Black and White Cheesecake Icebox Cake Recipe

Introduction

This Black and White Cheesecake Icebox Cake is a no-bake dessert that combines creamy cheesecake layers with rich chocolate wafers. Topped with a glossy ganache and crushed Oreos, it’s a crowd-pleasing treat 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

1. Step 1: Make cream cheese mixture by beating 3 cups of heavy cream in a stand mixer fitted with a whisk attachment until stiff peaks form. Then, beat in the softened cream cheese until fluffy.
2. Step 2: On a cake stand, arrange six chocolate wafer cookies in a circle with one in the center. Spread enough cream cheese mixture over the wafers to cover them. Layer more wafer cookies on top, overlapping them so they don’t sit directly above the previous layer. Continue alternating layers of wafers and cream mixture until all are used. Refrigerate the cake overnight.
3. Step 3: To make the ganache, warm the remaining 2 1/2 cups of heavy cream in a small saucepan until simmering. Pour the hot cream over the chopped semisweet chocolate in a heatproof bowl. Let sit for 3 minutes, then gently fold until the ganache is smooth and shiny.
4. Step 4: Pour the ganache evenly over the chilled cake and sprinkle with crushed Oreos before serving.

Tips & Variations

• Use room temperature cream cheese to ensure a smooth cream mixture without lumps.
• For a minty twist, add a few drops of peppermint extract to the cream cheese mixture.
• Substitute semisweet chocolate with dark or milk chocolate to adjust sweetness to your liking.
• If you can’t find chocolate wafers, chocolate graham crackers or thin chocolate cookies work as a substitute.

Storage

Store the icebox cake covered in the refrigerator for up to 4 days. The layers soften over time, enhancing flavor and texture. Reheat is not recommended; serve chilled for best taste and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, it’s best to assemble the cake a day before serving to allow the wafers to soften and flavors to meld perfectly.

What can I use if I don’t have a stand mixer?

You can use a handheld electric mixer or whisk by hand, though it will require more effort to achieve stiff peaks in the cream.

Black and White Cheesecake Icebox Cake Recipe

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★★★★★

4.4 from 77 reviews

• Author: Isabella
• Total Time: 10 hours 35 minutes
• Yield: 12 servings 1x

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Description

This Black and White Cheesecake Icebox Cake is a rich and creamy no-bake dessert featuring layers of chocolate wafer cookies and fluffy cream cheese mixture, finished with a smooth chocolate ganache and Oreo cookie topping. It’s perfect for make-ahead occasions and delivers a luscious combination of textures and flavors.

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Ingredients

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Cream Cheese Mixture

• 5 1/2 cups heavy cream, divided
• 2 (8-oz.) packages cream cheese, softened

Layers

• 2 (9-oz.) boxes chocolate wafer cookies

Ganache & Topping

• 2 cups semisweet chocolate, chopped
• 1/3 cup Oreo cookies, crushed

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Instructions

1. 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 the softened cream cheese and continue beating until the mixture is light and fluffy.
2. Assemble the cake layers: On a cake stand, arrange six chocolate wafers in a circle and place one wafer in the center. Using a rubber spatula, spread enough cream cheese mixture to cover the wafers. Add another layer of wafers on top, overlapping the cookies slightly rather than stacking directly above. Repeat layering wafers and cream cheese mixture until all ingredients are used up. Cover and refrigerate the cake overnight to set.
3. Prepare the ganache: When ready to serve, warm the remaining 2 1/2 cups of heavy cream in a small saucepan until it begins to simmer. Place the chopped semisweet chocolate in a heatproof bowl, then pour the hot cream over it. Let the mixture sit for 3 minutes to soften the chocolate, then gently fold together until the ganache is smooth and shiny.
4. Finish and serve: Pour the ganache evenly over the chilled cake, allowing it to drip over the sides. Sprinkle the crushed Oreo cookies on top as a decorative garnish. Slice and serve chilled for best texture and flavor.

Notes

• For best results, use room temperature cream cheese to ensure a smooth cream mixture.
• The cake needs to chill overnight to allow the cookies to soften and absorb flavors, creating a cheesecake-like texture.
• You can substitute semisweet chocolate with dark or milk chocolate based on your sweetness preference.
• Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.
• Crushing Oreo cookies finely will help them adhere better to the ganache topping and add a pleasant crunch.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: black and white cheesecake, icebox cake, no bake cheesecake, chocolate wafer cookies, cream cheese dessert, layered dessert, ganache topped cake