Description
Oreo Icebox Cake is a delightful dessert featuring layers of cream cheese and Oreo cookies. Easy to prepare, it’s 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
Instructions
- Chill the bowl of a stand mixer and whisk attachment in the freezer for 15-20 minutes.
- In the chilled bowl, beat the cream cheese until smooth. Mix in the heavy whipping cream, confectioners’ sugar, and vanilla extract. Beat until stiff peaks form, taking care not to overbeat.
- Spread a thin layer of the whipped cream mixture in the bottom of an 8×8-inch baking dish.
- Arrange a layer of Oreo cookies over the whipped cream, breaking some cookies as necessary to fit.
- Spread one-third of the remaining whipped cream mixture evenly over the Oreos.
- Repeat the layers two more times, finishing with a final layer of whipped cream on top.
- Top with crushed Oreo cookies.
- Cover tightly with plastic wrap and refrigerate for at least 6 to 8 hours, or overnight for best results. This allows the cookies to soften and take on a cake-like texture.
- Serve chilled, and if you want clean slices, freeze the cake for 20-30 minutes before cutting.
Notes
For a richer flavor, use double-stuffed Oreo cookies.
This cake is best enjoyed after being refrigerated overnight.
Try adding layers of other cookie varieties for a different flavor profile.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 24g
- Sodium: 230mg
- Fat: 40g
- Saturated Fat: 23g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg