Cookies and Cream Icebox Cheesecake

Cookies and Cream Icebox Cheesecake


·         15 Oreos, including the filling, finely crushed

·         ½ teaspoon coarse Kosher salt

·         4 tablespoons unsalted butter, melted



·         1 ¼ cups heavy whipping cream

·         1 envelope unflavored gelatin

·         ½ cup powdered sugar

·         2 eight-ounce packages cream cheese (1 pound total), room temperature

·         2 teaspoons vanilla

·         Remaining Oreos from the package (reserving 4-5 for the garnish) roughly chopped



Bake the Crust:

Preheat the oven to 350.  In a bowl combine the crushed Oreos, salt and melted butter, then press firmly into the bottom of an 8 or 9-inch spring form pan.  Bake for 10 minutes.  Set aside to cool completely.  (Turn off the oven, as only the crust is baked.)


Make the Filling:

Pour ¼ cup cream into a small microwave-safe bowl.  Stir in the gelatin and let stand for 5 minutes.  Microwave on high for approximately 30 seconds to dissolve the gelatin. 

With an electric mixer, whip the remaining cream and sugar until soft peaks form.  Add the cream cheese and vanilla and beat on medium speed for 3-4 minutes, scraping the bowl occasionally, until smooth and creamy.  Beat in the gelatin mixture until combined.  Gently fold in the chopped Oreos.  Be careful not to overmix the filling after you add the Oreos, or the crumbs will turn the filling gray, instead of the nice black and white contrast.

Immediately spread the filling over the cooled crust, cover with plastic and refrigerate for several hours, until set.  If desired, top with whipped cream before garnishing with the reserved Oreos (I just cut 4 Oreos in half and placed the 8 halves around the cake, scattering the crumbs lightly over the whipped cream).


Yields 8-10 slices.


Recipe from Curly Girl Kitchen