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 minutesmins
Total Time20 minutesmins
Course: Dessert
Cuisine: American
Keyword: ice box cake, no bake, oreo cheesecake
Servings: 9
Calories: 131kcal
Author: Rachael
Ingredients
No Bake Cheesecake Filling
28-ounce packages cream cheese, room temperature
13.5 ounce package instant vanilla pudding
114-ounce can (1 1/4 cups) sweetened condensed milk
1/2cupcold milk
1/4cupfresh lemon juice
1teaspoonvanilla extract
2packages20 sheets graham crackers
OREOS
Chocolate Fudge Ganache
½cupbrown sugar
¼cupcocoa powder
¼cupbutter
¼cupmilk
1Tbsvanilla extract
Instructions
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.