Description
This Oreo Icebox Cake is a no-bake dessert that combines rich cream cheese, cold whipping cream, and crunchy Oreo cookies. Perfect for gatherings, it’s easy to prepare and chilled to perfection, making it an irresistible treat for dessert lovers.
Ingredients
Scale
- 48 oreo cookies
- 4 ounces cream cheese, softened
- 2 ½ cups heavy whipping cream, cold
- ½ cup confectioners' sugar
- 1 teaspoon vanilla extract
- Crushed Oreo cookies
Instructions
- Chill the bowl of the 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 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 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 final layer of whipped cream on top.
- Sprinkle the top with crushed Oreo cookies.
- Cover tightly and refrigerate for at least 6 to 8 hours or overnight, allowing the cookies to soften and create a cake-like texture.
- Serve cold. For clean slices, place the cake in the freezer for 20 to 30 minutes before cutting.
Notes
Chilling the bowl and whisk attachment is essential for achieving stiff peaks in the whipped cream.
Allow the cake to sit overnight in the fridge for the best flavor and texture.
Feel free to top with additional crushed Oreos or chocolate shavings before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg