No-Bake Oreo Cake
Please note that this cake requires at least 6 hours of refrigeration for the cookies to soften up to a cake-y texture. So plan ahead; better yet, make it the night before!
- Prep time
- 30 min
- Cook time
- 4 hr 33 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 72 Oreos (12 packs of 6 cookies or two 14.3oz packages)
- 1/2 cup (4oz/ 113g) cream cheese (I used 8 squares of Kiri cream cheese), cold
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 2 1/4 cups (532ml) heavy whipping cream, cold
- 1/4 cup (1oz/ 28g) powdered sugar
Instructions
- 1
Place the bowl and whisk attachment of a stand mixer (or any large mixing bowl and beaters of a hand mixer) in the freezer until very cold.
- 2
Twist the Oreo cookies open and using an offset spatula or butter knife, scrape off the cream filling into a separate medium bowl. Set aside the emptied Oreo cookies for later use.
- 3
Take the chilled bowl and whisk attachment out of the freezer and attach to the stand mixer.
- 4
Transfer the Oreo cream filling to the chilled bowl, and beat on medium speed until smooth. It will be very lumpy at first but will come together.
- 5
Add in the cream cheese, salt and vanilla and beat until well combined and a smooth, lump-free mixture forms.
- 6
Add in about a 1/4 cup of the heavy whipping cream and beat on medium low speed until smooth and homogeonus. Stop the mixer, scrape down the sides and bottom of the bowl, then add in about another 1/2 cup of the whipping cream. Beat again until smooth and the mixer has loosened up. Scrape down the bowl.
- 7
Add in the powdered sugar and the remaining whipping cream. Beat until just incorporated.
- 8
Turn up the mixer speed to medium-high and whip until stiff peaks form. Be careful not to overbeat the mixture.
- 9
Reserve about 3/4 cup of the cream filling aside to decorate the top of the cake.
- 10
On a 6-inch cake board or a flat serving plate, spread a thin layer of the cream filling to hold the bottom layer of cookies in place. Arrange 12 Oreo cookies side by side (but not touching) in a circle, keeping 9 cookies on the outside and 3 in the center. Place any broken cookies in the center and reserve the pretty ones for around the edges.
- 11
Spread a thin layer of the cream filling on top of the cookie layer, just enough to cover it. Leave the very edges of the outer cookies uncovered for a more attractive presentation. Continue layering 12 cookies followed by a thin layer of the cream filling, making a total of 12 layers of cookies.
- 12
Top the final layer of cookies with the reserved 3/4 cups of the cream filling, making swoops and swirls for a decorative presentation.
- 13
Cover the cake with a cake dome or transfer to a covered cake carrier or very carefully cover it with plastic wrap. Refrigerate until the Oreo cookies have softened to a cake-y texture; about 6 hours to overnight.
- 14
Take the cake out of the fridge 30 minutes before serving to take the chill out. Top with a maraschino (or fresh) cherry, berries of your choice or sprinkles. Cut into slices and enjoy. Store any leftovers covered in the fridge.