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Chocolate Oreo Icebox Cake

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A no-bake, layered dessert made with chocolate graham crackers, creamy chocolate Oreo mousse, fluffy whipped cream, and a drizzle of warm fudge. Perfect for chocolate lovers and easy entertaining.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes (including chill time)
  • Yield: 10 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the Cake:

8 oz cream cheese, room temperature

1 1/2 cups heavy whipping cream

1 tsp vanilla extract

1 cup powdered sugar

2 tbsp cocoa powder

24 Oreos, crushed

1 box (14.4 oz) chocolate graham crackers

For the Topping:

1 3/4 cups heavy whipping cream

1 1/4 cups powdered sugar

Hot fudge sauce, for drizzle

6 Oreos, crushed

Instructions

  1. Beat cream cheese until smooth. Add 1/4 cup of the heavy cream and beat until loosened. Add remaining cream and vanilla; beat to soft peaks.
  2. Add powdered sugar and cocoa powder; beat to stiff peaks.
  3. Fold in crushed Oreos.
  4. Line bottom of 9-inch springform pan with parchment. Arrange chocolate graham crackers to cover base.
  5. Spread half the mousse over crackers, add another cracker layer, spread remaining mousse, and top with a third cracker layer.
  6. For topping, chill mixing bowl and whisk, then whip cream to soft peaks. Add powdered sugar and beat to stiff peaks. Pipe border around cake.
  7. Cover and freeze 2–4 hours.
  8. Before serving, top with crushed Oreos and drizzle with warm fudge.

Notes

  • Swap chocolate graham crackers for plain or honey-flavored for a milder flavor.
  • Use flavored Oreos like mint or peanut butter for variety.
  • Replace cocoa powder with instant espresso for a mocha twist.
  • Store in fridge for softer texture or freeze for a firmer bite.
  • If frozen, let sit at room temp 20 minutes before slicing.

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