No-Bake Cookies and Cream Cheesecakes

Jump to Recipe·Print Recipe

Cookies and Cream Cheesecakes! Crumbly chocolate crust made healthier with a sneaky cookie sub, and topped with cookie-flecked yogurt cream. Vegan and gluten-free!

That’s one of those titles that feels like a lie. A deliciously innocent lie of course, meant only to prepare you for the chocolate-crumble-crust-meets-creamy-cookie-flecked-filling recipe that is comin’ atcha. Truthfully there are no cookies. There is no cheese. And the only kind of cream is of the coconut variety.

But I know you will forgive me. I know because I have dreamy, EASY, seven-ingredient, mini No-Bake Cookies and Cream Cheesecakes for you, and it’s not possible to hold a grudge against someone who brings such a yummy thing into your life.

I feel like this recipe takes things to a whole new level of easy. A level reminiscent of oreo balls and instant pudding mix pies (but much more wholesome, don’t worry!). Usually I’m all about everything from scratch, but when a few favorite healthy products can make the ingredient list much shorter and taste better too…hell to the yes!

Likelihood that I will bake my own chocolate cookies, crush them up, and make cookies and cream cheesecakes with the crumbs – VERY low.

Likelihood that I will pour chocolate cereal into a bag and pound it into “cookie” crumbs for my mini cheesecakes – quite high. 100% to be exact because I already did. Twice.

And after we amp up the chocolate flavor with extra cacao powder and mix them with coconut oil so they keep their CRUNCH, no one will ever guess the (not) cookie crumb secret.

If you are currently thinking: What, this recipe uses oil?! I know, I know – most my recipes are oil free. But unless you want soggy cookies messing up your mini cheesecakes as the cream soaks in and steals all the crunchiness, you need it here.

Enough about the cookies, let’s discuss the AND CREAM part.

I tested the cream two ways – with only non-dairy yogurt OR with non-dairy yogurt + coconut cream. The version with coconut cream was much better. Bite-able, ice-creamy texture after just five minutes of thawing. The higher water content of yogurt made the yogurt-only batch too icy. It will vary depending on what yogurt you use too, a thicker Greek-style yogurt works best.

And the natural tangy-ness of the yogurt with the sweet crunch of cookies…that is why I feel no shame calling these cheese-less treats cheesecakes.

Happy no-cookie, no-cheese, no-bake cheesecake making to you!


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Bake Cookies and Cream Cheesecakes

5 from 1 reviews

  • Prep Time: 15 minutes
  • Cook Time: 8 hours (chilling)
  • Total Time: 8 hours 15 minutes
  • Yield: 8 cheesecakes 1x
  • Category: dessert
  • Method: no bake
  • Cuisine: american

Print RecipePin Recipe


Cookies and Cream Cheesecakes! Crumbly chocolate crust made healthier with a sneaky cookie sub, and topped with cookie-flecked yogurt cream. Vegan and gluten-free!



Cookie Crumbs

  • 3 cups (135g) chocolate crispy rice cereal*
  • 1/4 cup (20g) cacao powder
  • 1/3 cup (65g) coconut oil

Cheesecake Filling

  • 1 cup (240g) non-dairy yogurt**
  • 1 cup (180g) coconut cream***
  • 1/4 cup (80g) maple syrup
  • 1 tsp vanilla extract


  1. Crush the cereal either in a bag with a rolling pin, or in a food processor or blender (be careful not to blend it too fine!).
  2. Mix the cereal crumbs with the cocoa powder and coconut oil until clumpy.
  3. Line a muffin pan with paper liners. Drop a spoonful of cookie crumbs into each muffin cup, and press flat.
  4. Place in the freezer to harden, and save the remaining cookie crumbs for the cream filling.
  5. Stir together all the ingredients for the cream.
  6. Gently fold in the remaining cookie crumbs, saving about 1/2 cup for topping.
  7. Fill each muffin cup with cream. Top with a sprinkling of cookie crumbs.
  8. Freeze overnight.
  9. Remove from the freezer 5-10 minutes before serving. Enjoy!
  10. Keep in the freezer for up to 2 weeks.


*My favorite is the One Degree Organics Brown Rice Cacao Crisps. Or you can use regular crispy rice cereal and add an extra 1/4 cup cacao powder. **I used the Kite Hill Greek-style almond milk yogurt, the thicker the yogurt the better. ***Just the solid part scooped out of a can of full-fat coconut milk that has been chilled overnight.


  • Serving Size: 1 cheesecake
  • Calories: 250
  • Sugar: 11
  • Fat: 15
  • Carbohydrates: 25
  • Fiber: 2
  • Protein: 2

Keywords: easy, no bake, chocolate, yogurt, freezer, vegan, dairy-free

Did you make this recipe?

Tag @feastingonfruit on Instagram








Leave a Reply

Your email address will not be published. Required fields are marked *