Cookies and Cream Icebox Cake

By Yossy Arefi

Updated August 12, 2025

  • An overhead shot of a round baking dish full of layers of cream and Oreo cookies, topped with crushed Oreos. To the left, a small bowl of the cake. Toward the bottom, a serving spoon.
    Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Total Time
15 minutes, plus at least 8 hours’ chilling
Prep Time
5 minutes
Cook Time
10 minutes, plus at least 8 hours’ chilling
Rating
4(243)
Comments
Read comments

This simple, no-bake dessert is perfect for any chocolate lover. Chocolate sandwich cookies are enrobed in fluffy whipped cream enriched with a bit of vanilla and sugar. The whipped cream has a generous amount of cream cheese, which helps balance the sweetness of the cookies with a little tang. The cake requires very little prep and a long chill time, which makes it perfect for a party. You can assemble the entire thing the day you plan to serve it, or even two days before the celebration. You can make this in just about any 2-quart dish with a flat bottom; an 8-inch square pan or 9-inch round pan works perfectly.

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Ingredients

Yield:8 servings

  • 1 (8-ounce/226-gram) block cream cheese, at room temperature

  • 1 to 3 tablespoons granulated sugar, to taste

  • 3 cups/720 milliliters heavy cream

  • 1 tablespoon vanilla extract

  • 40 chocolate sandwich cookies (such as Oreos), from 1 (18-ounce) package

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

50 grams carbs; 131 milligrams cholesterol; 703 calories; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 30 grams saturated fat; 54 grams fat; 2 grams trans fat; 2 grams fiber; 346 milligrams sodium; 7 grams protein; 31 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed until smooth, about 3 minutes. Scrape down the sides of the bowl and the paddle, then mix again until smooth, 30 seconds more.

  2. Step 2

    If using a stand mixer, switch to the whisk attachment. While mixing on medium-low, slowly stream about ½ cup of the cream. Stop the mixer and scrape down the sides and bottom of the bowl and mix until smooth and slightly aerated.

  3. Step 3

    Turn the mixer up to medium-high and stream in the rest of the cream, followed by the vanilla extract. Mix until fluffy soft peaks form, about 4 minutes.

  4. Step 4

    Spread 1 ¼ cups cream mixture in a 2-quart baking dish (such as an 8-by-8-inch square or 9-inch round cake pan). Arrange a single layer of cookies over the cream. Spoon about 2 ½ cups of the cream mixture over the top and smooth it out. Top the cream with another layer of cookies, then the rest of the cream.

  5. Step 5

    Cover the pan and chill for at least 8 hours, or overnight. Before serving, crush the remaining cookies and sprinkle them over the top. Spoon the icebox cake into bowls and serve chilled.

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Ratings

4 out of 5
243 user ratings
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Comments

Patricia

If only Nabisco or another company would bring back their traditional chocolate wafers! Or even Oreos with no filling. I never liked Oreos as a child, let alone in my senior years.

Claire

@Jean Baxter I used Famous chocolate wafers for years, now discontinued, but I found Dewey’s brownie crisp cookies which are almost identical. Available at Sprouts and Amazon.

LeslieFSU

use Oreo Thins Tiramisu flavor.

BeckyB73

Needed more sweetness. Not a crowd pleaser in my house. If I make it again, I may put it in the food processor at the end of the ingredient prep and give it a good whirl then pop it in the freezer like ice cream.

MarilynMcF

I've made this for years and it's what even my adult kids always want for their birthdays. use Cool Whip instead of cream cheese. I tried blending with a miixer and uck - I lost the nice chuncks of Oreos.

Meg

Made this yesterday. Two thoughts: recipe should advise to take out of freezer at 30 minutes before serving. It’s hard as a rock right out of freezer. Two: cookies should all be crushed. It’s impossible to break a frozen Oreo

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