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Cookies ‘N Cream Frozen Cheesecake

Cookies ‘N Cream Frozen Cheesecake
  • Servings:
  • Created by: Mayra Operio @tinytimetraveler


Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs (10 sheets graham crackers)
  • 5 Tbsp unsalted butter, melted
  • 1/3 cup granulated sugar

Cheesecake Filling:

  • 16 oz full-fat cream cheese, softened to room temperature
  • 1 container Blue Ribbon Classics Cookies ‘N Cream Frozen Dairy Dessert, softened slightly
  • 1 cup fresh strawberries, diced and for decoration



  1. Prepare the graham cracker crust. Line a 9″ or 10″ springform pan with parchment paper. Mix the graham cracker crumbs, melted butter, and granulated sugar in a small mixing bowl. Press the mixture firmly down into the springform pan and place the pan in the freezer while you prepare the filling.
  2. Prepare the filling. Add the softened cream cheese and ice cream in a high-powered food processor or blender. Blend slowly for a few minutes on low before switching to medium-high and blending until smooth and creamy, 2-3 minutes. Remove the graham cracker crust from the freezer, and pour in the filling, smoothing it all out with a spoon. Place it back in the freezer for at least 4-6 hours prior to serving.
  3. If you want to jazz it up, decorate the edge with additional fresh diced strawberries.
  4. Slice and serve!


You’re getting colder... the flavor of fun frozen treats is somewhere nearby.