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cookie dough icebox oreo cake on a blue and white fluted plate with a fork
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5 from 1 vote

Chocolate Chip Cookie Dough Oreo Icebox Cake

This Chocolate Chip Cookie Dough Oreo Icebox Cake is a real winner! Super easy and a total no-bake wonder, it consists of layers of Oreo cookies and cookie dough crumbles with a whipped cream cheese mousse for the ultimate dessert!
Prep Time6 hrs 15 mins
Total Time6 hrs 15 mins
Course: Dessert, No Bake Desserts, No-Bake
Cuisine: American, Dessert

Ingredients

  • 2 packages Double Stuf Oreos
  • 2/3 cup milk
  • 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

Instructions

  • 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.

Notes

This recipe was tested using Pillsbury's refrigerated safe-to-eat-raw chocolate chip cookie dough. You're welcome to make your own edible cookie dough, but I found this was the easiest option. Always check refrigerated cookie dough to ensure it is made safe to eat raw as not all cookie dough is nowadays.