This creamy Oreo icebox cake is the perfect dessert for summer. Layers of Oreo cookies, no-bake chocolate filling, whipped cream and even more Oreos on top!
The Perfect No Bake Dessert
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.
How to Make an Oreo Icebox Cake
- To get started, you’ll first make the chocolate cream filling. Instead of using just whipped cream for the filling, I like to add in some cream cheese too. It makes the filling a little sturdier so that the cake is easier to cut. It also makes the flavor a little tangy, like a cheesecake. It’s lighter in consistency and not as tangy as a cheesecake, but has a delicious chocolate cream flavor. You’ll beat together the cream cheese, melted chocolate, and powdered sugar. Then gently fold in the whipped cream.
- From there, you’ll assemble the cake. You’ll first spread about 1 tablespoon of the chocolate filling onto the bottom of an 8×8 or 9×9 inch pan. Then you’ll gently dunk your Oreo cookies in milk, and place a layer on the bottom of the pan. You’ll need 16 cookies (4 rows of 4), for the bottom layer. Then gently spread the chocolate filling over top of the Oreos.
- A second layer of Oreo cookies goes over top of the chocolate filling (4 rows of 4 cookies), and then you’ll spread whipped cream on top of the cookies and sprinkle some crushed cookies on top. The cake then goes in the fridge for at least 6 hours to firm up. I like to make the cake in the morning the day I plan to serve it. You can also add the whipped cream and crushed Oreos right before serving if you prefer.
What is the Milk Used for in the Recipe?
If you read the recipe card below, you’ll see that ½ cup milk is listed in the ingredients. The milk does not go into the recipe to make the cream filling. It’s used to gently dunk the Oreo cookies in before placing the cookies into the pan. 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.
Can I use Whipped Topping Instead of Whipped Cream?
You can use thawed whipped topping (Cool Whip) if you prefer, but I find the flavor is better with whipped cream.
This easy Oreo 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!
More No Bake Treats
- No-Bake Blueberry Cheesecake
- No-Bake S’mores Pie
- No-Bake Peanut Butter Pie
- No-Bake Chocolate Oreo 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 8x8 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 9x13 inch pan.
- Store the cake covered in the fridge for up to 4 days.
- Nutrition information is based on 1 piece, with the cake cut into 9 very large pieces.