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Easy No-Bake Thanksgiving Cookie Cake

no-bake thanksgiving cookie cake - featured image
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A quick and easy no-bake dessert featuring an Oreo crust, creamy cheesecake filling, and a drizzle of caramel with toasted pecans. Perfect for busy holidays when oven space is limited.

Ingredients

Scale
  • 24 Oreo cookies (regular, not Double Stuf)
  • 5 tablespoons unsalted butter, melted
  • Pinch of salt (optional)
  • 16 ounces cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract (pure)
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups heavy whipping cream, cold
  • 1/4 cup caramel sauce
  • 1/3 cup toasted pecans, roughly chopped
  • Flaky sea salt (optional)

Instructions

  1. Crush the Oreos into fine crumbs using a food processor or a zip-top bag and rolling pin.
  2. Transfer crumbs to a bowl, add melted butter and salt, and stir until every crumb is coated. Press firmly into the bottom of a 9-inch springform pan, tucking edges slightly up the sides. Refrigerate while making the filling.
  3. In a large bowl, beat cold heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form (about 3-4 minutes). Set aside in the fridge.
  4. In another large bowl, beat softened cream cheese and granulated sugar until smooth and fluffy (about 2 minutes). Add vanilla extract and lemon juice, beat for 30 seconds. Taste and adjust if needed.
  5. Fold about one-third of the whipped cream into the cream cheese mixture using a rubber spatula. Gently fold until mostly incorporated, then add the remaining whipped cream and fold until no white streaks remain.
  6. Remove crust from fridge. Spoon filling onto crust and spread evenly. Tap pan gently on counter to release air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  7. About 30 minutes before serving, remove cake from fridge. Drizzle caramel sauce in a zigzag pattern over the top. Sprinkle toasted pecans evenly. Finish with a light sprinkle of flaky sea salt. Let sit at room temperature for 15-20 minutes before slicing.

Notes

For the cleanest slices, run a knife under hot water, dry it, then slice. Repeat between each cut. The cake can be made a day ahead; add caramel and pecans just before serving. For a gluten-free version, use gluten-free chocolate sandwich cookies. For a dairy-free version, use vegan cream cheese and coconut cream.

Nutrition

Keywords: no-bake, Thanksgiving, cookie cake, Oreo crust, cheesecake, easy dessert, holiday dessert

Find it online: https://lolaspoon.com/easy-no-bake-thanksgiving-cookie-cake/