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Icebox Cookie Cheesecake

 Icebox Cookie Cheesecake
Cookie lovers will come back for "seconds" when you serve this tempting treat.
16 ServingsPrep: 30 min. + chilling


  • 1-1/4 cups chocolate wafer crumbs
  • 4 tablespoons butter, melted
  • 2 cups heavy whipping cream, divided
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1-1/4 pounds (54 each) Oreo cookies, divided
  • 4 ounces semisweet chocolate, chopped
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • Whipped cream


  • Combine crumbs and butter; press into bottom of a 9-in. or 10-in.
  • springform pan. Freeze. Whip 1-1/2 cups whipping cream until stiff
  • peaks form; refrigerate.
  • In a large bowl, beat cream cheese until smooth. Gradually add sugar;
  • blend thoroughly. Break 38 of the cookies each into three pieces;
  • fold into filling along with chilled whipped cream. spread filling
  • evenly into crust, smoothing top and spreading to edges. Cover and
  • refrigerate 4 hours or overnight.
  • Meanwhile, melt chocolate in a saucepan over low heat, stirring
  • constantly. Remove from heat; cool slightly. Whisk in vanilla and
  • remaining whipping cream. Loosen cheesecake from pan by running
  • knife around edge; remove from pan.
  • Glaze top and sides of cake with chocolate mixture. Refrigerate until

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Icebox Cookie Cheesecake (continued)

Directions (continued)

  • glaze hardens, about 20 minutes. To serve, cut into 16 pieces; top
  • each piece with a dollop of whipped cream and stand a whole cookie
  • upright in cream. Yield: 16 servings.
Nutritional Facts: 1 serving (1 slice) equals 444 calories, 28 g fat (14 g saturated fat), 64 mg cholesterol, 369 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.