Calling all cookie dough lovers! You are going to FLIP for this Chocolate Chip Cookie Dough Oreo Icebox Cake! Super easy, creamy, delicious and no-bake, this summertime fave is packed with edible cookie dough, Oreos and a delicious whipped cream cheese mousse for the ultimate dessert!
You guys KNOW how I feel about a good no-bake recipe, and if you’re new here, let me give you a hint: I am OBSESSED with them!
I love my oven (obviously, or else I probably wouldn’t do baking as my full-time job), but I can fully appreciate any recipe that gives me a break from it from time to time. This comes in handy not just in the summertime when it is eleventy million degrees outside and it feels like an inferno, but also during the holidays when my oven is occupied with other things like Thanksgiving turkey or side dishes and I need a dessert that won’t take up precious oven space.
See? I’m always thinking ahead for you! While you’re blissfully unaware in your swimsuit, sunbathing by the pool, I am brainstorming ideas that work year-round so you can enjoy this during turkey time too. Hey, if we’re being honest, I’d rather be in the AC doing this than be outside, though. Did I mention it’s hella hot out there?
Enter: this Chocolate Chip Cookie Dough Oreo Icebox Cake! It definitely is a year-round wonder but hits different in the summer since you can appreciate a no-bake recipe a little more when you don’t have to heat up an already hot house! 🙂
There are a few elements to this icebox cake, so let’s look them over.
I tried this with the obvious choice of chocolate chip cookies but they disintegrated into a mushy mess. It was such a disappointment! You definitely need a sturdy cookie like an Oreo for this recipe, hence why I used them the second time around. Oreos both soak up the flavor yet hold their shape and keep the integrity of the layered cake.
The Whipped Mousse
The whipped mousse consists of cream cheese, granulated sugar and vanilla that we’ll beat together until it is creamy and smooth. Then you’ll fold it into some freshly whipped whipped cream made with heavy whipping cream and confectioners’ sugar for sweetness. This mixture is light, sweet, fluffy, creamy and has a little hint of tang from the cream cheese which cuts some of the overt sweetness from everything else. It’s the perfect balancer.
The Cookie Dough
I went the super easy/lazy route and used refrigerated safe-to-eat cookie dough for this recipe. Did you know Pillsbury makes safe-to-eat-raw chocolate chip cookie dough now? Yep! It’s where it usually is in the refrigerator case and that’s exactly what I bought! I just tore off chunks and rolled them into teeny bite-size balls to add to the layers and then some for garnishing on top of the finished cake. The more cookie dough, the better! You can absolutely make your own, but this route is super easy!
Together, you have an easy, dreamy, cookie dough-stuffed icebox cake that’s sure to please everyone!
Chocolate Chip Cookie Dough Oreo Icebox Cake… come to mama!
Chocolate Chip Cookie Dough Oreo Icebox Cake
- 2 packages Double Stuf Oreos
- 2/3 cup milk
- 1¾ cup heavy whipping cream
- 1/2 cup confectioners' sugar
- 8 oz cream cheese, softened
- 1/2 cup granulated white sugar
- 2 tsp vanilla extract
- 1 package refrigerated safe-to-eat-raw chocolate chip cookie dough, such as Pillsbury brand (24 count)
- Additional whipped cream for garnish, optional
- Lightly grease the bottom and sides of a 9" or 10" round springform pan with cooking spray; set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy whipping cream and confectioners' sugar together on high speed for 5-7 minutes or until stiff peaks form. Remove the whipped cream to a separate medium bowl.
- To the stand mixer bowl, add in the softened cream cheese, granulated sugar and vanilla and beat until smooth and creamy, about 30 seconds. Add the whipped cream back to the cream cheese mixture in the bowl and beat on medium speed until incorporated and fluffy, about 30 seconds, ensuring no pockets of cream cheese remain.
- Spread a Tablespoon or two of the cream cheese mixture into the bottom of the pan. Dip an Oreo into the milk lightly, one at a time, and line the bottom of the pan with the Oreos, breaking if necessary to fit. Tear off small bite-size pieces of chocolate chip cookie dough and roll into tiny balls with your fingertips and drop all over the surface of the Oreos, being generous with the cookie dough layer. Top with half of the whipped cream cheese mixture. Repeat with another layer of Oreos, cookie dough, and the remaining whipped cream cheese mixture for a total of 2 layers, smoothing out the top layer of whipped cream cheese. You will have leftover Oreos and leftover cookie dough. Save the leftover cookie dough for garnish; save the leftover Oreos for another use.
- Cover and refrigerate the icebox cake for at least 6 hours, up to overnight. Garnish with additional whipped cream and more cookie dough balls, if desired. You may still have leftover cookie dough - use to bake cookies separately or for another use.
My favorite parts to this amazing icebox cake? The whipped cream cheese mousse mixed with the cookie dough pieces and a little bit of the softened Oreo! AKA, the whole thing 🙂
Have a super sweet day!