June 22, 2014

Icebox Oreo Cheesecake

I'm such a huge fan of Instagram.  Ever since I signed up for my account I check it daily, most times hourly!, for ideas and inspiration.   That's where I saw this Icebox Oreo Cheesecake from meringuedesigns, using a Cook's Country recipe.  The cookies and cream cake looked so good I had to make it for myself.   Another big plus was that it required absolutely no baking, not even for the crust, which is ideal for summer.  Love that!


I've made a few no-bake cheesecakes on this blog before but they all used gelatin to get their firmness.  This recipe uses a homemade pudding and white chocolate to mimic the velvety texture of a baked cheesecake.    It really couldn't have been easier to make so I highly recommend you give it a try.

Icebox Oreo Cheesecake

Makes one 9" cake that serves about 12.

Oreo Cookie Crust   
30 Oreo cookies, broken into rough pieces
7 tablespoons unsalted butter, softened

Cheesecake Filling
1 cup whole milk
4 large egg yolks
1/4 cup all-purpose flour
8 ounces white chocolate, chopped (see note)
2 pounds cream cheese, cut into 1-inch chunks and softened
1/3 cup confectioners' sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
12 Oreo cookies, broken into rough pieces 

8 Oreo cookies, for decorating the top of the finished cheesecake

For the crust:  Process cookies and butter in food processor until finely ground. Following photos below, press cookie mixture evenly into bottom and sides of 9-inch springform pan. Refrigerate until set, at least 1 hour or up to 2 days. 

For the filling:  Heat 3/4 cup milk in medium saucepan over medium heat until simmering. Meanwhile, whisk yolks, flour, and remaining milk in large bowl until smooth. Slowly whisk hot milk into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until very thick and glossy, 1 to 2 minutes. Off heat, whisk in white chocolate until melted. Transfer pudding to bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 1 hour or up to 2 days.

With electric mixer on medium-high speed, beat cream cheese, sugar, vanilla, and salt until light and fluffy, about 2 minutes. Reduce speed to medium-low and mix in chilled pudding until just combined, about 30 seconds. Pour one-quarter of cream cheese mixture evenly into prepared pan and sprinkle one-third of cookies over surface. Repeat process twice, then top with remaining filling. Refrigerate until set, at least 6 hours. Remove sides of pan. Serve. (Cheesecake can be wrapped in plastic and refrigerated for up to 3 days.)


  1. it looks delicious!

  2. Anonymous6/25/2014

    For the crust, just the cookie? or the cookie with the cream? I assume that for the filing, it's the whole cookie, cream and all.

    1. Yes for the crust you finely grind the whole cookie.

  3. This looks fantastic!

  4. Anonymous10/12/2014

    Oh boy, I'm getting hungry... I wonder why ;) Nothing like Oreos, and Cooks Country I definitely trust!


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