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Cookies & Cream Cheesecake

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2 boxes boxes Vanilla Neos cookies Vanilla Neos cookies
500 ml ml Cream Cream
75 g g Butter Butter
250 g g Cream Cheese (Filadelfia style) Cream Cheese (Filadelfia style)
3 tbsp tbsp Cocoa Powder Cocoa Powder
2 tsp tsp Vanilla Extract Vanilla Extract

No-Bake Cookies & Cream Cheesecake

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2:20 hrs


By Caitriona Redmond

This is about as decadent a cheesecake as you’re going to taste, with just a few simple ingredients to make a smooth and dreamy dessert.


Empty ½ box of Neos into a large bowl and pour 150ml of cream over the Neos. Stir so that the Neos begin to soak up the cream. Cover the bowl and set to one side for about 20 minutes.

Blitz 1 whole box of Neos in a food processor. Add 75g of melted butter to the Neos. Blitz again, then press the crumbed biscuits and butter mixture into the bottom of a springform tin. Chill in the fridge.

The Neos should now have completely dissolved into the whipping cream. Add the cream cheese to the cream. Using a hand mixer, whip the cream and cream cheese together until light and fluffy. Divide the mixture into 2 equal portions by spooning into a second bowl. In the first bowl add 1 teaspoon of vanilla extract. In the second bowl, add the remaining vanilla extract and cocoa powder. Whip each bowl once again until all the ingredients are combined.

Spoon the chocolate whipped cream mixture on top of the cooled biscuit base. Smooth off, then add the vanilla mixture on top. Smooth once again and chill in the fridge for 2 hours.

After 2 hours remove the cheesecake from the springform tin for serving.

Whip the remaining plain cream and pipe on top of the cheesecake, using the remaining Neos placed upright for decoration on top of the cheesecake.


Use some powdered gelatine to give the cheesecake a more ‘set’ texture.