Description
Frozen cheesecake cookie icebox cake is a no-bake dessert made with layers of chocolate chip cookies, a creamy cheesecake filling, and whipped topping. Frozen to achieve a firm, sliceable texture, this chilled treat is rich, refreshing, and perfect for summer parties, holidays, or anytime you want a quick make-ahead dessert.
Ingredients
Scale
Cookies
- 24 chocolate chip cookies (store-bought or homemade)
- ¼ cup milk (for dipping cookies)
Cheesecake Filling
- 16 ounces cream cheese (softened)
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream (cold)
- ½ cup mini chocolate chips (plus more for topping)
Instructions
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy, ensuring there are no lumps.
- Whip the Cream: In a separate chilled bowl, whip the cold heavy cream using a hand mixer or stand mixer until stiff peaks form, indicating the cream is firm but not overbeaten.
- Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth, then stir in the mini chocolate chips to evenly distribute them.
- Prepare the Baking Dish: Line the bottom of a 9×9-inch baking dish with parchment paper, leaving an overhang for easy removal of the cake later.
- Layer the Cookies: Quickly dip half of the cookies into the milk to soften slightly, then arrange them in a single layer on the bottom of the pan.
- Add Cheesecake Layer: Spread half of the cheesecake mixture evenly over the cookie layer, smoothing the surface.
- Repeat Layers: Dip the remaining cookies in milk, layer them over the cheesecake filling, then spread the remaining cheesecake mixture on top.
- Top and Freeze: Smooth the top layer, sprinkle additional mini chocolate chips over it, cover the dish tightly with plastic wrap, and freeze for at least 6 hours or overnight until firm.
- Serve: Before serving, remove the cake from the freezer and let it sit at room temperature for 10–15 minutes to soften slightly for easier slicing. Use the parchment overhang to lift the cake out of the pan for serving.
Notes
- You can use any type of cookie you like—try Oreos, graham crackers, or chocolate wafers for variation.
- Add a drizzle of chocolate syrup or caramel before serving for an extra sweet touch.
- Ensure the cream cheese is softened to room temperature for easier mixing and a smooth texture.
- For best results, chill the mixing bowl and beaters before whipping the cream to help it whip faster and hold better peaks.
- This dessert can be stored in the freezer for up to 1 week.
