Oreo Icebox Cake

This creamy Oreo icebox cake is the perfect dessert for the summer. Layers of Oreo cookies, non-baked chocolate filling, whipped cream and even more Oreos on top!

The Perfect Dessert Without Bake

I love making desserts that are not baked when the weather starts to get warmer outside – and this Oreo icebox cake is definitely my new favorite. The chocolate filling is somewhere between a No-Bake Chocolate Cheesecake and a creamy chocolate mousse. Oreo cookies get a little soft, and with even more Oreo cookies sprinkled on top – it's perfect for Oreo lovers.

A traditional icebox cake has layers of whipped cream and graham crackers, usually with fresh berries on top or in the middle. It's called an icebox cake because it goes in the fridge to attach / set it up. As we make an Oreo icebox cake today – I figured that a chocolate filling was the way to go and graham crackers replaced with Oreo cookies.

How to Make an Oreo Icebox Cake

  1. To get started, first make the chocolate cream filling. Instead of just using whipped cream for the stuffing, I might add some cream cheese as well. It makes the filling a little more robust, making the cake easier to cut. It also makes the taste a little tangy, like a cheesecake. It is lighter in consistency and not as tangy as a cheesecake, but has a delicious chocolate cream flavor. You whisk together cream cheese, melted chocolate and powdered sugar. Then gently fold in the whipped cream.
  2. From there, you collect the cake. You first spread approx. 1 tablespoon chocolate filling on the bottom of an 8 x 8 or 9 × 9 inch long pan. Then gently place your Oreo cakes in milk and place a layer at the bottom of the pan. You need 16 cookies (4 rows of 4) for the bottom layer. Then gently spread the chocolate filling over the top of the Oreos.
  3. Another layer of Oreo cookies goes over the top of the chocolate filling (4 rows of 4 cookies) and then you spread the whipped cream on top of cookies and sprinkle some crushed cookies on top. The cake then goes into the refrigerator for at least 6 hours to raise it. I like to make the cake in the morning on the day I plan to serve it. You can also add whipped cream and crushed Oreos just before serving if you prefer.

Making an Oreo icebox cake

Adding whipped cream topping to an Oreo Icebox cake.

What is the milk used for the recipe?

If you read the recipe card below, you can see that 1/2 cup of milk is listed in the ingredients. The milk does not go into the recipe to make the cream filling. It is used to gently immerse Oreo cookies before placing cookies in the pan. Dipping the Oreos in milk helps soften them. Cookies must be soft to cut the cake. Otherwise, the cake is almost impossible to cut. It will still be tasty, but you may need to scoop the pieces instead of cutting.

Can I use whipped topping instead of whipped cream?

You can use thawed whipped topping (Cool Whip) if you prefer, but I think the taste is better with whipped cream.

Slice Oreo Icebox cake with a bite taken out of it.

This lightweight Oreo icebox cake is creamy, chocolate-y and so delicious. With a fluffy chocolate cream filling, tons of Oreo cookies and whipped cream on top – it’s hard to resist!

More No bakery

Oreo Icebox Cake

This creamy Oreo icebox cake is the perfect dessert for the summer. Layers of Oreo cookies, non-baked chocolate filling, whipped cream and even more Oreos on top!

Course: Dessert

Food: American

Keywords: Oreo Icebox Cake

Preparation time: 15 minutes

Cooling: 6 hours

Total time: 6 hours and 15 minutes

Servings: 9 pcs

Calories: 403kcal



  • 4 oz semi-sweet chocolate chopped into small pieces
  • 1 cup heavy cream / whipping cream *
  • 8 oz cream cheese full fat, brick style
  • 1/2 cup powdered sugar
  • 32 Oreo cookies
  • 1/2 cup milk * for dipping cookies


  • 3/4 cup heavy cream *
  • 2 tablespoons powdered sugar *
  • 4-6 Oreo cookies chopped


chocolate Filling

  • Add the chopped chocolate in a heat proof bowl. Microwave for 45 seconds on medium power (not high / regular power, or chocolate burns), remove from microwave and stir. Repeat the process until the chocolate has melted.

  • In a large bowl, beat the heavy cream until stiff peaks form and you have whipped cream.

  • In a separate large bowl, beat the cream cheese until soft. Then whisk in the melted chocolate and powdered sugar.

  • Gently fold the whipped cream into the cream cheese mixture until smooth.

  • Spread 1-2 tablespoons chocolate filling on the bottom of an 8×8 inch long pan.

  • Gently dunk each Oreo cookie in the milk, shake off the extra milk and place in a layer at the bottom of the pan with 4 rows of 4 cookies.

  • Spoon the rest of the chocolate filling over the top and smooth.

  • Gently dunk the rest of the Oreos into the milk and place a layer on top of the chocolate filling, gently pressing down the cookies.

  • Place in the fridge while making topping.


  • Whip cream and powdered sugar until stiff peaks form.

  • Spread the whipped cream over the top of the ice cream cake and sprinkle with chopped Oreos.

  • Place in the refrigerator to set it at least 6 hours before serving.


  1. Heavy cream / whipping cream can be replaced with thawed Cool Whip. If you use Cool Whip, you do not need to add powdered sugar to the top (but still use powdered sugar in the chocolate filling).
  2. The milk does NOT go into the chocolate filling. It is only used for dipping Oreo cookies in. Emptying Oreo cookies in milk is necessary so the cookies soften and you can cut the cake.
  3. Recipe can be doubled and made into a 9×13 inch long pan.
  4. Keep the cake covered in the fridge for up to 4 days.
  5. Nutritional information is based on 1 piece, where the cake is cut into 9 very large pieces.


Calories: 403kcal | Carbohydrates: 24 g | Protein: 4g | Fat: 33 g | Saturated fat: 19g | Cholesterol: 94 mg | Sodium: 149 mg | Potassium: 170 mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1047IU | Vitamin C: 1 mg | Calcium: 80 mg | Iron: 1 mg

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