Baked
Slice of oreo pie on a white plate.

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This no-bake Oreo cake is an easy recipe that will make everyone smile! An Oreo cookie base is paired with a cookies and cream filling for a fresh, creamy and decadent cake.

Close-up of a slice of oreo cake with whipped cream and an oreo cookie on a white plate.Close-up of a slice of oreo cake with whipped cream and an oreo cookie on a white plate.

If you grew up thinking your only pie options were classic pecan pie and fruit tarts, think again.

Do not get me wrong; I love a slice of homemade cherry pie or apple pie, but during the summer I Truly I love fresh and creamy cakes.

I'm talking about cake recipes like no-bake s'mores cake or rich peanut butter cake. These cakes require little to no baking and are served cold, so they are a satisfying treat and will cool you down on a hot summer day.

This Oreo cake is my new favorite no-bake cake. It's a dream for anyone you love cream ice cream and biscuits and wants those same flavors in cake form!

Top view of a sliced ​​oreo cake on a countertop next to a glass of milk and oreo cookies.Top view of a sliced ​​oreo cake on a countertop next to a glass of milk and oreo cookies.

What is Oreo Cake?

This Oreo Cake is a combination of a chocolate Oreo crust with a creamy filling packed with crushed Oreo cookies. The cake is topped with whipped cream and more cookies for a beautiful (and delicious) decoration.

The cake filling is similar to my no-bake Oreo cheesecake, but with the addition of crushed Oreos.

The cake is sweet, creamy, slightly tangy thanks to the cream cheese and is the perfect refreshing dessert to enjoy all summer long.

Bite taken from a slice of oreo cake on a white plate.Bite taken from a slice of oreo cake on a white plate.

How to prepare this Oreo cake

Oreo cake is an easy recipe to keep on the lookout for whenever you need a simple but satisfying dessert to serve to guests or bring to a party.

Ingredients you will need

In addition to being easy to prepare, the ingredient list for this recipe is quite short. You will need:

  • 45 Oreo Cookies (split use)
  • 6 tablespoons melted unsalted butter
  • 8 ounces cream cheese at room temperature
  • ½ cup powdered sugar
  • 1 ½ teaspoons vanilla extract
  • 8 ounces of thawed Cool Whip
Oreo cake ingredients laid out on a work surface.Oreo cake ingredients laid out on a work surface.

For this recipe I used a family pack of Oreos, which gave me plenty of cookies for both the base and the filling. You will have to crumble 30 biscuits for the base and coarsely chop the remaining 15 for the filling.

Save some of the leftover biscuits to garnish the cake before serving.

Make sure the cream cheese is at room temperature before making the filling. I have some tips for quickly softening cream cheese if you forgot to make it ahead of time.

If you run out of powdered sugar while making this cake, whip up a quick powdered sugar substitute and save a trip to the grocery store.

Make this cake

Start by making the crust for your Oreo pie. Combine the crushed biscuits and melted butter in a bowl until well combined.

Oreo pie crust on a pie plate.Oreo pie crust on a pie plate.

Press crumbs into bottom and sides of an ungreased 9-inch cake pan. Place the pie pan in the freezer for 20 minutes to harden the crust.

While the crust cools, use a mixer to beat the cream cheese, powdered sugar, and vanilla on medium speed for 3 minutes. Switch to a spatula and fold in the whipped topping until well blended.

Now add the crushed Oreos and spread the filling over the prepared crust.

Cover and refrigerate the cake for at least 3 hours before serving.

If desired, top cake with additional whipped topping or homemade whipped cream and extra Oreo cookies before serving.

Assembled Oreo cake ready to cool.Assembled Oreo cake ready to be cooled.

Storage tips

This Oreo cake can be stored covered in the refrigerator for up to 3 days. I recommend waiting to garnish until just before serving.

You can also freeze it if you prefer. Cover the cake tightly with a layer of plastic wrap followed by a sheet of heavy-duty aluminum foil. Freeze the cake for up to 2 months.

Let the frozen cake thaw in the refrigerator overnight before serving, or serve straight from the freezer for an extra refreshing treat.

Cake shovel lifting a slice of Oreo cake from a serving plate.The cake server lifts a slice of Oreo cake from a serving plate.

Frequent questions

I don't like using whipped cream, can I use whipped cream instead?

If you don't want to use Cool Whip in this recipe, I recommend using stabilized whipped cream instead.

While regular whipped cream will work, it won't hold up as well over time as whipped cream or stabilized whipped cream.

How do you get such clean slices of cake??

Here's my favorite trick for getting super clean dessert slices like this Oreo cake or frozen cheesecake:

Dip a large chef's knife in very hot water or run it under very hot water for a few seconds. Dry it immediately with a clean towel. The knife will be hot enough to cleanly cut the cold cake!

Dip the knife into the hot water again for each slice, drying it after each slice.

Do you remove the cream filling from Oreos before using them in the crust?

No! Simply place the whole cookies in a zip-top bag and use a rolling pin to crush them. Or you can use a mini food processor to chop them finely. Your choice!

Two slices of oreo cake on a white plate with a glass of milk and other slices of cake in the background.Two slices of oreo cake on a white plate with a glass of milk and other slices of cake in the background.
  • In a medium bowl, combine the crushed Oreos and melted butter until thoroughly combined. Press crumbs into bottom and sides of an ungreased 9-inch cake pan. Place the pan in the freezer for 20 minutes to firm up.

  • In a large bowl with an electric mixer on medium speed, beat the cream cheese, powdered sugar, and vanilla for 3 minutes. Use a rubber spatula to fold in the whipped topping until completely combined. Gently fold in the chopped Oreos. Spread the mixture evenly into the prepared pan. Cover and refrigerate for at least 3 hours before serving.

  • If desired, top with additional whipped cream and Oreo cookies.

For this recipe I used a family size pack of Oreos (513 g)
Store covered in the refrigerator for up to 3 days or freeze for up to 2 months.

Serving: 1slice, Calories: 561kcal, Carbohydrates: 64G, Protein: 6G, Fat: 33G, Saturated fats: 16G, Polyunsaturated fats: 3G, Monounsaturated fat: 11G, Trans fats: 0.4G, Cholesterol: 56mg, Sodium: 373mg, Potassium: 230mg, Fiber: 2G, Sugar: 41G, Vitamin A: 694UI, Soccer: 75mg, Iron: 8mg

Nutrition information is calculated automatically, so should only be used as an approximation.

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