Chocolate Oreo Icebox Cake
This easy cookies and cream dessert is a chocolate oreo icebox cake made with layers of no bake chocolate cheesecake, homemade whipped cream, and rich oreo cookies.
Servings: 12 slices
Ingredients
- 2 cups heavy whipping cream
- 1 1/2 cups powdered sugar
- 1 Tbsp vanilla extract
- 8 oz cream cheese, at room temperature
- 1/2 cup chocolate chips, semi-sweet
- 1/2 tsp espresso powder
- 1/8 tsp salt
- 28-30 Oreos
Instructions
Whipped Cream:
- In a medium sized bowl, using a hand mixer, or with in bowl of a stand mixer with the whisk attachment, whip the heavy cream until they reach soft peaks. Add in 3/4 cup powdered sugar and vanilla extract, and whip until heavy peaks form. Set aside.
Chocolate Cheesecake:
- Melt the chocolate chips in a microwave safe bowl in 30-second increments, stirring after each hit in the microwave. Set aside.
- In a separate bowl, beat cream cheese until fluffy. Then, add in the remaining 3/4 cup of powdered sugar, espresso powder, and salt. Mix until combined. Lastly, add in the melted chocolate and mix until well combined.
- Gently fold half of the whipped cream into the chocolate cheesecake mixture, continuing to fold until the whipped cream is fully incorporated.
Assembly:
- Place a layer of Oreos in the bottom of your pan (you might need to break some apart to fit into any big gaps). Then, spread half of the cheesecake layer on top of the Oreos. Then, add half of the whipped cream on top of the chocolate cheesecake layer.
- Repeat the steps one more time.
Topping:
- If desired, add a few crushed Oreo crumbs on top of the whipped cream.
Chill:
- Cover and refrigerate the oreo chocolate icebox cake for at least 4-5 hours, or overnight.