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CHIPS AHOY! Ice Cream Cheesecake

CHIPS AHOY! Ice Cream Cheesecake

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

Prep time15 min
Total time4hr 15min
Servings16 servings.
  • 1 pkg. (15.2 oz.) CHIPS AHOY! Cookies, divided
  • 2 Tbsp. butter, melted
  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • ½ cup sugar
  • 2 tsp. vanilla
  • 1½ 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-Wise
    Enjoy your favorite foods on occasion, but keep portion size in mind!
  • Special Extra
    Drizzle chilled cheesecake with chocolate or caramel sauce, then top each serving with a dollop of thawed frozen whipped topping.
  • Variation
    Prepare in a 13x9-inch pan instead of the springform pan.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 23g 
   Saturated fat 12g 
Cholesterol 65mg 
Sodium 250mg 
Carbohydrate 37g 
   Dietary fiber 1g 
   Total sugars 27g 
Protein 5g 
Vitamin A10 %DV
Vitamin C0 %DV
Calcium10 %DV
Iron4 %DV

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