Description
This Frozen Cheesecake Cookie Icebox Cake is the ultimate no-bake summer dessert! Layers of chewy cookie discs, creamy cheesecake filling, and chocolate chips come together in a dreamy frozen treat. Perfect for parties, BBQs, or when you want a cool and easy dessert that wows!
Ingredients
16 large cookie dough pieces (premade or homemade, baked into 4″ discs)
1.5 cups cheesecake filling (store-bought or mix 8oz cream cheese + ¼ cup sugar + 1 tsp vanilla)
½ cup mini chocolate chips (plus extra for garnish)
Optional Additions:
Crushed Oreos between layers
Caramel or fudge drizzle
Sprinkles for color
Instructions
Bake Cookie Discs
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Press 2 tbsp portions of dough into 4″ circles on parchment-lined sheets
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Bake at 350°F for 8–10 minutes (they’ll firm up when cooling)
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Cool completely (speed this up in the fridge)
Layer in Loaf Pan
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Line a 9×5″ loaf pan with parchment (overhang for easy removal)
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Layer 1: 4 cookie discs (trim if needed)
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Layer 2: ½ cup cheesecake filling (spread gently)
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Layer 3: Sprinkle 2 tbsp chocolate chips
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Repeat layers 3 more times, ending with chips on top
Freeze to Set
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Cover tightly with plastic wrap
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Freeze minimum 4 hours (best overnight)
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Pro Tip: Weight the top with another loaf pan for even layers
Serve & Enjoy!
Notes
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Can be made up to 3 days in advance
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Use flavored cookie dough (e.g. peanut butter, chocolate) for variety
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For clean slices, run a knife under warm water before cutting
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 24g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg