Perfect for those warm days when you crave something sweet but don’t want to turn on the oven, this Icebox Cookie Cheesecake is sure to be a hit at any gathering or a special treat just for you.
Ingredients:
- 1 1/4 cups chocolate wafer crumbs
- 4 ounces semi-sweet chocolate, chopped
- 1/2 teaspoon vanilla extract
- 1 14.3 oz. package Oreo cookies, quartered
- 4 tablespoons butter, melted
- 2 cups heavy whipping cream, divided
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
Method:
In a bowl, mix the chocolate wafer crumbs with the melted butter. Press the mixture into the bottom of a 9-inch springform pan to form a crust. Chill in the fridge.
In a separate bowl, whisk the cream cheese and sugar until smooth and creamy.
In another bowl, whip 1 1/2 cups heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture, then fold in the vanilla extract.
Fold in the quartered Oreo cookies and chopped semi-sweet chocolate.
Pour the mixture into the springform pan and smooth down the top with a spatula.
Whip the remaining 1/2 cup heavy whipping cream until stiff and spread over the top of the cheesecake.
Cover and chill for at least 4 hours or until set.
