Introduction

This No-Bake Sugar Cookie Cheesecake is a delightful treat that combines the buttery crunch of sugar cookie crust with a creamy, vanilla-infused cheesecake filling. Topped with silky white chocolate ganache and festive sprinkles, it’s perfect for any holiday or special occasion without heating up your kitchen.

A thick slice of cream-colored cheesecake sits on a white plate, showing two main layers: a dense, light brown crust at the bottom and a creamy, pale layer above it speckled with red and green pieces inside. The cheesecake top is decorated with small white dollops of frosting, each topped with red, green, and white round sprinkles scattered all over the slice and plate. In the background, a whole cheesecake of the same style is placed on a round wooden board with one slice missing. The scene is set on a white marbled surface with red Christmas ornaments and a white cloth adding a festive feel. photo taken with an iphone --ar 4:5 --v 7

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, mix the crushed sugar cookies, melted butter, granulated sugar, and a pinch of salt until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare 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 the gelatin mixture until it dissolves completely, set aside.

Step 3: Beat the room-temperature cream cheese with powdered sugar, granulated sugar, and vanilla extract until the mixture is smooth and creamy.

Step 4: Whip 1 cup of cold heavy cream to medium-stiff peaks. If using gelatin, slowly temper it by adding a small amount of whipped cream to the gelatin and then gently fold the gelatin mixture back into the whipped cream.

Step 5: Carefully fold the whipped cream into the cream cheese mixture until fully combined. Spoon this filling into the prepared crust and chill for 30 minutes.

Step 6: Heat 0.5 cup heavy cream until hot but not boiling, then pour it over the white chocolate chips in a bowl. Whisk until smooth to create a ganache. Allow it to cool slightly before pouring it over the chilled cheesecake. Decorate with holiday sprinkles and chill the cheesecake for at least 6 hours or overnight before serving.

Tips & Variations

Use store-bought sugar cookies for a quick shortcut, or bake your own for extra freshness.

If you prefer a firmer cheesecake, gelatin is recommended but can be omitted for a softer texture.

Try adding a splash of almond extract with the vanilla for a subtle nutty flavor.

Swap white chocolate chips for milk or dark chocolate for a richer topping.

FAQs

Can I make this cheesecake without gelatin?

Yes, you can skip the gelatin if you prefer, but the texture will be softer and less firm. Chilling the cheesecake longer can help it set better without gelatin.

Can I use a different type of cookie for the crust?

Absolutely! Graham crackers, vanilla wafers, or even ginger snaps can be used to create a crust with a different flavor profile. Just crush and prepare the crust as directed.