Creamy Vanilla No-Bake Cheesecake With a Chocolate Cookie Crust: A Simple Guide
This Vanilla No-Bake Cheesecake With a Chocolate Cookie Crust is a masterclass in textures, pairing a dark, crunchy cocoa base with a filling that is as silky as velvet. Perfect for summer days!
- Prep Time: 30 mins
- Cook Time: 0 mins
- Total Time: 5 hours
- Yield: 10 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
9 oz crispy chocolate cookies
3 tbsp granulated sugar
1/2 tsp kosher salt
7 tbsp unsalted butter, melted and cooled
1/2 tsp vanilla extract
16 oz cream cheese, room temperature
14 oz sweetened condensed milk
1/2 tsp kosher salt
3 tbsp freshly squeezed lemon juice
2 tsp vanilla extract
Dutch-process cocoa powder for dusting
Instructions
1. Grease a 9 inch springform pan and line with parchment paper.
2. Process cookies, sugar, and salt into fine crumbs. Mix in butter and vanilla.
3. Press mixture into the bottom and 1 inch up the sides of the pan. Freeze for 15 minutes.
4. Beat cream cheese until smooth. Add condensed milk and salt, beating until combined.
5. Mix in lemon juice and vanilla extract. Do not overmix.
6. Scrape filling into the crust and smooth the top.
7. Refrigerate for at least 5 hours or preferably overnight.
8. Dust with cocoa powder and slice with a hot, dry knife.
Notes
Ensure cream cheese is fully at room temperature to avoid lumps.
Use the freezer to set the crust before adding the filling.
Store in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 29g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg