These Cookie Monster Cheesecake Cups are a fun, no-bake dessert featuring a creamy blue cheesecake layered with crunchy cookie crumbs. Served in individual cups, they are perfect for parties, birthdays, or whenever you want a playful and indulgent treat.
Why You’ll Love This Recipe
This recipe is simple and quick, with no baking required. The individual portions make serving easy and mess-free, while the combination of smooth cheesecake and crunchy cookies creates a satisfying texture. The vibrant color and cookie-filled topping make these cups visually appealing and delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookie base
Chocolate sandwich cookies, finely crushed – 200 g
Unsalted butter, melted – 90 g
For the cheesecake filling
Cream cheese, softened – 400 g
Powdered sugar – 120 g
Vanilla extract – 2 teaspoons
Whipping cream, cold – 240 ml
Blue food coloring – a few drops
For topping
Mini chocolate chip cookies – 120 g
Chocolate chips – 60 g
Directions
Combine the crushed chocolate sandwich cookies with the melted butter until evenly mixed.
Divide the mixture between serving cups and gently press it down to form the base.
In a mixing bowl, beat the softened cream cheese until smooth.
Add powdered sugar and vanilla extract, mixing until fully incorporated.
In a separate bowl, whip the cold whipping cream until stiff peaks form.
Fold the whipped cream gently into the cream cheese mixture until light and airy.
Add blue food coloring gradually until the desired shade is reached.
Spoon or pipe the cheesecake filling over the cookie base in each cup.
Sprinkle mini chocolate chip cookies and chocolate chips on top.
Refrigerate for at least 2 hours before serving.
Servings and timing
This recipe yields 6 cheesecake cups.
Preparation time is approximately 20 minutes, followed by 2 hours of chilling time. Total time is about 2 hours and 20 minutes.
Variations
You can substitute vanilla sandwich cookies for the base to create a different flavor profile. For added texture, layer extra cookie crumbs between the cheesecake filling. You may also mix crushed cookies directly into the filling for a cookies-and-cream style dessert.
Storage/Reheating
Store the cheesecake cups covered in the refrigerator for up to 3 days. These desserts should be served cold and do not require reheating. Freezing is not recommended as it can alter the texture.
FAQs
Can I prepare these cheesecake cups in advance?
Yes, they can be made up to one day ahead and stored in the refrigerator until serving.
Do these cups need to be baked?
No, this is a completely no-bake recipe.
Can I use a different color?
Yes, you can use any food coloring or omit it entirely if preferred.
What type of cream cheese works best?
Full-fat cream cheese provides the creamiest texture, but reduced-fat can also be used.
Can I reduce the sugar?
You may slightly reduce the powdered sugar, keeping in mind it may affect sweetness and texture.
Are these suitable for children?
Yes, they are kid-friendly and often loved for their color and cookie flavor.
Can I use homemade whipped cream?
Yes, freshly whipped cream works perfectly in this recipe.
How do I keep the filling smooth?
Ensure the cream cheese is fully softened before mixing.
Can I make this in one large dish?
Yes, you can layer everything in a small dish and scoop portions to serve.
How long do they need to chill?
At least 2 hours is recommended for best consistency.
Conclusion
Cookie Monster Cheesecake Cups are a creamy, colorful, and easy dessert that brings fun and flavor together in one cup. With simple ingredients and a no-bake method, they are perfect for entertaining or treating yourself to something sweet and satisfying.
These Cookie Monster Cheesecake Cups are a fun, no-bake dessert featuring a vibrant blue cheesecake filling layered over a crunchy cookie base, and topped with mini cookies and chocolate chips. Perfect for parties, birthdays, or anytime you want a playful and indulgent treat.
Ingredients
200 g chocolate sandwich cookies, finely crushed
90 g unsalted butter, melted
400 g cream cheese, softened
120 g powdered sugar
2 teaspoons vanilla extract
240 ml cold whipping cream
Blue food coloring, a few drops
120 g mini chocolate chip cookies (for topping)
60 g chocolate chips (for topping)
Instructions
Combine crushed chocolate sandwich cookies with melted butter until evenly mixed.
Divide the cookie mixture between 6 serving cups and press gently to form a base.
In a bowl, beat cream cheese until smooth.
Add powdered sugar and vanilla extract, mixing until fully combined.
In a separate bowl, whip the cold cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
Add blue food coloring a drop at a time, mixing until the desired shade is reached.
Spoon or pipe the cheesecake filling over the cookie base in each cup.
Top with mini chocolate chip cookies and chocolate chips.
Refrigerate for at least 2 hours before serving.
Notes
Use full-fat cream cheese for the best creamy texture.
For extra texture, layer additional cookie crumbs between the filling.
Mix crushed cookies into the filling for a cookies-and-cream variation.
You can prepare this as one large cheesecake instead of individual cups.
These cups are best served cold and should not be frozen.
