Description

This festive No-Bake Sugar Cookie Cheesecake combines a buttery sugar cookie crust with a smooth and creamy cream cheese filling, topped with a luscious white chocolate ganache and colorful holiday sprinkles. Perfect for occasions when you want a delicious dessert without turning on the oven, it offers rich texture and sweet flavors that delight every bite.

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

Cheesecake 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 blooming gelatin)

Topping

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

Instructions

Prepare the Crust: Mix the crushed sugar cookies with melted butter, granulated sugar, and a pinch of salt until combined. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Place the crust in the refrigerator to chill and set while preparing the filling.
Bloom the Gelatin (Optional): Sprinkle powdered gelatin over 3 tablespoons of cold water. Let it sit for a few minutes until it blooms. Then gently warm the gelatin mixture until fully dissolved, avoiding boiling.
Make the Cream Cheese Mixture: In a large mixing bowl, beat cream cheese together with powdered sugar, granulated sugar, and vanilla extract until smooth and creamy, ensuring there are no lumps.
Whip the Cream: Using a mixer, whip 1 cup of cold heavy cream until medium to stiff peaks form. If using gelatin, temper it by gradually adding a small amount of whipped cream into the gelatin, then slowly drizzle the gelatin mixture into the remaining whipped cream while continuing to whip gently.
Combine Filling Components: Gently fold the whipped cream (with or without gelatin) into the cream cheese mixture, being careful not to deflate the airy texture. Pour the combined filling over the chilled crust and smooth the top. Refrigerate for 30 minutes to let it begin setting.
Prepare White Chocolate Topping: Heat 0.5 cup heavy cream until just simmering, then pour it over the white chocolate chips. Let sit for 1-2 minutes, then whisk until smooth and glossy. Allow the ganache to cool slightly before pouring it evenly over the cheesecake surface.
Decorate and Chill: Sprinkle holiday sprinkles over the white chocolate topping. Return the cheesecake to the refrigerator and chill for at least 6 hours or preferably overnight to fully set and develop flavors before serving.

Notes

Using gelatin is optional but helps the cheesecake keep a firmer texture, especially if the refrigerator isn’t very cold.
Ensure the cream cheese is at room temperature for smooth mixing without lumps.
Press the crust firmly to avoid crumbling when serving.
Allow the white chocolate ganache to cool slightly before pouring to prevent melting the filling.
For a stronger sugar cookie flavor, use baked Pillsbury sugar cookies, then crush them yourself.
Storage: Keep the cheesecake covered in the refrigerator for up to 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 dessert, white chocolate cheesecake, no oven cheesecake, festive dessert