This Oreo cheesecake icebox cake layers Oreo cookies with a creamy no‑bake cheesecake filling and a whipped cream topping. It’s an easy, four‑ingredient dessert that’s ideal for fans of cookies and cream.
If you enjoy light, no‑bake desserts, this Oreo icebox cake delivers a silky, airy cheesecake filling that’s more mousse‑like than a traditional baked cheesecake. The cookies soften slightly as the cake chills, creating a tender cookies‑and‑cream texture without the effort of baking.
How To Make an Oreo Icebox Cake:
Step 1: Make the whipped cream. Chill a mixing bowl and whisk (or whisk attachment) briefly, then beat 2 cups cold whipping cream until stiff peaks form.
Step 2: Beat the cream cheese and powdered sugar. In a separate bowl, beat 12 ounces (340 g) cream cheese with 1 cup (110 g) powdered sugar and a splash of vanilla until completely smooth and lump‑free.
Step 3: Fold together. Gently fold the whipped cream into the cream cheese mixture with a rubber spatula, adding the whipped cream in about two additions until the mixture is even and airy. Reserve 1/2 cup whipping cream (or equivalent topping) for the final layer.
Recipe Tip
If you prefer a shortcut, substitute 2 cups thawed whipped topping (such as Cool Whip) for the whipped cream used in the filling. Skip making whipped cream and fold the thawed topping into the cream cheese mixture.
Assembly
Step 1: Dunk the cookies. Pour 1/4 cup (60 ml) milk into a shallow bowl and quickly dip each Oreo, shaking off excess. The cookies should be softened, not soggy, so the cake slices cleanly.
Step 2: Add a layer of cookies. Spread 1–2 tablespoons of the filling on the bottom of an 8×8 inch (20×20 cm) pan to help the cookies adhere. Arrange a layer of Oreos—four rows of four works well.
Step 3: Add half the filling. Spread half of the cheesecake filling over the first cookie layer into an even layer.
Step 4: Add another layer of Oreos. Place a second lightly dunked layer of Oreos on top.
Step 5: Repeat the process. Spread the remaining filling and top with a third Oreo layer. Finish by whipping the reserved 1/2 cup cream until stiff peaks form and spreading it over the top layer just before serving, or do this now if serving within a day.
Step 6: Chill. Cover and refrigerate for at least 4 hours or overnight so the layers set and the cookies soften to a cake‑like texture.
To serve, optionally drizzle hot fudge or caramel over the top and scatter Oreo crumbs, mini chocolate chips, or sprinkles. A combination of toppings also works beautifully.
Recipe Tip
You can freeze the cake if you prefer. If freezing, be sure to dip the cookies in milk first so they remain sliceable, and do not add the whipped cream topping before freezing—whipped cream can become icy. Store covered in the fridge overnight if not freezing, and add the whipped cream, crumbs, and any drizzle right before serving.
Ingredients (serves 9 large pieces or 18 smaller pieces):
- 48 Oreo cookies (about one family‑size package; adjust if using a larger pan)
- 2 1/2 cups (600 ml) whipping cream, 33–35% fat — 2 cups for the filling and 1/2 cup for the topping
- 12 ounces (340 g) full‑fat brick cream cheese, softened
- 1 cup (110 g) powdered sugar
- 1/4 cup (60 ml) milk for dunking the cookies
Oreo Cheesecake Icebox Cake
Equipment
- 8×8 inch (20×20 cm) pan — a 9×9 inch pan will work but may require more Oreos
Instructions
Cheesecake Filling
- Chill a large bowl and the whisk or whisk attachment in the freezer for 10 minutes. Pour 2 cups cold whipping cream into the chilled bowl and beat until stiff peaks form; set aside.
- In another large bowl, beat the softened cream cheese and powdered sugar until smooth and lump‑free.
- Fold the whipped cream into the cream cheese mixture in two additions until evenly combined and airy.
Assemble
- Pour milk into a shallow bowl and lightly dunk the Oreos, shaking off excess. Do not soak the cookies.
- Spread 1–2 tablespoons of the cream cheese mixture on the bottom of the pan, then arrange a layer of Oreos (4×4).
- Spread half of the remaining cream cheese mixture over the cookie layer into an even layer.
- Place a second lightly dunked layer of Oreos on top, then spread the remaining filling over that layer and finish with a third Oreo layer.
- Cover and chill in the fridge for at least 4 hours or overnight. If freezing, omit the top whipped cream until just before serving.
- When ready to serve, whip the reserved 1/2 cup cream to stiff peaks, spread over the top, and optionally drizzle with chocolate sauce and garnish with extra Oreos or crumbs.
Notes
- Cool Whip: You can use 2 cups thawed Cool Whip in place of the whipped cream for the filling. Skip the whipped cream step and fold the thawed topping into the cream cheese.
- Oreos: A family‑size pack (about 48) is a good estimate. Standard packs often contain 36, so check quantities if you want a specific number of layers.
- Serving sizes: The recipe is designed for 9 large pieces; nutrition info (if used) is typically based on one large square.
- Storage: Keep covered in the fridge. The cake can be frozen, but add the whipped cream topping only before serving to avoid an icy texture.
Nutrition
, Carbohydrates: 63 g, Protein: 8 g, Fat: 49 g (Saturated Fat: 27 g), Sugar: 43 g