Description
This Oreo Icebox Cake features layers of Oreo cookies, creamy whipped filling, and crushed Oreos on top. It’s a simple, no-bake treat that’s perfect for any occasion and ideal for chocolate lovers!
Ingredients
Scale
- 48 oreo cookies
- 4 ounces cream cheese, softened
- 2 ½ cups (595 g) heavy whipping cream, cold
- ½ cup (62.5 g) confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup crushed Oreo cookies
Instructions
- Chill the bowl and whisk attachment of the stand mixer in the freezer for 15 to 20 minutes.
- In the chilled bowl, beat the cream cheese until smooth. Add the heavy whipping cream, confectioners' sugar, and vanilla extract, then beat on medium-high speed until stiff peaks form; avoid overbeating.
- Spread a thin layer of the whipped cream mixture in the bottom of an 8×8-inch baking dish.
- Layer Oreo cookies over the whipped cream, breaking some cookies as needed to fit.
- Spread about one-third of the remaining whipped cream mixture evenly over the cookies.
- Repeat the layers two more times, finishing with a layer of whipped cream on top.
- Sprinkle crushed Oreo cookies on top.
- Cover tightly and refrigerate for at least 6 to 8 hours or overnight for best results. The cookies will soften, forming a cake-like texture.
- Serve cold. For cleaner slices, place the cake in the freezer for 20 to 30 minutes before cutting.
Notes
For an even richer flavor, use double-stuffed Oreos.
This cake can be made a day in advance, making it perfect for parties.
Add chocolate shavings for an extra decadent touch.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 19g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg