Description
This irresistible no-bake Oreo icebox cake layers crushed Oreos, creamy whipped filling, and a luscious chocolate ganache. It’s indulgent, easy to make, and tastes like an Oreo lover’s fantasy — no oven required!
Ingredients
Scale
- 36 Oreo cookies (filling included)
- 6 tbsp melted butter
- 2 cups (480 ml) heavy whipping cream
- 8 oz (225 g) cream cheese, softened
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
- 1 cup (about 10 Oreos), roughly chopped
- 1 cup (170 g) semi-sweet chocolate chips or chunks
- ½ cup (120 ml) heavy cream
- 1 tbsp butter (for shine, optional)
Instructions
- Make the Oreo Crust: Crush Oreos in a food processor until fine crumbs form. Add melted butter and pulse until well combined. Press the mixture firmly into the bottom of a 9×9-inch (23×23 cm) pan or springform pan. Chill in the fridge while preparing the filling.
- Prepare the Cream Filling: In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture. Stir in the chopped Oreos until evenly distributed.
- Assemble the Cake: Spread half of the cream filling over the crust. Add another layer of whole or crushed Oreos. Spread the remaining cream filling on top. Smooth the surface and refrigerate for at least 4 hours (overnight for best results).
- Make the Ganache: Heat the heavy cream until just simmering. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth and glossy. Add butter for extra shine if desired. Let cool slightly, then pour over the chilled cake.
- Chill & Serve: Refrigerate for another 30–60 minutes until the ganache is set. Slice and serve cold.
Notes
- For best results, refrigerate overnight.
- Feel free to add more chopped Oreos for extra texture.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg