Icebox Cookie Cheesecake

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Cookie lovers will come back for seconds when you offer this delectable dessert.


1-1/4 cup crumbs from a chocolate wafer
2 cups heavy whipping cream, split
3 packages 4 tablespoons butter, melted (8 ounces each) softened cream cheese
1 pound of sugar
a single packet (14.3 ounces) 4 ounces semisweet chocolate, chopped 1/2 teaspoon vanilla extract Oreo biscuits, quartered
Whipped cream and chopped Oreo cookies are optional.


Combine crumbs and butter in a 9- or 10-inch springform pan and press into the bottom. Freeze. 1 1/2 cups whipping cream, whipped until stiff peaks form; chill.

Cream the cream cheese in a large mixing bowl until creamy. Gradually add the sugar and mix well. Cut cookies and cold whipped cream are folded into the filling. Fill crust evenly with filling, smoothing the top and spreading to borders. Refrigerate for 4 hours or overnight if covered. 1 hour before serving, place in the freezer.

Meanwhile, melt the chocolate in a saucepan over low heat, stirring frequently. Remove from the heat and allow it to cool slightly. Whisk together the remaining 1/2 cup whipping cream and the vanilla extract in a separate bowl. By sliding a knife along the edge of the cheesecake, loosen it from the pan and remove it.

Apply a chocolate frosting on the top of the cheesecake. To serve, top with whipped cream and more Oreo cookies if preferred.


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