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No Bake Circus Cookie Cheesecake Recipe

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Chill: 3 hours
Total Time: 3 hours 20 minutes
Servings: 12 people
Calories: 419kcal
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.
Print Recipe



  • 11 ounces circus cookies 312 grams (1¼ bags)
  • ½ cup unsalted butter 113 grams, melted, (1 stick)
  • 1 tablespoon granulated sugar 13 grams
  • 16 ounces cream cheese 454 grams (2 standard packages)
  • 1 cup powdered sugar 113 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • 1 cup pink candy melts 170 grams, see note
  • Pink food coloring optional
  • Rainbow sprinkles optional, for topping
  • Circus cookies optional, for topping


  • 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)

For the Crust

  • Using a food processor or large Ziplock bag, crush the cookies until they are a fine powder. Stir together with the melted butter and sugar, until the crumble becomes dough-like.
    11 ounces circus cookies, 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.

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. Once it is well combined, pour over the prepared crust, spreading evenly until the entire bottom crust is covered.
    Pink food coloring
  • 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, Circus cookies



  • Candy Melts: 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.
  • 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!
  • Nutritional information does not include optional ingredients.
Storage: Store no bake circus cookie cheesecake in an airtight container in the refrigerator for up to 4 days.


Serving: 1slice | Calories: 419kcal | Carbohydrates: 35g | Protein: 4g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 220mg | Potassium: 76mg | Fiber: 1g | Sugar: 23g | Vitamin A: 766IU | Calcium: 42mg | Iron: 1mg