No Bake Frosted Animal

This no-bake frosted animal cookie cheesecake is my favorite when I want something playful and sweet but without turning on the oven. The colorful crust and creamy, candy melt-infused filling make it a treat that always sparks smiles at gatherings.

I threw this together on a whim for a last-minute get-together and it quickly became the star of the party every time after. Kids and adults both love the fun textures and pastel colors.

Ingredients

• 11 ounces frosted animal cookies: provide a crunchy, sweet base that holds the crust together. Choosing cookies that are fresh and crisp will keep the crust firm
• 1/2 cup unsalted butter: melted binds the cookie crumbs into a solid crust. Using unsalted butter allows you to control the sweetness better
• 1 tablespoon granulated sugar: adds just a touch of extra sweetness to the crust adjust this if your cookies are very sweet already
• 16 ounces cream cheese: at room temperature is key for a smooth and creamy filling without lumps
• 1 cup powdered sugar: sweetens the filling evenly and dissolves quickly for a velvety texture
• 1 teaspoon pure vanilla extract: enhances the overall flavor giving warmth and depth
• 1 cup pink candy melts: are melted into the filling to add that fun color and creamy texture. Choose quality candy melts for best flavor and smoothness
• Pink food coloring: is optional but helps achieve a brighter or more uniform pink hue
• Rainbow sprinkles: serve as a festive topping, adding a joyful crunch mix with extra animal cookies if you like

Instructions

Build The Crust:

Line an 8x8-inch pan with parchment paper leaving extra hanging on the sides so it is easy to remove the finished cheesecake. Crush the animal cookies finely using a food processor or put them in a tight-sealed bag and gently pound with a rolling pin. Combine the crushed cookies, melted butter, and sugar. Stir well until the mixture forms a dough-like texture that holds together when pressed. Press firmly into the bottom of your pan evenly to form the crust layer. Place it in the fridge so it firms up while you prepare the filling.

Prepare The Filling:

In a stand mixer, beat together the cream cheese, powdered sugar, and vanilla on medium speed until creamy and smooth with no lumps. Melt the pink candy melts carefully in short bursts in the microwave, stirring in between for an even melt. Slowly pour the melted candy melts into the cream cheese mixture while mixing on low speed. If you want a punchier pink look, add a few drops of pink food coloring and mix until fully blended. The filling will become glossy and eye-catching.

Assemble And Chill:

Pour the candy melt filling over the chilled crust and spread it evenly using a spatula or the back of a spoon. Make sure it reaches all edges for nice clean slices later. Cover loosely and refrigerate for at least two hours or until the filling is firm to the touch. Before serving, sprinkle rainbow sprinkles and extra animal cookies on top to give it that celebration feel. Use the parchment paper to lift the cheesecake from the pan and slice into squares with a warm knife for cleaner cuts.

The cream cheese filling blended with pink candy melts creates this delightful texture that feels light but indulgent. I love how the animal cookie crust makes the base sweet and crunchy like a cookie cup. It reminds me of childhood parties when I’d sneak extra sprinkles straight from the container. This recipe brings all that nostalgia into a simple dessert you can whip up anytime.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To keep the topping sprinkles fresh, add them just before serving. Using the parchment paper lift keeps it intact and easy to handle.

Ingredient Swaps

If you cannot find frosted animal cookies try graham crackers or vanilla wafer cookies for a similar sweet crust base. Cream cheese can be replaced with a lighter version but avoid anything too soft or it may not set right. Instead of pink candy melts, white chocolate with a touch of food coloring works well but be sure to temper it gently.

Serving Ideas

This cheesecake is great on its own but pairs beautifully with fresh berries or a drizzle of fruit coulis to cut the sweetness. For a more indulgent touch serve it with whipped cream or a scoop of vanilla ice cream.

This playful no-bake cheesecake combines fun colors and textures perfectly for any occasion.

Frequently Asked Recipe Questions

→ How do I achieve a smooth filling consistency?

Make sure the cream cheese is at room temperature before beating it with the powdered sugar and vanilla. Slowly add the melted candy melts while mixing on low to maintain a smooth texture.

→ What’s the best way to crush the animal cookies for the crust?

Use a food processor for an even, fine crumb. Alternatively, place cookies in a sealed bag and crush with a rolling pin until finely ground.

→ Can the color of the filling be adjusted?

Yes, adding pink food coloring lets you customize the shade to your preference without affecting flavor.

→ How long should the dessert chill before serving?

Chill for at least 2-3 hours to allow the filling to set firmly for clean slicing.

→ Any tips for cutting neat slices?

Use a warm knife, wiping it clean between cuts, to achieve smooth edges and prevent sticking.

→ Can I add toppings other than sprinkles and cookies?

Yes, consider chopped nuts or edible glitter for added texture and visual appeal.