biggerbolderbaking
Chocolate Icebox Cake
My Chocolate Icebox Cake is an easy no-bake dessert with creamy layers, Oreo cookies, and rich ganache—pure indulgence with minimal effort.
👥 9 Servings⏱️ Prep & Cook: 6h 45m⏳ Prep: 45 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- saucepan
- whisk
- pan
- knife
📝 Preparation Steps
1
To Make the Bittersweet Chocolate Ganache
2
Place the chocolate in a small heatproof bowl.
3
In a small saucepan, heat the cream over medium heat until simmering.
4
Pour the cream over the chocolate and let it stand undisturbed for ⏱️ 5 minutes.
5
Stir gently until fully emulsified. Allow to cool to room temperature.
6
To Make the Cream Cheese Filling
7
In a stand mixer with a whisk attachment (or with a handheld mixer and a large bowl), whip the cream cheese on medium speed until smooth and fluffy, about ⏱️ 2 minutes.
8
Add about half of the cream and whisk until smooth to loosen the cream cheese.
9
Add the remaining cream, powdered sugar, and vanilla extract and mix until blended.
(6 oz/170 g) finely chopped bittersweet chocolate1 cup(8 oz/225 g) cream cheese (, softened)1 cupvanilla extract1 teaspoon
10
Increase the speed to medium-high and whip until medium-stiff peaks form, about ⏱️ 3 minutes.
11
To Assemble the Chocolate Icebox Cake and Serve
12
Split the Oreos in half. Scrape out and discard the cream.
(6 oz/170 g) finely chopped bittersweet chocolate1 cup(8 oz/225 g) cream cheese (, softened)1 cupOreos24
13
Arrange 16 Oreo halves in an even layer in an 8 inch (20 cm) square pan.
14
Spread one-third of the cream cheese filling evenly over the cookies.
15
Drizzle one-third of the bittersweet chocolate ganache over the filling.
16
Repeat this process twice more. Use a knife to gently swirl the top of the final layer, if desired.
17
Cover tightly and refrigerate for at least ⏱️ 6 hours, until the cookies soften.
18
Enjoy with a glass of milk. Store leftovers covered with cling wrap in the refrigerator for up to 3 days.
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