Frosted Animal Cookie Cheesecake

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This Frosted Animal Cookie Cheesecake has frosted circus animal cookies in the crust and throughout the cheesecake! It’s thick, creamy and topped with fun pink-colored white chocolate and sprinkles – much like the animal cookies!

I love cookies and cheesecake together. If you do too, you’ll want to try this Best Oreo Cheesecake recipe and this Chocolate Chip Cookie Crust Cheesecake. You’ll be in cookie heaven!

Easy Frosted Animal Cookie Cheesecake Recipe

An Easy Birthday Cake Idea

I am a natural born sweets lover. If loving dessert can be in your blood, it’s in mine. This cheesecake kind of reminds me of that because these frosted animal cookies have been a favorite cookie of mine for as long as I can remember. On many occasions I have picked up a bag from the store, only for it to last 48 hours in my house – at the most. It’s dangerous for me to even buy them and that was the case when making this cheesecake.

Often when buying ingredients, I get plenty extra. Of course there are always endless bags of flour, sugar and packages of butter. But when I need things like animal cookies, I also have to buy several bags. I’m not a fan of running to the store over and over again. And I still had to make a couple trips to replenish these cookies as I was testing out this recipe.

Working with these cookies over a few days and not eating all the cookies was SO HARD! I probably snacked on a few more than I should have, but I couldn’t resist! I feel the same way about the cheesecake – so good!

Homemade Cheesecake RecipeCircus Animal Cookie Cheesecake Recipe

How To Make Animal Cookie Cheesecake

To start, there’s the frosted animal cookie crust. This took several attempts before I was happy with it. Because of all the frosted cookies, you really barely need any butter to hold things together. The icing on the cookies kind of melts together and holds it all in place. I added a touch, just to be safe.

For the filling, there’s more animal crackers. About 3/4 cup go right into the bottom of the crust, then another 1 1/4 cups in the batter. The cookies soften up as the cheesecake bake, but still retain just enough crunch. It gives the cheesecake plenty of frosted animal cookie flavor – and color! I tried one version where I added some sprinkles to the cheesecake batter, but because nonpareil sprinkles bleed so easily, it actually messed up the fun pink and white color.

Homemade Ganache

On top of the cheesecake is a white chocolate ganache that is colored to a light shade of pink, similar to the pink cookies. You could leave it white, but the pink is just so cute! Finish off the cheesecake with some sprinkles and animal cookies and you’re good to go!

I really loved the final version of this cheesecake. Between the crust and all the cookies in the cheesecake, it’s delicious! The cheesecake filling is thick, creamy and full of vanilla flavor. The white chocolate finishes it off beautifully! I love all the flavors and every bite is a little bite of pink and white cookie cheesecake heaven!

Easy Frosted Cheesecake Frosted Animal Cookie Cheesecake Recipe

[adthrive-in-post-video-player video-id=”7MyJnVOs” upload-date=”Tue Apr 25 2017 05:51:36 GMT+0000 (UTC)” name=”Frosted Animal Cookie Cheesecake” description=”This Frosted Animal Cookie Cheesecake has frosted animal cookies in the crust and throughout the cheesecake! Such a fun and delicious treat!”]
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slice of Frosted Animal Cookie Cheesecake

Frosted Animal Cookie Cheesecake

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 35 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Frosted Animal Cookie Cheesecake has frosted circus animal cookies in the crust and throughout the cheesecake! It’s thick, creamy, yummy and so fun!



  • 2 1/4 cups (302g) frosted animal cookie crumbs
  • 2 tbsp (28g) salted butter, melted


  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream, room temperature
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature
  • 2 cups (208g) chopped frosted animal cookies, divided


  • 6 oz (169g) white chocolate chips
  • 1/4 cup (60ml) heavy whipping cream
  • Pink gel icing color
  • Sprinkles


  • 1/2 cup (120ml) heavy whipping cream, cold
  • 4 tbsp (29g) powdered sugar
  • 1/2 tsp vanilla extract



1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil (I also use a plastic crock pot liner – see method for preventing your water bath from leaking here) so that water from the water bath cannot get in. Set prepared pan aside.


5. Reduce oven to 300°F (148°C).
6. In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
7. Add the sour cream and vanilla extract, mixing on low speed until well combined.
8. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
9. Stir in about 1 1/4 cups of chopped animal cookies. Stir just until mixed, so the colors from the sprinkles don’t mix into the batter too much.
10. Pour a small amount of batter into the bottom of the crust in an even layer, then add the remaining 3/4 cup of chopped animal cookies.
11. Pour the remaining cheesecake filling into crust, over the cookies, and spread into an even layer.
12. Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
13. Bake for 1 hour and 25 minutes.
14. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
15. Crack oven door and leave the cheesecake in the oven for about 30 minutes.
16.Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.


17. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
18. To make the white chocolate ganache. Put the white chocolate chips in a heat proof bowl.
19. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. If it doesn’t melt completely, microwave for 10-20 seconds, then whisk until smooth.
20. Color the ganache with a little pink gel coloring, if desired.
21. Pour the ganache onto the cheesecake and spread into an even layer.
22. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
23. Pipe dollops of the whipped cream on top of the white chocolate ganache.
24. Top the cheesecake with frosted animal cookies and some sprinkles, if desired. Refrigerate until ready to serve. Cheesecake is best for 3-4 days.


  • Serving Size: 1 Slice
  • Calories: 529
  • Sugar: 42.2 g
  • Sodium: 327.6 mg
  • Fat: 30.1 g
  • Carbohydrates: 56.4 g
  • Protein: 9.1 g
  • Cholesterol: 106.4 mg

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Frosted Animal Cookie Cheesecake - thick and cream vanilla cheesecake with frosted animal cookies in the crust and the filling! So good!

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  1. Julie F

    Has anyone noticed that in the How to comments it says 3/4 cup animal cookies go into the crust, but in the recipe it says 2 1/4? Did I read it wrong or misinterpret? I’m guessing the 2 1/4 cup amount is correct….

    1. Lindsay

      So the part about 3/4 of a cup actually refers to the amount that goes into the filling, not in the crust. There’s two full cups of chopped animal crackers in the filling, and they’re divided into two parts. I hope that helps!

    1. Lindsay

      It’s kind of hard to describe, I guess. If you watch the video, you can see how big the pieces are when I add them.

  2. Carrie

    Do you put the whipped cream on all at once and does it last for 3-4 days? Making it for a friends birthday and don’t want drippy whipped cream. Thanks!

    1. Lindsay

      The powdered sugar in the whipped cream makes it stable. It won’t wilt, so you can add it whenever you like.

  3. Melissa Elwell

    I have another question! How far ahead can I make the ganache? I’m bringing this to a color-themed girl’s night (my color is pink!), but the cake won’t be cold enough to put together before I go, I’ll have to assemble it there. Can I bring the topping separately?

    1. Lindsay

      You could easily make the ganache a couple days ahead of time. You can certainly add it later, but you will likely need to warm it up just a touch so that it’s spreadable.

  4. Melissa Elwell

    Hi! Can someone tell me if this recipe is super sickly sweet? Obviously cheesecake needs to have some sweetness. And these are iced cookies, so obviously it’s gonna be sweet. But i don’t like a mouth-puckering, cloyingly sweet cheesecake.

    1. Lindsay

      That is going to be very subjective. I certainly don’t think it’s too sweet. But for someone who may not be used to eating sweet desserts, it may seem very sweet. It highly depends on the person.

      1. Melissa Elwell

        Fair enough. I rolled the dice and made it, it’s in the oven now. I was pleasantly surprised by the batter, it wasn’t too sweet. So I’m anticipating/hoping for a good sweetness balance!

    1. Lindsay

      You could try putting a large pan of water on the rack under the cheesecake. It’s not quite as good as a water bath, but it’s better than no water bath. I’m not sure of the exact time without a water bath. You’ll want to make sure the cheesecake is fully baked without over baking it. You may only need to bake it for a little more than an hour.

    2. Melissa Elwell

      I didn’t have one either. Then I discovered by accident that the bottom portion of my broiler pan has an indentation that perfectly fits a 9” springform. The springform doesn’t slide around and the pan holds just enough water. I’ve been baking for years, and I finally have a water bath pan!

    1. Lindsay

      Half and half won’t whip properly for the whipped cream. You could try it in the ganache, but it will likely make it thinner. I’m so sorry you’re having trouble finding it!

  5. Kelly C

    Usually I don’t put my spring form pan in water. I just use the pan on the bottom rack with the water. I followed the recipe fully but water ended up in my springform pan. Will it still be ok??

  6. Maria

    Would not adding sour cream make a huge difference to the recipe? I think I’ve made this in the past without the sour cream, so just wanted to see what you thought…

    1. Lindsay

      If you don’t want to use sour cream, you could replace it with yogurt or heavy cream. I wouldn’t leave it out entirely, but you could try it.

  7. Savvy

    Curiosity here… my BF loves cheesecake buuuuuut he’s also a big fitness guy. Makes sense right?! LOL would subbing out fat free cream cheese and light sour cream alter the outcome of the recipe?

  8. Sierra Solitro

    This was such a hit. I made this for my family and we are obsessed with this, highly recommend making this 😍

  9. GabbieM

    This was the first cheesecake I ever made, and with your recipe it came out perfect! It was extremely yummy! Thank you for the great recipe!

  10. Sherri

    Made this tonight for my boyfriends birthday, delicious! I had to bake slightly longer (it’s a gas oven and just seems to cook slow) and definitely need the parchment paper, I didn’t have any and the crust stuck to the pan a bit. But it was cute and tasty, thanks!!!

  11. Gabbie

    I made this for my birthday this weekend and OH MY GOODNESS. It’s seriously the most delicious cheesecake I’ve ever had. We usually have quite a bit of cake left after parties but it was completely devoured and now I have family members requesting I make it for them! The cooking method was perfect and my cheesecake was crack free!

  12. Jennifer

    This recipe is amazing. I made it for Easter. For starters it couldn’t be cuter or more festive. None of that matters if it doesn’t taste good though. I can honestly say this is probably one of the best tasting cheesecakes I have ever had. Winner for sure. Thank you for sharing this. I love the other readers idea of a cadbury egg cheesecake!

  13. Perrie Zeuner

    I’d love to try this in mini mason jars using Sous Vide. Do you think it would work? I’m going to test it out but looking to see if anyone else has tried this method and come across any conversions needed, besides perhaps making a smaller batch.
    Thank you,

  14. Tami

    it’s normally just my husband and me, and he’s not always helpful in eating cheesecake. I just bought a little 6″ pan so I can make “personal” cheesecake. I was wondering if you would have a guess at how long to bake this recipe, cut in half, and baked in a 6″ pan.

  15. Lori

    I plan on making this for my son’s bday (doing a blue and white version instead of pink!). Do I need to use gel food coloring or can I use liquid? Thank you!!

  16. Lindsay

    I just finished a slice of this, started it last night and finished it up this morning, so I had a piece for breakfast (shhh..) I followed your directions exactly, no substitutes. Thank you so much, my 6 year old daughter fell in LOVE the minute she saw it. 

  17. Lauree

    A good cake and my 9 year old loved it for her birthday today. It gets 4 stars because even after following the directions to use a slow cooker liner and foil, the crust was very soggy but the flavor was good. I would probably cook it 10 minutes less than called for but that’s probably our oven requirement.

    1. Lindsay

      I’m so glad you enjoyed it! For the record though – a leaky cheesecake pan is a problem with the pan, not the recipe. I can’t fix your leaky pan for you. I can only make suggestions for how to help.

  18. LoLo

    This is probably a silly question but do you recommend measuring by weight with a scale or with measuring cups? 

  19. Barbara

    I’ve had this recipe pinned for several years and finally had an occasion to bake it! It’s only the second time I’ve made a cheesecake, but it turned out incredible!! The only thing I noticed was that my animal cookies were much pinker than your picture. I read the comments and saw that you used Keebler brand and I used Mother. I’ll try that brand next time. It was a huge hit at the party!!
    A few people said that they liked the fact that it wasn’t too sweet…can that be such a thing?!
    Can’t wait to try another of your cheesecake recipes 🙂 Thanks!

    1. Lindsay

      I’m so glad you enjoyed it! Yes, I have noticed the difference in the shade of pink between the two brands too. Either is fine.

  20. Rachael McCready

    I’ve been dying to make this for ages, but the link I have to the recipe always results in an error and says the page no longer exists? I’m so sorry to bother you, but is there any way you could provide and updated link to the recipe? Thank you in advance, I truly cannot wait to make this gorgeous cheesecake!!!

    1. Lindsay

      I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!

  21. Liz

    Tried this recipe and came out perfect!! Inwas asked to make it for a childs birthday and I wanted to make it in a 11.5 inch springform pan not sure how to adjust the recipe and baking time any suggestions?

    1. Lindsay

      I haven’t made a cheesecake that size before, so I’m not sure. You could try adding a little more batter – maybe do 1 1/2 recipes worth?

  22. Sonya

    This was delicious!!! Thank-you for the idea and for perfecting the recipe!!! I used my favorite Cook’s Illustrated cheesecake as the base and didn’t use the pink gel icing color, but otherwise followed the recipe. It was great to have the crust figured out, and to know how many cookies to add to the cheesecake. I didn’t think the ganache added anything flavorwise and that’s my top priority, plus mine was pretty solid which made the cake harder to slice, so I’ll probably omit it next time, but it’s really cool to have as an option if I’m making this for someone else – yours is so pretty! I’m so excited that I found this recipe, because I LOVE frosted animal cookies, and finding another dessert to bake with them was great. This is very yummy! Definitely a keeper!!

  23. Angelic

    Thinking of doing with out ganache because I haven’t been the biggest fan of ganache (can’t believe I’m even saying that considering I have a huge sweet tooth). I know it won’t be as pretty but do you think it absolutely needs it?

  24. Debbie

    How do you take the wax paper off the pan once you bake the crust? Also I made this for the first time and my cheesecake itself was kinda runny. I baked it exactly like the recipe says? Help

    1. Lindsay

      I’m usually able to peel the paper off gently. The cheesecake should be firm enough to hold it for that. It’s hard to say from a distance why it wasn’t firm for you. Perhaps your oven is a little different than mine and you needed a little more baking time?

  25. Amanda

    I apologize if this has already been answered. I got lazy and didn’t read all of the comments. Can I make this a few days ahead or does it not hold well? 

    1. Lindsay

      You’d want to adjust the baking time. It shouldn’t take as long to bake. I haven’t made a 10 inch before though, so I’m not sure what the time would be.

  26. Rebecca Varner

    I’ve made this twice once to make sure it worked before I made it for my daughter’s birthday. Love it so good was worried was going to be to sweet but wasn’t. Just wanted to let people know I never use a water bath but do put a pan of water below it. Works every time

  27. Sara

    Out of curiosity, is it possible to pour the white chocolate ganache over the cheesecake while it’s still in the springform pan? I’m a bit worried doing this might cause cracks once set, but I am also worried removing it from the pan would allow the ganache to drip down the sides.

    1. Lindsay

      If you wait until the cheesecake is completely cool first, you should be able to add the ganache and not worry about it cracking.

  28. Hazel

    I’ve made this cake twice. I couldn’t get the animal cookies to sit up very long  before the whipped cream deflated. 2nd try, I topped it with marzipan trolls and laid the cookies flat. It worked better that way. You can see it #trollscake on Instagram.

  29. Ryan


    It’s a really cool recipe but I’m very disappointed at your method for sealing the pan with Foil. I spent a bit of money and a lot of time on this cake for my Wife’s birthday and the crust turned out totally soaked and soggy because I followed your directions exactly. Very disappointing. It wasn’t until looking through the comments that I found your link to how to ACTUALLY do this, where you say that you use a plastic cooking liner. Why wouldn’t you say that in the recipe? This oversight ruined my wife’s birthday cake and wasted my time and money. Kind of an important detail to just leave out.

  30. Amy

    How much fun!!! I just finished making this and I can’t wait to serve it to my family!  My husband loves circus animal cookies and cheesecake!  A double win!! 

  31. LindseyF

    I’ve made a few cheesecakes before and have never done the baking the cheesecake with water around it. Is that step necessary? Sorry for a possibly stupid question but I’m making this for my boss’s birthday and want to make sure it comes out great! Thanks in advance!

  32. Mary Lee Hughes

    In your recipe for the frosted animal cookie cheesecake you say to cover the bottom of the springform pan with parchment paper. How do you remove the paper after the cheesecake has baked? Or do you eat it? Do you have to use the parchment paper at all? This may be a stupid question.

    1. Lindsay

      It makes it easier to remove the cheesecake from the bottom of the pan. It can sometimes stick to the cheesecake when you move it, but comes off easily when it’s sliced. You do not eat it.

  33. Jessie

    Do you know about how many cookies total I need to buy?? I’m making this tonight and everyone will be asleep so I don’t want to have to go back to the store lol

    1. Lindsay

      I don’t know the total number of cookies. I think I had two bags just to be sure – I may have eaten a few in the process though. 🙂

  34. Claudia Vizcaino

    I made it for Thanksgiving. It was as DELICIOUS as the picture makes it look. I will definitely be making this again! Thank you.

  35. MarinaG

    Made this last night for a surprise party this evening…..just made the pink glaze and this is the cutest ever!    Can’t wait to taste it.   Thank you for the recipe.   

  36. Francesca Williams

    Made this for my sisters 13th birthday and last night I was sleeping in shifts until 3 AM to bake this. I have never made cheesecake before and I’m 15 and pretty new to baking and cooking but it turned out soooo pretty and cute looking. Some of the ganache drizzled over the sides so I purposely made it drop down all the sides to make it look intentional and it still looks great. Haven’t eaten it yet and I’m praying my crust isn’t soggy but at least it’ll hopefully taste great even if it is ????.

  37. Deb Ferguson

    Do I have to use a 9in pan? Or will it work with the 8in or 10in, with those same measurements. I’m making two of them and I only have 1, 9in, but I have two of both other sizes.

    1. Lindsay

      I’m sure it’d work, the cheesecake would just be thinner and need more or less baking time, depending on the size you use.

  38. Numaira

    I’m planning on making it for a dinner party and I’m just wondering are the cookies store bought? Or you have a recipe for that too? I thought maybe it’s your own recipe but when I looked at the recipe it wasn’t clear where the cookies recipe was. 

  39. Afton

    Thank you so much! This is delicious, and I even managed without any major incidents. I may have boiled over the cream in the microwave twice, burnt the chocolate chips in the microwave once, and thought liquid food coloring was a good idea until it turned out sickly red. However, it was no fault of the recipe, and I got everything straightened out in the end.

  40. KT

    Hi there,

    I am thinking about making this in the instant pot. Do you have any advise or modifications that would be helpful?

  41. MIREYA

    Can you make this in cupcakes? If so, how long should it bake & what temperature? I would like to know so I can make them for my daughter’s birthday party. Thanks!

    1. Lindsay

      You can. I’d suggest checking out some of my other mini cheesecakes for some guidance. Bake time is probably somewhere around 15-20 minutes, give or take.

  42. Kim green

    I have never made a cheesecake before and I followed the recipe step by step and it came out amazing!!! Even looks similar to the photo!

  43. Rebecca mcclain

    I made this for a birthday dessert, my bottom became mushy even tho I used foil around pan to make sure no leakage of water would ruin it. Guess I failed, my question is can I make a new bottom crust and set the cheesecake on top of the new crust?! I feel like that might be my only option….

    1. Lindsay

      Sometimes foil doesn’t do the best job of keeping water out – especially if the pan itself has a leak. Check out my tutorial to help prevent leaking for the future. As far as the cheesecake you already made, I’d take it out of the pan and let it sit in the fridge overnight. The crust will probably dry out a bit.

  44. Dina

    This was incredible! I baked it for my coworker’s birthday at her request. I was a little worried that it might be too sweet, but it’s a perfect blend of flavors. It was a huge hit and I’m definitely going to make this again! I wouldn’t change a thing!

      1. Paige Hatfield

        Is there a way to makeit without the so cream? And would it still taste good. Without it.

      2. Lindsay

        You’d want to replace it with something rather than leave it out entirely, such as yogurt.

  45. Kittye

     If 2 cups of crushed cookies are 208 grams, how can 2 1/4 cups be 302 g? I am asking, because I use grams when baking.

    1. Lindsay

      Because one is crumbs and one is chopped cookies. You end up with more crumbs in 2 1/4 cups than chopped cookies in 2 cups.

  46. Liz

    I love this cake. I just finished making mine it’s in the fridge and i can’t wait to taste it. Thank you for sharing this recipe

  47. tatyana

    Good day, I want to bake the cheesecake according to your recipe, but we have not sold pink cookies, share a recipe if you have one, thanks

  48. Vicotria

    Hello, I’m going to make this cheesecake tomorrow for my friends birthday. When the recipe says 2 1/4 cup cookie crumbs, is that 2 1/4 cups measured whole then put in the food processor, or is it 2 1/4 cups after being in the food processor? Thanks in advance!

      1. melokia

        no wonder my crust looked so measly, i only used 2 1/4 cup whole cookies not 2 1/4 cup of crumbs!! maybe consider specifying that in the recipe for us cheesecake baking newbs. my husband saw this recipe and i’ve slaved away all day making this for his birthday. hope it turns out ok despite my rookie mistake. 

  49. Debby

    Wonderful recipe and can’t wait to try! I think you need to edit #10. on the directions however. The video shows putting an amount of the cheesecake batter on the bottom crust, then a layer of chopped cookies and then more batter. I think the instructions skip the part where you first put a layer of batter before adding the chopped cookies and remainder of the batter. I may be all wrong on this, but I think a step is missed in the instructions.

    Thanks for your great creativity!

    1. Lindsay

      I edited the instructions to include that – thank you! I think when testing it, that was one of the ways I tried. 🙂

  50. Robin

    Would I need to modify the recipe if I wanted to make little individual cheesecakes in cupcake liners? I am a little scared of baking my first real cheesecake.

      1. Robin

        Last week l entered a little baking competition at a work party and they were a hit. Today I am making them for my 16 year old daughters birthday party. Love love love this recipe!

      2. Lindsay

        I would recommend taking the foil off once the cheesecake has baked and you remove from the oven to chill until firm.

  51. Amanda

    Would the recipe turn out fine if I didn’t use the water bath? I don’t have much luck with them, they always make my cheesecakes turn out soggy,

  52. Alma

    Where is the video for Frosted animal cookie cheesecake, PLEASE?????? I go to the recipe page and other videos play but this one. Anybody

  53. ElizabethJean

    Making this cake right now for my daughters 13th birthday as a surprise. She saw the recipe and wanted it. Can’t wait to see how it turns out. I have never baked a cheesecake. 

  54. Karen

    Made this!
    Loved it!
    Did it exactly like it said and it turned out exactly like the picture!!
    Super success. Recipe is brilliant and so cute. Family so impressed. I have always been afraid of making cheesecake but not anymore. Thanks

  55. Stephanie

    When i made this everything was great except the crust idk if I did something wrong but the crust was wet and soggy when it was done..I did everything according to I’d what happened

    1. Megan

      I use a silicone cake pan and set my spring form into that when placing it in the water bath. Perfect every time!

  56. Aby

    How well do you think it would work if I were to make this into cupcake sized cheesecakes? And how long would you suggest I bake them?

    1. Lindsay

      I think it’d work well. When I make mini cheesecakes in a cupcake pan, I usually bake them around 15-22 minutes, depending on the cheesecake, then proceed with cooling. Here’s a mini cheesecake recipe for reference on times. It should be similar.

  57. Kat

    I am making this now it is one of the most difficult cake I have made (time consuming ) but it will work out beautiful I made the cheesecake and also at the same time make a regular cake made the same way for the ones that don’t like cheesecake one under glass on bottom smaller one and top of the cake stand is the large cheesecake gorgeous 

  58. Laura

    OMG looks so delicious … not sure if I`m capable of making it exactly like this but I can`t wait to give it a try. Thank you so much.

  59. Chandra

    Can’t wait to try this! Just FYI you don’t have cocoa in your whipped cream ingredients but it says it in directions. Also it doesn’t say to use food processor for crust. Just thought I’d let you know. Thanks for all you do!!

    1. Lindsay

      The springform pan would make it easier to remove the cheesecake from the pan, but you don’t have to do it that way.

      1. Steff Marles

        Can you get animal crackers in England ? I’ve never heard of them before is there an alternative ?

      2. Lindsay

        I’m honestly not sure what’s available there, I’m sorry. If there are some frosted shortbread cookies that look somewhat similar, they may work.

  60. debbie

    this looks AMAZING,
    my sons favorite cookie has always been these ….he showed me this and of course i have to make it for him!! ….hes’s 30 lol 🙂 but he will always be that little boy !

    cant wait to try it !!

  61. Juliet|biscuitsandladles

    I am not much of a sweet person but when you staying around sweet tooth people….
    Amazing pictures as usual

  62. Jelina Roy

    Thanks indeed Lindsay. It looks delicious, I wish I could make recipe like this, but I don’t have that much skills in cooking, still I love eating 😛 and that’s why I keep trying.

  63. Sidney

    This looks fabulous! They are one of my favorites! Have you ever considered doing a cheesecake with Cadbury creme filled eggs or the regular chocolate Cadbury eggs? I have tried some recipes from other bloggers using them, but none have been fantastic. It would be super cute for Easter, and your touch would make it awesome! 

  64. Jackie


    I know from reading the ingredient’s list that this cheesecake is not going to be sweet, with just one cup of sugar in it. I made your peach cheesecake from your cookbook with just that 1 cup of sugar and it was not sweet at all. This cheesecake looks good, but I know it won’t be sweet.

    1. Lindsay

      Wow, I’d definitely say both the peach cheesecake and this one are plenty sweet. Normally I’m accused of making things too sweet – you must have a mean sweet tooth! 😉

    2. Danna Mete

      I just made this cheesecake and i can tell you it is sweet enough. With the cookie crust ganache and whipped cream in it if you added more sugar it would be too sweet. I can honestly say this is one of the best cheesecakes Ive ever had!!!

  65. Sandra Garth

    Bingeing on animal crackers was one of my favorite pastimes years ago and they are still a weakness. I will give up breakfast, lunch, and dinner to have this cheesecake! It looks fun, delicious and I look forward to trying it. Your styling is perfect and thanks for all the recipe testing so that you could share this with us!

    1. Brenda

      Hi! I’m in the process of making this beautiful cheesecake but I just realized I don’t have a pan big enough to create a water bath. Would it make a huge difference if I didn’t bake my cheesecake in a water bath? 

  66. Maria

    Hi. Do the sprinklers loose there color in the fridge? I know those little ones do, you can’t mix them into anything. ???? Just wondering with the moisture, my husband loves animal crackers and his B-Day is around the corner. 

    1. Lindsay

      No, they don’t lose their color on top or anything. You do want to be careful when mixing the cookies into the batter because the color from the sprinkles can incorporate into the filling and make kind of a funny color. Just stir it lightly until combined and it should be fine.

      1. Jen

        Made this. I followed all instructions and it came out pretty wet inside. Any ideas where I went wrong? (Tastes amazing though)

      2. Lindsay

        Hard to say from a distance and not seeing what was done. It could simply be that it needed to bake longer.

  67. Heather M.

    Oh. My. Heaven. I’m so excited to try this!
    I have a full-on love affair with frosted animal crackers.
    Thank you for this and all the other amazing creations you share!

  68. Vivian | Stay Alive and Cooking

    Seriously, I wish I could make cakes like this and then not eat all of it myself! Looks so pretty, I love the photography too. Oh and yes – I’m a natural born sweets lover too! Desserts all the way <3

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29