If you're a cookie lover who enjoys baking delicious desserts, you need to make this easy icebox cookie cheesecake. With a buttery chocolate cookie crumb base and a rich, creamy cheesecake filling packed with Oreos, this icebox cheesecake is similar to a classic Oreo cheesecake and has an amazing chocolate and vanilla flavor that people of all ages will enjoy. It's a simple, low-effort recipe that involves combining cream cheese, sugar, and vanilla with whipping cream to make a luscious but light texture, that's put in the fridge to set. No need to use the oven because this is a no-bake dessert! Once the filling has been set, the cake is topped off with a gorgeous chocolate ganache. You'll want to freeze your icebox cookie cake before serving – it makes it easy to cut for flawless serving.
Icebox cheesecake is a tasty no-bake dessert. It features a wonderful cookie crumb crust and a rich cream cheese filling. Once the cake has been put together, it's put into a fridge for at least 4 hours up to overnight to set. Before serving, icebox cheesecake is put in the freezer for an hour to firm it up more, giving it the perfect texture.
– Freeze your cookie cheesecake 1 hour before you plan on serving it.
– For extra flavor and a more eye-catching cake, garnish your icebox cookie cheesecake with Oreo crumbs, chocolate sprinkles, or fresh berries.
– Use room temperature cream cheese for easier blending.
– For a richer flavor, substitute mascarpone cheese for cream cheese.
Store leftover icebox cheesecake in the fridge for up to 5 days. When stored in the freezer, it lasts up to 3 months.
Whisk wafer cookie crumbs and butter to combine.
Transfer the cookie mixture into a springform pan.
Gently press the crumb mixture, then place in the freezer to set.
Beat 1 ½ cups of whipping cream until you get stiff peaks. Place in the fridge.
Beat the cream cheese in a large bowl. Gradually add in the sugar, making sure to thoroughly beat into the cream cheese.
Fold in the Oreos and the chilled whipped cream.
Remove the crust from the freezer and spread the cream cheese mix over the crust.
Spread it evenly and level off the top. Cover and place in the refrigerator for at least 4 hours.
Melt the chocolate over low heat. Allow to cool slightly, then stir in the vanilla and ½ cup of whipping cream.
Pour the chocolate ganache over the cake.
Decorate the cake with some Oreo cookies.
Serve your icebox cheesecake with a dollop of whipped cream.
Use a 9-inch springform pan to make your cake.