No bake cheesecake crusts are easy to make using nuts or cookies as the base for your cheesecake.
Some of the cheesecake crusts are set in the fridge to let it solidify.
Make sure to press the cheesecake crust firmly to make it an even layer, and be sturdy enough to hold the cheesecake.
Try making one of these no bake cheesecake crusts for your next rich, creamy cheesecake!
Hazelnut Crust
Hazelnut crust is a sweeter crust, since it’s made with dates.
Blended dates, and toasted hazelnut pieces are combined in a food processor with vanilla extract, and maple syrup.
The hazelnut cheesecake base is pressed into the bottom of the pan, and it’s ready to use.
Oreo Cookie Crust
Oreo cookie crust is a sweet, crunchy, cookie crust for a cheesecake base.
Oreo cookie crust is made by crushing Oreo’s into small pieces using a rolling pin, or blending them in a food processor.
The small bits of Oreo’s are mixed together with melted butter to create the cookie crust.
The cookie crust is pressed into a springform pan, and then you can refrigerate the crust to let it set.
Almond Crust
Almond crust is a crunchy, nutty cheesecake flavored base.
Slivered almonds are ground into a fine powder using a food processor.
The almonds are combined with brown sugar and melted butter to make the almond cheesecake base.
The almond cheesecake crust is pressed into the bottom of the cheesecake pan, and it’s ready to use.
Walnut Crust
Walnut crust is a sweet and crunchy cookie base for a cheesecake.
Walnuts are blended in a food processor until they are fine like a powder.
Shortbread cookies are crushed with a rolling pin, and then they are combined with the walnuts, sugar, and melted butter.
Walnut cheesecake crust is pressed into the springform pan, and it’s ready to use.
Coconut Cookie Crust
Coconut cookie crust has a hint of coconut in the crust from adding coconut flakes to the cheesecake base.
Digestive cookies are blended in a food processor until they are coarse cookie crumbs. The digestive cookie crumbs are combined with sugar, coconut flakes, and melted butter to make the coconut cookie cheesecake base.
The crust is pressed into the pan, it’s ready to use.
Ice Cream Cone Crust
Ice cream cone crust is an easy crust you can make with a couple leftover ice cream cones.
Place the ice cream cones in a food processor, and blend until they become small pieces or a fine powder.
Mix the ice cream cones with a bit of sugar and melted butter to create the cheesecake base.
Press the base into the bottom of your pan, and then you can add your cheesecake layer on top.
There is no need to bake or chill an ice cream cone cheesecake base.
Digestive Cookie Crust
Digestive Cookie Crust is a crunchy biscuit base for cheesecake.
You can make the cookie crust by crushing the cookies with a rolling pin, or blending them in a food processor.
Mix the cookie crumbs with some melted butter, and press it to the bottom of your pan.
You can either chill the crust to let it set.
