Ingredients
24–30 Oreo Cookies
1/2 cup melted unsalted butter or dairy-free alternative
8 ounces softened full-fat cream cheese
1 1/2 cups cold heavy cream or chilled coconut cream
1 cup sifted powdered sugar
1 teaspoon pure vanilla extract
1.5 quarts cookies and cream ice cream (about 2 tubs)
1/4 cup chocolate syrup (optional)
Instructions
Crush Oreo cookies into fine crumbs using a food processor or rolling pin
Mix crumbs with melted butter until combined and evenly press into a 9-inch springform pan
Chill crust for 15-20 minutes to set
In a bowl, beat cream cheese and powdered sugar until smooth
Add vanilla extract and heavy cream, continuing to mix until light and fluffy
Spoon filling over chilled crust and smooth the surface
Top with softened cookies and cream ice cream, creating a smooth layer
Drizzle a small amount of chocolate syrup over the ice cream (if using)
Garnish with crushed cookies and cover with foil
Freeze cake for at least 4 hours until firm, ideally overnight
Allow to sit at room temperature for 10-15 minutes before slicing
Notes
For a gluten-free version, use gluten-free sandwich cookies instead of regular Oreos
Dairy-free butter and coconut cream alternatives ensure halal compliance
Store leftovers in the freezer for up to 3 weeks in an airtight container
Use a leveler blade for clean slices
Prep experience: Ensure cream cheese is fully softened before mixing
- Prep Time: 45
- Category: No-Bake Dessert Recipes
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 700
- Sugar: 60g
- Sodium: 5000mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 90g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 100mg