This Oreo Icebox Cake is the perfect no-bake dessert for any occasion. Made with layers of whipped cream and Oreo cookies, it transforms into a soft, cake-like treat after chilling. Creamy, rich, and full of cookies-and-cream flavor, it’s an effortless indulgence that everyone will love—especially during hot summer days or when you need a dessert that requires zero oven time.

Why You’ll Love This Recipe

No baking required—perfect for warm weather or quick prep
Made with only a handful of simple ingredients
Oreo cookies soften into cake-like layers
Whipped cream adds a light, creamy texture
Great for birthdays, holidays, and potlucks
Kid-friendly and crowd-pleasing
Can be made ahead and stored easily
Customizable with toppings and flavor variations
Requires just 15 minutes of hands-on prep
Elegant enough to serve for guests, easy enough for weeknights

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 package (14.3 oz) Oreo cookies
3 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
Optional: extra crushed Oreos or mini Oreos for topping

Directions

In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
Whip with an electric mixer until stiff peaks form and the whipped cream holds its shape.
Spread a thin layer of whipped cream on the bottom of a 9×9-inch baking dish to prevent sticking.
Add a single layer of Oreo cookies over the whipped cream, breaking some cookies as needed to fit the shape of the dish.
Spread a thick, even layer of whipped cream over the Oreos.
Repeat the layering process—cookies, then whipped cream—until all the ingredients are used, ending with a layer of whipped cream on top.
Cover the dish tightly and refrigerate for at least 6 hours, or preferably overnight. This allows the cookies to soften into a cake-like texture.
Before serving, garnish the top with crushed Oreos or mini Oreos for added crunch and presentation.
Slice and serve chilled.

Servings and Timing

Servings: 9
Prep Time: 15 minutes
Chill Time: 6 hours
Total Time: 6 hours 15 minutes
Calories per Serving: 320 kcal

Variations

Chocolate Whipped Cream: Add 2 tablespoons of cocoa powder to the whipped cream for a richer chocolate flavor.
Mint Twist: Use mint Oreos and a drop of peppermint extract in the whipped cream for a cool twist.
Berry Topping: Add sliced strawberries or raspberries between layers or on top for a fruity contrast.
Peanut Butter Layer: Mix a few tablespoons of peanut butter into the whipped cream for a nutty, indulgent version.
Gluten-Free Option: Use gluten-free chocolate sandwich cookies to accommodate dietary needs.

Storage/Reheating

Storage: Keep the Oreo Icebox Cake covered and refrigerated. It stays fresh for up to 4 days.
Freezing: You can freeze the cake for up to 1 month. Thaw overnight in the refrigerator before serving.
Reheating: Not applicable—this dessert is best served chilled and should not be reheated.

FAQs

Can I use store-bought whipped topping instead of homemade whipped cream?

Yes, you can substitute with about 4 cups of whipped topping (like Cool Whip) if you prefer.

How long does Oreo Icebox Cake need to chill?

It should chill for at least 6 hours, but overnight chilling yields the best texture.

Can I make this recipe in a different size pan?

Yes, you can use an 8×8-inch or a larger rectangular dish; just adjust the cookie and cream layering accordingly.

Can I crush the Oreos instead of layering them whole?

Whole Oreos work best for structure, but lightly crushing them for texture variation is an option.

Does this cake need to be covered in the fridge?

Yes, cover it tightly with plastic wrap or a lid to prevent it from drying out or absorbing fridge odors.

Can I add chocolate syrup or fudge between layers?

Absolutely—drizzling chocolate syrup between layers adds extra richness.

Will the cookies really soften into a cake texture?

Yes, after chilling, the cookies absorb moisture from the whipped cream and become soft and cake-like.

How far in advance can I make this dessert?

You can make it up to 2 days in advance and keep it refrigerated until ready to serve.

Can I use different flavored Oreos?

Yes, feel free to experiment with Golden Oreos, birthday cake flavor, or seasonal varieties.

What’s the best way to slice and serve it?

Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices.

Conclusion

Oreo Icebox Cake is a no-fuss, make-ahead dessert that delivers maximum flavor with minimal effort. With layers of softened Oreo cookies and fluffy whipped cream, it’s a creamy, nostalgic treat perfect for summer gatherings or anytime you need a quick, crowd-pleasing sweet. Keep it chilled and enjoy every cool, cookies-and-cream bite.

Oreo Icebox Cake

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Author: Mari
Total Time: 6 hours 15 minutes
Yield: 9 servings
Diet: Vegetarian

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Description

This dreamy Oreo Icebox Cake is a no-bake dessert wonder! Layers of fluffy whipped cream and classic chocolate sandwich cookies soften together into a chilled, creamy, cookies-and-cream indulgence. With just a few ingredients and zero oven time, it’s the perfect make-ahead treat for hot summer days, birthdays, or any time your sweet tooth calls.

Ingredients

1 package (14.3 oz) Oreo cookies
3 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract

Optional: extra crushed Oreos or mini Oreos for topping

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Instructions

In a large bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Spread a thin layer of whipped cream in the bottom of a 9×9-inch baking dish to anchor the cookies.
Add a single layer of Oreo cookies over the cream, breaking cookies as needed to fill gaps.
Spread a thick layer of whipped cream on top of the cookies.
Continue layering cookies and whipped cream until you reach the top of the dish, ending with a layer of cream.
Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight to allow the cookies to soften and meld.

Before serving, sprinkle the top with crushed Oreos or mini Oreos for extra crunch and presentation.

Notes

You can substitute store-bought whipped topping (like Cool Whip) for homemade whipped cream in a pinch.
Make it extra rich by adding a layer of chocolate pudding or drizzle of chocolate sauce between layers.

This dessert is best when chilled overnight for that soft cake-like texture.

Prep Time: 15 minutes
chill time: 6 hours
Category: Desserts
Method: No-Bake, Chilled
Cuisine: American