This no bake circus cookie cheesecake is two things – fun and delicious! Made with ingredients like real circus cookies and pink melting chocolates, this cheesecake recipe will truly amaze you.
Circus Cookie No Bake Cheesecake Recipe
Circus cookies are the cutest childhood treat! Nothing screams “nostalgia” like a bag of pink sprinkled animal cookies.
Prepare to have the most fun you’ve ever had while making a cheesecake. It’s impossible not to smile when you see how pretty this easy, no bake cheesecake turns out!
If you have little ones running around the house, they’re going to absolutely LOVE this sweet pink treat. And don’t worry – it’s also totally delicious, so adults love it too!
Between the animal cookie crust and creamy cheesecake filling, everyone will be fighting for a slice of this adorable dessert.
Why you’ll love this No Bake Cheesecake recipe
- Creative: It’s not every day that you encounter a pink animal cookie cheesecake. Next time, skip the birthday cake and get creative with this no bake recipe!
- Delicious: Have you ever had a piece of cake that was gorgeous, but didn’t taste so great? You don’t have to worry about that with this cheesecake recipe! From top to bottom, it’s absolutely mouthwatering.
- Easy: This recipe has the two magic words – “no bake!” When it comes to cheesecakes, they don’t get much easier to make than this one.
How to make No Bake Circus Cookie Cheesecake
First, make the crust:
- Crush the circus cookies until they’re powder.
- Stir the cookie powder with the melted butter and sugar.
- Press the mixture into the bottom of the prepared pan.
- Place the crust in the refrigerator.
Now, make the filling:
- Combine the cream cheese, powdered sugar, and vanilla.
- Melt the pink chocolates in the microwave.
- Pour the melted pink chocolate into the cream cheese mixture.
- Combine the ingredients thoroughly.
- Pour the cheesecake filling over the crust.
- Place the cheesecake in the refrigerator for 2-3 hours.
- Cut, serve, and enjoy!
**Be sure to see the recipe card below for full instructions and details.
What’s the best way to prepare the baking pan?
When making this no bake cheesecake, I always line an 8×8 baking pan with parchment paper.
When doing this, make sure you allow the ends of the parchment paper to overlap the sides of the pan! That way, you can easily lift the cheesecake out of the pan once it’s set.
If you’re all out of parchment paper, though, that’s okay. There’s no need to spray non-stick oil to the bottom of the pan, as you won’t be baking the crust.
What’s the best way to crush the animal cookies?
If you have a food processor handy, using that is absolutely the easiest way to get your animal cookies into the desired fine powder.
However, you could also go about things the old fashioned way! Simply put the cookies in a durable bag and crush them with a rolling pin, or something similar.
How long will this no bake cheesecake stay fresh?
In an airtight container in the refrigerator, this circus cookie cheesecake will stay fresh for about 4-5 days!
Recipe Tips and Tricks
- Don’t be afraid to really crush the cookies into a fine powder. If they’re still in large pieces, the crust won’t form the way you want it to.
- For toppings, I always opt for colorful rainbow sprinkles! They remind me of the cookies. However, crushed up cookies or even whole circus cookies on top of each piece of cheesecake would also be too cute.
- Depending on how cold your refrigerator is, your cheesecake might need more time to set. However, as long as you’ve passed the 3 hour mark, your dessert should be ready to serve!
Release your inner child and run away to the circus with this easy to make recipe! No bake circus cookie cheesecake is the sweet treat everyone will be talking about.
More easy cheesecake recipes we love
- Salted Caramel No Bake Cheesecake
- Easy Chocolate Chip Cheesecake Bars
- No Bake Cheesecake Cups
- No Bake Lemon Cheesecake
If you make this recipe be sure to leave us a comment or rating. Enjoy!
No Bake Circus Cookie Cheesecake Recipe
- 11 oz circus cookies
- ½ cup butter melted, (1 stick)
- 1 T sugar
- 2- 8 oz packages cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla
- 1 cup pink melting chocolates or *white chocolate chips
- *Optional pink food coloring
- Optional: Sprinkles or extra cookies for topping
- Prepare an 8×8 baking pan by lining with parchment paper, having the ends overlap the pan by about an inch on the sides. (This will allow for easy lifting and removal of the cheesecake once it sets)
FOR THE CRUST:
- Using a food processor or large bag, crush the cookies until they are a fine powder. Stir together with the melted butter and sugar, until the crumble becomes dough-like. Press the mixture into the bottom of the prepared pan, pushing into every corner and covering the entire bottom of the pan. Place the crust in the refrigerator to set, while preparing the filling.
FOR THE FILLING:
- In a large mixing bowl, or using a stand mixer, combine the cream cheese, powdered sugar, and vanilla. In a small, microwave-safe bowl, melt the pink chocolates. While mixing the cream cheese mixture on slow speed, pour in the melted pink candies or white chocolate chips. Once it is well combined, pour over the prepared crust, spreading evenly until the entire bottom crust is covered.
- Place in the refrigerator until the cheesecake sets, about 2-3 hours. Cut and serve.
- *If pink candy melts are unavailable, white chocolate chips can be substituted. Once they are melted, quickly stir into the cream cheese mixture. Pink food coloring can be added to make the filling pink, or it can be left white, over the pink crust.
- Pink food coloring can still be added to the pink melts mixture if you would like a more vibrant color. I left mine without coloring in the pictures.
- Candy melts and melted chocolate can begin to set when placed with cold filling, so it is important to quickly stir to combine.
- This can also be made using an 8 inch round springform pan.