Introduction

This Oreo Icebox Cake is a delightful no-bake dessert that layers creamy filling, classic chocolate sandwich cookies, and fresh raspberries. It’s simple to prepare and perfect for warm days when you want something sweet and refreshing.

A square slice of layered dessert rests on a light green plate with a pink and green patterned cloth underneath on a white marbled surface. The dessert has four visible layers: the bottom layer is made of dark chocolate cookie pieces, followed by a thick middle layer of red raspberries embedded in creamy white filling, then another layer of dark chocolate cookie pieces, and finally a top layer of smooth white cream topped with fresh red raspberries and broken dark chocolate cookie pieces. In the background, a pink baking dish holds the rest of the dessert, decorated with more raspberries and cookie crumbles. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (8-oz.) package cream cheese, at room temperature
1 cup powdered sugar
1 tablespoon vanilla extract
3 cups heavy cream, divided
50 chocolate sandwich cookies, such as Oreos, plus more for topping (from a 25.5-oz. package)
3 (6-oz.) containers raspberries, divided

Instructions

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about 1 to 2 minutes. Add the powdered sugar and vanilla extract, then beat on low speed until combined, about 30 seconds. Scrape the sides and bottom of the bowl.
Step 2: Increase the mixer speed to medium and beat until the mixture is smooth, about 1 more minute.
Step 3: Scrape down the bowl again. Add 1 cup of the heavy cream and beat on low speed until smooth. Then add the remaining 2 cups of heavy cream. Increase the speed to medium-high and beat until soft peaks form, about 1 to 2 minutes.
Step 4: Spoon ¼ cup of the cream mixture into the bottom of a 9-inch square baking dish and smooth into a thin, even layer.
Step 5: Place a single layer of cookies over the cream, breaking some if needed to fit evenly. Spread about 1½ cups of the cream mixture over the cookies, smoothing it out. Top with raspberries from 2 of the containers, then add another 1½ cups of cream mixture, smoothing evenly.
Step 6: Add a final layer of cookies on top, then spread the remaining cream mixture evenly over the cookies.
Step 7: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or up to 12 hours, to allow the cookies to soften and the flavors to meld.
Step 8: Before serving, decorate the cake with crumbled cookies and the remaining raspberries. Use a serrated knife to slice and serve chilled.

Tips & Variations

For a different flavor, substitute raspberries with sliced strawberries or blueberries.
Use chocolate wafer cookies if you want a less sweet option than Oreos.
Letting the cake chill overnight enhances the texture and allows the cookies to soften fully.
If you don’t have a stand mixer, a hand mixer works just as well for beating the cream and cream cheese.

Storage

Store the icebox cake covered in the refrigerator for up to 3 days. It’s best enjoyed chilled and fresh, but leftovers can be returned to the fridge. When reheating is not applicable, simply let it sit at room temperature for a few minutes before serving to soften slightly.

How to Serve

A square slice of layered dessert is presented on a white plate placed on a pink patterned cloth. The dessert has four layers: the bottom and third layers are made of dark chocolate cookie pieces, the second layer is filled with bright red raspberries mixed with white cream, and the top layer is white cream decorated with whole red raspberries and broken chocolate cookie pieces. In the background, the rest of the dessert is in a pink baking dish on a white marbled surface, with a blurred silver fork and a small bouquet of white flowers to the left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this icebox cake actually improves in flavor and texture when made a few hours or even overnight in advance, allowing the cookies to soften and the layers to meld beautifully.

Can I use whipped cream instead of heavy cream?

Heavy cream is essential for whipping to the right consistency, so using pre-whipped cream is not recommended. Whip your own heavy cream fresh for the best texture and stability.