This No-Bake Oreo Cheesecake is the ultimate crowd-pleaser. With a creamy Oreo-studded filling, a buttery cookie crust, and a glossy chocolate finish, it’s as effortless as it is irresistible. No oven, no stress, just pure dessert magic.

Whether you’re hosting a party, looking for a special family treat, or just craving something sweet and cool, these sandwiches will become a household favorite.
Ingredients Overview
Here’s why each ingredient plays a crucial role in this recipe:
- Oreos: The star ingredient, providing the base, texture, and iconic flavor.
- Butter: Helps bind the Oreo crust for a firm, sturdy base.
- Chocolate Chips & Ganache: Adds a rich, indulgent layer of chocolatey goodness.
- Heavy Cream: Used for both the ganache and the ice cream filling, creating a creamy, smooth texture.
- Sweetened Condensed Milk: Sweetens the ice cream filling without overwhelming the Oreo flavor.
- Vanilla Extract: Balances the richness of the other ingredients with a hint of warmth.

Tips for Crushing Oreos
- Food Processor: The easiest way to crush Oreos into fine crumbs.
- Plastic Bag and Rolling Pin: Place Oreos in a resealable bag, seal it, and crush with a rolling pin.
- Hand Crushing: If you prefer a chunkier texture, break the Oreos by hand or with a spoon.

When to Serve Oreo Ice Cream Sandwiches
These versatile sandwiches are perfect for:
- Birthday Parties: A kid-friendly, crowd-pleasing dessert.
- BBQs and Picnics: Cool off with these refreshing, handheld treats.
- Late-Night Cravings: Keep a batch in the freezer for indulgent moments.
- Celebrations: Dress them up with sprinkles or edible glitter for holidays and special occasions.

If you love these Oreo Ice Cream Sandwiches, be sure to try my Funfetti Cookie Sandwiches for a colorful twist, Papaya Banana Yogurt Ice Cream for a tropical treat, Cookie Dough Ice Cream Sandwiches for the ultimate sweet indulgence, and the crispy, creamy goodness of Fried Ice Cream, each one a must-try frozen delight.
Step-by-Step Breakdown of the Recipe
1. Make the Crust: Line a 9×13 pan with parchment. Mix crushed Oreos (reserve ½ cup) with melted butter. Press half into the pan and freeze.

2. Prepare Ganache: Heat heavy cream until steaming, then pour over chocolate, salt, and vanilla. Let sit 5 minutes, then whisk smooth.

3. Layer Ganache & Ice Cream: Spread half the ganache over the crust and freeze. Whip heavy cream and vanilla to stiff peaks, fold in condensed milk and reserved Oreos.

4. Assemble & Freeze: Spread ice cream over ganache, sprinkle remaining Oreo crumbs, and freeze for at least 5 hours.

5. Cut & Serve: Lift the bars out using the parchment paper. Dip a sharp knife in warm water, wipe dry, and slice into squares. Enjoy!

How to Avoid Common Mistakes
- Crumbly Crust: If the Oreo crust doesn’t hold together, add a bit more melted butter and press firmly into the pan.
- Ganache Separation: If the ganache looks oily or grainy, reheat gently and whisk vigorously until smooth.
- Melting Ice Cream: Work quickly when assembling to prevent melting. If needed, return layers to the freezer to firm up before proceeding.
Storage Tips
- Individually Wrapped Sandwiches: Wrap each sandwich in parchment paper or plastic wrap for easy grab-and-go servings.
- Airtight Container: Store sandwiches in a single layer in an airtight container to prevent freezer burn.
- Shelf Life: Enjoy within 2 weeks for the best flavor and texture.
Creative Variations
- Mint Madness: Use mint-flavored Oreos and add peppermint extract to the ice cream for a refreshing twist.
- Peanut Butter Dream: Add a layer of peanut butter between the crust and ganache or mix peanut butter chips into the ice cream.
- Salted Caramel Delight: Drizzle caramel sauce over the ganache before adding the ice cream layer.
- Double Chocolate Bliss: Use chocolate ice cream instead of vanilla for an ultra-rich dessert.


Homemade Oreo Ice Cream Sandwiches
Ingredients
Oreo Crust
- 50 Oreos, crushed (save ½ cup for ice cream filling)
- ¾ cup unsalted butter, melted
Chocolate Ganache
- 2 cups semi-sweet chocolate chips
- 1 cup heavy whipping cream
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Ice Cream Filling
- 2 cups heavy cream
- 1 Tbsp vanilla extract
- ½ cup sweetened condensed milk
- ½ cup crushed Oreos (reserved from earlier)
Instructions
Prepare Oreo Crust
- Line a 9×13 baking dish with parchment paper, leaving extra overhang for easy removal.
- Crush 50 Oreos in a food processor until fine crumbs form. Set aside ½ cup for later.
- In a mixing bowl, combine the crushed Oreos with ¾ cup melted butter until fully coated.
Build the First Layer
- Pour half of the Oreo mixture into the prepared pan.
- Use a flat-bottomed measuring cup to press the crumbs into an even layer.
- Place the pan in the freezer to firm up while making the ganache.
Make the Ganache
- In a heatproof bowl, add 2 cups semi-sweet chocolate chips, ½ teaspoon salt, and 1 teaspoon vanilla extract.
- Heat 1 cup heavy cream in a small saucepan until steaming (but not boiling).
- Pour the hot cream over the chocolate and let it sit for 5 minutes.
- Slowly whisk until smooth and glossy. If lumps remain, let it sit for another minute before stirring again.
Layer the Ganache
- Remove the pan from the freezer.
- Spread half of the ganache evenly over the Oreo crust.
- Return the pan to the freezer to let the ganache firm up.
Prepare the Ice Cream Filling
- In a large mixing bowl, whip 2 cups heavy cream with 1 tablespoon vanilla extract until stiff peaks form.
- Gently fold in ½ cup sweetened condensed milk until combined.
- Add the reserved ½ cup crushed Oreos and fold again.
Assemble the Layers
- Take the pan from the freezer and spread the Oreo ice cream mixture evenly over the ganache layer.
- Freeze for at least 5 hours until firm.
Finish with Ganache & Toppings
- Pour the remaining ganache over the frozen ice cream layer and spread it evenly.
- Sprinkle the remaining Oreo crumbs on top, pressing them gently into the ganache.
- Freeze again for 3 hours or overnight.
Slice & Serve
- Use the parchment paper to lift the dessert out of the pan.
- Dip a sharp knife in hot water, wipe it dry, and slice into squares.
- Enjoy immediately or store in an airtight container in the freezer for up to 2 weeks.
Leave a Reply