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No-Bake Cookies and Cream Cheesecakes

  • 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


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

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