Oreo Cheesecake Icebox Cake
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This Oreo cheesecake icebox cake has layers of Oreo cookies alternating with creamy no bake cheesecake filling and whipped cream on top. It’s a simple dessert, only requires 4 ingredients, and is perfect for anyone who loves cookies and cream!
If you love creamy, no bake desserts – then this Oreo icebox cake is the perfect thing. The no bake cheesecake filling is velvety smooth and surprisingly light and airy in texture. The Oreo cookies soften slightly, leaving you with the perfect cookies and creamy flavor and a luxuriously light and fluffy texture. Plus – it’s so much simpler than making a traditional Oreo cheesecake.
The creamy, no bake filling is almost like a mousse and not as tangy as a traditional baked NY cheesecake. A lot of icebox cake recipes using pudding mix or cheesecake flavored pudding mix – but honestly, I found this no-bake cheesecake filling to be creamier and just as easy to make.
How To Make an Oreo Icebox Cake:
Step 1: Make the Whipped Cream. You’ll beat whipping cream (the kind from the carton) until stiff peaks form.
Step 2: Beat the Cream Cheese and Powdered Sugar. In a separate bowl, you’ll beat together the cream cheese and powdered sugar along with a little vanilla extract until its smooth and creamy. It should have no lumps.
Step 3: Fold Together. Using a rubber spatula or wooden spoon, gently fold the whipped cream you prepared into the cream cheese mixture. I typically do this about 1/2 at a time Note: the extra whipped cream is used for the topping.
Recipe Tip
If you’d like to use whipped topping – such as Cool Whip – instead of making whipped cream, you’ll fold 2 cups of thawed whipped topping into the cream cheese mixture and skip the first step of making whipped cream.
Then it’s time to assemble.
Step 1. Dunk the Cookies. You’ll dunk each cookie into a glass of milk and shake off the excess liquid first. This step helps to soften the cookies so that the cake is easier to slice.
Step 2: Add a Layer of Cookies. I did 4 rows of 4 cookies. I like to spread about 1 tablespoon of filling on the bottom of the pan first to help the cookies stick, but this is optional.
Step 3: Add 1/2 the Creamy Filling. It won’t be a very thick layer, but that’s OK.
Step 4. Add Another Layer of Oreos. Because the more Oreos the better.
Step 5: Repeat the Process. Add the second 1/2 of the cheesecake layer, followed by a 3rd layer of Oreos.
Step 5: Top with More Whipped Cream. Note that you could do this step now or right before serving.
Step 6: Chill. It should chill in the fridge for at least 4 hours before serving or overnight.
When ready to serve, I like to add and a drizzle of hot fudge sauce. You could also add a drizzle of caramel, sprinkles or mini chocolate chips. Or let’s be honest – all of the above would also be delicious.
Recipe Tip
This recipe can be served frozen if you like. However, if you plan to freeze, be sure to dip the cookies in milk – otherwise they become almost impossible to slice. As well, do not add the top whipped cream layer until right before serving – if you freeze the plain whipped cream it will become icy. You can store in an airtight container in the fridge overnight, then add the whipped cream layer, Oreo crumbs and fudge drizzle right before serving.
For more icebox cake recipes, be sure to try:
Oreo Cheesecake Icebox Cake
Equipment
- 8×8 inch (20×20 cm) pan a 9×9 inch pan will work too – but you may need more Oreos
Ingredients
- 48 Oreo cookies, plus more for decorating on top
- 2 1/2 cups whipping cream (600 ml) , 33-35% MF, separated – 2 cups for the filling and 1/2 cup for the topping
- 12 ounces cream cheese (340 grams), brick style, full fat
- 1 cup powdered sugar (110 grams)
- 1/4 cup milk (60 ml), for dunking the cookies in – you could use any variety or additional whipping cream
Instructions
Cheesecake Filling
- Place a large bowl and the whisk attachment of your electric mixer in the freezer for 10 minutes – this helps when making whipped cream. Then pour 2 cups of cold whipping cream into the cold bowl and beat until stiff peaks form. Set aside.
- In a separate large bowl, beat the cream cheese and powdered sugar until smooth and creamy. There should be no lumps.
- Fold the whipped cream into the cream cheese mixture using a rubber spatula or a wooden spoon. I typically do this about 1/2 at a time. When finished, the mixture should be a smooth, even consistency.
Assemble
- Pour the milk into a shallow bowl and lightly dunk the Oreos into the milk. Shake off the excess. The cookies shouldn't be soaking or so wet that they're already falling apart.
- Spread 1-2 tablespoons of the cream cheese mixture onto the bottom of an 8×8 inch (20×20 cm) pan. Then place a layer of Oreo cookies on top. I did 4 rows of 4 cookies.
- Spread 1/2 of the cream cheese mixture on top of the Oreo layer and spread into an even layer.
- Place a layer of Oreos (lightly dunked in milk) on top.
- Repeat the process by spreading the rest of the cream cheese mixture on top followed by another layer of Oreos. You should end up with 3 Oreo layers with 1/2 of the cream cheese mixture between each layer.
- Cover and place in the fridge or freezer. I prefer to place in the fridge.
- When ready to serve, beat the remaining 1/2 cup whipping cream until stiff peaks form. Spread on top of the top Oreo layer. Optionally, drizzle with chocolate sauce and decorate with more Oreos or Oreo crumbs.
Notes
- Cool Whip: Whipping cream can be replaced with thawed Cool Whip. Skip Step 1 of making the no bake cheesecake filling and in Step 3, fold 2 cups of thawed Cool Whip into the cream cheese mixture.
- Oreos: 48 Oreos is typically 1 family-sized packaged of Oreos in North America. One regular package is typically 36 Oreos.
- Serving Sizes and Nutrition: I typically slice this cake into 9 large squares and then slice each square in half. The nutrition details provided are an estimate only and based on 1 large square, assuming the pan is sliced into 9 large squares.
- Storage: Always store covered in the fridge. This cake can be wrapped tightly and frozen. If freezing, I do not recommend adding the whipped cream topping until right before serving (ie do not freeze the whipped cream top layer) as it becomes icy.
