The Sweetest Shortcut to Holiday Bliss
The holiday season is a magical time. It has sparkling lights, joyful songs, and delicious treats. But with all the fun, finding time to make a great dessert can be hard. What if you could make a festive dessert with no oven? Get ready to save time this holiday. Make a dessert that is easy and delicious.
Why You’ll Love This No-Bake Christmas Sugar Cookie Cheesecake
This recipe makes your holidays sweeter and simpler. Here’s why this cheesecake will be your favorite:
- Effortless Elegance: Guests will be impressed. The dessert looks fancy but is easy to make. No baking means no stress.
- Festive Flavor Explosion: It tastes like classic Christmas sugar cookies. It is a creamy, dreamy cheesecake. It is holiday comfort in every bite.
- Cool & Creamy Perfection: It is a nice change from heavy baked goods. It is a refreshing and satisfying end to any holiday meal.
- Perfect for Busy Schedules: Your oven is free for other dishes. You get more time with loved ones.
- Kid-Friendly Fun: Kids can help crush cookies and decorate.
How to Make No-Bake Christmas Sugar Cookie Cheesecake
Ingredients of No-Bake Christmas Sugar Cookie Cheesecake
- For the Sugar Cookie Crust:
- 1 ½ cups (about 18-20) frosted or unfrosted sugar cookies (store-bought or homemade), crushed
- ¼ cup unsalted butter, melted
- For the Cheesecake Filling:
- 2 (8-ounce) blocks cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract (or use almond extract for an extra “sugar cookie” kick)
- ¼ teaspoon pure butter extract (optional, but highly recommended for authentic sugar cookie flavor)
- 1 ½ cups cold heavy cream
- ¼ cup finely crushed sugar cookies (for mixing into the filling, optional but adds texture)
- For the Festive Topping:
- ½ cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Assorted Christmas sprinkles
- Extra sugar cookies or mini sugar cookies for garnish
Directions of No-Bake Christmas Sugar Cookie Cheesecake
- Prepare the Crust: In a medium bowl, mix crushed sugar cookies and melted butter. Press this mix firmly into the bottom of a 9-inch pie plate or an 8×8 inch square pan. Put it in the freezer to chill while you make the filling.
- Whip the Cream Cheese Mixture: In a large bowl, use an electric mixer. Beat the softened cream cheese until it is smooth and creamy.
- Sweeten the Dream: Slowly add the sifted powdered sugar, vanilla extract, and butter extract (if you use it) to the cream cheese mix. Beat until it is well mixed and light.
- Create the Whipped Cream: In a separate, cold bowl, whip the cold heavy cream until it makes stiff peaks. Do not whip too much.
- Fold it In: Gently fold the whipped cream into the cream cheese mixture. Mix until no streaks remain. If you use them, fold in the ¼ cup of finely crushed sugar cookies here.
- Assemble the Cheesecake: Pour the cheesecake filling over the cold cookie crust. Spread it evenly with a spatula.
- Chill to Perfection: Cover it loosely with plastic wrap. Put it in the refrigerator for at least 4-6 hours, or overnight. This lets the cheesecake set completely.
- Decorate and Serve: Before serving, make the topping. Whip ½ cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until it makes soft peaks. Put or pipe the whipped cream over the cheesecake. Decorate with Christmas sprinkles and extra sugar cookies. Slice and enjoy!
How to Serve No-Bake Christmas Sugar Cookie Cheesecake
- Hot Chocolate Bar: Serve slices with a festive hot chocolate bar. Add marshmallows, peppermint sticks, and chocolate shavings.
- Coffee & Refreshing Drinks: It is a nice after-dinner treat. Serve it with freshly brewed coffee or a holiday refreshing drink.
- Berry Burst: Add a sprinkle of fresh cranberries or raspberries. They add nice color and a bit of tartness.
- Ice Cream Dream: A small scoop of vanilla bean ice cream can make this cheesecake even better.
How to Store No-Bake Christmas Sugar Cookie Cheesecake
You can make this cheesecake up to 2-3 days ahead of time. Store it in the refrigerator. Add fresh whipped cream and decorations just before serving for the best look.
Tips to Make No-Bake Christmas Sugar Cookie Cheesecake
- Room Temperature Cream Cheese is Key: This makes a smooth, lump-free filling. Plan ahead.
- Don’t Over-Whip: Whipping the heavy cream too much can make it grainy. Stop when stiff peaks form.
- Chill Time is Crucial: You must chill it long enough. It helps the cheesecake set perfectly.
- Experiment with Extracts: Vanilla is common. A little almond extract can really make the sugar cookie flavor stronger.
Variation
- Peppermint Twist: Add a few drops of peppermint extract to the filling. Crush peppermint candies for the topping.
- Gingerbread Delight: Use crushed gingerbread cookies in the crust or filling instead of some sugar cookies. Garnish with candied ginger.
- Chocolate Drizzle: Drizzle melted white or dark chocolate over the top before serving for extra richness.
- Individual Servings: Prepare in individual ramekins or small dessert cups for single portions.
FAQs
Q1: Can I make this No-Bake Christmas Sugar Cookie Cheesecake ahead of time?
A1: Yes, you can. This cheesecake is great to make ahead. You can make it up to 2-3 days before you want to serve it. Keep it in the refrigerator. Just add the whipped cream and decorations right before serving.
Q2: What if I don’t have butter extract for the No-Bake Christmas Sugar Cookie Cheesecake?
A2: Butter extract makes the sugar cookie flavor stronger, but you don’t have to use it. If you do not have it, simply leave it out. The cheesecake will still taste very good with just vanilla extract. You can also use a little almond extract for a similar sweet taste.
Q3: Can I use gluten-free sugar cookies for the crust of the No-Bake Christmas Sugar Cookie Cheesecake?
A3: Yes, you can. This recipe is easy to change. Just use your favorite gluten-free sugar cookies for the crust instead of regular ones. The other ingredients are naturally gluten-free. This makes it easy to fit special diets for your holiday treat.
Festive Peppermint Swirl No-Bake Cheesecake
A delightful no-bake cheesecake featuring a sugar cookie crust, a creamy peppermint-flavored filling with an optional red swirl, and a whipped cream topping garnished with crushed peppermint candies and extra cookies. This festive dessert requires chilling to set.
Equipment
- Medium bowl
- 9-inch pie plate or 8x8 inch square pan
- Large bowl
- Electric mixer
- Separate, cold bowl
- Spatula
- Knife or skewer
- Plastic wrap
Ingredients
For the Sugar Cookie Crust:
- 1 1/2 cups sugar cookies, crushed (about 18-20) frosted or unfrosted (store-bought or homemade)
- 1/4 cup unsalted butter melted
For the Cheesecake Filling:
- 2 (8-ounce) blocks cream cheese softened
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 1/2 cups heavy cream cold
- 2-3 drops red food coloring (optional, for swirl)
For the Festive Topping:
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- crushed peppermint candies or candy canes
- extra sugar cookies or mini sugar cookies for garnish
Instructions
Prepare the Crust
- Mix crushed sugar cookies and melted butter in a medium bowl, then press firmly into a 9-inch pie plate or 8x8 inch square pan and chill in the freezer.
Whip the Cream Cheese Mixture
- In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy.
Sweeten the Dream
- Slowly add sifted powdered sugar, vanilla, and peppermint extracts to the cream cheese mixture and beat until well mixed and light; optionally, color 1/3 of the mixture red for a swirl effect.
Create the Whipped Cream
- In a separate cold bowl, whip cold heavy cream until stiff peaks form, being careful not to over-whip.
Fold it In
- Gently fold the whipped cream into the main cream cheese mixture until no streaks remain, also folding into any colored portion if applicable.
Assemble the Cheesecake
- Pour the main cheesecake filling over the cold cookie crust, then dollop and gently swirl any colored filling over the white before spreading evenly with a spatula.
Chill to Perfection
- Loosely cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow it to set completely.
Decorate and Serve
- Before serving, whip ½ cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until soft peaks form, then pipe or spread over the cheesecake and decorate with crushed peppermint candies and extra sugar cookies.
Notes
For best results, ensure your cream cheese is fully softened and your heavy cream is very cold before whipping. Chilling overnight will ensure the cheesecake is perfectly set.