Oreo Ice Cream Cheesecake is my kind of summer dessert: a crunchy Oreo crust with a creamy frozen filling that slices like an ice cream cake.
The flavor is straight-up cookies and cream, with that classic Oreo cocoa bite and a cheesecake-style base that tastes rich and familiar. I like this version because it’s no-bake filling, but it still has that baked-crust flavor that makes it feel like a real cheesecake.
I make it when I want something that’s make-ahead and easy to serve at the table—especially for birthdays, cookouts, and hot weekends when turning on the oven any longer than necessary sounds terrible.
Why You’ll Love This Recipe
Make-ahead friendly: This is the kind of dessert you can finish the day before and forget about until you’re ready to slice.
Cold and creamy: It eats like a mix between cheesecake and ice cream cake, which is exactly what I want in the summer.
Real Oreo crunch: Between the crust and the chopped cookies in the filling, you get plenty of texture in every slice.
Easy toppings: A little whipped topping, extra crushed Oreos, and chocolate syrup is all it needs to look finished.
Simple swap options: You can keep it classic with cookies and cream ice cream, or use vanilla and add more Oreos if that’s what you have.
Ingredients You’ll Need
Oreo Crust
- Oreo cookies: Regular Oreos are what I use here. Crush them fine so the crust presses in firmly and doesn’t crumble when you slice.
- Unsalted butter: Melted butter is what holds the crumbs together. Unsalted makes it easier to control the sweetness, especially with the filling.
- Granulated sugar: Just a little helps the crust set up nicely and gives it that bakery-style cookie crust taste.
Ice Cream Cheesecake Filling
- Cream cheese: Use full-fat for the best texture. Let it soften so it beats smooth, otherwise you can end up with little lumps.
- Powdered sugar: This sweetens the filling without feeling gritty. It also blends in quickly with the cream cheese.
- Vanilla extract: It makes the filling taste more like cheesecake instead of just sweet cream.
- Cookies and cream ice cream: Soften it just until it’s stirrable. If it’s fully melted, the filling can turn loose and icy when it freezes again.
- Whipped topping: The thawed tub-style whipped topping is easiest here and keeps the filling light. Homemade whipped cream works, but it won’t hold quite the same way.
- Oreo cookies: I like a rough chop so you get real cookie pieces in the slice, not just Oreo dust.
Topping
- Whipped topping: This makes serving simple—just spread or dollop it on top right before you bring it to the table.
- Oreo cookies: Crush them fine for a pretty finish and a little crunch on top.
- Chocolate syrup: Any kind is fine. I usually go light so it doesn’t overpower the cookies and cream flavor.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, then lightly grease the sides.
- Mix the crust: Stir the finely crushed Oreo crumbs with the melted butter and sugar until evenly moistened, then press it firmly into the bottom and slightly up the sides of the pan.
- Bake: Bake the crust for 10 minutes, then set it aside to cool completely.
- Beat the cream cheese: Beat the softened cream cheese with the powdered sugar and vanilla until smooth and lump-free.
- Add the ice cream: Stir in the softened cookies and cream ice cream until the mixture looks uniform.
- Fold in the whipped topping: Gently fold in the whipped topping until you don’t see streaks.
- Add the Oreos: Fold in the chopped Oreos.
- Fill the pan: Spread the filling over the cooled crust and smooth the top.
- Freeze: Cover and freeze until firm, at least 6 hours or overnight.
- Slice and serve: Let it stand at room temperature for 10 to 15 minutes before slicing, then top with whipped topping, crushed Oreos, and a drizzle of chocolate syrup.
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. The lower-fat kind tends to freeze a little icier and doesn’t taste as rich. Full-fat also blends smoother with the ice cream.
Soften the ice cream just until stirrable. You want it soft enough to mix, but not soupy. If it’s too melted, the filling can set up with a harder, icier texture.
Cool the crust completely first. If the crust is still warm, it can make the filling melt around the edges and turn messy in the pan.
Use hot water for clean slices. Dip your knife in hot water and wipe it dry between cuts. It makes a big difference with frozen desserts.
Don’t pack the chopped Oreos too small. A rough chop gives you better crunch and keeps the filling from turning gray.
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
- Cold milk: A glass of milk is classic with Oreos, and it’s just as good alongside this cheesecake. I usually do whole milk or chocolate milk for kids.
- Coffee: Hot coffee (or iced coffee) is really nice with a frozen slice. The bitter edge keeps the dessert from feeling too heavy.
- Fresh berries: Strawberries or raspberries on the side are simple and help break up the richness. You don’t need much.
- Extra sauce: Put out chocolate syrup and even caramel so people can drizzle their own slice. It’s an easy way to dress it up for parties.
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
This is easiest if you keep it frozen and slice as needed. I like to let the whole cheesecake sit out for 10 to 15 minutes before cutting so the knife goes through cleanly.
You can make this recipe ahead by freezing it overnight, then adding the whipped topping and crushed Oreos right before serving. The topping looks nicer that way and doesn’t get weepy.
For leftovers, I usually freeze individual portions so I can grab one slice at a time. Wrap them well so they don’t pick up freezer smell.
If a slice feels very firm straight from the freezer, just let it sit on the counter for a few minutes. It softens quickly and tastes more like cheesecake once it’s not rock-hard.
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?
I recommend it. That short bake helps the crust hold together better and gives it a toasted cookie flavor that tastes more like a classic cheesecake crust.
Can I use vanilla ice cream instead of cookies and cream?
Yes. Vanilla works great here—just add extra crushed or chopped Oreos so you still get that cookies-and-cream flavor throughout.
Why is my filling runny before freezing?
The most common reason is the ice cream being too melted. Soften it just until you can stir it, then mix it in and move on to freezing.
How do I get clean slices?
Let the cheesecake sit out for 10 to 15 minutes, then use a knife dipped in hot water and wiped dry between cuts. A springform pan also helps a lot for neat edges.
Can I use homemade whipped cream instead of whipped topping?
You can, but the texture won’t be quite as stable once it’s frozen and thawed slightly for slicing. If you do use homemade whipped cream, whip it to stiff peaks and fold it in gently.
You might also like
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.
MORE DINNER RECIPES TO TRY
Oreo Ice Cream Cheesecake
INGREDIENTS
Oreo Crust
- 24 Oreo cookies finely crushed
- 5 tbsp unsalted butter melted
- 1 tbsp granulated sugar.
Ice Cream Cheesecake Filling
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1.5 qt cookies and cream ice cream softened
- 8 oz whipped topping thawed
- 12 Oreo cookies chopped.
Topping
- 1 cup whipped topping
- 6 Oreo cookies crushed
- chocolate syrup for drizzling.
INSTRUCTIONS
Oreo Crust
- Preheat oven to 350 F and line the bottom of a 9 inch springform pan with parchment then lightly grease the sides
- mix cookie crumbs butter and sugar until evenly moistened then press firmly into the bottom and slightly up the sides
- bake for 10 minutes then cool completely.
Ice Cream Cheesecake Filling
- Beat cream cheese powdered sugar and vanilla until smooth and lump free
- stir in softened ice cream until uniform then fold in whipped topping until no streaks remain
- fold in chopped Oreos.
Assemble And Freeze
- Spread filling over cooled crust and smooth the top then cover and freeze until firm at least 6 hours or overnight
- let stand 10 to 15 minutes at room temperature before slicing then top with whipped topping crushed Oreos and chocolate syrup.
