Ingredients
Scale
- 1 ½ cups crushed Oreo cookies
- ½ cup unsalted butter, melted
- 1 cup vanilla ice cream
- 1 ½ cups root beer
- 12 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- ¼ cup butterscotch sauce
Instructions
- Mix crushed Oreo cookies with melted butter and press firmly into a pie dish to create the crust.
- In a bowl, combine vanilla ice cream and root beer, stirring gently until creamy.
- Blend softened cream cheese, gradually add powdered sugar and vanilla extract, and fold in a portion of the root beer mixture.
- Pour cheesecake filling into the crust, drizzle remaining root beer float mixture on top and add butterbeer whipped cream. Chill for at least 4 hours.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Can be made a day in advance and kept well-covered in the fridge.
- Substitute gluten-free cookies and dairy-free cream cheese for dietary restrictions.
- For a full cheesecake, use a springform pan and double the filling ingredients.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 25g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
