Oreo Ice Cream Sandwich Cake

Oreo Ice Cream Sandwich CakeThis delicious ice cream sandwich cake recipe only takes around 10 minutes to prepare. Most of the work is done for by the folks who make the ice cream sandwiches and Oreo cookies! I have found that Oreo cookies are a fantastic complementary flavor to mix into ice cream sandwich cakes. I also throw in a little vanilla extract and frozen Cool Whip to create a unique flavor.

Before I tried to make my first ice cream sandwich cake I was a bit leery of how it would turn out. Until you try to make one yourself it might be hard to imagine it being a success. However I haven’t made one of these yet that wasn’t immediately wolfed down by my guests!

Oreo Ice Cream Sandwich Cake Ingredients:

  • 2 1/2 tablespoons milk
  • 3 tablespoons softened cream cheese
  • 3 tablespoons cocoa powder (unsweetened)
  • 1/4 cup granulated sugar
  • 1 1/2 cartons (8 ounce) frozen whipped topping – let it thaw
  • 1/2 teaspoon Pure Vanilla Extract
  • 12 ice cream sandwiches (I like Bluebell)
  • 6 chopped Oreo cookies

Oreo Ice Cream Sandwich Cake Directions:

  1. In a mixing bowl, stir together the unsweetened cocoa power and softened cream cheese.
  2. Mix in the sugar and milk slowly into a thin paste.
  3. Next add in the vanilla extract.
  4. Beat the mixture until it is smooth. Use an electric mixer to make this easier.
  5. Fold in about half of one of the cartons of Cool Whip.
  6. Gently mix in the cookies.
  7. Lay a large sheet of aluminum foil on a counter top. Lay 4 ice cream sandwiches side by side on the aluminum foil.
  8. Spread about half of the mixture over the ice cream sandwiches.
  9. Add another layer of 4 ice cream sandwiches over the mixture.
  10. Next layer on the remaining mixture and the last 4 ice cream sandwiches.
  11. Spread the remaining Cool Whip in a thin layer over the top of the cake.
  12. Pull the aluminum foil upwards around the cake to make a bowl shape.
  13. Place this into the freezer until it is completely frozen. This usually takes around 6 hours but can vary.
  14. After removing from the freezer you should “pretty up” the cake by spreading on more whipped topping and garnishing with nuts, chocolate syrup, cookie crumbs, etc whatever floats your boat.
  15. Slice serve and enjoy!

Incredibly Easy and Simple Cookie Dough Recipe

Cookie Dough RecipeAs much as I love warm, freshly baked chocolate chip cookies, I wouldn’t mind gobbling on no-bake egg-less cookie dough when the mood strikes. This mix of cookie ingredients is edible as is or can be cut up and baked as cookies. Cookie Dough is among my go-to sweet treats and doesn’t require much effort on my part. There are enough variations that are pre-made and can be picked up from stores but I still prefer mine homemade. I’d like to think that I’m the master of my own cookie dough recipe. After all, there’s no baking involved and I know that I can manage just fine with mixing and matching the right ingredients.

Countless Cookie Dough Recipe Variations

From the number of cookie dough recipe experiments that I’ve tried thus far, I can’t say that I have a particular favorite. I just love every single one of them probably because my sweet tooth cravings are always met with great satisfaction every time I dig in on these spoonful or bowlful of heavenly cookie dough blends. And because I love variety and I immensely enjoy playing around with ingredients, I have tasted healthy dough bites as well as the not-so-healthy ones. I have tried them as dips for fresh fruits and crackers or as filling for cupcakes and topping for ice creams. Cookie dough bites are perfect with smoothies and it’s my ultimate ultra sweet refreshment to combat the summer heat.

One thing that I love with this treat is versatility. The dough is so adaptable that you will seldom go wrong with personal concoctions. I’ve tried my much loved cookie dough recipe with coffee powder, peanut butter, oatmeal, whole wheat flour, dates and raisins. They may differ in taste and provide different levels of satisfaction but the results are almost always a success and rarely a failure.

A Taste of Heaven with Cookie Dough

Regardless of the key ingredients though, one thing that I love on my cookie dough recipe is the addition of chocolate. Whether it’s M&Ms, Reeses, Nutella, Ghirardelli or ordinary chocolate chips, recipes with chocolates are heaven for me. The distinct sweetness that comes from chocolates makes the dough extra special and the taste is just not a bowlful or spoonful of heaven without it.

In general, making cookie dough is unbelievably easy and that’s another thing that put this treat to a league of its own. Egg-less cookie dough recipe options are among the easiest to make because you can dig in right after you’ve mixed and blended the ingredients. But that doesn’t mean that recipes with raw eggs are harder to whip. They’re just as easy but they’re not always the safest to gobble down right out from the bowl. You may need to freeze it for at least 30 minutes to take care of the raw egg ingredient. Nonetheless, cookie dough is by far one of the easiest no-bake desserts that you can make in your kitchen. Sometimes I love whipping my cookie dough recipe more than my favorite chocolate cookie recipe because of how incredibly simple and easy it is to make.

Oreo Cheesecake Headquarters

oreo cheesecakeMy personal favorite dessert of all-time is Oreo Cheesecake. Take the smooth, creamy taste of cheesecake and offset it with crunchy, delicious Oreo cookies and you end up with perfection.  I love Oreos.  I love cheesecake.  Combine them together and the sum is even greater than the parts.

I am not much of a chef.  Many of my kitchen experiments end in failure.  However I find that making an Oreo cheesecake is one of the things even I can master.  Don’t be intimidated by baking.  Even if you are we have included a no-bake recipe on our site.  This dessert is way too tasty to pass up. I definitely recommend giving them a try.

Many bakeries including national chains like The Cheesecake Factory now offer their own version of Oreo cheesecakes.  I personally find it is more fun to try making my own.  In many cases you don’t even have to use an oven!  Just like many popular dishes you can find dozens and dozens of Oreo cheesecake recipes around the web.  I am going to pick a few of my favorites and present them to you here.  There are hundreds of different recipes floating around and it was very difficult to cut the list to a manageable number.  My criteria is based on three main things:

My Oreo Cheesecake Criteria

  1. Tastiness - This one is self-explanatory.  The better the result the higher I rate the recipe!
  2. Degree of Difficulty – Although I am sure there are exceptions, most people do not want to spend hours in the kitchen.  Recipes that involve easy preparation and execution get bonus marks from me.
  3. Creativity - I am a big fan of creative twists on tried and true recipes.  If you get tired of the same old, same old you can try some of these alternatives for a change of pace.

Vegan Oreo Cheesecake

Vegan Oreo CheesecakeOreos are not only one of the world’s famous cookies but they’re also vegan-friendly. We all know that its cream filling doesn’t have any crème in them making it possible for us to whip up a vegan version of our favorite cheesecake recipe. We’ll need to replace many of the usual ingredients with vegan substitutes such as hazelnut meal, vegan cheese, silken tofu, and ground flax seed. And before you go all skeptical about its taste, try making this at home and you’ll be incredibly amazed how insanely delicious this version is.

Vegan Oreo Cheesecake Ingredients

For the Crust

  • 3 Oreo cookies
  • 2 tbsp. maple syrup
  • 2 tbsp. ground flax seed
  • 1/4 cup hazelnut meal
  • 1/2 tbsp. tahini

For the Cake Filling

  • 3 Oreo Cookies
  • 4 packets Truvia
  • 12 oz. lite silken tofu
  • 6 tbsp. vegan cream cheese
  • 1 tbsp. cornstarch + 2 tbsp. water, dissolved
  • 1 tbsp. tahini
  • 1 tsp. orange zest
  • 1/2 tsp. salt


  • To make the cookie base, combine all crust ingredients in a food processor bowl. Process or pulse until consistency is like paste.
  • Prepare regular spring form tin by greasing bottom with vegan butter or cooking oil spray.
  • Spread cookie paste onto prepared tin then press firmly and evenly and set aside.
  • Preheat oven to 325 degrees F.
  • Proceed to make the filling. Cream together tofu and cream cheese together with Truvia and tahini in a food processor.
  • Stir in orange zest and salt then add dissolved cornstarch. Process mixture until smooth then add Oreo cookies. Pulse a few times until combined.
  • Pour cheesecake filling over the cookie paste and smooth evenly. Bake for 40 to 60 minutes or until firm and set.
  • Allow it to cool completely before chilling for a few hours.


Cookies & Cream Oreo Cheesecake

Cookies & Cream Oreo CheesecakeThis is one Oreo cheesecake that you wouldn’t mistake for anything else. It mimics the color of the classic cookies & cream showing off a slightly brownish cake filling that looks appetizing and sinfully promising. All Oreo cookie lovers will simply adore this because there’s an overload of the yummy snack in here from the base to the filling and lastly the garnish and decoration. If you want the somewhat powdery texture in your cheesecake then this recipe is definitely a must try!

Cookies & Cream Oreo Cheesecake Ingredients

For the base

  • 6 tbsp. (90 g) melted butter
  • 200 g Oreo cookies, finely crushed with cream filling removed
  • 1 tbsp. brown sugar

For the Cheesecake

  • 1 (17.6 oz.) package cream cheese, softened at room temp.
  • 3 eggs, lightly beaten
  • 3/4 cup (200 ml) whipping cream
  • 3/4 cup (120 g) castor sugar
  • 1 ½ tsp. vanilla
  • 9 Oreo cookies, coarsely chopped with cream filling, optional
  • 10 g Oreo cookies, finely crushed without cream filling, optional

For the topping

  • 1 Oreo cookie, finely crushed without filling
  • 9 Oreo cookies


  • To make the cookie base, remove cream filling and finely ground Oreo cookies using a food processor. Cream sugar and butter together until light and fluffy then fold in with crushed cookies.
  • Cover the base of a springform tin with foil and secure with pan. Spread evenly and press cookie base onto the prepared tin and freeze for 10 minutes or until cheesecake filling is ready.
  • Preheat oven to 302 degrees F or 150 degrees C.
  • Proceed with preparing the cheesecake by beating cream cheese and sugar together until creamy over medium speed. Switch to low speed then add whipping cream and vanilla extract. Continue mixing until smooth and well blended but do not over mix.
  • While still on low speed, beat in eggs until incorporated.
  • This step is optional but recommended if you want to achieve a cookies & cream-like texture and color. Add the finely crushed cookies (without the filling) first but do it a little at a time until you are content with the color. After which, fold in roughly crushed cookies.
  • Pour cheesecake filling over the cookie base then wrap sides of the tin with aluminum foil. Place in water bath.
  • Bake cheesecake for 1 hour and 15 minutes until the filling is firm and set. Let it cool inside the oven for 30 minutes with the door slightly open before transferring to a wire rack to cool completely.
  • Chill for at least 4 hours or preferably more before removing from tin then decorate with Oreo cookies and sprinkle with crushed crumbs. Best served when chilled.

Lemon Oreo Cheesecake Squares

Lemon Oreo Cheesecake SquaresIt’s surprising what lemon juice can do for this cheesecake recipe. The fresh juice from one lemon enhances its flavors making this extra creamy, extra special and so heavenly you’d want to devour the whole thing in one sitting. And unlike other cheesecake recipes, this one won’t need overnight chilling. Just a couple hours will do which means you can bake this in the morning and you’ll have some mouth watering cheesecake squares by lunch. It can’t get more convenient than this. It’s the perfect recipe if you have some company coming over or if you simply want to be extra sweet to the family.

Lemon Oreo Cheesecake Squares Ingredients

  • 1 package (15.5 oz.) Oreo Cookies
  • 1 cup powdered sugar
  • 1 package (24 oz.) cream cheese
  • 3 eggs
  • 1 lemon juice
  • 4 oz. unsalted butter
  • 2 tbsp.  butter
  • 2 tsp. vanilla extract
  • 1 tsp. salt


  • Preheat your oven to 350 degrees F.
  • Remove the white cream filling of about 25 Oreo cookies then blend using a food processor until consistency is powder-like.
  • Dump softened butter into the cookies and process until incorporated. When done, transfer Oreo crust into a 9-inch square pan. Press and spread evenly.
  • In a mixing bowl, combine and cream butter and cream cheese until light and fluffy. Stir in lemon juice and add powdered sugar. Continue mixing until incorporated.
  • Whisk in eggs, one at a time, beat well after each addition then add the vanilla extract.
  • Fold in a few crumbled cookies into the batter and mix well. Pour over the top of the crust and smooth evenly.
  • For final decoration, sprinkle crushed cookies over the top of the cheesecake then bake for about 40 minutes. Do not remove from oven but instead leave it inside for about one hour.
  • Allow cake to cool completely afterwards then chill for at least 2 hours or preferably more.
  • Cut in squares, serve and enjoy!

Sugar Free Oreo Cheesecake

Sugar Free Oreo CheesecakeBirthdays or not, special occasion or just a regular day, we can’t help what our sweet tooth craves for. There really are days when all we can think about is indulging in our favorite desserts. And it happens to me a lot and during untimely hours too. It can be in the wee hours of the night or very early in the morning which is why I keep this recipe at bay. This is a simple and very easy Oreo cheesecake recipe which uses Splenda Granular as a sweetener substitute. I know it still uses butter and heavy cream but at least we lessen the guilt by using no sugar in this.

Sugar-Free Oreo Cheesecake Ingredients

For the Crust

  • 1/4 cup melted butter
  • 2 packages sugar-free Oreo cookies, divided
  • vegetable cooking spray

For the Cheesecake

  • 4 (8 oz.) packages softened cream cheese, reduced-fat
  • 4 eggs
  • 1/4 cup heavy whipping cream
  • 3/4 cup sour cream
  • 1 cup Splenda Granular
  • 2 tsp. vanilla extract


  • Preheat your oven to 325 degrees F and prepare springform pan by spraying with vegetable cooking spray.
  • Wrap the pan in aluminum oil to avoid burnt butter and spillage then place pan on a baking sheet and set aside.
  • In a medium bowl, melt or microwave butter then stir in finely crushed 1 ½ package of the Oreos. Mix until well combined and press into the bottom of the prepared pan then about 1 inch thick on the sides.
  • Bake crust for 12 to 13 minutes or until crisp to the touch. Remove from the oven and let it slightly cool.
  • While the crust is baking, make the cheesecake by whipping softened cream cheese until smooth. Add Splenda Granular, sour cream, whipping cream and vanilla extract. Continue beating until well combined.
  • Add eggs, one at a time, beating well after each addition.
  • Fold in remaining Oreo cookies which are coarsely crushed into the cheese cake mixture then pour cake into cooled crust.
  • Bake again for about one hour but make sure to loosely cover the cake with foil after 30 minutes in the oven.
  • Once one hour is up, remove from oven and allow it to cool on the wire rack for about 10 minutes.
  • Using a sharp knife, loosen the edges of the cake but do not remove the sides of the pan yet. Let it cool completely then cover with plastic wrap and chill for at least 5 hours or ideally overnight.
  • Once nicely chilled, remove sides of the pan, slice and serve.

Oreo Cheesecake Brownies

Oreo Cheesecake BrowniesCheesecakes regardless of flavor or variation are pretty awesome as they are but this recipe goes the extra mile adding a brownie layer below the rich and heavenly semi-vegan cheesecake. If you love to indulge on brownies and cheesecake once in a while, this is a perfect recipe to try because it melds two of our favorite desserts into one. It’s also packed with chunks of Oreo cookies that feels wonderful as it almost melts in the mouth together with the cheesecake and brownie combo.

Oreo Cheesecake Brownies Ingredients

For the Brownie Layer

  • 1 cup all-purpose flour
  • 1/2 cup maple syrup or 1/3 cup agave
  • 1/2 cup sugar
  • 1/2 cup Earth Balance vegan butter, melted
  • 1/2 cup cocoa powder
  • 1/4 cup soymilk
  • 1/4 cup semi-sweet or dark chocolate, melted
  • 1/2 tbsp. vanilla
  • 1 tsp. baking powder
  • 1/4 tsp. sea salt

For the Cheesecake

  • 1/3 cup white sugar
  • 1 package (250 g) Tofutti vegan cream cheese
  • 2 tbsp. arrowroot powder + 2 tbsp. water, whisked
  • 1/2 tbsp. vanilla
  • 10 pieces Oreo cookies, small chunks


  • To make the brownies, combine all dry ingredients (flour, sugar, cocoa, baking powder, sea salt) in a mixing bowl.
  • Whisk together wet ingredients (maple syrup, butter, vanilla, chocolate and soymilk) in another bowl.
  • Fold in wet ingredients into the dry ingredients then press batter into a greased 8-inch round baking pan. Set aside.
  • To make the cheesecake, whisk together arrowroot powder and water.
  • Whisk in white sugar, cream cheese and vanilla until smooth. Fold in small chunks of Oreo cookies into the cheesecake mixture then pour over the brownie later.
  • Spread evenly and smooth using a spatula then bake cheesecake brownie for 25 to 35 minutes at 375 degrees F.
  • Test doneness with a skewer inserted in the center. If it comes clean and the cheesecake layer is firm to the touch, it’s done.
  • Let it cool before cutting then serve and enjoy!

Double Chocolate Walnut Vegan Cookies

Double Chocolate Walnut Vegan CookiesYou may be vegan but doesn’t mean you can indulge in double chocolate chip cookies. After all, there are vegan chocolates and a ton of vegan alternatives for traditional cookie ingredients. And this recipe takes advantage of the available of such alternatives. We’re going to use mostly healthier ingredients for this one which include soy milk, almond flax seeds, unsweetened cocoa powder and of course, vegan chocolates. The result is going to surprise you and your baking efforts will be paid off dearly because these cookies are incredibly delicious – a sure treat indeed!

Double Chocolate Walnut Vegan Cookie Ingredients

  • 2 cups all-purpose flour
  • 1 ½ cup sugar
  • 3/4 cup chopped walnuts
  • 3/4 cup vegan chocolate chips
  • 2/3 cup canola oil
  • 2/3 cup Dutch Process cocoa powder, unsweetened
  • 1/2 cup soy milk
  • 4 tsp. ground flax seeds
  • 2 tsp. pure vanilla extract
  • 1 tsp. baking soda
  • 1/2 tsp. almond extract
  • 1/2 tsp. salt


  • Preheat your oven to 350 degrees F and line 2 cookie sheets with parchment paper.
  • Sift together flour, baking soda, cocoa and salt in a large bowl.
  • In another bowl, combine oil and sugar. Mix well then add flax seeds, vanilla and soy milk. Continue mixing until well incorporated.
  • Gradually add dry ingredients (should be done in batches) into wet ingredients. Mix until well combined and use hands if the batter gets too stiff to mix.
  • Once a ball of dough is formed, mix in walnuts and chocolate chips using hands.
  • Scoop spoonfuls of the dough and shape into 1-inch balls. Flatten into disks (should be about 1 ½ inch diameter) and arrange in your prepared cookie sheets.
  • Bake cookies for about 10 minutes and let it to cool in the cookie sheets for several minutes before transferring to a wire rack to cool completely.

Gluten-Free Banana Vegan Cookies

Gluten-Free Banana Vegan CookiesThis cookie recipe is not only vegan but also gluten-free, perfect for those who are gluten-intolerant. Instead of using just regular rolled oats, you need to hunt down the gluten-free version to whip up this vegan cookie recipe. You’ll also need to learn how to make almond meal from scratch which is pretty much just grinding almonds until it has a sand-like texture. The recipe also calls for the addition of ripe bananas making this oatmeal cookie a notch healthier than regular ones.

Gluten-Free Banana Vegan Cookies Ingredients

  • 2 cups gluten-free rolled oats
  • 2/3 cup ground almonds or almond meal
  • 1/3 cup dark chocolate chips
  • 1/8 cup olive oil
  • 3 large ripe bananas, mashed
  • 2 tbsp. peanut butter
  • 1 tbsp. brown sugar
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt


  • Preheat your oven to 350 degrees F and grease cookie sheet with cooking spray.
  • Prepare almond meal by grinding almonds using a food processor or grinder until texture is sand-like.
  • Combine mashed bananas, brown sugar, peanut butter, vanilla and oil in a large bowl.
  • In another bowl, combine and mix together oats, cinnamon, almond meal, baking powder and salt.
  • Gradually stir in dry mixture into the wet mixture until everything is incorporated. Lastly, fold in chocolate chips.
  • Scoop spoonfuls of the dough and arrange in prepared cookie sheet.
  • Bake cookies for about 13 to 15 minutes or until golden brown. Transfer to a wire rack to cool.