No-Bake Oreo Cake
This No-Bake Oreo Cake is your shortcut to chocolatey, creamy perfection — no oven required, just pure indulgence in every bite.
Equipment
- Mixing bowls
- Hand mixer or whisk
- Rubber spatula
- 8-inch cake pan or trifle cups
- Ziplock bag + rolling pin or food processor
Ingredients
- 24 Oreo cookies plus a few extra for garnish, of course
- 1 tbsp melted butter
- 1 cup cold heavy whipping cream
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Optional: melted chocolate, extra Oreos, or sprinkles to glam it up
Instructions
- Crush the OreosPut those cookies in a ziplock bag and smash away with a rolling pin (very therapeutic btw). Mix them with melted butter until it feels like wet sand. Press into the base of your cake pan or individual cups. Boom — your crust is done.
- Make the creamy dreamy layerWhip your cold cream into stiff peaks (like lil’ clouds). In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Gently fold in your whipped cream. It should be light, fluffy, and dangerous to taste because you won’t stop.
- Layer it upSpoon the filling over your crust and smooth it out. If you’re feeling extra, do a second Oreo layer in the middle — I always do. Refrigerate for at least 3 hours (I know, torture), or overnight if you’re patient.
- Decorate like a divaTop with crushed Oreos, a lil’ chocolate drizzle, or whipped cream swirls. Do your thing, babe.
Notes
- Don’t skip the chilling time — it helps everything set beautifully.
- Add layers of crushed Oreos inside the cream for a surprise crunch.
- You can double the recipe for a party or layer it in a trifle dish for a fancier look.
- Store leftovers covered in the fridge — if there