Description

This Oreo Icebox Cake features layers of rich cream cheese and whipped cream paired with crunchy Oreo cookies. It’s an easy, no-bake dessert that kids and adults alike will love, perfect for gatherings or a sweet treat at home!

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
Crushed Oreo cookies

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Instructions

Chill the bowl of a stand mixer and whisk attachment in the freezer for 15 to 20 minutes.
Beat the cream cheese in the chilled bowl until smooth. Add the heavy whipping cream, confectioners’ sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form.
Spread a thin layer of whipped cream mixture into the bottom of an 8×8-inch baking dish.
Arrange a single layer of Oreo cookies over the whipped cream, breaking some cookies if needed to fit.
Spread about one-third of the remaining whipped cream mixture evenly over the cookies.
Repeat the layering process two more times, finishing with a final layer of whipped cream on top.
Sprinkle crushed Oreo cookies over the top.
Cover tightly and refrigerate for at least 6 to 8 hours, or overnight. The cookies will soften as the cake chills, creating a cake-like texture.
Serve cold, and for clean slices, freeze the cake for 20 to 30 minutes before cutting.

Notes

Make sure your heavy whipping cream is very cold for best results.
Allowing the cake to chill overnight will enhance the flavors even more.
Crushed Oreos can be used as a topping or layered within the cake for added crunch.

Nutrition

Serving Size: 1 slice
Calories: 335
Sugar: 17g
Sodium: 170mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 58mg