Frozen Cookies ‘N Cream Cheesecake

By mitzzy

Cheesecake on a stick? Close. This is a creamy and quick no-bake ice-cream cum cheesecake you can serve with hot fudge sauce or a cherry topping on any summer day. It's conveniently made ahead and ready when you are. Use premium quality ice-cream for maximum stability. Cancel the order for the Dairy Queen ice-cream cake – this is just as good if not better. This calls for premium vanilla ice-cream and Oreo crumbs but feel free to use any flavor ice-cream you prefer.

Ingredients

• Crust
• 1 store-bought round sponge cake, vanilla or chocolate
• Cheesecake Filling
• 1 1/2 quarts premium vanilla ice-cream, slightly softened
• 8 ounce package cream cheese, softened
• 2 teaspoons pure vanilla extract
• 6 tablespoons sweetened condensed milk
• Finishing Touches
• 1 ½ cups crushed Oreo Cookies

Preparation

Step 1

Split the sponge cake in half horizontally. Line a 9-inch spring-form pan with one half of the cake.

In a large bowl, using a wooden spoon, mash or blend the ice-cream and cream cheese together. Fold in vanilla and condensed milk. Spoon into the cake pan. Sprinkle with Oreo crumbs. Top with remaining cake half. Press down, cover with foil and freeze 2-3 hours.

Remove cake and frost with a thin coating of softened ice-cream and refreeze. Serve with fudge sauce or pureed berries.

Serves 8-10