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Delicious No-Bake Christmas Sugar Cookie Cheesecake dessert

Classic No-Bake Christmas Sugar Cookie Cheesecake

This festive no-bake cheesecake combines a buttery sugar cookie crust with a creamy, dreamy cheesecake filling, topped with a luscious whipped cream and holiday decorations. It's the perfect stress-free dessert for your Christmas celebrations.
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Prep Time 40 minutes
Total Time 8 hours 40 minutes
Servings 10 slices
Calories 500 kcal

Equipment

  • Food processor or Ziploc bag and rolling pin
  • Large bowl
  • 9-inch springform pan
  • Electric mixer
  • Large mixing bowl
  • Separate cold bowl
  • Rubber spatula
  • Plastic wrap

Ingredients
  

For the Sugar Cookie Crust:

  • 2 cups crushed sugar cookies
  • 1/2 cup unsalted butter melted

For the Cheesecake Filling:

  • 2 blocks (8 oz each) cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup heavy cream cold
  • 1/2 cup sour cream

For the Festive Topping & Garnish:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Christmas sprinkles
  • Mini sugar cookies
  • Edible glitter

Instructions
 

Crust Preparation

  • Crush sugar cookies into fine crumbs using a food processor or a Ziploc bag with a rolling pin.
  • Combine the crushed cookie crumbs with melted butter in a large bowl and mix thoroughly.
  • Press this mixture evenly into the bottom of a 9-inch springform pan using the back of a spoon or your fingers.
  • Chill the crust in the refrigerator for at least 30 minutes to ensure it becomes firm.

Cheesecake Filling

  • In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy.
  • Gradually add powdered sugar and beat until fully mixed and smooth.
  • Stir in pure vanilla extract and almond extract.
  • In a separate cold bowl, whip 1 cup of heavy cream until soft peaks form.
  • Gently fold the whipped cream into the cream cheese mixture using a rubber spatula to maintain a light and airy filling.
  • Pour the cheesecake filling over the chilled sugar cookie crust in the springform pan.
  • Gently smooth the top of the filling with the spatula to create an even surface.

Chilling & Topping

  • Cover loosely with plastic wrap and chill the cheesecake for at least 6-8 hours, or preferably overnight, for it to set completely.
  • Before serving, whip the remaining 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form.
  • Spread or pipe the whipped cream over the top of the set cheesecake.
  • Decorate with Christmas sprinkles, mini sugar cookies, or edible glitter as desired.

Notes

Ensure all dairy ingredients, especially cream cheese and heavy cream, are well chilled before use for best results. When folding the whipped cream into the cheesecake mixture, be gentle to keep the filling light and airy. For the neatest slices, chill the cheesecake thoroughly overnight and use a hot knife to cut.