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No Bake OREO Cheesecake Ice Box Cake
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4 from 2 votes

No Bake Oreo Cheesecake Ice Box Cake

No Bake OREO Cheesecake Ice Box Cake: Decadent layers of OREO, cheesecake filling, and chocolate make this a no bake dessert perfect for your summer gatherings!
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: ice box cake, no bake, oreo cheesecake
Servings: 9
Calories: 131kcal
Author: Rachael


No Bake Cheesecake Filling

  • 2 8-ounce packages cream cheese, room temperature
  • 1 3.5 ounce package instant vanilla pudding
  • 1 14-ounce can (1 1/4 cups) sweetened condensed milk
  • 1/2 cup cold milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 packages 20 sheets graham crackers

Chocolate Fudge Ganache

  • ½ cup brown sugar
  • ¼ cup cocoa powder
  • ¼ cup butter
  • ¼ cup milk
  • 1 Tbs vanilla extract


  • In a large mixing bowl, and using an electric mixer set at medium-high speed, beat the cream cheese until smooth. Add the instant pudding and continue to beat until blended.
  • Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary.
  • Add the cold milk and beat.
  • 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 1/4th of the crushed up OREOS. Using a square baking pan makes everything fit so nicely and layer easily.
  • Layer in 1/3 of the cheesecake mixture
  • Add another 10 graham cracker squares on top, and another 1/4th of the crushed OREOS
  • Layer in 1/3 of the cheesecake mixture
  • Top with 10 more graham cracker squares and 1/4 the OREOS
  • Layer in the final 1/3 of the cheesecake mixture
  • Add a top of graham crackers and stick in 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 OREO No Bake Cheesecake Ice Box Cake. Sprinkle with remaining 1/4th of crushed OREOS.
  • Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.


Calories: 131kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 79mg | Potassium: 91mg | Sugar: 14g | Vitamin A: 190IU | Vitamin C: 2.6mg | Calcium: 40mg | Iron: 0.5mg