Introduction

This No-Bake Circus Animal Cookie Cheesecake is a colorful and fun dessert that combines creamy cheesecake with the nostalgic crunch of circus animal cookies. It’s perfect for celebrations or whenever you want a playful treat without turning on the oven.

A slice of no-bake cheesecake sits on a white plate with a subtle grey marble design, placed on a white marbled surface. The cheesecake has three visible layers: a pink cookie crumb crust at the bottom, a thick, fluffy white cheesecake layer in the middle, and a smooth pink topping with colorful round sprinkles on top. A dollop of whipped cream rests near the back edge of the slice with a bright pink, round cookie embedded in it, and a few more pink cookies with sprinkles lie beside the slice on the plate. In the background, there is a white bowl filled with more pink cookies and a tall white cake stand holding the rest of the cheesecake, all set against a soft pink checkered cloth and a blurred pink wall. A gold fork lies on the plate’s right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crust: 1 package circus animal cookies (finely crushed, about 2 1/2 cups crumbs)
5 tablespoons melted butter
For the cheesecake: 16 ounces cream cheese (two 8-ounce packages, at room temperature)
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 cup white chocolate chips
1/4 cup heavy whipping cream
8 ounces Cool Whip (one 8-ounce tub, thawed)
1 cup circus animal cookies (roughly chopped)
For the ganache: 1 cup white chocolate chips
1/3 cup heavy whipping cream
Pink gel food coloring

Instructions

Step 1: Prepare the crust by mixing the finely crushed circus animal cookies with melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator while preparing the filling.
Step 2: In a medium saucepan over low heat, melt 1 cup white chocolate chips with 1/4 cup heavy whipping cream, stirring constantly until smooth. Remove from heat and let cool slightly.
Step 3: In a large bowl, beat the room temperature cream cheese with sugar and vanilla extract until smooth and creamy. Gradually add the melted white chocolate mixture and mix until fully combined.
Step 4: Fold in the thawed Cool Whip and roughly chopped circus animal cookies gently until evenly mixed.
Step 5: Pour the cheesecake filling over the crust in the springform pan and smooth the top with a spatula. Refrigerate for at least 4 hours, or until firm.
Step 6: To make the ganache, heat 1/3 cup heavy whipping cream in a small saucepan until it just begins to simmer. Pour over 1 cup white chocolate chips in a bowl and let sit for 2 minutes, then stir until smooth. Add a small amount of pink gel food coloring and mix until the color is uniform.
Step 7: Once the cheesecake is firm, spread the pink white chocolate ganache evenly over the top. Return to the refrigerator for another 30 minutes to set the ganache before serving.

Tips & Variations

For extra crunch, sprinkle additional chopped circus animal cookies on top of the ganache before it sets.
Substitute the white chocolate chips with white melting wafers for an easier ganache preparation.
If you prefer a tangier cheesecake, add 1 tablespoon of fresh lemon juice to the filling mixture.
Use a food processor to finely crush cookies for a smoother crust texture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the texture of the ganache and filling. When ready to serve, you can let it sit at room temperature for 10-15 minutes for a softer bite. Avoid freezing, as the texture of the whipped topping may change upon thawing.

How to Serve

A slice of no-bake cheesecake sits on a white plate with a marbled texture, showing three main layers: a crumbly pink cookie crust at the bottom, a thick and creamy light beige cheesecake filling in the middle, and a smooth, pale pink frosting on top covered with small colorful round sprinkles. A dollop of white whipped cream topped with a pink, circus animal-shaped cookie adorned with sprinkles sits on the top center. Two more pink animal cookies with sprinkles rest by the side of the cheesecake slice on the plate. In the background, soft white bowls and plates are stacked and a white cake stand holds more pink cookies against a white marbled surface and a pink backdrop. A woman's hand touches the edge of the plate next to a gold fork. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute the circus animal cookies with graham crackers or vanilla wafers for a different but equally delicious crust.

Is it necessary to use Cool Whip in the filling?

Cool Whip adds lightness and volume to the cheesecake without baking. You can substitute it with homemade whipped cream, but the texture and stability may vary slightly.

No-Bake Circus Animal Cookie Cheesecake Recipe

Print Recipe

★★★★★

4.5 from 79 reviews

This No-Bake Circus Animal Cookie Cheesecake is a playful and creamy dessert that combines the crunch of colorful circus animal cookies with a smooth white chocolate and cream cheese filling. Topped with a vibrant pink white chocolate ganache, this cheesecake requires no baking and is perfect for celebrations or a fun treat any time.

Author: Bella
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes (including chilling time)
Yield: 10 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

For the Crust:

1 package circus animal cookies, finely crushed (about 2 1/2 cups crumbs)
5 Tbsp melted butter

For the Cheesecake:

16 ounces (Two 8-ounce packages) cream cheese, at room temperature
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 cup white chocolate chips
1/4 cup heavy whipping cream
8 ounces (One 8-ounce tub) Cool Whip, thawed
1 cup circus animal cookies, roughly chopped

For the Ganache:

1 cup white chocolate chips
1/3 cup heavy whipping cream
Pink gel food coloring

Instructions

Prepare the Crust: Combine the finely crushed circus animal cookie crumbs with the melted butter in a mixing bowl until the mixture is evenly moistened. Press the mixture firmly into the bottom of a springform pan or desired cheesecake dish to form an even crust layer. Place the crust in the refrigerator to set while preparing the filling.
Make the Cheesecake Filling: In a large bowl, beat the room temperature cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, and continue to beat until combined and fluffy. In a microwave-safe bowl, gently melt 1 cup of white chocolate chips with 1/4 cup heavy whipping cream in 20-second intervals, stirring between each until smooth. Allow to cool slightly, then fold melted white chocolate mixture into the cream cheese mixture. Gently fold in the thawed Cool Whip and chopped circus animal cookies until evenly distributed.
Assemble the Cheesecake: Pour the cheesecake filling over the chilled crust in the pan, smoothing the top with a spatula. Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set firmly.
Prepare the Ganache: In a small saucepan over low heat, warm 1/3 cup heavy whipping cream until just beginning to simmer. Remove from heat and pour over 1 cup white chocolate chips in a heatproof bowl. Let sit for a minute, then stir gently until the mixture is smooth and shiny. Add pink gel food coloring a little at a time to achieve the desired bright pink color, mixing well.
Finish the Cheesecake: Remove the set cheesecake from the refrigerator and gently pour or spread the pink white chocolate ganache over the top. Use an offset spatula to smooth the ganache evenly. Return the cheesecake to the refrigerator for another 30 minutes to allow the ganache to set.
Serve: Once fully chilled and set, remove the cheesecake from the springform pan, slice, and serve chilled. Enjoy the colorful crunch combined with creamy, sweet white chocolate cheesecake flavors.

Notes

Use room temperature cream cheese to ensure a smooth filling without lumps.
Melting white chocolate gently is key; use short bursts in the microwave or a double boiler to avoid scorching.
Allow the cheesecake to chill thoroughly for the best texture and clean slices.
Store leftovers covered in the refrigerator for up to 3-4 days.
Pink gel food coloring creates vibrant color without altering taste or texture.

Keywords: No-bake cheesecake, circus animal cookies, white chocolate cheesecake, easy dessert, party dessert