Description

This Frozen Cheesecake Cookie Icebox Cake is a delicious no-bake dessert featuring layers of chocolate chip cookies dipped in milk and creamy cheesecake filling made from whipped heavy cream and softened cream cheese. Topped with mini chocolate chips and optional crushed graham crackers, this easy-to-make frozen treat is perfect for warm days or any occasion where you want a creamy, frozen dessert without turning on the oven.

Ingredients

Scale

Cheesecake Mixture

2 cups heavy whipping cream
8 oz cream cheese (softened)
1/2 cup powdered sugar
1 teaspoon vanilla extract

Layers

1 package (about 14 oz) chocolate chip cookies
1/2 cup milk (for dipping cookies)

Toppings

1/4 cup mini chocolate chips
Optional: crushed graham crackers or cookie crumbs for garnish

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Instructions

Whip the Cream: In a large mixing bowl, beat the heavy cream until stiff peaks form, then set aside to keep the whipped texture.
Prepare Cheesecake Mixture: In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, ensuring no lumps remain.
Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture until fully combined to create a light and airy cheesecake filling.
Dip and Layer Cookies: Quickly dip each chocolate chip cookie into the milk to soften slightly, then arrange a layer of dipped cookies on the bottom of an 8×8-inch pan evenly.
Add Cheesecake Layer: Spread one-third of the cheesecake mixture evenly over the cookie layer.
Repeat Layers: Repeat layering dipped cookies and cheesecake mixture two more times, finishing with the cheesecake mixture on top.
Decorate and Freeze: Smooth the top layer, then sprinkle with mini chocolate chips and optional crushed graham crackers or cookie crumbs. Cover the pan tightly with plastic wrap or foil.
Freeze: Freeze for at least 6 hours or preferably overnight until the cake is firm and set.
Serve: Before serving, let the icebox cake sit at room temperature for 10 to 15 minutes for easier slicing. Cut into squares and serve chilled.

Notes

You can use any store-bought or homemade chocolate chip cookies for the layers.
For added flavor and texture, mix a few tablespoons of crushed cookies into the cheesecake mixture before layering.
Letting the cookies soak briefly in milk prevents them from being too hard when frozen but don’t soak too long or they will become mushy.
This dessert can be stored in the freezer for up to 1 week with a tight cover.