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 circus animal cookie cheesecake. These pink cheesecake bars are super fun and flavorful!

Print Recipe

US Customary - Metric

Equipment

8x8 Baking Pan
Food Processor (optional)
Stand Mixer

Ingredients

For the Crust:

11 ounces frosted animal cookies (1¼ bags) - plus more for topping!*
½ cup unsalted butter melted (1 stick)
1 tablespoon granulated sugar

For the Cheesecake:

16 ounces cream cheese room temperature (2 bricks)
1 cup powdered sugar
1 teaspoon pure vanilla extract
1 cup white chocolate chips **
Pink food coloring optional***
Rainbow sprinkles optional, for topping

Instructions

Make the Crust:

Prepare an 8x8-inch baking pan by lining it with parchment paper.

Allow the ends to overlap the pan by about an inch on all sides. This will make it easier to lift and remove the cheesecake once it sets.

Using a food processor or large resealable bag, crush the cookies until they are a fine, crumbly powder.
11 ounces frosted animal cookies
Combine cookie crumbs with the melted butter and sugar, until it forms a dough.
½ cup unsalted butter, 1 tablespoon granulated sugar
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.

Make the Cheesecake:

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 white chocolate chips in a small, microwave-safe bowl. Microwave in 30-second increments, stirring in between, until smooth.
1 cup white chocolate chips
While mixing the cream cheese mixture on low speed, pour in the melted white chocolate chips.
Add a few drops of pink food coloring, if desired. Continue mixing until the batter is an even pink color.
Pink food coloring

Chill and Serve:

Pour the cheesecake batter over the prepared crust, spreading evenly until it is entirely covered.
Top with rainbow sprinkles. Then place in the refrigerator until the cheesecake sets, about 2-3 hours.
Rainbow sprinkles
Once set, carefully lift the cheesecake out of the pan, using the parchment paper handles.
Slice into bars, and serve chilled.

Video

Notes

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

**You can use pink candy melts instead of white chocolate chips. This will also add pink color without food dye.

***Pink food coloring can be added to make the cheesecake layer pink.

Becky's Top 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