Description
This Frozen Cheesecake Cookie Icebox Cake is a no-bake, layered dessert that combines creamy cheesecake filling with crispy cookies and a hint of chocolate. Perfect for summer, this treat freezes into a deliciously chilled cake that’s easy to slice and serve, making it ideal for gatherings or a refreshing indulgence.
Ingredients
Scale
Cheesecake Filling
- 1 (8-ounce) block cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping (like Cool Whip)
Cookies and Toppings
- 1 package chocolate chip cookies or sandwich cookies (about 20–24 cookies)
- ½ cup milk (for dipping cookies)
- ½ cup mini chocolate chips or crushed cookies (for topping)
- Optional: caramel or chocolate sauce for drizzling
Instructions
- Prepare the Cheesecake Mixture: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until fully combined, ensuring a light and fluffy cheesecake filling.
- Layer the Cookies: Quickly dip each cookie into the milk for 1–2 seconds to soften slightly. Arrange a layer of these dipped cookies in the bottom of a loaf pan or an 8×8-inch dish lined with parchment paper or plastic wrap for easy removal.
- Assemble the Layers: Spread one-third of the cheesecake mixture evenly over the cookie layer. Repeat the process by adding another layer of dipped cookies followed by another third of the cheesecake filling. Continue layering, finishing with a layer of the cheesecake mixture on top.
- Add Toppings and Freeze: Sprinkle mini chocolate chips or crushed cookies over the top layer. Cover the dish tightly and place it in the freezer for at least 4 hours or until the cake is firm enough to slice.
- Serve: Remove the cake from the freezer and let it sit at room temperature for about 10 minutes to soften slightly before slicing. Drizzle with caramel or chocolate sauce if desired, then serve and enjoy.
Notes
- Use any type of cookie you prefer, such as chocolate chip, Oreos, graham crackers, or gingersnaps to customize the flavor.
- For a fruity twist, layer sliced strawberries or raspberries between the cookie and cheesecake layers.
- Make sure not to soak the cookies too long in the milk, or they may become too soggy.
- This dessert can be prepared a day in advance and kept frozen until ready to serve.
