OREO Cheesecake Icebox Cake
User Reviews
4.5
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
9
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Calories
492 kcal
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Course
Dessert
OREO Cheesecake Icebox Cake
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Oreo Cheesecake Icebox Cake is loaded with layers of graham crackers, no bake cheesecake, and OREOS for an easy, no-bake dessert you'll crave!
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Ingredients
- 2 Graham crackers 20 sheets graham crackers
- 15 Oreos 15-20 OREOS
No Bake Cheesecake Filling
- 8 ounce package cream cheese, room temperature
- 3.5 ounce package instant vanilla pudding
- 14 ounce can (1 1/4 cups) sweetened condensed milk
- ½ cup cold milk
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
Chocolate Fudge Ganache
- ½ cup brown sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup butter
- ¼ cup milk
- 1 Tbs vanilla extract
Instructions
- In a large mixing bowl, and using an electric mixer set at medium-high speed, beat the cream cheese until smooth. Add vanilla pudding and milk to bowl.
- Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary.
- Beat in the lemon juice and vanilla. Once all beat together, set aside.
- Break graham crackers in half, so you have 40 square pieces.
- Take OREOS and chop them up so they are in smaller, bite-sized pieces.
- Line the bottom of an 8x8 square pan with 10 graham crackers, and sprinkle with one-quarter of the crushed up OREOS. Layer in 1/3 of the cheesecake mixture. Repeat layering two more times.
- Add a top layer of graham crackers and stick in the fridge while making the chocolate topping.
- Make chocolate fudge ganache by stirring brown sugar and cocoa powder together in a small bowl, and set aside.
- In a medium sized saucepan, over medium heat, add butter and milk, and bring to a slow boil. Let it boil 3-5 minutes. Stirring occasionally. Add cocoa and brown sugar mixture, and whisk until smooth, 2-3 minutes.Remove from heat. Stir in vanilla. Let sit 2-3 minutes to cool slightly.
- Remove cake from fridge, and then pour fudge ganache sauce over the cake, and then sprinkle with remaining crushed OREOS.
- Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
Nutrition Information
Show Details
Calories
492kcal
(25%)
Carbohydrates
66g
(22%)
Protein
7g
(14%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Cholesterol
58mg
(19%)
Sodium
377mg
(16%)
Potassium
333mg
(10%)
Fiber
1g
(4%)
Sugar
55g
(110%)
Vitamin A
645IU
(13%)
Vitamin C
3.8mg
(4%)
Calcium
194mg
(19%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 66g | 22% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 58mg | 19% |
| Sodium | 377mg | 16% |
| Potassium | 333mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 55g | 110% |
| Vitamin A | 645IU | 13% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 194mg | 19% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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