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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INGREDIENTS
Oreo Crust
- 24 Oreo cookies finely crushed
- 6 tbsp unsalted butter melted
- 1 tbsp granulated sugar
- pinch salt.
Cheesecake Layer
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1 2 cup heavy whipping cream cold
- 12 Oreo cookies roughly chopped.
Ice Cream Layer
- 1 1 2 qt cookies and cream ice cream softened.
Topping
- 1 cup whipped topping or whipped cream
- 6 Oreo cookies crushed
- chocolate sauce for serving optional.
INSTRUCTIONS
Oreo Crust
- Heat oven to 350 F
- mix Oreo crumbs with melted butter sugar and salt until evenly moistened
- press firmly into a 9 inch springform pan lined with parchment
- bake 10 minutes then cool completely.
Cheesecake Layer
- Beat cream cheese powdered sugar and vanilla until smooth
- whip heavy cream to stiff peaks then fold into cream cheese mixture
- fold in chopped Oreos
- spread evenly over cooled crust and chill 20 minutes to set slightly.
Ice Cream Layer
- Spread softened cookies and cream ice cream over the cheesecake layer and smooth the top
- cover tightly and freeze until firm at least 6 hours or overnight.
Serve
- Release springform ring
- top with whipped topping and crushed Oreos
- slice with a warm dry knife and drizzle with chocolate sauce if using.
Notes
1. Use full fat cream cheese for best texture. For cleaner slices freeze overnight and warm the knife between cuts. Swap chocolate sandwich cookies or add 1 2 cup mini chocolate chips. No bake option skip baking and freeze the crust 20 minutes before filling
Nutrition
Calories: 520kcal | Carbohydrates: 52g | Protein: 7g | Fat: 33g