Prep Time: 30 minutes
Chill Time: 4 hours or overnight
Total Time: 4 hours 30 minutes
Yield: One 13″ x 9″ cheesecake
Category: Dessert
Method: No-bake
Cuisine: American
Diet: Vegetarian
Ingredients
- For the Crust:
- 3 cups chocolate graham cracker crumbs
- 1/2 cup sugar
- 12 tablespoons melted butter
- For the Filling:
- 2 cups heavy whipping cream
- 4 packages (8 oz each) cream cheese, softened
- 1 1/3 cups sugar
- 1 package (1 lb 2 oz) Oreo cookies, each cookie broken into thirds or quarters
Directions
- Prepare the Crust: Combine the chocolate graham cracker crumbs, ½ cup of sugar, and melted butter in a bowl. Press the mixture firmly into a 13″ x 9″ pan. Refrigerate to set.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Refrigerate to keep cool.
- Cream Cheese Mixture: In a large bowl, beat the cream cheese until smooth. Gradually add 1 1/3 cups of sugar and blend well.
- Combine: Gently fold the broken Oreo pieces into the cream cheese mixture. Then, carefully fold in the whipped cream.
- Assemble: Spread the filling evenly over the prepared crust, smoothing the surface and extending to the edges of the pan.
- Chill: Cover and refrigerate the cheesecake for at least 4 hours, or overnight, to set.
- Serve: Once set, slice and serve the cheesecake. Enjoy the creamy, cookie-filled delight!
Notes
- Make sure to break the Oreos into large chunks to enjoy the texture in every bite.
- For a firmer crust, you can bake the crust at 350°F for 10 minutes before adding the filling.
- Store any leftovers in the refrigerator.
This no-bake Icebox Cookie Cheesecake combines the crunch of cookies with the creaminess of cheesecake, making it a perfect dessert for any occasion!
We’d love to hear about your experience making these! Share your stories, photos, or any variations you tried in the comments below. Happy cooking.