This Frozen Oreo Cake is a layered freezer dessert featuring a crushed Oreo crust, a fluffy whipped cream and cream cheese layer loaded with more crushed cookies, and a rich chocolate drizzle or ganache topping. It’s the ideal make-ahead dessert—no baking, no fuss, all the decadent flavor you crave. The key to its magic lies in how the cookies soften ever so slightly as they chill, becoming cake-like while still retaining their signature cocoa punch.
It’s versatile, too—you can swirl in peanut butter, drizzle with caramel, or even fold in coffee for an adult twist. Once frozen, it cuts cleanly and holds its shape beautifully, making it a star on any dessert table.
Ingredients:
Crust & Base:
- 30 Oreo cookies (regular, not Double Stuf), crushed
- ¼ cup (60g) melted butter
Filling:
- 1 (8 oz / 225g) block cream cheese, softened
- ⅓ cup powdered sugar
- 2 cups heavy whipping cream, cold
- 1 tsp vanilla extract
- 15 Oreo cookies, coarsely chopped
Topping:
- ½ cup semi-sweet chocolate chips or chopped chocolate
- ¼ cup heavy cream
- Additional crushed or halved Oreos for garnish
Optional Swirls: 2 tbsp peanut butter, Nutella, or dulce de leche
Instructions:
1. Make the Crust
Grease or line the bottom of a springform pan or deep 8-inch round cake pan. In a bowl, combine crushed Oreos with melted butter until the texture resembles wet sand. Press evenly into the bottom of the pan to form a crust. Use the back of a spoon or a flat-bottomed glass for smoothness. Chill in the freezer while you prepare the filling.
2. Prepare the Creamy Filling
In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy (2–3 minutes). In a separate chilled bowl, whip the heavy cream and vanilla to stiff peaks using a hand mixer or stand mixer.
Gently fold the whipped cream into the cream cheese mixture in two to three additions. Once the mixture is smooth and fluffy, fold in the chopped Oreos. For added flair, swirl in spoonfuls of peanut butter or hazelnut spread using a knife.
3. Assemble the Cake
Spread the filling over the frozen crust in an even layer. Smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles. Cover tightly with foil or plastic wrap and freeze for at least 6 hours, ideally overnight.
4. Make the Ganache Topping
Just before serving, combine chocolate chips and heavy cream in a small heatproof bowl. Microwave in 20-second bursts until the cream is hot. Let sit 1 minute, then stir until smooth and glossy. Allow to cool slightly, then drizzle or spread over the frozen cake.
5. Garnish & Serve
Top with halved Oreos, crushed cookie crumbs, or whipped cream rosettes if desired. Let the cake sit at room temperature for 10–15 minutes before slicing with a hot knife (dip it in hot water and wipe dry between cuts). Serve and enjoy the cool, creamy crunch!
Tips & Twists:
- Want mocha flair? Add 1 tbsp instant coffee granules to the whipped cream.
- Make it mini: Use cupcake liners in a muffin tin to create individual frozen Oreo cheesecakes.
- No cream cheese on hand? Try mascarpone for a fluffier texture, or skip it and double the whipped cream for a more ice cream-like filling.
- Storage: Keeps beautifully in the freezer up to 2 weeks if tightly sealed.
Would you like to turn this into a minty version with peppermint Oreos or dress it up for a birthday party with sprinkles and candles? I’d love to help you remix it!