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No-Bake Circus Animal Cookie Cheesecake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://bitesizedbenny.com/no-bake-circus-animal-cookie-cheesecake-recipe/