oreo cookie cake recipe

Written ByJenny Smyth Posted on
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The Best oreo cookie cake recipe

I love making this Oreo cookie cake recipe because it is so simple and always gets rave reviews. My kids go crazy for it, and I love that I can put it together with ingredients I usually have on hand. It is perfect for birthday parties, holidays, or just a fun weekend treat.

The combination of a soft, chewy cookie base and a creamy, sweet topping is just irresistible. This recipe is a great way to use up a package of Oreos, and it makes a wonderful dessert for any occasion. The cookie cake is not too heavy, so it works well after a big meal.

I also like that you can easily customize it with different toppings or fillings. It is a forgiving recipe that always turns out well, even for beginner bakers. One of the best things about this Oreo cookie cake is how versatile it is.

You can serve it as is, or dress it up with some whipped cream and fresh berries. It also keeps well in the refrigerator for a few days, so you can make it ahead of time. I often make two at once because one never seems to be enough for my family.

From a health perspective, this dessert is best enjoyed in moderation. It does have sugar and butter, but it also provides some calcium from the cream cheese and milk. Using reduced fat cream cheese or a sugar substitute can make it a little lighter.

But honestly, I think the full fat version tastes the best for special occasions.

Oreo Cookie Cake

4.6 from 1436 votes

A rich and creamy no bake dessert with a crunchy Oreo crust and a smooth, decadent filling. This easy recipe is perfect for any celebration and can be made ahead of time.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 (14.3 ounce) package Oreo cookies
6 tablespoons unsalted butter, melted

For the Filling

1 (8 ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
1/2 cup powdered sugar

For the Topping

1/2 cup crushed Oreo cookies
Whipped cream for serving (optional)

👨‍🍳Directions

1Place the entire package of Oreo cookies in a food processor and pulse until they form fine crumbs.
2If you do not have a food processor, put the cookies in a ziplock bag and crush them with a rolling pin until they are fine crumbs.
3You should have about 2 cups of crumbs.
4Pour the Oreo crumbs into a medium bowl and add the melted butter.
5Stir with a fork until all the crumbs are moistened and the mixture looks like wet sand.
6Press the mixture firmly into the bottom of a 9 inch springform pan, making sure it is even and compact.
7Place the pan in the refrigerator while you make the filling.
8In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it is smooth and creamy.
9Add the granulated sugar and vanilla extract and beat until well combined, about 2 minutes.
10Scrape down the sides of the bowl as needed.
11In a separate large bowl, pour the heavy whipping cream and add the powdered sugar.
12Beat on high speed until stiff peaks form, about 3 to 4 minutes.
13The cream should be thick and hold its shape when you lift the beaters.
14Gently fold half of the whipped cream into the cream cheese mixture using a spatula until just combined.
15Then fold in the remaining whipped cream until no white streaks remain.
16Be careful not to overmix, as this can deflate the cream.
17Pour the filling over the chilled crust and spread it evenly with a spatula.
18Sprinkle the crushed Oreo cookies on top for garnish.
19Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, until the cake is firm and set.
20To serve, run a knife around the edge of the pan and remove the springform ring.
21Slice the cake with a sharp knife, wiping the blade clean between cuts for neat slices.
22Serve cold with extra whipped cream if desired.

🔧Equipment

9 inch springform pan
Food processor or ziplock bag and rolling pin
Electric mixer
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 32g💛Saturated Fat: 18g❤️Cholesterol: 90mg🧂Sodium: 280mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 5g

📝Notes

For a firmer crust, you can bake it at 350°F for 10 minutes before adding the filling. Let it cool completely before proceeding. You can also use reduced fat cream cheese and milk instead of heavy cream for a lighter version, but the texture will be less rich.

Watch Video Of How Oreo Cookie Cake Works

This Oreo cookie cake is a fantastic make ahead dessert that saves you time on the day of your event. To store leftovers, keep the cake covered in the refrigerator for up to five days.

If you have any cake left after a couple of days, you can also freeze individual slices wrapped in plastic wrap for a quick treat later. For serving, I like to take the cake out of the refrigerator about 10 minutes before slicing to let it soften just a bit.

It pairs wonderfully with a hot cup of coffee or a glass of cold milk. You can also add fresh berries like strawberries or raspberries on top for a pop of color and a touch of tartness.

This recipe is always a good idea for any occasion and works well for family gatherings because it is easy to transport and everyone loves it.

❓ Frequently Asked Questions About Oreo Cookie Cake

1. Can I use a different type of cookie for this cake?

Yes, you can substitute other chocolate sandwich cookies like Double Stuf Oreos or even golden Oreos for a different flavor. The texture will be similar, but the sweetness may vary slightly. Just make sure to use a full 14.3 ounce package for the crust.

2. How long does this Oreo cookie cake keep in the refrigerator?

This cake will stay fresh in the refrigerator for up to 5 days if stored in an airtight container. The crust may soften slightly over time, but it will still taste delicious. I recommend covering the cake with plastic wrap or foil to prevent it from absorbing other odors.

3. Can I freeze this Oreo cookie cake?

Yes, you can freeze this cake for up to 2 months. Wrap it tightly in plastic wrap and then in a layer of aluminum foil. Thaw it in the refrigerator overnight before serving. The texture of the filling may be slightly different after freezing, but it is still very good.

4. Why did my filling turn out runny?

A runny filling usually happens if the cream cheese was not softened enough or if the whipped cream was not beaten to stiff peaks. Make sure your cream cheese is at room temperature before you start, and beat the heavy cream until it is thick and holds its shape. Chilling the cake for the full 4 hours also helps it set properly.

5. Can I make this recipe without a springform pan?

Yes, you can use a 9 inch pie plate or a deep dish pie pan instead. The crust will be a bit thicker, and you may have a little extra filling. Just press the crust into the bottom and up the sides of the dish. The cake will still set and slice nicely.

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