CHIPS AHOY! Ice Cream Cheesecake

89  Ratings
  • 15 min prep
  • 4 hr 15 min total
  • 16 servings.

This easy-to-make no-bake frozen cheesecake is sure to wow family and friends!

CHIPS AHOY! Ice Cream Cheesecake Recipe


  • 1 pkg. (15.2 oz.) CHIPS AHOY! Cookies, divided
  • 2 Tbsp. butter, melted
  • 2 pkg.  (8 oz. each) brick cream cheese, softened
  • 1/2 cup sugar
  • 2 tsp. vanilla
  • 1-1/2 qt. (6 cups) vanilla ice cream, slightly softened


  • Crush  20 cookies to form fine crumbs; mix with butter until well blended. Press onto bottom of 9-inch springform pan. Chop 16 of the remaining cookies.
  • Beat  cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add ice cream; mix well. Stir in chopped cookies; pour over crust.
  • Freeze  4 hours or until firm. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly. Top with remaining cookies.

Recipe Tips

Size-WiseEnjoy your favorite foods on occasion, but keep portion size in mind!

Special ExtraDrizzle chilled cheesecake with chocolate or caramel sauce, then top each serving with a dollop of thawed COOL WHIP Whipped Topping.

Variation Prepare in a 13x9-inch pan instead of the springform pan.


Nutrition Information

16 servings.

Nutrition per serving:

    • Calories 360 
    • Total fat 23 g
    • Saturated fat 12 g
    • Cholesterol 65 mg
    • Sodium 250 mg
    • Carbohydrate 37 g
    • Dietary fiber 1 g
    • Total sugars 27 g
    •     Includes added sugars n/a
    • Protein 5 g
    • Vitamin A 10 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 10 %DV
    • Iron 4 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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