Cookies and Cream Icebox Cheesecake
No bake cookies and cream icebox cheesecake with an Oreo cookie crust and a light whipped cream cheese filling
PRINT PINServings 12
INGREDIENTS
Oreo Crust
- 24 Oreo sandwich cookies
- 6 tbsp unsalted butter melted
- pinch of salt.
Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup powdered sugar
- 1 cup sour cream
- 2 cups heavy whipping cream cold
- 2 tsp vanilla extract
- 18 Oreo sandwich cookies roughly chopped.
Topping Optional
- 6 Oreo sandwich cookies crushed
- whipped cream for garnish.
INSTRUCTIONS
Oreo Crust
- Crush Oreo cookies into fine crumbs
- mix crumbs with melted butter and salt until evenly moistened
- press firmly into the bottom and slightly up the sides of a 9 inch springform pan
- chill in the refrigerator for 15 minutes to set.
Cheesecake Filling
- Beat cream cheese and powdered sugar until smooth and lump free
- mix in sour cream and vanilla until fully combined
- in a separate bowl whip heavy cream to stiff peaks
- fold whipped cream into the cream cheese mixture in two additions until no streaks remain
- fold in chopped Oreos
- spread filling evenly over the chilled crust and smooth the top
- cover and refrigerate until fully set at least 8 hours and preferably overnight.
Topping Optional
- Sprinkle with crushed Oreos and add whipped cream if desired
- slice with a warm dry knife for clean cuts.
Notes
1. Use full fat cream cheese and sour cream for best set and texture. For extra stability fold in 1 to 2 tsp unflavored gelatin bloomed in 2 tbsp cold water then melted and cooled slightly before mixing into the filling. Substitute chocolate sandwich cookies or gluten free sandwich cookies as needed. Chill thoroughly before slicing and keep refrigerated up to 4 days
Nutrition
Calories: 420kcal | Carbohydrates: 34g | Protein: 6g | Fat: 29g