Oreo Icebox Cake

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Melty, creamy, and blissfully no-bake, this Oreo Icebox Cake layers chocolate sandwich cookies with a fluffy vanilla-cream filling.

Layered Oreo icebox cake slice with crushed cookie topping and creamy whipped filling, served on a white plate

It chills into clean, sliceable squares that taste like a cookies-and-cream dream—perfect for hot days, parties, or “I-need-dessert-now” moments.

Below you’ll find a complete, unique recipe you can copy straight into your blog, plus pro tips, make-ahead notes, variations, FAQs, and nutrition.

Why you’ll love it

Rich layers of Oreo crumbs and fluffy cream topped with chocolate drizzle in a glass dish, ready to serve
  • No oven needed: 20 minutes of prep, the fridge does the rest.
  • Classic flavors: Cookies & cream with optional chocolate drizzle.
  • Scales easily: Works in 8×8 or 9×13 pans.
  • Make-ahead friendly: Tastes even better after an overnight chill.
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Close-up of a rich Oreo icebox cake slice with creamy layers, crushed cookies, and chocolate drizzle on a white plate

Oreo Icebox Cake

Print Recipe

This no-bake Oreo Icebox Cake is the ultimate make-ahead dessert—featuring luscious layers of whipped cream, crunchy Oreo cookies, and a rich chocolate drizzle. Perfect for parties, potlucks, or when you need a crowd-pleasing treat with minimal effort. 🖤 Try it today and wow your guests!

  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings

Ingredients

Scale

  • 48 Oreo cookies (plus extra for garnish)

  • 4 cups heavy whipping cream, cold

  • 1/2 cup powdered sugar

  • 1 tsp vanilla extract

  • 1/2 cup chocolate sauce or melted chocolate for drizzling

Instructions

  • Prepare the Whipped Cream
    In a large mixing bowl, whip the cold heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.

  • Layer the Cake
    Spread a thin layer of whipped cream on the bottom of a 9×13-inch dish. Arrange a layer of Oreo cookies over the cream, breaking some cookies if needed to fit.

  • Build the Layers
    Spread a generous layer of whipped cream over the cookies, then repeat with more cookies and cream until you reach the top of the dish, finishing with a whipped cream layer.

  • Chill the Cake
    Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the cookies to soften into a cake-like texture.

  • Add the Chocolate Drizzle
    Just before serving, drizzle with chocolate sauce or melted chocolate. Garnish with extra crushed Oreos if desired.

  • Serve & Enjoy
    Slice into squares and serve chilled for the best flavor and texture.

Notes

  • Make Ahead: This dessert tastes even better after chilling overnight, as the flavors meld together.

  • Flavor Variations: Swap regular Oreos for mint, peanut butter, or golden Oreos for a fun twist.

  • Stabilized Cream: For a firmer whipped cream, add 1 tbsp instant vanilla pudding mix while whipping.

  • Serving Suggestion: Serve with fresh berries for a pop of color and added freshness.

  • Author: fastzestyrecipes.com
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes (chill time only)
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

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Ingredients (9×13-inch pan, about 12 servings)

  • 48 Oreo cookies (about 430–450 g), plus 4–6 extra for garnish
  • 2 cups heavy cream, chilled
  • 1 cup powdered sugar, divided (120 g + 40 g)
  • 1 teaspoon pure vanilla extract
  • 225 g full-fat cream cheese, softened (8 oz)
  • 2 tablespoons whole milk (to loosen the filling, if needed)
  • Pinch of fine sea salt
  • Optional: ½–⅔ cup chocolate sauce or hot fudge (for drizzling)
  • Optional for softer cookies: ¾ cup cold milk in a shallow bowl for a 1-second dip of each Oreo (do not soak)

Ingredient swap options

  • Use 16 oz whipped topping in place of the whipped cream + 120 g powdered sugar.
  • Try Golden Oreos, Double Stuf, or a mix.
  • Flavor twist: ½ teaspoon almond extract in the filling.

Step-by-step instructions (unique & detailed)

  1. Chill your tools. Place a metal mixing bowl and beaters in the freezer for 10 minutes. Cold equipment whips cream faster and fluffier.
  2. Whip the cream. Add heavy cream to the chilled bowl and beat on medium-high to soft peaks. Sprinkle in 120 g (1 cup) powdered sugar and the vanilla. Beat just until firm peaks hold their shape—glossy but not grainy. Move the whipped cream to a large bowl; keep cold.
  3. Make the cream-cheese base. In the same (un-chilled) bowl, beat the softened cream cheese with the remaining 40 g (⅓ cup) powdered sugar and a pinch of salt until completely smooth and creamy. If it looks stiff, beat in 1–2 tablespoons milk to loosen.
  4. Fold gently. Add one-third of the whipped cream to the cream cheese and fold to lighten. Add the rest in two additions, folding with a large spatula until no streaks remain. You should have a cloud-light filling that spreads easily.
  5. Prep the pan. Line a 9×13-inch dish with a thin swipe of filling (just enough to “glue” the bottom layer of cookies). If you like a softer, cake-like bite, quickly dip each Oreo 1 second in cold milk; skip this if you prefer a firmer cookie texture.
  6. Layer 1 – cookies. Arrange Oreos in tight rows to cover the bottom of the dish. Break cookies as needed to fill gaps.
  7. Layer 2 – cream. Spread one-third of the filling over the cookies, pushing gently to the edges. Smooth with an offset spatula.
  8. Repeat. Add a second layer of Oreos, another third of filling, a third layer of Oreos, then the remaining filling. Aim for clean, level layers (press a piece of parchment lightly on top to even the surface, then peel away).
  9. Finish & chill. Cover the pan tightly (lid or wrap). Refrigerate at least 4 hours—overnight (8–12 hours) is best for sliceable layers.
  10. Garnish & serve. Drizzle with chocolate sauce, crumble 4–6 Oreos over the top, slice into squares, and serve cold. Wipe the knife between cuts for the neatest layers.

Clean slices tip: 30 minutes before serving, pop the pan into the freezer. Firmer, cleaner edges, same creamy bite.

Prep, cook & yield

  • Prep Time: 20 minutes
  • Chill Time: 4–12 hours
  • Total Time: 4 hr 20 min (minimum)
  • Yield: About 12 squares
  • Course: Dessert
  • Cuisine: American
  • Method: No-bake / chilled
  • Diet: Vegetarian

Pro tips for perfect layers

  • Don’t overwhip. If the cream goes grainy, whisk in 1–2 tablespoons cold cream by hand to smooth it.
  • Even coverage = tidy stripes. Spread filling all the way to the corners each time; gaps cause slumps.
  • Texture control: Quick milk dip → soft, cake-like. No dip → distinct, slightly cookie-crisp layers.
  • Stability: Cream cheese keeps the filling sliceable without gelatin.
  • Fluff factor: Fold, don’t stir, to keep the filling airy.

Variations to try

  • Mint-Chocolate: Use Mint Oreos; add ⅛ teaspoon peppermint extract to the filling; garnish with crushed peppermint candy.
  • Mocha Fudge: Dissolve 1 teaspoon espresso powder in the vanilla; drizzle with hot fudge.
  • Peanut Butter Cup: Beat ⅓ cup creamy peanut butter into the cream-cheese base; top with chopped PB cups.
  • Strawberries & Cream: Add a layer of thinly sliced strawberries between the cookies and cream; top with fresh berries.
  • Birthday Cake: Use Golden Oreos; fold in rainbow sprinkles; finish with vanilla glaze.

Make-ahead, storage & freezing

  • Make-ahead: Assemble up to 24 hours in advance; keep covered and chilled.
  • Storage: Refrigerate, covered, for 4–5 days.
  • Freezer: Freeze tightly wrapped for up to 1 month. Thaw overnight in the fridge before slicing.

Equipment

  • 9×13-inch glass or metal baking dish
  • Hand mixer or stand mixer
  • 2 mixing bowls (one metal for whipping cream)
  • Offset spatula or silicone spatula
  • Measuring cups/spoons

Troubleshooting

  • Layers sliding: Filling too loose—beat the cream to firm peaks next time, or chill longer.
  • Cookie layer floating: Spread a thin “glue” of filling in the pan before the first cookie layer.
  • Grainy filling: Overbeaten cream cheese or cream; whisk in a splash of cold cream to smooth.
  • Soggy base: Dipped the cookies too long—keep it to a lightning-fast dunk.

Serving ideas

Serve plain, or add chocolate shavings, crushed Oreos, or fresh berries. For a sundae-style plate, drizzle with warm fudge and a little caramel and finish with a pinch of flaky salt.

Nutrition (approximate, per 1 of 12 servings)

  • Calories: ~490
  • Total Fat: 30 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Cholesterol: 65 mg
  • Sodium: 280 mg
  • Carbohydrates: 52 g
  • Fiber: 2 g
  • Sugars: 36 g
  • Protein: 4 g

Calculated from typical brand data; actual values vary by ingredients and portion size.

Tall slice of Oreo icebox cake with creamy layers, cookie crumbles, and chocolate drizzle, topped with mini Oreo cookies
This tall Oreo icebox cake slice is the ultimate indulgence—layers of cream, cookies, and chocolate in every bite.

FAQs

Can I use Cool Whip instead of heavy cream?
Yes. Swap in 16 oz whipped topping and omit the 120 g powdered sugar from the cream step.

Do I have to dip the cookies in milk?
No—dipping makes the texture cake-like. Skipping the dip keeps a gentle cookie bite. Both are delicious.

How long does it need to chill?
Four hours is the minimum for neat slices; overnight yields the cleanest, most flavorful layers.

Can I make a smaller batch?
Use an 8×8-inch pan and halve every ingredient. Chill time remains the same.

How do I keep the top smooth?
Press a sheet of parchment lightly over the final layer and peel away for bar-smooth cream.