Ingredients
Scale
- 48 oreo cookies
- 4 ounces cream cheese, softened
- 2 ½ cups (595 g) heavy whipping cream, cold
- ½ cup (62.5 g) confectioners' sugar
- 1 teaspoon vanilla extract
- Crushed Oreo cookies
Instructions
- Chill the bowl and whisk attachment of a stand mixer in the freezer for 15 to 20 minutes.
- In the chilled bowl, beat the cream cheese until it's smooth. Add the cold heavy whipping cream, confectioners’ sugar, and vanilla extract, then beat on medium-high speed until stiff peaks form, taking care not to overbeat.
- Spread a thin layer of the whipped cream mixture into the bottom of an 8×8-inch baking dish.
- Arrange a layer of Oreo cookies over the whipped cream, breaking some cookies as needed to fit.
- Spread one-third of the remaining whipped cream mixture evenly over the cookies.
- Repeat the layers two more times, finishing with a final layer of whipped cream on top.
- Sprinkle crushed Oreo cookies over the top layer.
- Cover tightly and refrigerate for at least 6 to 8 hours, or overnight to allow the cookies to soften.
- Serve cold, and for cleaner slices, freeze for 20 to 30 minutes before cutting.
Notes
Let the cake chill overnight for best flavor and texture.
Feel free to customize by adding other toppings like chocolate shavings for extra delight.
This cake is best enjoyed cold, making it perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg