No-Bake Desserts
Oreo Icebox Cake
A stunning no-bake Oreo icebox cake with layers of cookies and cream whipped cream that transforms in the fridge into the softest, most addictive dessert imaginable.
The Easiest No-Bake Dessert You Will Ever Make
Fifteen minutes of layering, a night in the fridge, and you wake up to a cake that looks like it came from a bakery. The Oreo icebox cake is pure magic — the cream slowly softens the cookies overnight into tender, cake-like layers, and the cookies-and-cream flavor is the kind of thing that makes grown adults close their eyes on the first bite. I have made this probably fifty times, and it never disappoints.
Baker’s Tips
- Make sure the cream, bowl, and beaters are all cold before whipping — cold cream incorporates air faster and holds its shape overnight.
- Spread a thin layer of cream on the bottom of the dish first so the bottom cookies do not stick when you serve.
- Break cookies in half to fill gaps between the round Oreos so you do not get uneven cream-only pockets.
- Chill for at least 8-12 hours for the best texture — the cookies transform from crunchy to perfectly soft and cake-like.
Variations
- Mint Cookies and Cream: Use mint-flavored Oreos and add 1/2 teaspoon peppermint extract to the cream.
- Peanut Butter Cup: Fold 1/3 cup smooth peanut butter into the whipped cream and scatter chopped peanut butter cups between layers.
- Mocha: Dissolve 1 tablespoon instant espresso powder into the cream before whipping for a sophisticated coffee twist.
For a more complex layered no-bake dessert, try my classic tiramisu.
Ingredients
For the cake
For garnish
Instructions
- 1
Whip the cream
In a large, cold bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer on medium-high speed, whip until stiff peaks form — about 3-4 minutes. The cream should hold its shape firmly when you lift the beaters. Don't over-whip or it will become grainy and start to look like butter.
- 2
Start the first layer
Spread a thin layer of whipped cream (about 1/2 cup) across the bottom of an 8x8 inch square baking dish or a 9x5 inch loaf pan. This base layer prevents the bottom cookies from sticking. Arrange a single layer of Oreo cookies on top of the cream, flat side down, fitting them as closely together as possible. You may need to break a few cookies to fill gaps.
- 3
Build the layers
Spread a generous layer of whipped cream over the first cookie layer — about 3/4 cup — covering the cookies completely. Arrange another layer of Oreos on top. Repeat this process until you've used all the cookies, finishing with a thick layer of whipped cream on top. You should have roughly 4 layers of cookies and 5 layers of cream.
- 4
Smooth the top
Use an offset spatula or the back of a spoon to smooth the final cream layer into an even, attractive surface. Make sure the cream extends to all edges and fully covers the top layer of cookies.
- 5
Chill overnight
Cover the dish tightly with plastic wrap, being careful not to let it touch the cream surface. Refrigerate for at least 4 hours, but ideally 8-12 hours or overnight. During this time, the moisture from the cream softens the cookies into a cake-like texture. The longer it chills, the softer and more cohesive the layers become.
- 6
Garnish and serve
Just before serving, whip the garnish cream with sugar until stiff and spread or pipe it over the top of the cake. Scatter chocolate shavings and crushed Oreo pieces over the surface. Slice with a sharp knife dipped in hot water for the cleanest cuts, wiping the blade between slices.
Nutrition Information
Per serving (serves 10). Values are approximate.
| Calories | 310 calories |
| Total Fat | 20g |
| Saturated Fat | 12g |
| Carbohydrates | 30g |
| Sugar | 20g |
| Protein | 3g |
| Sodium | 180mg |
| Fiber | 1g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
How long does icebox cake need to chill?
A minimum of 4 hours, but 8-12 hours (overnight) is ideal. The cookies need time to absorb moisture from the cream and transform from crunchy to soft and cake-like. At 4 hours, the center cookies may still have a slight crunch. At 12 hours, every layer is uniformly soft and the whole cake slices like a dream.
Can I use other cookies besides Oreos?
Absolutely! Graham crackers are the classic icebox cake cookie. Chocolate wafers (like Nabisco Famous Chocolate Wafers) are traditional. Biscoff cookies, shortbread, Nilla wafers, and even thin ginger snaps all work beautifully. Each gives the cake a completely different personality.
Can I freeze icebox cake?
Yes, and it's actually incredible frozen — like a cookies and cream ice cream cake. Wrap tightly with plastic wrap and freeze for up to 1 month. Let it sit at room temperature for 10-15 minutes before slicing. The texture is somewhere between ice cream and cake.
Reader Reviews
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