Ingredients:
- 3 cups chocolate graham cracker crumbs (approx. 2 sleeves from a 14.4 oz box)
- 1/2 cup granulated sugar (for crust)
- 12 tablespoons (1.5 sticks) melted butter
- 2 cups heavy whipping cream
- 4 packages (8 oz each) cream cheese, softened
- 1 1/3 cups granulated sugar (for filling)
- 1 package (1 lb 2 oz) Oreos, coarsely chopped into thirds or quarters
Instructions:
1. Prepare the Crust: In a mixing bowl, combine the chocolate graham cracker crumbs, 1/2 cup sugar, and melted butter until well incorporated. Press the mixture firmly into the bottom of a 13×9-inch baking dish. Chill in the refrigerator while preparing the filling.
2. Whip the Cream: In a chilled bowl, whip the heavy cream until stiff peaks form. Set aside.
3. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 1/3 cups sugar and mix until fully combined. Gently fold in the whipped cream and chopped Oreos until evenly distributed.
4. Assemble and Chill: Spread the filling evenly over the prepared crust, smoothing the top and ensuring it reaches the edges. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
5. Serve and Enjoy: Slice and serve this creamy, no-bake Icebox Cookie Cheesecake chilled. It’s the perfect make-ahead dessert for any occasion!
