No Bake Oreo Cheesecake Ice Box Cake

IngredientsNo Bake Cheesecake Filling
- 2 8-ounce packages cream cheese room temperature
- 1 3.5 ounce package instant vanilla pudding
- 1 14-ounce can (1 1/4 cups) sweetened condensed milk
- 1/2 cup cold milk
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 packages 20 sheets graham crackers
- OREOS
Chocolate Fudge Ganache
- ½ cup brown sugar
- ¼ cup cocoa powder
- ¼ cup butter
- ¼ cup milk
- 1 Tbs vanilla 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 8×8 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.
Read Full Recipe >>>> Click Here