No Bake Christmas Sugar Cookie Cheesecake
Looking for a festive and delicious dessert for the holiday season? Look no further than our NO BAKE Christmas Sugar Cookie Cheesecake! With its creamy texture, sweet/tangy flavor, and chunks of cookie dough in every bite, it's the perfect addition to your holiday season.
Servings: 12 slices
Calories: 525kcal
Ingredients
Edible Cookie Dough
- 4 Tablespoons salted butter room temperature
- 2⅔ Tablespoons granulated sugar
- ⅔ cup all purpose flour toasted
- ¼ teaspoon vanilla extract
- ⅛ teaspoon almond extract
- 1 Tablespoon Christmas sprinkles
Crust
- 1½ cups sugar cookie crumbs
- 3 Tablespoons granulated sugar
- 4 Tablespoons salted butter melted
Cheesecake
- 1 cup heavy cream cold
- 3 cups cream cheese room temperature
- ¼ cup sour cream
- 1 cup granulated sugar
- 1 Tablespoon vanilla extract
- ¼ teaspoon almond extract
Instructions
Edible Cookie Dough
- In a small bowl with an electric mixer, beat butter and sugar until creamy, about 1-2 minutes, stopping as needed to scrape bottom and sides of bowl.
- Mix in flour. (It will look like too much, but it's not.)
- Add vanilla extract and almond extract.
- Mix in.
- Fold in sprinkles.
- Measure out dough, ½ teaspoon at a time, and roll into balls. Set aside.
Crust
- Line a 9 inch springform pan with parchment paper. Set aside.
- In a small bowl, combine cookie crumbs, sugar, and butter.
- Mix well.
- Immediately scrape into prepared pan.
- Spread evenly across bottom.
- Press to compact. Set aside.
Cheesecake
- Beat cream with an electric mixer fitted with the whisk attachment to medium-stiff peaks. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth, about 1-2 minutes, stopping to scrape down bottom and sides of bowl as necessary.
- Add sugar.
- Beat until light and fluffy, about 1-2 minutes, again scraping down sides and bottom of bowl as needed.
- Mix in extracts.
- Fold in whipped cream.
- Fold in cookie dough balls.
- Spoon and level over prepared crust.
- Refrigerate until set, at least 4 hours or overnight.
To Finish (optional)
- Top set cheesecake with Chantilly cream.
- Sprinkle with crumbled cookie dough or Christmas sprinkles.
Notes
How To Store:
Once the cheesecake has been refrigerated overnight and taken out of the pan, you can store the cheesecake in the refrigerator in a cake plate with a cover. You can also slice it and keep the slices in a zip-top bag! It will keep in the refrigerator for up to 7-10 days.
Our Best Tips For This Sugar Cookie Cheesecake:
- For an easier time getting the cheesecake out of the pan, line the bottom of your springform with either a sheet of parchment paper or a 9 inch cake board. It’s not a necessity, but without it, the bottom crust may break when you try to remove it from the pan.
- Be sure to not leave large chunks of cookie in the crust! The cookies need to be processed to about the consistency of sand.
- If you use commercial sugar cookies, you may need to reduce the sugar.
- When packing down the crust, it’s best to use a tart tamper or a metal measuring cup to ensure a tight and even pack!
- Be sure to beat the cream cheese and sour cream VERY WELL. Scrape down the sides and beater blade often to ensure no lumps.
- Don’t beat/mix in the whipped cream! Gently fold it into the cream cheese mixture. This will help keep your cheesecake as light and airy as possible.
- Make sure to refrigerate this cheesecake for a full 4 hours, or preferably overnight! It needs to be COLD to fully set.
- Use a sharp knife to get even slices. You can also wipe the knife after each cut to keep the slices clean!
Nutrition
Serving: 1slice | Calories: 525kcal | Carbohydrates: 40g | Protein: 6g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 290mg | Potassium: 123mg | Fiber: 0.4g | Sugar: 29g | Vitamin A: 1328IU | Vitamin C: 0.2mg | Calcium: 78mg | Iron: 1mg