As a cookies and cream cheesecakes lover, you have come to the right place. I have collected 18 cookies and cream cheesecakes for every mood and skill level. From simple no-bake cheesecakes to patience test cheesecakes. Let's get scrolling, and make sure to grab a glass of milk!
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1) Classic Cookies and Cream Cheesecake
I want to impress someone and not think about it too much, this is the one I go for.
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Classic Cookies and Cream Cheesecake
A tall and creamy baked cheesecake, with a buttery cookie crust, flourishes with rich pieces of chocolate sandwich cookies.
Ingredients
Method
- Heat the oven to 325F and wrap a 9-inch springform pan in foil.
- Stir crushed cookies with melted butter, press into the pan bottom, and bake 8 minutes.
- Beat cream cheese and sugar until smooth, then mix in sour cream, eggs one at a time, and vanilla.
- Fold in the chopped cookies, pour over the crust, and smooth the top.
- Bake in a water bath about 65 minutes until the center barely jiggles.
- Cool on the counter, then chill at least 6 hours or overnight before slicing.
Notes
A water bath keeps the top crack-free, but a pan of water on the lower rack works in a pinch.
2) No-Bake Cookies and Cream Cheesecake
No oven? No worries! No cracking tops to stress over.
No-Bake Cookies and Cream Cheesecake
A cool and fluffy whipped cheesecake that is set in the fridge and sits on top of a quick cookie crust.
Ingredients
Method
- Mix 22 crushed cookies with melted butter and press into a springform pan.
- Beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
- In a separate bowl, whip the cold cream to stiff peaks.
- Gently fold the whipped cream and remaining crushed cookies into the cheesecake mixture.
- Spread over the crust and chill at least 4 hours until firm before serving.
Notes
Crush the cookies a little chunky so you still get cookie bites in every forkful.
3) Oreo Crust Cheesecake Delight
We go thick and unapologetic for the crust since it's the star!
Oreo Crust Cheesecake Delight
A vanilla-bean cheesecake that is placed on an ample, doubly thick chocolate cookie crust.
Ingredients
Method
- Heat oven to 325F. Combine crushed cookies and melted butter, then press firmly up the sides and bottom of a springform pan.
- Bake the crust 10 minutes and set aside to cool slightly.
- Beat cream cheese and sugar smooth, then blend in sour cream, eggs, and vanilla bean paste.
- Pour the filling into the thick crust and tap the pan to release air bubbles.
- Bake 60 minutes until set with a slight wobble in the middle.
- Cool fully, then refrigerate at least 6 hours before unmolding.
Notes
Pressing the crumbs with the bottom of a measuring cup gives you nice even sides.
4) Mini Cookies and Cream Cheesecakes
Ideal for party giveaways, these are single-serving.
Mini Cookies and Cream Cheesecakes
Cheesecakes the size of cupcakes are made with a whole cookie as the simplest crust ever!
Ingredients
Method
- Heat oven to 325F and line a muffin tin with paper liners.
- Drop one whole cookie into the bottom of each liner for an instant crust.
- Beat cream cheese, sugar, sour cream, eggs, and vanilla until silky.
- Stir in the chopped cookies and divide the batter over the whole cookies.
- Bake 18 to 20 minutes until just set, then cool.
- Chill at least 2 hours before peeling off the liners.
Notes
These freeze beautifully, so make a double batch and stash some away.
5) Chocolate Swirl Cookies and Cream Cheesecake
Every slice looks fancier than it actually is because of the ribbons of fudge.
Chocolate Swirl Cookies and Cream Cheesecake
Creamy cookie cheesecake with rich, melted chocolate swirls throughout.
Ingredients
Method
- Heat oven to 325F and press the cookie-butter crust into a springform pan.
- Beat cream cheese and sugar smooth, then add eggs and vanilla.
- Fold in the chopped cookies and pour the batter over the crust.
- Drizzle the melted chocolate over the top and drag a knife through it to swirl.
- Bake about 65 minutes until the center is just set.
- Cool, then chill at least 6 hours so the swirls firm up.
Notes
Don't over-swirl or the marble pattern turns muddy instead of dramatic.
6) Minty Cookies and Cream Cheesecake
Cool, refreshing, and slightly reminiscent of mint chip ice cream.
Minty Cookies and Cream Cheesecake
Pale green peppermint cookies and cream cheesecake.
Ingredients
Method
- Heat oven to 325F and bake the cookie crust 8 minutes.
- Beat cream cheese and sugar smooth, then mix in eggs and peppermint extract.
- Stir in a couple drops of green coloring and the chopped mint cookies.
- Pour over the crust and smooth the surface.
- Bake about 60 minutes until set with a soft center.
- Cool and refrigerate at least 6 hours before serving.
Notes
Go easy on the peppermint extract, a little goes a long way.
7) White Chocolate Cookies and Cream Cheesecake
The silky white chocolate brings this one into seriously decadent territory.
White Chocolate Cookies and Cream Cheesecake
An ultra-rich cheesecake mixed with white chocolate and cookie pieces.
Ingredients
Method
- Heat oven to 325F and press the crust into a springform pan.
- Beat cream cheese and sugar until creamy, then blend in the melted white chocolate.
- Add eggs one at a time, then the vanilla.
- Fold in the chopped cookies and pour over the crust.
- Bake about 65 minutes until just set in the center.
- Cool, then chill at least 6 hours before slicing.
Notes
Let the white chocolate cool before adding so it doesn't scramble the eggs.
8) Vegan Cookies and Cream Cheesecake
Completely dairy-free and nobody at the table will figure it out.
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Vegan Cookies and Cream Cheesecake
A luscious no-bake cheesecake with a cashew and coconut cream filling on a cookie crust.
Ingredients
Method
- Mix crushed cookies with melted coconut oil and press into a springform pan.
- Blend soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla until completely smooth.
- Stir the chopped cookies into the filling by hand.
- Spread the filling over the crust and level the top.
- Freeze 4 hours until firm, then move to the fridge 30 minutes before serving.
Notes
Soak the cashews overnight for the silkiest blend.
9) Gluten-Free Cookies and Cream Cheesecake
Every bit as creamy and crunchy, and made for sensitive tummies!
Gluten-Free Cookies and Cream Cheesecake
A traditional baked cheesecake that features a gluten-free chocolate cookie crust.
Ingredients
Method
- Heat oven to 325F and bake the gluten-free cookie crust 8 minutes.
- Beat cream cheese and sugar until smooth, then mix in sour cream.
- Add eggs one at a time, then the vanilla.
- Fold in the chopped cookies and pour over the crust.
- Bake about 60 minutes until the center barely jiggles.
- Cool, then refrigerate at least 6 hours before serving.
Notes
Double-check your cookies are certified gluten-free if cross-contamination is a concern.
10) Strawberry Cookies and Cream Cheesecake
I had no idea I needed the combination of bright berries and crunchy cookies!
Strawberry Cookies and Cream Cheesecake
A cheesecake with fresh strawberries swirled in it and pieces of cookies.
Ingredients
Method
- Heat oven to 325F and press the cookie crust into a springform pan.
- Beat cream cheese and sugar smooth, then add eggs and vanilla.
- Fold in the chopped cookies and pour over the crust.
- Dollop the strawberry puree on top and swirl it through with a skewer.
- Bake about 60 minutes until just set.
- Cool, then chill at least 6 hours before slicing.
Notes
Strain the strawberry puree so the swirl stays smooth, not seedy.
11) Peanut Butter Cookies and Cream Cheesecake
This one’s a hug for all you peanut butter people!
Peanut Butter Cookies and Cream Cheesecake
A dream cheesecake swirled with peanut butter and loaded with cookie crunch.
Ingredients
Method
- Heat oven to 325F and press the crust into a springform pan.
- Beat cream cheese and sugar smooth, then add eggs and vanilla.
- Mix half the peanut butter into the batter and fold in the chopped cookies.
- Pour over the crust, then dollop the remaining peanut butter on top and swirl.
- Bake about 65 minutes until the center is just set.
- Cool, then chill at least 6 hours before serving.
Notes
Warm the peanut butter slightly so it swirls instead of clumping.
12) Instant Pot Cookies and Cream Cheesecake
With pressure cooking, there are no issues of using water baths while still getting that silky smooth texture.
Instant Pot Cookies and Cream Cheesecake
A deliciously creamy and compact cheesecake made perfectly in the Instant Pot.
Ingredients
Method
- Press the cookie crust into a greased 7-inch push-pan and freeze briefly.
- Beat cream cheese, sugar, sour cream, eggs, and vanilla until smooth, then fold in chopped cookies.
- Pour the batter over the crust and cover the pan tightly with foil.
- Set the pan on the trivet over 1 cup water and cook on high pressure 35 minutes.
- Let the pressure release naturally for 10 minutes, then remove and cool.
- Chill at least 4 hours before unmolding and slicing.
Notes
A foil sling makes lifting the hot pan out so much easier.
13) Marble Cookies and Cream Cheesecake
Two batters, one beautiful swirl, and a slice that is a work of art.
Marble Cookies and Cream Cheesecake
A marbled cheesecake with pieces of cookie, blending chocolate batter and vanilla batter.
Ingredients
Method
- Heat oven to 325F and press the cookie crust into a springform pan.
- Beat cream cheese and sugar smooth, then add eggs, vanilla, and chopped cookies.
- Scoop out a third of the batter and whisk in the cocoa powder.
- Spoon vanilla and chocolate batters over the crust in alternating dollops, then swirl with a knife.
- Bake about 65 minutes until just set.
- Cool, then chill at least 6 hours so the marble holds its shape.
Notes
Use a clean knife and gentle figure-eights for the prettiest marbling.
14) Frozen Cookies and Cream Cheesecake
Strawberry cheesecake and ice cream – a dessert for the summer!
Frozen Cookies and Cream Cheesecake
A no bake frozen cheesecake that cuts like an ice cream cake on a hot day.
Ingredients
Method
- Press most of the crushed cookies with melted butter into a springform pan.
- Beat cream cheese, condensed milk, and vanilla until smooth.
- Fold in the whipped cream and the remaining crushed cookies.
- Spread the mixture over the crust and smooth the top.
- Freeze at least 6 hours or overnight until solid.
- Let it sit 10 minutes at room temperature before slicing.
Notes
Dip your knife in hot water for clean frozen slices.
15) Birthday Cake Cookies and Cream Cheesecake
Sprinkles turn everything into a celebration and that's law in my house.
Birthday Cake Cookies and Cream Cheesecake
A delicious cheesecake filled with pieces of cookie and rainbow sprinkles.
Ingredients
Method
- Heat oven to 325F and press the cookie crust into a springform pan.
- Beat cream cheese and sugar smooth, then mix in eggs and vanilla.
- Fold in the chopped cookies and most of the sprinkles.
- Pour over the crust and scatter the remaining sprinkles on top.
- Bake about 60 minutes until just set.
- Cool, then chill at least 6 hours before serving.
Notes
Use jimmies, not nonpareils, so the colors don't bleed into the batter.
16) Pumpkin Spice Cookies and Cream Cheesecake
Yes, it deserves a flannel! Fall has arrived, and so has the new dessert!
Pumpkin Spice Cookies and Cream Cheesecake
A gently spiced cheesecake with pumpkin and a cookies and cream swirl.
Ingredients
Method
- Heat oven to 325F and press the cookie crust into a springform pan.
- Beat cream cheese and brown sugar smooth, then mix in pumpkin puree.
- Add eggs one at a time, then the pumpkin pie spice.
- Fold in the chopped cookies and pour over the crust.
- Bake about 65 minutes until the center is just set.
- Cool, then refrigerate at least 6 hours before slicing.
Notes
Use pure pumpkin puree, not pie filling, so you control the sweetness.
17) Salted Caramel Cookies and Cream Cheesecake
The mouthwatering blend of sweet and salty is absolutely incredible.
Salted Caramel Cookies and Cream Cheesecake
A glossy salted caramel topping a creamy cookie cheesecake.
Ingredients
Method
- Heat oven to 325F and press the cookie crust into a springform pan.
- Beat cream cheese and sugar smooth, then add eggs and vanilla.
- Fold in the chopped cookies and pour over the crust.
- Bake about 65 minutes until just set, then cool.
- Chill at least 6 hours before topping.
- Drizzle the salted caramel over the chilled cheesecake and sprinkle with flaky salt just before serving.
Notes
Warm the caramel slightly so it drips into pretty ribbons.
18) Lemon Zest Cookies and Cream Cheesecake
The bright and surprising refreshing taste is due to the pop of citrus flavor.
Lemon Zest Cookies and Cream Cheesecake
A lemon cheesecake offset with crunchy cookie pieces.
Ingredients
Method
- Heat oven to 325F and press the cookie crust into a springform pan.
- Beat cream cheese and sugar smooth, then add eggs one at a time.
- Mix in the lemon zest and juice, then fold in the chopped cookies.
- Pour over the crust and smooth the top.
- Bake about 60 minutes until just set.
- Cool, then chill at least 6 hours before slicing.
Notes
Zest the lemons before juicing, it's so much easier that way.