No-Bake Cookies & Cream Cheesecake

Grain-Free No-Bake Cookies & Cream Cheesecake

Grain-Free, Gluten-Free, Nut-Free, Dairy-Free option
Recipe by Whisk me Free

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This no-bake cheesecake recipe has layers of brownie with plain and chocolate cheesecake mousse for a simple but beautiful dessert. The chewy brownies, creamy cheesecake, and crunchy cookie topping makes for a trio of fun textures too, impressing guests and your tastebuds!

If you can't find grain-free & dairy-free chocolate cookies, you can chop up the remaining brownie scraps and fold them into the cheesecake layers before layering them to mimic the "cookies & cream" effect.

Ingredients

Brownies:

• 1 bag Otto’s Naturals Grain-Free Brownie Mix (Classic or Paleo)
• ½ cup oil
• 2 eggs
  

Cream Filling:

• 1 cup dairy/non-dairy heavy cream
• 1 cup dairy/non-dairy cream cheese
• 4 Tablespoons powdered sugar
• ½ cup dairy/non-dairy dark chocolate 
• 3 Tablespoons dairy/non-dairy milk
• 1 cup crushed gluten- & dairy-free/or regular cookies and cream cookies

Instructions

1. Preheat the oven to 180°C/350°F and line a 9x13-inch baking tray with parchment paper and set it aside.
2. Mix together the brownie mix, oil and eggs until smooth.
3. Transfer the batter to the prepared tray and bake for 10-12 mins. Cool completely.
4. As the brownie cools, make the ganache by melting the chocolate and milk together in the microwave for 30 second intervals until smooth, and set aside.
5. Make the cheesecake filling by whisking together double cream until soft peaks. Add the sugar and cream cheese and whisk until smooth. 
6. Place half the cheesecake filling in a separate bowl and mix in the cooled ganache.
7. Cut the cooled brownie to the size of the bottom of an 8x8-inch square springform baking pan. Place the brownie in the cake tin. (Save the scraps as a snack!)
8. Spread all the plain cheesecake filling on top of the brownie, then spread all the chocolate cheesecake filling on top.
9. Blitz/crush the cookies and cream cookies into a crumb and then sprinkle it on top of the cheesecake to cover the surface.
10. Set the cheesecake in the freezer for at least 4 hours or in the refrigerator overnight.
11. Once set, slice and enjoy!