Description
This Frozen Cheesecake Cookie Icebox Cake combines creamy cheesecake filling with layers of your favorite cookies for a no-bake, easy-to-make frozen dessert. Perfect for warm days, this cake is chilled to perfection in the freezer and topped with fresh berries or chocolate shavings to add an extra touch of indulgence.
Ingredients
Scale
Cheesecake Filling
- 2 cups heavy whipping cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Cookie Layer
- 1 package (about 12–14) of your favorite cookies (graham crackers, chocolate chip cookies, etc.)
- 1/4 cup melted butter (if using graham crackers)
Optional Toppings
- Fresh berries
- Chocolate shavings
- Caramel sauce
Instructions
- Whip the cream: In a large mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside this whipped cream for folding later.
- Make the cheesecake filling: In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Then stir in the sour cream until fully combined.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture, ensuring it is fully incorporated while keeping the mixture light and fluffy.
- Prepare the cookies: If using graham crackers, crush them into crumbs and mix with the melted butter to create a crumbly base. For other cookie types, break them into halves or quarters for layering.
- Assemble the cake: In a 9×9-inch baking dish, layer half of the cookies on the bottom, followed by half of the cheesecake filling. Repeat the layering with the remaining cookies and cheesecake filling.
- Freeze: Cover the dish with plastic wrap and place it in the freezer for at least 4 hours until the cake is fully set and firm.
- Serve: Once frozen solid, slice the cake into squares and add optional toppings such as fresh berries, chocolate shavings, or caramel sauce before serving immediately.
Notes
- Use softened cream cheese to ensure a smooth filling without lumps.
- If using cookies other than graham crackers, no need to mix with butter—just break them into pieces for layering.
- This dessert can be stored in the freezer for up to a week; thaw slightly before serving for easier slicing.
- Optional toppings can be customized according to taste or seasonality.
- Allow cream to be well chilled before whipping for better results.
