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This creamy Oreo Icebox Cake is the perfect dessert for summer. Layers of Oreo cookies, a creamy no-bake chocolate filling, whipped cream and even more Oreos on top!
This easy chocolate icebox cake is creamy, chocolate-y and so delicious. With a fluffy chocolate cream filling, tons of Oreo cookies and whipped cream on top – it’s hard to resist!
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Why We Love This Oreo Icebox Cake Recipe
I love making no-bake desserts when the weather starts to get warmer outside – and this Oreo Icebox Cake is definitely my new favorite.
The chocolate filling is somewhere in between a No-Bake Chocolate Cheesecake and a creamy chocolate mousse. The Oreo cookies get a little soft, and with even more Oreo cookies sprinkled on top – it’s perfect for Oreo lovers.
A traditional icebox cake has layers of whipped cream and graham crackers, usually with fresh berries on top or in the middle. It’s called an icebox cake because it goes in the fridge to firm up/set.
Since we’re making an Oreo Icebox Cake today – I figured making a chocolate filling was the way to go, and the graham crackers are replaced with Oreo cookies.
- Semi-Sweet Chocolate – Chocolate chips work well, or a semi-sweet chocolate bar.
- Heavy Whipping Cream
- Cream Cheese – Full fat, brick-style.
- Powdered Sugar
- Oreo Cookies – About 1 regular size package.
- Milk – for dipping the cookies in.
- Whipped Cream Topping – Heavy cream, powdered sugar, Oreos. You can also use a non-dairy whipped topping like Cool Whip.
How To Make An Oreo Icebox Cake
- Microwave chocolate until it’s melted.
- Beat the heavy cream until it’s thick and forms peaks when you remove the beaters.
- In another bowl beat cream cheese, then beat in powdered sugar and melted chocolate. Then fold in the whipped cream.
- Layer chocolate filling, milk-dipped Oreos, then more chocolate filling and more Oreos.
- Make the topping by beating heavy whipping cream with powdered sugar until thick. Spread over the top of the cake.
- Sprinkle crushed Oreos on top and refrigerate for 5-6 hours.
Dunking the Oreos in milk helps to soften them. The cookies need to be soft in order to cut the cake. Otherwise, the cake is almost impossible to slice. It will still be tasty, but you may have to scoop the pieces instead of slicing.
You can use thawed whipped topping (Cool Whip) if you prefer, but I find the flavor and texture is better with whipped cream.
- Don’t skip dipping the Oreos in the milk. This step is necessary to soften the cookies. Feel free to use any type of milk you have on hand.
- Cover the cake with plastic wrap when you put it in the fridge.
- I have chilled this in as little as 4 hours with decent results. The cookies were still crunchy, but soft enough to slice through. At 6 hours they will be softer, more like cake.
- Don’t let the chocolate cool too much or it will harden as you mix it into the cream cheese.
- For a prettier presentation when serving, drizzle with chocolate sauce and top with a cherry.
- Store covered in the fridge for up to 4 days.
- To freeze, wrap tightly and freeze for up to 3 months. Thaw in the fridge.
More No Bake Treats
- No-Bake Blueberry Cheesecake
- No-Bake S’mores Pie
- Chocolate Peanut Butter Pie
- Chocolate Reese’s Cheesecake
Oreo Icebox Cake
- 4 oz semi-sweet chocolate chopped into small pieces
- 1 cup heavy cream/whipping cream*
- 8 oz cream cheese full-fat, brick style
- 1/2 cup powdered sugar
- 32 Oreo Cookies
- 1/2 cup milk* for dipping the cookies in
- 3/4 cup heavy cream*
- 2 tablespoons powdered sugar*
- 4-6 Oreo cookies chopped
- Add the chopped chocolate to a heat proof bowl. Microwave for 45 seconds on medium power (not high/regular power or the chocolate will burn), remove from the microwave and stir. Repeat the process until the chocolate is melted.
- In a large bowl, beat the heavy cream until stiff peaks form and you have whipped cream.
- In a separate large bowl, beat the cream cheese until soft. Then beat in the melted chocolate and powdered sugar.
- Gently fold the whipped cream into the cream cheese mixture until smooth.
- Spread 1-2 tablespoons of the chocolate filling onto the bottom of an 8×8 inch pan.
- Gently dunk each Oreo cookie in the milk, shake off the extra milk, and place in a layer on the bottom of the pan with 4 rows of 4 cookies.
- Spoon the rest of the chocolate filling over top, and smooth.
- Gently dunk the rest of the Oreos in the milk and place a layer on top of the chocolate filling, pressing the cookies down gently.
- Place in the fridge as you make the topping.
- Beat the cream and powdered sugar until stiff peaks form.
- Spread the whipped cream over top of the icebox cake and sprinkle with chopped Oreos.
- Place in the fridge to set for at least 6 hours before serving.
- Heavy cream/whipping cream can be substituted with thawed Cool Whip. If using Cool Whip, you do not need to add powdered sugar to the topping (but still use powdered sugar in the chocolate filling).
- The milk DOES NOT go into the chocolate filling. It is only used to dunk the Oreo cookies in. Dunking the Oreo cookies in milk is necessary so that the cookies soften and you can slice the cake.
- Recipe can be doubled and made in a 9×13 inch pan.
- Store the cake covered in the fridge for up to 4 days.