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Oreo Ice Cream Cheesecake

Oreo Ice Cream Cheesecake

Frozen Oreo ice cream cheesecake with a crunchy cookie crust and creamy no bake filling
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 12

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.

Notes

1. Use full fat cream cheese for best texture. Soften ice cream just until stirrable to avoid a runny filling. Swap cookies and cream ice cream for vanilla plus extra crushed Oreos. For cleaner slices dip the knife in hot water and wipe between cuts

Nutrition

Calories: 450kcal | Carbohydrates: 44g | Protein: 6g | Fat: 28g