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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Ingredients
Method
- Heat oven to 325F; foil-wrap 9-inch springform pan.
- Mix crushed cookies and melted butter; press into pan bottom and bake 8 minutes.
- Fold in chopped cookies; pour over crust and smooth top.
- Water-bath bake about 65 minutes until center barely jiggles.
- Cool on counter; 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.
Ingredients
Method
- Mix 22 crushed cookies and melted butter; press into springform pan.
- Beat cream cheese, powdered sugar, and vanilla smooth and creamy.
- Separately whip cold cream to stiff peaks.
- Gently fold whipped cream and remaining crushed cookies into cheesecake mixture.
- Spread over crust; 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!
Ingredients
Method
- Heat oven to 325F. Mix crushed cookies and melted butter; press firmly onto springform pan bottom and sides.
- Bake crust 10 minutes; set aside to cool slightly.
- Beat cream cheese and sugar smooth; blend in sour cream, eggs, and vanilla paste.
- Pour filling into thick crust; tap pan to release air bubbles.
- Bake 60 minutes until set with slight center wobble.
- Cool fully; 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.
Ingredients
Method
- Heat oven to 325F; paper-line muffin tin.
- Place one whole cookie in each liner bottom for crust.
- Beat cream cheese, sugar, sour cream, eggs, and vanilla silky.
- Stir in chopped cookies; divide batter over whole cookies.
- Bake 18 to 20 minutes until just set; cool.
- Chill at least 2 hours before peeling 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.
Ingredients
Method
- Heat oven to 325F. Press cookie-butter crust into springform pan.
- Beat cream cheese and sugar smooth; add eggs and vanilla.
- Fold in chopped cookies; pour batter over crust.
- Drizzle melted chocolate on top; drag knife through to swirl.
- Bake about 65 minutes until center just sets.
- Cool; chill at least 6 hours to firm swirls.
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.
Ingredients
Method
- Heat oven to 325F; bake cookie crust 8 minutes.
- Beat cream cheese and sugar smooth; mix in eggs and peppermint extract.
- Stir in a couple drops green coloring and chopped mint cookies.
- Pour over crust; smooth surface.
- Bake about 60 minutes until set with soft center.
- Cool; 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.
Ingredients
Method
- Heat oven to 325F. Press crust into springform pan.
- Beat cream cheese and sugar creamy; blend in melted white chocolate.
- Add eggs individually, then vanilla.
- Fold in chopped cookies; pour over crust.
- Bake about 65 minutes until center just sets.
- Cool; 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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Ingredients
Method
- Mix crushed cookies and melted coconut oil; press into springform pan.
- Blend soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla completely smooth.
- Stir chopped cookies into filling by hand.
- Spread filling over crust; level top.
- Freeze 4 hours until firm; refrigerate 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!
Ingredients
Method
- Heat oven to 325F; bake gluten-free cookie crust 8 minutes.
- Beat cream cheese and sugar smooth; mix in sour cream.
- Add eggs individually, then vanilla.
- Fold in chopped cookies; pour over crust.
- Bake about 60 minutes until center barely jiggles.
- Cool; 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!
Ingredients
Method
- Heat oven to 325F. Press cookie crust into springform pan.
- Beat cream cheese and sugar smooth; add eggs and vanilla.
- Fold in chopped cookies; pour over crust.
- Dollop strawberry puree on top; swirl through with skewer.
- Bake about 60 minutes until just set.
- Cool; 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!
Ingredients
Method
- Heat oven to 325F. Press crust into springform pan.
- Beat cream cheese and sugar smooth; add eggs and vanilla.
- Mix half the peanut butter into batter; fold in chopped cookies.
- Pour over crust; dollop remaining peanut butter on top and swirl.
- Bake about 65 minutes until center just sets.
- Cool; 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.
Ingredients
Method
- Press cookie crust into greased 7-inch push-pan; freeze briefly.
- Beat cream cheese, sugar, sour cream, eggs, and vanilla smooth; fold in chopped cookies.
- Pour batter over crust; cover pan tightly with foil.
- Set pan on trivet over 1 cup water; cook at high pressure 35 minutes.
- Naturally release pressure 10 minutes; 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.
Ingredients
Method
- Heat oven to 325F. Press cookie crust into springform pan.
- Beat cream cheese and sugar smooth; add eggs, vanilla, and chopped cookies.
- Reserve a third of batter; whisk in cocoa.
- Alternate dollops of vanilla and chocolate batters over crust; swirl with knife.
- Bake about 65 minutes until just set.
- Cool; chill at least 6 hours to hold marble pattern.
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!
Ingredients
Method
- Press most of crushed cookies and melted butter into springform pan.
- Beat cream cheese, condensed milk, and vanilla smooth.
- Fold in whipped cream and remaining crushed cookies.
- Spread mixture over crust; smooth top.
- Freeze at least 6 hours or overnight until solid.
- Let 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.
Ingredients
Method
- Heat oven to 325F. Press cookie crust into springform pan.
- Beat cream cheese and sugar smooth; mix in eggs and vanilla.
- Fold in chopped cookies and most sprinkles.
- Pour over crust; scatter remaining sprinkles on top.
- Bake about 60 minutes until just set.
- Cool; 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!
Ingredients
Method
- Heat oven to 325F. Press cookie crust into springform pan.
- Beat cream cheese and brown sugar smooth; mix in pumpkin puree.
- Add eggs individually, then pumpkin pie spice.
- Fold in chopped cookies; pour over crust.
- Bake about 65 minutes until center just sets.
- Cool; 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.
Ingredients
Method
- Heat oven to 325F. Press cookie crust into springform pan.
- Beat cream cheese and sugar smooth; add eggs and vanilla.
- Fold in chopped cookies; pour over crust.
- Bake about 65 minutes until just set; cool.
- Chill at least 6 hours before topping.
- Drizzle salted caramel over chilled cheesecake; sprinkle 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.
Ingredients
Method
- Heat oven to 325F. Press cookie crust into springform pan.
- Beat cream cheese and sugar smooth; add eggs individually.
- Mix in lemon zest and juice; fold in chopped cookies.
- Pour over crust; smooth top.
- Bake about 60 minutes until just set.
- Cool; chill at least 6 hours before slicing.
Notes
Zest the lemons before juicing, it's so much easier that way.
