Oreo Icebox Cake
Oreo Icebox Cake is an easy no-bake dessert made with layers of Oreo cookies and homemade whipped cream. As it chills, the cookies soften into a cake-like texture, creating a rich, creamy dessert that is perfect for summer gatherings, holidays, or anytime you need a simple make-ahead treat.
Servings: 9 people
Calories: 576kcal
Ingredients
- 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
Topping
- Crushed Oreo cookies
Instructions
- Place the bowl of a stand mixer and whisk attachment in the freezer for 15 to 20 minutes to chill.
- 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. Be careful not to overbeat.
- Spread a thin layer of whipped cream mixture into the bottom of an 8x8-inch baking dish.
- Arrange a single layer of Oreo cookies over the whipped cream, breaking a few 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, ending 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. The cookies will soften as the cake chills, creating a cake-like texture.
- Serve cold. For the cleanest slices, place the cake in the freezer for 20 to 30 minutes before cutting.
Nutrition
Serving: 1portion | Calories: 576kcal