This impressive cookie bombe is the perfect dessert to make when the last thing you want to do is turn on the oven. The light and fluffy filling has a hefty amount of cream cheese whipped into it, so it mimics cheesecake — but with half of the work.
| Level: | Easy |
| Total: | 6 hr 30 min |
| Active: | 30 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1 pound cream cheese, at room temperature
- 2 cups confectioners’ sugar
- 1 tablespoon vanilla extract
- 3 cups heavy cream
- 106 cream-filled chocolate sandwich cookies (from about three 14.3-ounce packages), such as Oreos
- 1 cup milk
Instructions
- Line a large glass bowl (10 inches wide at the top, 5 1/2 inches wide at the bottom and 4 inches tall) with plastic wrap, allowing there to be at least 1 inch of overhang on all sides of the bowl. Set aside.
- Put the cream cheese, confectioners’ sugar and vanilla extract in a large bowl and use an electric mixer to blend until completely smooth. Add the heavy cream and whip until stiff peaks form. Set aside.
- Quickly submerge 1 chocolate sandwich cookie into the milk, then place the cookie in the bottom of the prepared glass bowl. Continue to dip cookies and line the bowl until you reach the very top of the bowl, about 48 to 50 cookies total. Cut the cookies at the top as needed so that they do not go over the edge of the bowl.
- Scoop 2 cups of the cream over the cookies in the bowl, then use the back of a large spoon to gently spread the cream over all of the cookies, making sure to go all the way to the top of the bowl. Spoon 1/2 cup of the cream into the bottom of the bowl and spread it out into a flat layer. Dip 9 cookies and arrange in 1 flat layer on top of the cream. Continue adding flat layers in this order: 1 cup cream, 13 milk-dipped cookies, 2 cups cream, 15 milk-dipped cookies, all of the remaining cream then 19 milk-dipped cookies.
- Fold over the plastic wrap, then cover completely with another sheet of plastic wrap and refrigerate until completely chilled and the cookies have softened, at least 6 hours and up to overnight.
- When ready to serve, carefully invert the bowl onto a large serving platter or cutting board, then use the plastic wrap lining to ease the bombe out of the bowl. Cut into wedges and serve immediately.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 433 |
| Total Fat | 36 g |
| Saturated Fat | 21 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 0 g |
| Sugar | 24 g |
| Protein | 4 g |
| Cholesterol | 125 mg |
| Sodium | 174 mg |
Reviews
This was really good…used gluten free Oreos! My son liked it …was a little sweet for me but still good! It’s like an Oreo cheesecake
I cannot wait to make this and I am going to use the Gluten free Oreos. YAY
Bet this would be good using lemon Oreos and Leon extract
Made this for my teenager daughter’s birthday, and the whole family loved it!
Easy to make. Didn’t have a glass bowl so praying it will get cold enough. Easy to find 106 Oreos too! ( and a few extras for me!)
I actually found it pretty easy to find 3 packages of Oreos. The grocery store is remarkable.
My family loved it! They requested it for this weekend again!!
it was ok, but you’ve had better ones.
My hubby and I can’t wait to try this!