Oreo Icebox Cake

5 from 4 votes

Hey, Oreo lovers, this easy-to-make dessert recipe is for you! It's a rich, creamy, old-fashioned Oreo icebox cake that is filled with Oreo cookies and a homemade cheesecake ice cream.

Prep Time20

Chill Time4

Total Time4 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 726kcal

Author: Lauren Harris

Ingredients

8 ounces cream cheese (room temperature)
1 cup powdered sugar
1 teaspoon vanilla extract
3 cups heavy whipping cream (cold)
90 Oreo cookies

Instructions

Add the cream cheese, powdered sugar and vanilla extract to the bowl of an electric mixer fitted with a paddle. Beat on medium-high speed until smooth. Set aside. You can transfer this mixture to another bowl, if you need to clean and reuse the mixing bowl for the next step.
8 ounces cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract
Whip the heavy cream on high speed with an electric mixer fitted with a whisk attachment until stiff peaks form.
3 cups heavy whipping cream
Fold the whipped cream into the cream cheese mixture until well combined.
Spread about 1/4 cup of the cream mixture into the bottom of a 9×13-inch baking dish.
Place a layer of Oreo cookies across the top of the cream layer, some may need to be broken in half to fit.
90 Oreo cookies
Spread 1/3 of the remaining cream mixture over the top of the Oreos.
Repeat the layering process with the remaining cream and Oreos, finishing with a layer of Oreos on top.
Cover and refrigerate the baking dish for 4 to 6 hours, or overnight, to allow time for the Oreo cookies to soften.
Slice and serve.

Notes

Tips and Techniques

You can swap out Oreo cookie flavor. Golden, mint, and lemon Oreo flavors would work great in this recipe.
Store leftovers in an airtight container in the refrigerator. Consume within 3 to 4 days.
This cake can be stored, tightly covered, in the freezer for up to 3 months. To thaw frozen leftovers, place the cake in the refrigerator overnight.

Nutrition