Chocolate + cheesecake + Oreos = ❤️
I was craving Oreos this week and I figured it had been waaay too long since I had posted a new icebox cake recipe. So here it is! A chocolate icebox cake that features two layers of Oreo cookies and a luscious cheesecake filling made with real chocolate.
To decorate, we’ve got swirls of chocolate cream and crushed Oreo cookie crumbs. Altogether this Oreo Chocolate Cheesecake Icebox Cake not only looks beautiful but it tastes amazing! Be warned, you’ll want to reach for a second slice!
I’ve always had a thing for icebox cakes. I mean cakes that are made out of cookies? Does that have my name on it or what? I remember having my very first icebox cake at Magnolia Bakery in New York about 5 years ago. It was a Snickers one and it was heaven.
Since then I’ve made a few icebox cakes. Even one made from chocolate chip cookies (you can find it HERE.) They’re the perfect dessert when entertaining because you can make them the night before and just whip them out right before serving. In fact, the longer they sit in the fridge the better, because the biscuits or cookies will have enough time to soak up the delicious filling.
What I love most about this icebox cake is that creamy chocolate cheesecake filling. It tastes just like a no bake chocolate cheesecake. It’s thick and creamy with a little tang from the cream cheese but plenty of sweetness from the dark chocolate.
The filling is really easy to make too. Only five ingredients needed but it will just about melt-in-your-mouth. It’s actually a spin-off of my favourite no bake chocolate cheesecake , and it makes for the perfect icebox cake filling.
So in case you haven’t made one before, here’s how this icebox cake works. All you do is place a layer of Oreos, that have been soaked in a little milk to help them soften, in the bottom of your cake tin. Then you liberally apply half of your chocolate cheesecake mixture.
Repeat. Then pop in the fridge for a good few hours or even better, overnight. I recommend leaving it as long as possible, that way your cookies will be deliciously soft when it comes to slicing the cake. And that’s the magic of the icebox cake – cookies that transform into cake #winning
You can really decorate this cake however you wish but I thought I’d continue along the Oreo theme with more Oreos! Crush up a few Oreo cookies (cream removed) for the crumbs and halve a few whole Oreos for the sides.
Pipe on some extra chocolate whipped cream and voila – the perfect dessert. This Oreo Chocolate Cheesecake Icebox Cake is a MUST for any Oreo fans out there. It’s like all your chocolate covered Oreo dreams in one epic dessert. You. Are. Welcome.
So how are you guys? How was your weekend? It was raining for most of mine but that was a-ok but I had a ton of baking to get done – including this beauty 👆🏻 . I also bought a new candy thermometer because I dropped mine and it smashed everywhere. But that’s ok because I will take any excuse to go to a kitchen store and drool over all the gadgets and beautiful bakeware.
We also went out for Thai with my sister-in-law, her hubby and my niece, which was just lovely. We finished the night with Gelato Messina and I ordered their special, Crumb on Over. It was caramel cheesecake gelato with caramel spread and Oreo chunks. Best ice-cream ever. So all in all, it’s been an Oreo-filled weekend.
Oreo Chocolate Cheesecake Icebox Cake
No bake Oreo Chocolate Cheesecake Icebox Cake with two layers of Oreo cookies and a luscious cheesecake filling made with real chocolate.
- Yield: Makes one 9 inch cake
- 250 grams (1 and 1/4 cup) cream cheese, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons caster sugar
- 150 grams (1 cup) good quality dark chocolate
- 500 ml (2 cups) whipped cream
- 280 grams (approximately 38) Oreo biscuits
- 240 ml (1 cup) milk
- 360 ml (1 and 1/2 cups) whipped cream
- 2 tablespoons cocoa powder
- 1 tablespoon icing sugar or powdered sugar
- 10 Oreos biscuits
- Prepare a 9 inch round spring form baking tin by greasing the bottom with a tiny bit of butter (this is optional). In a large mixing bowl, beat your cream cheese until smooth and creamy. Add your vanilla and sugar and beat to combine. Melt your chocolate in the microwave and stir until smooth, leave to cool slightly. Then add your chocolate to your cream cheese and mix together. Finally, fold through your whipped cream.
- To assemble, simply dunk each Oreo in your milk (for around 2-3 seconds) and then arrange in a single layer across the bottom of your cake tin. Don’t worry too much about any gaps. Then pile on half of your chocolate cheesecake mixture and spread it across the cookies in one even layer.
- Repeat with another layer of Oreos, dunking and then layering them on top of the chocolate cheesecake. Then add the remaining chocolate cheesecake and smooth it out to form an even layer. Cover and place in the fridge for at least 8 hours or even better, overnight.
- To decorate, place your extra whipped cream in a large mixing bowl. Then sift in the icing or powdered sugar and the cocoa powder and gently fold through. Pop your chocolate cream in a piping bag fitted with a large star tip and pipe swirls along the edges. Halve 6 of the Oreos and place in between the chocolate swirls.
- Before serving, remove the cream filling from your extra 4 Oreo cookies and crush the cookies into fine crumbs. Gently run a butter knife around the edge of your cake tin and remove the side of the tin. Sprinkle over the Oreo crumbs. Cut and serve.
Note: You can eat this cake after 4-6 hours but the cookie won’t be completely soft – still delicious though!