Oreo Cookies and Cream Icebox cake

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.

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

Lynn Hill

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.  

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Prep Time 20 minutes mins

Cook Time 0 minutes mins

Setting time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Afternoon Tea

Cuisine American

Servings 10 - 12 slices

Calories 655 kcal

INGREDIENTS

• 400 grams Mascarpone
• 1 teaspoon Vanilla Extract
• 50 grams 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.

Keyword No bake, Oreo biscuits