I’m not going to lie: I made this Cheesekut because I wanted cake that behaved like a cookie and a cheesecake that refused to get fussy. Picture a giant, sliceable chocolate-chip cookie hugged by a cloud of cream-cheese frosting — no oven, no drama, just joyful assembly. I invented this on a rainy Sunday when my oven sulked and my sweet tooth demanded plot resolution. It chills in the fridge, sets up firm yet creamy, and slices with satisfying little crumbly edges that crackle under your fork. If you love contrast — crisp cookie bits and silky tangy filling — this recipe will feel like a tiny kitchen miracle. Plus, it travels well to potlucks and disappears suspiciously fast.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling)
Why This Recipe is Awesome
This Cheesekut is a no-fuss, no-bake cookie cake that gives you crunchy cookie texture, a tangy-sweet cheesecake layer, and a playful, sliceable presentation. It’s so easy even your oven can’t mess it up. The filling tastes bright and creamy, the crust stays satisfyingly crisp, and the top gets a glossy chocolate drizzle that clicks when you lift the fork. It’s the kind of dessert that cheers people up the moment it hits the table.
Ingredients
For the Main Dish:
- 2 cups crushed chocolate chip cookies (about 12–14 regular cookies)
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened (one standard block)
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
- 1/2 cup mini chocolate chips (plus extra for topping)
- Pinch of flaky sea salt (optional, for finishing)
For the Sauce / Garnish (if applicable):
- 2 oz semi-sweet chocolate, chopped
- 1 tbsp butter or coconut oil (to thin chocolate)
- Extra cookie pieces or sprinkles for fun
How I Make It
Step 1:
Line a 9-inch springform pan with parchment and set aside. Toss the crushed cookies with the melted butter and press the mixture firmly into the bottom and slightly up the sides of the pan using the bottom of a measuring cup. You want a compact, even crust that snicks when your cup presses down. If the crumbs feel too dry, add another teaspoon of melted butter.
Step 2:
In a large bowl, beat the 16 oz cream cheese until silky and light. Add the 1 cup powdered sugar and 1 tsp vanilla extract, then beat again until smooth and no lumps remain. Scrape the bowl so your filling stays smooth and airy.
Step 3:
Whip the 1 cup heavy whipping cream in a chilled bowl until medium-stiff peaks form — it should hold its shape but still look glossy. Gently fold about a third of the whipped cream into the cream-cheese mixture to loosen it, then fold in the remaining cream and the 1/2 cup mini chocolate chips. Keep the folding light so the filling stays pillowy.
Step 4:
Pour the filling over the cookie crust and smooth the top with an offset spatula. Tap the pan lightly on the counter to coax out air bubbles. Melt the 2 oz chocolate with 1 tbsp butter in 20-second bursts in the microwave, stirring until glossy, then drizzle over the cake. Press a few extra cookie chunks into the top for texture. Chill the cake for at least 4 hours (overnight is best) so it firms up and slices cleanly.
Step 5:
Release the springform, slide a sharp knife around the edge if needed, and cut into slices. Serve cold straight from the fridge; the first bite should deliver a cool, creamy center with crunchy cookie contrast. Sprinkle flaky sea salt right before serving for a delightful pop of flavor.
Pro Tips
- Use well-chilled heavy cream and a cold bowl for the whipped cream — it whips faster and stays stable.
- For a sturdier crust, press crumbs up the sides about 1/2 inch; it gives the cake a pretty, rustic edge when sliced.
- If your cream cheese feels too firm, microwave it for 6–8 seconds rather than longer; you want soft, not melty.
- Want a silky top? Run a hot knife under warm water, dry it, then slice — it makes clean, glossy cuts.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Cookies: Swap the chocolate-chip crumbs for Oreos for a cookies-and-cream vibe (cream cheese balances the extra sweetness).
- Dairy-free: Use dairy-free cream cheese and coconut whipped topping; crust works fine with dairy-free butter or coconut oil.
- Lower sugar: Use 3/4 cup powdered sugar instead of 1 cup; the cookie base still provides sweetness.
- Gluten-free: Grind gluten-free sandwich cookies or GF graham crackers for the crust; the filling stays naturally GF if you check labels.
Variations & Tips
- Salted Caramel Cheesekut: Drizzle salted caramel over the top and sprinkle chopped pretzels.
- Peanut Butter Twist: Fold 1/2 cup creamy peanut butter into the filling for nutty richness.
- Lemon Brightness: Swap 1/4 cup powdered sugar for lemon curd and add 1 tbsp lemon zest for a citrus kick.
- Mint Chip: Add 1/2 tsp peppermint extract and green food coloring to the filling; use mint-chocolate chips.
- Brownie Base: Use brownie crumbs instead of cookie crumbs for an extra-chocolate version.
- Mini Individual Cakes: Press crumbs into muffin tins (use liners), fill, chill, and serve individual portions.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble up to 24 hours in advance and keep covered in the fridge. If you plan to serve later than that, freeze slices wrapped tightly, then thaw in the fridge for a few hours.
- Can I double the recipe?
- Sure thing. Use a 10–11 inch springform or two pans and expect the chilling time to stay the same; larger mass may firm slightly slower, so add an extra hour of chilling if needed.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- The filling will feel firm to the touch and keep its shape when you slice; the crust should hold together without crumbling apart. If it jiggles a lot, give it more chill time.
- What if I don’t have ingredient X?
- Out of cookies? Use graham crackers or digestive biscuits. No heavy cream? Use whipped topping, but whip it to medium stiffness so the texture stays close to real whipped cream.
How I Like to Serve It
I serve Cheesekut cold with a tall glass of iced coffee in summer or a mug of hot cocoa in winter — it plays well with both. I often bring it to picnics because it holds up in a cooler, and people love tearing into that creamy center. For celebrations, add fresh berries for color and a little crunch of chopped nuts for texture contrast.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. Freeze slices up to 1 month.
- No reheating required — serve chilled. (No meat temps apply here.)
Final Thoughts
Closing: Now go impress someone — or just yourself — with this carefree, delicious Cheesekut. Slice thick, savor slowly, and don’t forget to lick the spoon.