Oreo Cookies and Cream Icebox cake

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An easy to make, Oreo Cookies and Cream Icebox cake is a no bake dessert which has layers of Oreo biscuits with additional layers of thick Mascarpone and double cream whipped together. Just a little patience is needed as you wait for the filling to set and the Oreo cookies to soften.

Cookies and Cream Icebox cake

I make no apologies for the amount of cookies and cream in this cake. There is a time and place for indulgence, and this is one of them.

What is an Icebox cake?

An icebox cake is very much like a no bake cheesecake. Unlike a cheesecake which has a crushed biscuit base, icebox cakes have layers of whole biscuits, where each layer is filled with a cream cheese filling. Although in this case, a Mascarpone and Cream filling.

Rather than bake, you leave the cake in the fridge to set before serving.

Tips for making this Oreo Cookies and Cream Icebox cake.

  • It’s essential that you use a spring form cake tin. This will make it easier to release the cake when ready to serve. You’ll also be able to use the base of the cake tin as a serving dish. Just be careful placing it on your favouring serving plate as it could slip and slide off.
  • Always mix the Mascarpone with the icing sugar first until it’s just combined.
  • Don’t add all the cream at once. Do it in stages. Half and half at a time. Avoid over beating. If it becomes too thick. Add a drop more cream to help loosen the mixture.
  • Allow the cake to fully set in the fridge before serving.

You may also like to try this Lemon Sponge Fingers Icebox Cake

If you make this recipe, please leave a comment below with a rating. Thank you so much.

Note: this recipe was first posted in January 2019 but updated in July 2019.

Cookies and Cream Icebox cake

I make no apologies for the amount of cookies and cream in this cake. There is a time and place for indulgence, and this is one of them. There is no baking involved, just a little patience needed as you wait for the filling to set and the biscuits to soften. 
Prep Time20 mins
Cook Time0 mins
Setting time2 hrs
Total Time2 hrs 20 mins
Course: Afternoon Tea
Cuisine: American
Keyword: No bake, Oreo biscuits
Servings: 10 - 12 slices
Calories: 655kcal
Author: Lynn Hill

Ingredients

  • 400 g Mascarpone
  • 1 tsp Vanilla Extract
  • 50 g Chocolate flavoured icing sugar Sieved
  • 500 ml Double cream
  • 50 small round cream filled chocolate biscuits such as Oreos. Save 5 of these for decoration.

Instructions

  • Mix together the mascarpone, vanilla extract and icing sugar until well combined.
  • Add the double cream half at a time and mix to a thick spreading consistency. Do not overmix. If it becomes too thick add a little more cream to loosen it.
  • Line the base of an 20cm springform cake tin, evenly with 15 biscuits. You may have to chip away at a couple to get them all in.
  • Take a quarter of the filling and cover the tops of the biscuits. Smooth and level out the surface, filling in any cracks. Complete the process twice more.
  • Pour the remaining quarter of the cream filling into a piping bag with your preferred nozzle and pipe rosettes evenly on the top of the cake.
  • Complete the decoration with the remaining five cookies.
  • Place in the fridge to set for several hours to allow the cookies to soften to a cake like consistency. Preferably overnight.
  • When ready to serve, remove the springform part of the tin and place your icebox cake on your favourite cake stand or plate.

Nutrition

Calories: 655kcal | Carbohydrates: 50g | Protein: 7g | Fat: 48g | Saturated Fat: 27g | Cholesterol: 109mg | Sodium: 317mg | Potassium: 167mg | Fiber: 2g | Sugar: 30g | Vitamin A: 25.9% | Vitamin C: 0.4% | Calcium: 10.2% | Iron: 28.9%

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