This Chocolate Oreo Icebox Cake is a dream for anyone who loves rich, chocolatey desserts without turning on the oven. I layer chocolate graham crackers with a smooth chocolate Oreo mousse, add a generous layer of whipped cream, and top it all off with extra Oreos and warm fudge. It’s creamy, indulgent, and the kind of dessert that disappears fast.

Why You’ll Love This Recipe

I love how quick and easy this recipe comes together—just 20 minutes of prep and the freezer does the rest. The combination of soft, cake-like graham crackers and creamy mousse makes each bite melt in my mouth. Plus, I can prepare it ahead of time, making it perfect for birthdays, summer gatherings, or whenever I want a chocolate fix without baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake
8 ounces cream cheese, at room temperature
1 ½ cups heavy whipping cream
1 teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons cocoa powder
24 Oreos, crushed
1 box (14.4 oz) chocolate graham crackers

For the Topping
1 ¾ cups heavy whipping cream
1 ¼ cups powdered sugar
Hot fudge sauce for drizzle
6 Oreos

Directions

1. I start by beating the cream cheese with an electric mixer until smooth. I add ¼ cup of heavy cream and beat until it’s liquid-like, then mix in the remaining cream and vanilla extract until soft peaks form.

2. I add the powdered sugar and cocoa powder, beating until stiff peaks form.

3. I crush 24 Oreos in a zip-top bag with a rolling pin and fold them into the mousse.

4. I line the bottom of a 9-inch springform pan with parchment paper and arrange chocolate graham crackers to cover the base.

5. I spread half the mousse over the crackers, add another cracker layer, then the remaining mousse, and finish with a third cracker layer.

6. For the topping, I chill my mixing bowl and whisk, then whip the cream until soft peaks form. I slowly add powdered sugar and beat to stiff peaks. I pipe a border around the cake.

7. I cover and freeze the cake for 2–4 hours. Before serving, I top with crushed Oreos and drizzle with warm fudge.

Servings and timing

This recipe serves 10 slices.
Prep time: 20 minutes
Chill time: 4 hours
Total time: about 4 hours and 20 minutes

Variations

I sometimes swap chocolate graham crackers for plain or honey-flavored ones for a milder chocolate taste. For a fun twist, I’ve used flavored Oreos like mint or peanut butter. I can also replace the cocoa powder with instant espresso powder for a mocha version.

Storage/reheating

I store the cake in the fridge for up to 4 days for a softer, cake-like texture or freeze it for up to a month for a firmer bite. If frozen, I let it sit at room temperature for about 20 minutes before slicing. I never reheat this cake—it’s meant to be served chilled.

FAQs

Can I make this a day ahead?

Yes, I often prepare it the night before. The extra chilling time helps the layers set beautifully.

Do I have to use a springform pan?

No, but I find it makes removal and presentation much easier. A regular baking dish works fine; I just serve it straight from the dish.

Can I use store-bought whipped topping?

Yes, I can swap the homemade whipped cream for store-bought whipped topping if I want to save time.

What’s the best way to crush the Oreos?

I place them in a zip-top bag and roll over them with a rolling pin. A food processor also works for a finer texture.

Can I make this without cocoa powder?

Yes, I can skip the cocoa powder for a less intense chocolate flavor, but I’d keep the Oreos for that signature taste.

Conclusion

This Chocolate Oreo Icebox Cake is my go-to when I need a show-stopping dessert without the hassle of baking. It’s rich, creamy, and layered with chocolatey goodness that never fails to impress. Every bite feels like a celebration, and I’m always happy when there’s a slice waiting for me in the fridge.