3 tbsp cold water (for gelatin)
1 cup white chocolate chips
0.5 cup heavy cream (for topping)
Holiday sprinkles

Instructions

Step 1: In a bowl, combine the crushed sugar cookies, melted butter, granulated sugar, and salt. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
Step 2: If using gelatin, sprinkle it over 3 tablespoons of cold water and let it bloom for a few minutes. Then gently warm it until fully dissolved—do not boil.
Step 3: In a large bowl, beat the room temperature cream cheese with powdered sugar, granulated sugar, and vanilla extract until smooth and creamy.
Step 4: Whip 1 cup of cold heavy cream to medium-stiff peaks. If using gelatin, temper it by slowly adding some whipped cream into the gelatin mixture, then stream it into the remaining whipped cream while continuing to whip.
Step 5: Gently fold the whipped cream into the cream cheese mixture until well combined. Spoon the filling over the chilled crust and smooth the top. Chill for at least 30 minutes.
Step 6: Heat 0.5 cup heavy cream gently and pour it over the white chocolate chips in a bowl. Whisk until smooth and slightly cooled. Pour the white chocolate topping over the cheesecake. Decorate with holiday sprinkles. Chill the assembled cheesecake for 6 hours or overnight before serving.

Tips & Variations

Use store-bought crushed sugar cookies to save time or make your own by baking and crushing sugar cookies.
If you prefer a firmer cheesecake, the gelatin is recommended, but it’s optional for a lighter texture.
Try different toppings such as fresh berries or crushed nuts instead of sprinkles for a personalized touch.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For best texture, let it sit at room temperature for 10–15 minutes before serving. Leftovers can be gently reheated by bringing to room temperature but avoid microwaving as it may alter the texture.

How to Serve

A slice of creamy cheesecake sits on a white plate with a thick light brown crust at the bottom. The cheesecake layer is white with small red and green bits inside. On top of the cheesecake, there are small dollops of white cream decorated with red, green, and white round sprinkles. Around the slice on the plate, a few cream dollops and colorful sprinkles are scattered. In the background, the rest of the cheesecake is placed on a wooden board with a similar thick crust and decorated with cream dollops and sprinkles on top, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cookies for the crust?

Yes, you can use graham crackers or digestive biscuits instead of sugar cookies, but this will change the flavor profile slightly.

Do I have to use gelatin?

Gelatin helps the cheesecake set more firmly but it is optional. Without gelatin, the cheesecake will be softer and creamier but should still hold its shape if well chilled.