Description
This Frozen Cheesecake Cookie Icebox Cake is a no-bake, creamy dessert featuring layers of smooth cheesecake mixture and crunchy cookies, frozen to perfection. Ideal for summer or any time you want a refreshing, indulgent treat without turning on the oven.
Ingredients
Scale
Cheesecake Mixture
- 2 cups heavy whipping cream
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice (optional)
Cookie Layers
- 1 1/2 cups crushed graham crackers or vanilla cookies
- 1 1/2 cups mini chocolate chip cookies or chocolate wafer cookies
Garnish
- Additional crushed cookies or mini chocolate chips (optional)
Instructions
- Whip the Cream: In a large mixing bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form, ensuring a light and fluffy texture for the cheesecake base.
- Prepare Cheesecake Mixture: In a separate bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and optional lemon juice until the mixture is smooth and creamy with no lumps.
- Fold Ingredients: Gently fold the whipped cream into the cream cheese mixture just until fully combined to maintain the airy texture.
- Line the Pan: Line the bottom of a loaf pan or an 8×8 inch dish with parchment paper, leaving some overhang to easily lift out the cake later.
- Layer Cookies and Cheesecake: Begin with a layer of crushed graham crackers or vanilla cookies on the bottom. Spread about one-third of the cheesecake mixture evenly over this layer, followed by a layer of mini chocolate chip or chocolate wafer cookies. Repeat these layers two more times, finishing with a cheesecake layer on top.
- Freeze the Cake: Cover the assembled cake tightly with plastic wrap and freeze for at least 6 hours or overnight to allow it to set firmly.
- Serve: Before serving, let the cake sit at room temperature for 5 to 10 minutes to soften slightly. Use the parchment paper overhang to lift the cake out of the pan, slice, and garnish with extra crushed cookies or mini chips if desired.
Notes
- You can substitute the cookie layers with your favorites such as Oreos, gingersnaps, or shortbread cookies for personalized flavor variations.
- For a richer dessert, add a swirl of caramel or fudge sauce between the layers before freezing.
- This icebox cake keeps well in the freezer for up to 1 week; wrap tightly to avoid freezer burn.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 21g
- Sodium: 230mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
