Black and White Cheesecake Icebox Cake Recipe
Introduction
This Black and White Cheesecake Icebox Cake is a delightful no-bake dessert featuring layers of chocolate wafer cookies, creamy cheesecake filling, and a rich chocolate ganache. It’s an easy, impressive treat that’s perfect for any occasion.
Ingredients
- 5 1/2 cups heavy cream, divided
- 2 (8-oz.) packages cream cheese, softened
- 2 (9-oz.) boxes chocolate wafer cookies
- 2 cups semisweet chocolate, chopped
- 1/3 cup Oreo cookies, crushed
Instructions
- Step 1: In a stand mixer fitted with a whisk attachment, beat 3 cups of heavy cream until stiff peaks form. Then add the softened cream cheese and beat until the mixture is fluffy and smooth.
- Step 2: On a cake stand, arrange six chocolate wafer cookies in a circle and place one wafer in the center. Using a rubber spatula, spread enough of the cream cheese mixture over the cookies to cover them. Layer another set of wafer cookies on top, overlapping them rather than placing directly above the previous layer. Repeat layering cookies and cream until all are used, then refrigerate overnight to set.
- Step 3: To make the ganache, gently heat the remaining 2 1/2 cups of heavy cream in a small saucepan until it simmers. Pour the hot cream over the chopped semisweet chocolate in a heatproof bowl. Let sit for 3 minutes, then fold until the ganache is smooth and glossy.
- Step 4: Pour the ganache evenly over the chilled cake and sprinkle the crushed Oreo cookies on top. Serve immediately or refrigerate until ready to enjoy.
Tips & Variations
- Use room temperature cream cheese for a smoother filling without lumps.
- For a different flavor, try using white chocolate wafers or adding a splash of coffee to the ganache.
- Chill the assembled cake overnight to allow the cookies to soften and the flavors to meld.
Storage
Store the icebox cake covered in the refrigerator for up to 3 days. The texture is best enjoyed chilled. If needed, let it sit at room temperature for 10-15 minutes before serving to soften slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular Oreos instead of chocolate wafers?
You can, but the texture will be different. Chocolate wafer cookies are thinner and soften better in the fridge, creating the ideal layered texture for this cake.
Do I have to use a stand mixer for the cream cheese mixture?
While a stand mixer makes whipping easy and quick, you can also use a hand mixer or whisk vigorously by hand until stiff peaks and a fluffy consistency are achieved.
PrintBlack and White Cheesecake Icebox Cake Recipe
A decadent Black and White Cheesecake Icebox Cake featuring layers of chocolate wafer cookies and fluffy cream cheese mixture, topped with a rich semisweet chocolate ganache and crushed Oreo cookies. This no-bake dessert is chilled overnight and perfect for chocolate lovers looking for an elegant and easy-to-make treat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 12 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Cream Cheese Mixture
- 5 1/2 cups heavy cream, divided
- 2 (8-oz.) packages cream cheese, softened
Layering
- 2 (9-oz.) boxes chocolate wafer cookies
Ganache & Topping
- 2 cups semisweet chocolate, chopped
- 1/3 cup Oreo cookies, crushed
Instructions
- Make Cream Cheese Mixture: In a stand mixer fitted with a whisk attachment, beat 3 cups of heavy cream until stiff peaks form. Then add softened cream cheese and continue beating until the mixture is fluffy and combined evenly.
- Assemble the Cake Layers: On a cake stand, arrange six chocolate wafer cookies in a circle and place one wafer in the center. Use a rubber spatula to spread a layer of the cream cheese mixture evenly over the wafers. Continue layering cookies on top, overlapping each layer so that wafer cookies do not sit directly on top of the cookies below. Repeat layering cookies and cream cheese mixture until all ingredients are used. Cover and refrigerate overnight to set.
- Prepare Ganache: When ready to serve, warm the remaining 2 1/2 cups of heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped semisweet chocolate in a heatproof bowl. Let it sit for 3 minutes to soften the chocolate, then gently fold the mixture until smooth, glossy, and fully combined.
- Finish and Serve: Pour the ganache evenly over the chilled cake, smoothing it out with a spatula if needed. Sprinkle the crushed Oreo cookies over the top for decoration. Serve immediately or refrigerate until serving.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the mixture.
- Overlapping the cookies rather than stacking directly helps the cake hold together better.
- Chilling overnight allows the cookies to soften slightly, giving a cheesecake-like texture without baking.
- Use high-quality semisweet chocolate for the ganache to achieve the richest flavor.
- This cake is best served within 2-3 days for optimal texture and freshness.
Keywords: Cheesecake, Icebox Cake, No-Bake Dessert, Chocolate Wafer Cookies, Ganache, Cream Cheese Dessert, Oreo Topping
