Layered Oreo Icebox Cheesecake
Homemade Oreo crust topped with layers of Oreo white chocolate no-bake cheesecake filling and a middle layer of chocolate pudding in a springform pan or serving bowl.
- 1 package regular chocolate Oreo cookies (36)
- 3 tablespoons unsalted butter, melted
- 1 small (4-serving size) box white chocolate instant pudding mix
- 1 small (4-serving size) box chocolate instant pudding
- 2 1/2 cups milk, divided
- 1 (8 oz) package cream cheese
- 2 tablespoons sugar
- 2 cups Cool Whip (2/3 of 8 oz. tub)
Crush 14 Oreos then combine with the melted butter. Press mixture firmly into the bottom of a 9-inch springform pan (or serving bowl). Refrigerate.
Whisk together the white chocolate pudding mix with 1 cup of the milk. In a separate bowl, whisk together the chocolate pudding mix with the remaining 1 1/2 cups milk. Refrigerate both until needed.
Crush 12 more of the Oreos and set aside.
Crush the remaining 10 Oreos and set aside in a separate bowl.
With a hand mixer, beat the cream cheese and sugar until smooth. On low speed, beat in white chocolate pudding just until blended. Using a rubber spatula, gently fold in the Cool Whip. Fold in the first bowl of (12) crushed Oreos.
Spread half of the Oreo pudding mixture on top of the crust.
Top with all the chocolate pudding.
Top with the other half of the Oreo pudding.
Garnish top with the remaining bowl of (10) crushed Oreos.
Refrigerate for several hours before removing sides of pan.