Here’s a fun and delicious dessert: Icebox Cookie Cheesecake—a no-bake cheesecake layered with cookies. 🍪🍰✨
🥘 Ingredients (serves 8–10)
For the crust & layers:
- 2 packs of chocolate or vanilla wafer cookies (or graham crackers)
- 2 tbsp melted butter (optional, for extra richness)
For the cheesecake filling:
- 16 oz (450 g) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped
Optional toppings:
- Chocolate drizzle
- Crushed cookies
- Fresh berries
🥄 Instructions
- Prepare filling
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream gently. - Layer cookies and filling
- In a loaf pan or springform pan, place a single layer of cookies.
- Spread a layer of cheesecake filling on top.
- Repeat layers until pan is full, ending with a layer of filling.
- Chill
Cover with plastic wrap and refrigerate at least 4 hours or overnight until firm. - Add toppings
Before serving, drizzle chocolate, sprinkle crushed cookies, or add berries if desired. - Serve
Slice and enjoy a creamy, cookie-packed cheesecake!
✨ Tips
- Use softened cream cheese for a smooth filling.
- For faster assembly, slightly soften cookies in milk for 10–15 seconds—they’ll layer more easily.
- This dessert improves overnight, as the cookies absorb some cheesecake flavor and soften slightly.
If you want, I can give a mini icebox cheesecake version in cupcake liners—perfect for parties or individual servings. Do you want me to do that?
