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Slice of Oreo icebox cake
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Oreo Cheesecake Icebox Cake

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!
Prep Time20 minutes
Chilling4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: Oreo Cheesecake Icebox Cake, Oreo Icebox Cake
Servings: 9 very large pieces or 18 smaller pieces
Author: Fiona Dowling

Equipment

  • 8x8 inch (20x20 cm) pan a 9x9 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 8x8 inch (20x20 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

  1. 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. 
  2. Oreos: 48 Oreos is typically 1 family-sized packaged of Oreos in North America. One regular package is typically 36 Oreos. 
  3. 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.
  4. 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. 

Nutrition

Calories: 710kcal | Carbohydrates: 63g | Protein: 8g | Fat: 49g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 114mg | Sodium: 388mg | Potassium: 273mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1492IU | Vitamin C: 0.4mg | Calcium: 102mg | Iron: 8mg