Icebox Cookie Cheesecake
Icebox Cookie Cheesecake: A Delightful No-Bake Treat!
Imagine a creamy, dreamy cheesecake that requires no time in the oven and is perfect for any occasion. This Icebox Cookie Cheesecake is inspired by a cherished family recipe from Grandma’s Great Desserts, submitted by Perlene H from Lynden, WA. I’ve adapted it slightly to serve a crowd, making it a perfect dessert for gatherings. With a luscious cream cheese filling and a crunchy chocolate cookie crust, this treat is sure to become a favorite in your home.
Why You’ll Love This Recipe
- No-Bake: No need to turn on the oven, making it perfect for hot days or when you need to free up the oven for other dishes.
- Crowd-Pleaser: This recipe makes enough to serve a large group, ideal for parties and family gatherings.
- Rich and Creamy: The combination of cream cheese and Oreos creates a decadent, melt-in-your-mouth experience.
Kitchen Equipment You’ll Need
- 13 x 9-inch pan
- Mixing bowls
- Electric mixer
- Spatula
- Refrigerator
Ingredients You’ll Need
- 3 cups chocolate graham cracker crumbs (2 sleeves from a 3-sleeved box)
- 1/2 cup sugar
- 12 tablespoons butter, melted
- 2 cups whipping cream
- 4 packages (8 oz each) cream cheese, softened
- 1 1/3 cups sugar
- 1 package (1 lb 2 oz) Oreos, each cookie broken into thirds or fourths
Step-by-Step Instructions
- Combine the chocolate graham cracker crumbs, 1/2 cup sugar, and melted butter in a bowl. Press this mixture evenly into the bottom of a 13 x 9-inch pan. Chill while preparing the filling.
- In a separate bowl, whip the whipping cream until stiff peaks form. Place in the refrigerator to keep chilled.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add 1 1/3 cups sugar and blend thoroughly.
- Gently fold in the broken Oreos and the whipped cream into the cream cheese mixture.
- Spread the filling evenly over the prepared crust. Smooth the top and ensure the filling reaches the edges.
- Cover the pan and refrigerate for at least 4 hours or overnight to set.
Tips for Success
- Ensure the cream cheese is softened to avoid lumps in the filling.
- For a firmer crust, press the crumbs tightly into the pan.
- Chill the whipped cream before folding it into the cream cheese mixture for the best texture.
Additional Tips or Variations
- Feel free to drizzle melted chocolate over the top before serving for an extra touch of elegance.
- Swap out Oreos for your favorite cookies to customize the flavor.
Nutritional Highlights (Per Serving)
Please note: Nutritional values will vary based on the exact ingredients and serving sizes used. Generally, this dessert is rich in calories and should be enjoyed in moderation.
Frequently Asked Questions (FAQ)
Can I use a different type of cookie for the crust?
Absolutely! You can substitute with any cookie crumbs you prefer or have on hand.
How long can I store this cheesecake in the fridge?
This cheesecake can be stored in the refrigerator for up to 3-4 days. Make sure to keep it covered to maintain freshness.
Can I freeze this cheesecake?
Yes, you can freeze it for up to a month. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.
Conclusion
Ready to indulge in this delightful Icebox Cookie Cheesecake? It’s easy to make, requires no baking, and is sure to impress your friends and family. Give this recipe a try and let us know how it turns out in the comments below. Happy baking!
