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No Bake Oreo Icebox Cookies & Cream Cheesecake
These No Bake Oreo Cheesecake Bars are rich and creamy, yet not too heavy and delicious enjoyed cold or frozen for a cool Summer treat! This recipe features a simple Oreo cookie crust with airy mousse-like vanilla cookies & cream cheesecake swirled with chocolate cookie cheesecake. It tastes like ice cream and sets up perfectly for neat slices.
Ingredients
Oreo Cookie Crust:
- 10 each (122g) whole Oreos
- 2 tablespoon (28g) salted butter, melted (or add a pinch of salt if using unsalted butter)
Vanilla Cheesecake Base:
- 8 oz (227g) full-fat brick cream cheese, softened to room temperature
- 2 tablespoon (25g) granulated sugar
- ½ teaspoon pure vanilla extract
- 3 oz (85g) pure white chocolate
- ½ cup (120ml) 35% whipping cream
- 5 Oreo cookies broken into pieces
Chocolate Paste:
- 2 tablespoon (12g) cocoa powder (I prefer this Dutch cocoa or this one)
- 2 tablespoon (30ml) hot water
Chocolate Ganache:
- 4 oz (113g) semisweet dark chocolate
- 1 teaspoon (5g) coconut oil
- 2 tbsp plus 1 tsp (35ml) hot water
Instructions
- Line an 8.5 x 4.5-inch loaf pan or 9 x 5-inch loaf pan with parchment paper leaving a 2-inch overhang at each end and secure them down with ¾-inch binder clips..
- Make the crust. Melt the butter in the microwave on low heat, then set it aside to cool sightly while preparing the cookie crumbs. Place whole Oreo cookies (filling and all) into a food processor and pulse until it forms crumbs similar to bread crumbs. You can also place the cookies into a sealed bag and crush them with a rolling pin or heavy pot. Do not over-process or it will turn into cookie butter and feel greasy. Transfer crumbs to a medium bowl and add melted butter, then stir it together until evenly combined or pulse it in with just 1 or 2 pulses. Press the crumbs evenly into the base of the lined loaf pan using firm pressure and place it in the refrigerator to firm up and set for 30 minutes. I like to use the bottom of a measuring cup or a flat-bottomed drinking glass to help press the crumbs in.
- Make the cheesecake base. Place cream cheese in a large bowl and use a hand mixer to mix for 30 seconds to help break it down. Add sugar and vanilla and mix for 1-2 minutes until smooth and creamy without any lumps. Scrape down the sides and along the bottom of the bowl with a spatula several times as needed. Add melted white chocolate and mix it in, then fold in the Oreo cookie pieces and set aside.
- Make the chocolate paste. Combine cocoa powder and hot water in a small bowl. Whisk until smooth and set aside to cool slightly while you finish making the base. This will be for the chocolate batter only.
- Place cold cream in a medium bowl and use an electric hand mixer (or a stand mixer fitted with a whisk attachment) to whip it until it forms stiff peaks. Gently fold the whipped cream into the cheesecake base in two parts until combined. This takes several turns of your spatula and be cautious not to over-mix so you don’t to deflate all the air in the whipped cream.
- Remove about 1 cup of the cheesecake mixture and transfer to another medium bowl. Add the cooled chocolate paste and fold it in.
- Remove the Oreo cookie crust from the fridge and dollop vanilla cheesecake filling over top, alternating with chocolate filling. Gently smooth the top to level the surface, cover with plastic wrap and refrigerate for 2 hours. You can also place it in the freezer for 1 hour to speed it up.
- Once firm and set, make the ganache topping. Place chocolate in a heatproof bowl and melt it gently in the microwave on 50% power, stirring every 20-30 seconds. Add coconut oil and 2 tablespoon of hot water and whisk until smooth, then whisk in final 1 teaspoon of hot water until glossy. Immediately pour it over the chilled cheesecake and smooth it out. Crumble Oreo cookies on top and place it back in the fridge for 1 hour to set. This cheesecake is delicious frozen as well. You can let it thaw for about 10 minutes, then slice it into bars, wrap one end with parchment paper to hold it and it is a great cold treat on a Summer day!
