Cookies and Cream Ice Cream Cheesecake is a layered freezer dessert with an Oreo crust, a creamy cheesecake layer, and a thick cookies and cream ice cream layer on top.

I like this one because it slices like an ice cream cake but still has that cheesecake tang and the little bite of cookie pieces in the filling. The Oreo crust stays firm and chocolatey, which keeps the whole thing from feeling too soft.

This is one of my go-to desserts for summer weekends, birthday dinners, and any time I need a make-ahead freezer dessert that looks nice on a platter with basically no last-minute work.

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Why You’ll Love This Recipe

Make-ahead friendly: You can do all the work earlier in the day (or the day before) and just slice it when you’re ready.

Great texture: The crust is crisp, the cheesecake layer is fluffy, and the ice cream layer freezes up nice and solid.

Classic cookies & cream flavor: It tastes like Oreos and vanilla cream in the best way, and the extra cookie chunks make it feel more like a dessert than plain ice cream.

Easy to serve: Once it’s frozen, it’s basically a “slice and go” dessert. A warm knife makes it look neat with very little effort.

Simple swaps: You can switch the cookies, add mini chocolate chips, or even skip baking the crust if you want a true no-bake version.

Ingredients You’ll Need

Oreo Crust

Oreo cookies: I like crushing them pretty fine so the crust packs tightly and doesn’t crumble when you slice. Regular Oreos work best here.

Unsalted butter: Melted butter is what holds the crumbs together. If you use salted butter, just go light on the added salt.
Granulated sugar: Just a little helps the crust set up and taste more like a cookie base instead of straight crumbs.
Salt: A small pinch is enough. It keeps the crust from tasting flat.

Cheesecake Layer

Cream cheese: Full-fat is the move here. It gives you a thicker, creamier layer that freezes well and slices cleanly.
Powdered sugar: This sweetens the filling and keeps it smooth. Granulated sugar can feel a bit gritty in a no-bake style filling.
Vanilla extract: Plain vanilla is perfect. It helps the “cream” flavor come through next to all the chocolate cookie.

Heavy whipping cream: Make sure it’s cold so it whips up quickly. This is what makes the cheesecake layer light instead of dense.
Oreo cookies: I roughly chop them so you actually get cookie pieces in each slice. If you crush them too fine, they disappear into the filling.

Ice Cream Layer

Cookies and cream ice cream: Use a good-quality one you already like to eat. Let it soften just enough to spread, but don’t let it melt into soup.

Topping

Whipped topping or whipped cream: Either works. I usually use whipped topping when I want it to hold up longer on the freezer cake.
Oreo cookies: Crushing a few over the top makes it look finished and adds a little crunch.
Chocolate sauce: Optional, but nice for serving. I like a thin drizzle right before slicing.

Recipe Instructions

Preheat the oven: Heat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.

Mix the crust: Stir the Oreo crumbs, melted butter, sugar, and salt together until the crumbs are evenly moistened.
Bake the crust: Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then cool completely.

Beat the cream cheese: Beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy, scraping down the bowl as needed.
Whip the cream: In a separate bowl, whip the cold heavy cream to stiff peaks.
Fold the filling: Fold the whipped cream into the cream cheese mixture until combined, then fold in the chopped Oreos.

Chill the cheesecake layer: Spread the cheesecake mixture evenly over the cooled crust. Chill for about 20 minutes so it sets up slightly.
Add the ice cream: Spread the softened cookies and cream ice cream over the cheesecake layer and smooth the top.

Freeze: Cover tightly and freeze until firm, at least 6 hours or overnight.

Serve: Release the springform ring. Top with whipped topping and crushed Oreos, then slice with a warm, dry knife and drizzle with chocolate sauce if you like.

Some of my tips!

This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.

Recipe Tips & Tricks

Use full-fat cream cheese. It freezes better and gives you a thicker cheesecake layer. Low-fat versions tend to turn a little icy.

Cool the crust completely. If the crust is still warm, the cheesecake layer can get greasy and slippery on the bottom.

Don’t over-soften the ice cream. You want it spreadable, not melted. If it gets too loose, it can freeze with a harder, icier texture.

Press the crust firmly. I use the bottom of a measuring cup to really pack it down. That’s what keeps the first slice from falling apart.

Warm the knife between cuts. Run it under hot water, then dry it off. It makes a huge difference for clean layers.

Make some touches!

There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.

Serving Suggestions

Chocolate sauce: A quick drizzle on each plate makes it feel a little more like an ice cream sundae. Warm it slightly so it pours easily.

Fresh berries: Strawberries or raspberries are nice next to a rich slice. I usually just serve them plain or lightly sweetened.
Hot coffee: This is really good with a strong cup of coffee. The contrast with the frozen cheesecake is nice.
Extra whipped cream: If you like a softer bite, add a little extra whipped cream on top of each slice. It also helps the cookie crumbs stick.

Save it for later

This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.

Storage and Make Ahead

Keep it covered in the freezer. I wrap the whole springform pan tightly, or move slices to an airtight container once it’s fully frozen.

You can make this recipe ahead by a day or two with no issues. I actually prefer it after an overnight freeze because the layers are fully set and easier to slice.

If you want quick grab-and-go portions, freeze individual slices on a parchment-lined tray first, then transfer to a container. They’re easier to separate that way.

For the best texture, let it sit at room temp for a few minutes before serving so it’s not rock hard. You just want it to soften slightly for cleaner bites.

A few quick answers

This section covers a few extra details that may help before you head to the recipe card.

Recipe FAQs

Do I have to bake the Oreo crust?

No. Baking helps it set up a bit more firmly, but you can skip it if you want a no-bake version. Just press the crust in and freeze it for about 20 minutes before adding the cheesecake layer.

How soft should the ice cream be before I spread it?

Soft enough that you can spread it with a spatula, but not melted. If it starts looking glossy and runny, stick the container back in the freezer for a bit and try again.

Can I use a different cookie besides Oreos?

Yes. Any chocolate sandwich cookie works, and this is also good with the golden/vanilla sandwich cookies for a slightly different flavor.

Why is my cheesecake layer too soft?

This usually comes from not whipping the cream to stiff peaks or from using cream cheese that’s too soft and warm. Make sure the whipped cream stands up on its own before folding it in, and chill the cheesecake layer briefly before adding the ice cream.

What’s the best way to get clean slices?

Freeze it overnight if you can, then slice with a warm, dry knife. Wipe the blade between cuts so the layers stay sharp.

Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.

Cookies and Cream Ice Cream Cheesecake

Layered cookies and cream ice cream cheesecake with Oreo crust, creamy cheesecake filling, and a frozen cookies and cream ice cream layer

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Prep Time 25

Cook Time 10

Total Time 35

Servings 12