Description

This No-Bake Sugar Cookie Cheesecake is a creamy, festive dessert featuring a buttery sugar cookie crumb crust filled with a smooth cream cheese and whipped cream mixture. Topped with a white chocolate ganache and colorful holiday sprinkles, it’s a delightful, oven-free treat perfect for celebrations or any time you crave a rich, sweet cheesecake without baking.

Ingredients

Scale

Crust

14 oz sugar cookies, crushed (or crushed baked Pillsbury sugar cookies)
6 tbsp unsalted butter, melted
1 tbsp granulated sugar
Pinch of salt

Filling

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 blooming)

Topping

1 cup white chocolate chips
0.5 cup heavy cream (for topping)
Holiday sprinkles

Instructions

Prepare the crust: Combine crushed sugar cookies, melted butter, granulated sugar, and a pinch of salt in a bowl. Mix until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling to allow the crust to set.
Bloom the gelatin (optional): If using gelatin, sprinkle the powdered gelatin over 3 tablespoons of cold water. Let it sit for about 5 minutes to bloom. Then warm gently until fully dissolved, making sure not to boil the gelatin.
Make the cream cheese mixture: In a large mixing bowl, beat the room temperature cream cheese with powdered sugar, granulated sugar, and vanilla extract until the mixture is smooth and creamy, with no lumps.
Whip the cream: Using a stand or hand mixer, whip the cold heavy cream to medium-stiff peaks. If using gelatin, slowly temper it by mixing a small amount of whipped cream into the dissolved gelatin to prevent curdling, then gently stream the gelatin mixture into the whipped cream while continuing to whip.
Combine filling: Fold the whipped cream mixture carefully into the cream cheese mixture until well combined and fluffy. Spoon or pour this filling over the prepared crust in the springform pan. Smooth the top and chill for at least 30 minutes to set slightly.
Prepare the white chocolate topping: Heat 0.5 cup heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the white chocolate chips in a heatproof bowl. Let sit for 1-2 minutes to soften the chocolate, then whisk until smooth and glossy. Allow to cool slightly but remain pourable.
Assemble and chill: Pour the white chocolate ganache over the chilled cheesecake layer, spreading evenly. Sprinkle holiday sprinkles over the top for a festive touch. Chill the assembled cheesecake for at least 6 hours or preferably overnight to fully set before serving.

Notes

If you prefer a firmer filling, using the gelatin is recommended to help the cheesecake set.
Make sure the cream cheese is at room temperature for a smooth batter without lumps.
The crust can be made with store-bought sugar cookies or baked homemade ones, whichever you prefer.
For a dairy-free version, substitute heavy cream and cream cheese with vegan alternatives, and use gelatin substitutes such as agar-agar if desired.
Store the cheesecake covered in the refrigerator; it is best enjoyed within 3 days.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: no bake cheesecake, sugar cookie cheesecake, holiday cheesecake, no oven dessert, creamy cheesecake, festive dessert