No Bake Frosted Animal Cookie Cheesecake Recipe

No Bake Frosted Animal Cookie Cheesecake Recipe

Course: Dessert

Cuisine: American

Prep Time: 20

Chill: 3

Total Time: 3 20

Servings: people

Calories: 419kcal

Author: Becky Hardin

Bring the big top home with this no bake frosted animal cookie cheesecake! These cheesecake bars are super fun and flavorful!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
8x8 Baking Pan
Food Processor (optional)
Stand Mixer

Ingredients

11 ounces frosted animal cookies (1¼ bags) - plus more for topping!*
½ cup unsalted butter melted (1 stick)
1 tablespoon granulated sugar
16 ounces cream cheese room temperature (2 bricks)
1 cup powdered sugar
1 teaspoon pure vanilla extract
1 cup pink candy melts **
Pink food coloring optional
Rainbow sprinkles optional, for topping

Instructions

For the Crust

Prepare an 8x8-inch baking pan by lining it 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)
Using a food processor or large Ziplock bag, crush the cookies until they are a fine powder.
11 ounces frosted animal cookies, ½ cup unsalted butter, 1 tablespoon granulated sugar
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

While the crust sets, in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, powdered sugar, and vanilla together.
16 ounces cream cheese, 1 cup powdered sugar, 1 teaspoon pure vanilla extract
While the cream cheese mixture beats, melt the pink chocolates in a small, microwave-safe bowl.
1 cup pink candy melts
While mixing the cream cheese mixture on slow speed, pour in the melted pink candies or white chocolate chips. Add pink food coloring, if desired.
Pink food coloring
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. Top with rainbow sprinkles and circus cookies, if desired. Cut and serve.
Rainbow sprinkles

Video

Notes

*I have tested this recipe with both Mother's brand and Stauffer's, and either one will work.

**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.

Tips:

I recommend lining the baking pan with parchment paper for easy removal once the cheesecake has set.
The easiest way to crush the cookies for the crust is in a food processor, but you can also crush them sealed in a plastic bag with a rolling pin.
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.
Candy melts and melted chocolate can begin to set when placed with cold filling, so it is important to quickly stir to combine.
No bake cheesecake will firm up in the refrigerator, but it will never be quite as firm as a baked cheesecake.
Top your cheesecake with rainbow sprinkles and crushed-up frosted animal cookies to really take it to the next level!
Nutritional information does not include optional ingredients.

Storage: Store no bake frosted animal cookie cheesecake in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition