Description
A delightful no-bake sugar cookie cheesecake featuring a crunchy sugar cookie crust, a creamy vanilla-scented cream cheese filling, and a smooth white chocolate topping decorated with festive holiday sprinkles. Perfect for an easy yet elegant dessert that doesn’t require an oven.
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)
Topping
- 1 cup white chocolate chips
- 0.5 cup heavy cream (for topping)
- Holiday sprinkles
Instructions
- Prepare the crust: In a bowl, combine the crushed sugar cookies, melted butter, granulated sugar, and a pinch of salt. Mix thoroughly until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place it in the refrigerator to chill while preparing the filling.
- Bloom the gelatin (optional): If using gelatin, sprinkle 2 teaspoons of powdered gelatin over 3 tablespoons of cold water. Let it sit for a few minutes to bloom, then gently warm the mixture until the gelatin fully dissolves. Set aside to cool slightly.
- Make the filling base: 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 without lumps.
- Whip the cream: In a separate bowl, whip 1 cup of cold heavy cream to medium-stiff peaks. If using gelatin, temper it by gradually mixing some whipped cream into the dissolved gelatin, then stream the gelatin mixture slowly into the remaining whipped cream while continuing to whip gently.
- Combine filling: Gently fold the whipped cream into the cream cheese mixture, ensuring a light and airy texture. Pour or spoon this filling evenly over the prepared crust in the springform pan. Refrigerate for at least 30 minutes to set slightly.
- Prepare white chocolate topping: Heat 0.5 cup of heavy cream until hot but not boiling. Pour the hot cream over the white chocolate chips and whisk until the mixture is smooth and fully combined. Allow it to cool slightly to thicken but remain pourable.
- Top and chill: Pour the cooled white chocolate mixture over the chilled cheesecake filling to create an even layer. Decorate the top with holiday sprinkles of your choice. Refrigerate the cheesecake for at least 6 hours or overnight until fully set and firm.
Notes
- Using gelatin is optional but helps to stabilize and firm up the cheesecake filling.
- Make sure cream cheese is at room temperature to avoid lumps in the filling.
- Press the crust mixture firmly into the pan to avoid crumbling when slicing.
- Chilling times are essential for proper set; do not skip them for best results.
- For a gluten-free version, substitute sugar cookies with gluten-free cookies.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for heating cream and dissolving gelatin, optional)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: No-Bake, Cheesecake, Sugar Cookie, White Chocolate, Holiday Dessert, Easy Dessert
