Description
Oreo Icebox Cake combines the creamy richness of whipped cream and cream cheese with the crunch of Oreo cookies. This no-bake dessert is perfect for gatherings, offering a delightful balance of textures that everyone will love. Perfect for any occasion!
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
Instructions
- Chill the bowl of a stand mixer and whisk attachment 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. Beat on medium-high speed until stiff peaks form, being careful not to overbeat.
- Spread a thin layer of the 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 a few cookies if necessary 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 final 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. The cookies will soften as the cake chills, creating a cake-like texture.
- Serve cold. For clean slices, freeze the cake for 20 to 30 minutes before cutting.
Notes
For an even richer flavor, you can add a layer of chocolate pudding between the whipped cream and Oreo layers.
This cake can be prepared a day in advance for best results, allowing the flavors to meld together.
Feel free to garnish with additional crushed Oreos on top for a more decorative finish.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg