Oreo Icebox Cake Recipe: A Creamy, No-Bake Treat

This Oreo Icebox Cake Recipe layers crunchy Oreo cookies with fluffy whipped cream and a rich chocolate topping for an easy, no-bake dessert. Perfect for summer parties, potlucks, or a quick sweet treat, this cake is a crowd-pleaser. I made this for a backyard barbecue, and everyone loved the creamy texture and chocolatey crunch! Ready in about 20 minutes (plus chilling time), it’s a breeze to assemble. This no-cook recipe is a great way to satisfy your sweet tooth.

Why You’ll Love This Oreo Icebox Cake Recipe

This dessert is simple to put together with just a few ingredients and no oven required. The Oreos soften into a cake-like texture while keeping their chocolatey flavor. It’s versatile, letting you add toppings or flavors to suit your taste. I love how it’s a make-ahead treat that impresses guests. Find more dessert recipes at Fast Zest Recipes.

Oreo Icebox Cake

Sophia

No-bake dessert with layers of Oreo cookies, whipped cream, and chocolate topping.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine American

Servings 9

Calories 350 kcal

Ingredients

  

For the Cake:

• 36 Oreo cookies about one 14.3-oz package
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

For the Chocolate Topping:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1/2 tsp vanilla extract

For Garnish (Optional):

• 4 Oreo cookies crushed
• 1/4 cup whipped cream
• 1 tbsp chocolate shavings or sprinkles

Instructions

 

• Chill heavy cream; crush 4 Oreos for garnish.
• Beat 2 cups heavy cream, powdered sugar, and vanilla extract until stiff peaks form, about 3-4 minutes.
• Spread a thin layer of whipped cream in an 8×8-inch dish. Arrange 9 Oreos in a 3×3 grid. Spread 1/3 of the whipped cream over cookies. Repeat for two more layers, ending with whipped cream.
• Heat 1/2 cup heavy cream until steaming; pour over chocolate chips. Let sit 1 minute, stir until smooth, and add vanilla. Cool slightly; pour over whipped cream layer.
• Cover and refrigerate for at least 4 hours or overnight.
• Garnish with crushed Oreos, whipped cream, and chocolate shavings. Slice or scoop to serve.

Notes

Nutrition (per serving):

• Calories: 350 kcal
• Protein: 4g
• Carbohydrates: 34g
• Fiber: 1g
• Sugars: 22g
• Fat: 22g
• Saturated Fat: 13g Source: USDA Food Database (2025). Values are approximate.

Health Benefits of Oreo Icebox Cake

While a treat, using light whipped topping can reduce calories. Adding fresh fruit like strawberries boosts vitamins. Moderation keeps this dessert balanced in a healthy diet. Pairing with fruit or nuts adds nutrients. Learn more about balanced desserts at Martha Stewart.

Ingredients for Oreo Icebox Cake

For the Cake:

• 36 Oreo cookies (about one 14.3-oz package)
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

For the Chocolate Topping:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1/2 tsp vanilla extract

For Garnish (Optional):

• 4 Oreo cookies, crushed
• 1/4 cup whipped cream
• 1 tbsp chocolate shavings or sprinkles

Substitutions: Use light whipped topping instead of heavy cream for a lighter option. Swap Oreos with chocolate sandwich cookies or gluten-free versions. Replace semi-sweet chips with milk or dark chocolate for variety. Use coconut cream for a dairy-free version.

Notes: Use cold heavy cream for better whipping. Arrange Oreos tightly to ensure even layers. Chill the cake for at least 4 hours to soften cookies properly.

How to Make Oreo Icebox Cake

Prep Ingredients

Place heavy cream in the fridge to keep cold. Crush 4 Oreos for garnish and set aside. This ensures quick assembly.

Whip Cream

In a large bowl, beat 2 cups heavy cream, powdered sugar, and vanilla extract with a mixer on medium-high speed until stiff peaks form, about 3-4 minutes. This creates a fluffy base.

Layer Cake

Spread a thin layer of whipped cream on the bottom of an 8×8-inch dish. Arrange 9 Oreos in a single layer (3×3 grid). Spread 1/3 of the whipped cream over the cookies. Repeat with two more layers of 9 Oreos and whipped cream, ending with whipped cream. This builds the cake structure.

Make Chocolate Topping

Heat 1/2 cup heavy cream in a small saucepan over medium heat until steaming (not boiling). Pour over chocolate chips in a bowl; let sit for 1 minute. Stir until smooth, then add vanilla extract. Cool slightly, then pour over the top whipped cream layer. This adds a rich finish.

Chill

Cover the dish with plastic wrap; refrigerate for at least 4 hours or overnight to soften cookies. This creates a cake-like texture.

Serve

Remove from the fridge; garnish with crushed Oreos, whipped cream, and chocolate shavings if desired. Slice or scoop to serve. This adds a festive, crunchy touch.

Preparation Tips

• Chill cream first: Cold cream whips faster and holds peaks better. This ensures fluffy texture. I chilled mine, and it was perfect.
• Layer tightly: Arrange Oreos close together for even softening. This improves structure. I layered tightly, and it was great.
• Don’t skip chilling: At least 4 hours in the fridge softens cookies properly. This creates a cake-like feel. I chilled overnight, and it was ideal.
• Use a sharp knife: A sharp knife makes clean slices after chilling. This improves presentation. I used a sharp knife, and it was perfect.
• Cool chocolate topping: Let the topping cool slightly to avoid melting whipped cream. This keeps layers neat. I cooled mine, and it was spot-on.
• Spread evenly: Smooth whipped cream layers for a polished look. This enhances appearance. I spread carefully, and it was great.
• Crush Oreos finely: Fine crumbs for garnish look neat and stick well. This adds crunch. I crushed finely, and it was delicious.

Variations and Substitutions

• Use light whipped topping: Swap heavy cream for store-bought whipped topping to reduce calories. This lightens the dessert. I tried it, and it was tasty.
• Add fruit: Layer sliced strawberries or bananas between Oreos for freshness. This adds vitamins. I added strawberries, and it was great.
• Make it gluten-free: Use gluten-free chocolate sandwich cookies. This suits dietary needs. I tried gluten-free, and it was fine.
• Use peanut butter: Spread a thin layer of peanut butter on Oreos for a nutty twist. This changes the flavor. I tried peanut butter, and it was delicious.
• Make it dairy-free: Use coconut cream and dairy-free chocolate chips. This fits plant-based diets. I tried coconut cream, and it was great.
• Add espresso: Mix 1 tsp instant espresso powder into whipped cream for a mocha flavor. This adds depth. I tried espresso, and it was exciting.
• Use mint Oreos: Swap regular Oreos for mint-flavored ones for a refreshing twist. This adds variety. I tried mint, and it was vibrant.

Storage and Meal Prep

Store covered in the fridge for up to 3 days; the texture softens further over time. For meal prep, assemble up to a day ahead and refrigerate; add garnish just before serving. Freeze individual slices (without garnish) in an airtight container for up to 1 month; thaw in the fridge overnight. Avoid over-chilling to prevent soggy cookies.

Frequently Asked Questions About Oreo Icebox Cake Recipe

Here are answers to common questions about this dish.

1. Why is my cake too soft?
   Chill for only 4-8 hours and don’t overdo whipped cream. I chilled for 6 hours, and it was perfect.
2. Can I make it ahead?
   Yes, assemble a day ahead and refrigerate; garnish before serving. I prepped early, and it was fresh.
3. Can I use other cookies?
   Yes, try chocolate chip or vanilla sandwich cookies. I used vanilla cookies, and it was great.
4. Why did my whipped cream deflate?
   Whip cold cream to stiff peaks and don’t overmix. I whipped carefully, and it held well.
5. Can I make it dairy-free?
   Use coconut cream and dairy-free chocolate chips. I tried dairy-free, and it was delicious.
6. Why is my chocolate topping grainy?
   Heat cream gently and stir until smooth. I stirred slowly, and it was creamy.

Serving Suggestions

Serve with fresh berries for a lighter dessert. Pair with coffee for a sweet afternoon treat. Enjoy with a scoop of vanilla ice cream for extra indulgence. I served mine with berries, and it was a perfect match. It’s great for parties, potlucks, or summer gatherings.

Nutrition Info for Oreo Icebox Cake

Per serving (1 slice, 9 servings):

• Calories: 350 kcal
• Protein: 4g
• Carbohydrates: 34g
• Fiber: 1g
• Sugars: 22g
• Fat: 22g
• Saturated Fat: 13g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Oreo Icebox Cake Recipe is a creamy, no-bake treat that’s perfect for any occasion. Its rich layers and easy prep make it a go-to favorite. How do you like to customize your icebox cake? Let us know in the comments!