Icebox Cookie Cheesecake

“`html

There’s something incredibly satisfying about a dessert that combines the rich, creamy texture of cheesecake with the delightful crunch of cookies. Icebox Cookie Cheesecake is one such indulgence, a treat that will surely impress your family and friends. This recipe, inspired by Grandma’s Grands Desserts and modified by Perlene H of Lynden, WA, features a luscious filling enhanced by the classic taste of Oreos, all nestled atop a chocolate graham cracker crust. Perfect for gatherings or simply to satisfy your sweet tooth, this dessert is a must-try!

Why You’ll Love This Recipe

This Icebox Cookie Cheesecake is a dream come true for dessert lovers. It’s incredibly easy to make, requires no baking, and offers the perfect balance of creamy and crunchy textures. Plus, it’s a crowd-pleaser that can feed a large group. The combination of chocolate, cream cheese, and Oreos creates a flavor profile that’s both nostalgic and decadent.

Kitchen Equipment You’ll Need

• 13 x 9 inch pan
• Mixing bowls
• Electric mixer
• Spatula
• Refrigerator

Ingredients You Will Need

• 3 cups chocolate graham cracker crumbs (2 sleeves from a box of 3 sleeves)
• 1/2 cup sugar
• 12 cups butter, melted
• 2 cups whipping cream
• 4 packages (8 oz each) cream cheese, softened
• 1 1/3 cups sugar
• 1 package (1 lb 2 oz) Oreos, each cookie broken into thirds or quarters

Step-by-Step Instructions

1. Mix the chocolate graham cracker crumbs with 1/2 cup sugar and 12 cups of melted butter. Press this mixture into a 13 x 9 inch pan to form the crust. Allow it to cool.
2. Whip the cream until stiff peaks form, then refrigerate to keep it chilled.
3. In a large mixing bowl, beat the cream cheese until it is smooth. Gradually add 1 1/3 cups of sugar, mixing well until fully incorporated.
4. Gently stir the broken Oreos into the cream cheese mixture and fold in the cooled whipped cream.
5. Spread the filling evenly over the crust, smoothing the top and ensuring it reaches the edges. Cover the pan and refrigerate for at least 4 hours or overnight for best results.

Tips for Success

Ensure that your cream cheese is softened before mixing to avoid lumps. When whipping the cream, make sure to achieve stiff peaks for a stable filling. Be gentle when folding the whipped cream into the cream cheese mixture to maintain its fluffy texture.

Additional Tips or Variations

For an extra touch of elegance, consider topping the cheesecake with a drizzle of melted chocolate or a layer of chocolate ganache. You can also experiment with different types of cookies, such as chocolate chip or peanut butter, for a unique twist.

Nutritional Highlights (Per Serving)

While specific nutritional values will vary based on portion size, this dessert is rich in flavor and should be enjoyed in moderation as an occasional treat.

Frequently Asked Questions (FAQ)

Can I make this cheesecake in advance? Yes, this cheesecake is perfect for making ahead. It needs to be refrigerated for at least 4 hours, and it can be stored in the fridge for up to 3 days before serving.

What can I use if I can’t find chocolate graham crackers? You can substitute with regular graham crackers and add a tablespoon of cocoa powder for a similar chocolatey taste.

Conclusion

This Icebox Cookie Cheesecake is a delightful combination of creamy cheesecake and crunchy cookies, all without the need for baking. It’s a versatile dessert perfect for any occasion, and we invite you to try it out for yourself. Share your experiences and any creative variations you come up with in the comments below. Happy baking!

“`