Cookies and Cream Freeze Cheesecake
Frozen no bake cookies and cream cheesecake with an Oreo crust and creamy whipped filling
PRINT PINServings 12
INGREDIENTS
Crust
- 24 Oreo sandwich cookies finely crushed
- 6 tbsp unsalted butter melted
- 1 tbsp granulated sugar optional
- pinch of salt.
Filling
- 16 oz cream cheese softened
- 3 4 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice optional
- 1 1 2 cups heavy whipping cream cold
- 12 Oreo sandwich cookies chopped.
Topping Optional
- 1 cup whipped cream
- 6 Oreo sandwich cookies crushed
- chocolate sauce optional.
INSTRUCTIONS
Crust
- Line the bottom of a 9 inch springform pan with parchment and lightly grease the sides
- mix Oreo crumbs with melted butter sugar and salt until evenly moistened
- press firmly into the bottom of the pan and freeze for 10 minutes while preparing the filling.
Filling
- Beat cream cheese until completely smooth and lump free
- beat in powdered sugar vanilla and lemon juice until creamy
- whip cold heavy cream to stiff peaks in a separate bowl
- fold whipped cream into the cream cheese mixture until no streaks remain
- fold in chopped Oreos just until evenly distributed.
Assemble And Freeze
- Spread filling evenly over the crust and smooth the top
- cover tightly and freeze until firm at least 6 hours or overnight.
Serve
- Let stand at room temperature for 10 minutes for cleaner slicing
- remove springform ring and garnish with whipped cream crushed Oreos and optional chocolate sauce
- slice with a warm dry knife and serve.
Notes
1. Use full fat cream cheese for best texture; Swap homemade whipped cream with 3 cups thawed whipped topping for a faster set; For a softer sliceable texture freeze 6 to 8 hours and thaw 10 to 15 minutes before serving; Add a pinch of salt to balance sweetness; Store tightly wrapped in the freezer up to 1 month
Nutrition
Calories: 410kcal | Carbohydrates: 36g | Protein: 5g | Fat: 27g