Ingredients
Scale
Filling:
- 6 Golden Oreos (A): These will be crushed into crumbs and incorporated into the filling for added texture and flavor. Golden Oreos offer a buttery, sweet taste that pairs perfectly with the creamy filling.
- 2 teaspoons gelatine powder: Gelatine helps to thicken and set the filling, giving the cake structure without the need for baking.
- 2 tablespoons hot water: Used to dissolve the gelatine. The hot water helps the gelatine dissolve evenly and ensures a smooth texture in the filling.
- 250 grams cream cheese: Cream cheese adds richness and creaminess to the filling. It gives the dessert a smooth texture and a subtle tang that balances the sweetness of the Oreos.
- 150 grams sugar: Sweetens the filling and complements the slightly tangy cream cheese.
- 400 ml heavy cream: This is the main component of the filling’s luxurious, velvety texture. Heavy cream is whipped to soft peaks, giving the cake a fluffy, smooth consistency.
- 2 teaspoons vanilla extract: Vanilla enhances the sweetness of the filling and adds a subtle, aromatic flavor.
- 16 Golden Oreos (B): These are used for layering within the cake, creating a beautiful structure and providing that signature crunch in every bite.
Topping:
- 2 Golden Oreos (C): These will be crushed and sprinkled on top of the cake for an extra burst of Oreo flavor and crunch.
- ⅓ cup chocolate sauce, ganache, or melted chocolate: This drizzle adds a final decadent touch to the cake, providing an extra layer of sweetness and richness. The chocolate sauce pairs wonderfully with the creamy filling and crunchy cookies.
Instructions
Step 1: Prepare the Filling
- Crush the Golden Oreos (A): Start by processing the 6 Golden Oreos into fine crumbs using a stick blender or food processor. The crumbs will be mixed into the cream cheese filling, so you want them to be as fine as possible. Set them aside for later.
- Dissolve the Gelatine: In a small bowl, dissolve 2 teaspoons of gelatine powder in 2 tablespoons of hot water. Stir until the gelatine is completely dissolved, and then keep it warm in a water bath or place it somewhere where it won’t cool down too quickly.
- Blend the Cream Cheese and Sugar: In a mixing bowl, combine 250 grams of cream cheese and 150 grams of sugar. Using an electric hand mixer, blend the two ingredients together until smooth. The mixture should be free of lumps and have a creamy consistency.
- Add the Heavy Cream and Vanilla: Pour in the 400 ml of heavy cream and 2 teaspoons of vanilla extract. Start mixing the cream cheese and sugar mixture, and gradually incorporate the heavy cream and vanilla. Continue mixing until the filling becomes smooth and fluffy.
- Add the Gelatine: Slowly add the dissolved gelatine into the mixture while continuing to mix. The gelatine will help the filling thicken and set, giving the cake its firm structure. Once the gelatine is fully incorporated, stop mixing.
- Stir in the Oreo Crumbs: Finally, fold in the reserved Oreo crumbs (A) into the filling. The crumbs will add texture and a delicious cookie flavor to the creamy filling.
Step 2: Assemble the Icebox Cake
- Prepare the Loaf Pan: Line a loaf pan with cling wrap or use a silicone loaf pan to make the removal of the cake easier later on. If you are using a regular loaf pan, the cling wrap will help you lift the cake out once it’s frozen.
- Layer the Filling and Oreos: Begin by spreading one-third of the prepared filling into the loaf pan. Press it firmly to remove any air bubbles and to ensure it spreads evenly along the sides of the pan. Next, layer 8 Golden Oreos (B) on top of the filling, pressing them lightly into the mixture.
- Repeat the Layers: Add another layer of filling over the cookies, followed by another layer of Golden Oreos (B). Repeat this process, ending with a final layer of the cream cheese filling.
- Freeze the Cake: Once all the layers are assembled, place the cake in the freezer. Let it freeze overnight or for at least 6 hours to allow the layers to set properly. The longer it sits in the freezer, the firmer and more cohesive the cake will become.
Step 3: Serve the Golden Oreo Icebox Cake
- Remove the Cake from the Pan: Once the cake is fully frozen, remove it from the loaf pan. If you used a silicone pan, simply fold down the sides to release the cake. If you used a regular loaf pan, dip the bottom of the pan in hot water for a few seconds to loosen the cake. Then, carefully lift the cake out of the pan.
- Top with Oreo Crumbs and Chocolate Sauce: Place the cake on a serving platter and sprinkle the crushed Golden Oreos (C) over the top for an extra crunch. Drizzle the cake with chocolate sauce, ganache, or melted chocolate for an indulgent finishing touch.
- Thaw and Serve: Place the cake in the refrigerator for a few hours before serving to allow it to thaw and soften to the perfect texture. Once it’s thawed, slice the cake into generous pieces and enjoy!
Notes
- Use a Food Processor: For evenly crushed Oreos, it’s best to use a food processor. This will give you fine crumbs that blend well into the filling and provide the desired texture in each layer.
- Don’t Skimp on the Gelatine: Ensure that the gelatine is fully dissolved to avoid lumps in the filling. Gelatine is crucial for setting the cake, so make sure it’s incorporated smoothly into the mixture.
- Press the Filling Firmly: When layering the filling in the pan, press it down firmly to eliminate air bubbles and create smooth, even layers. This will ensure a beautifully finished cake with a consistent texture.
- Freeze for the Right Amount of Time: The longer the cake sits in the freezer, the firmer it will be. Freezing it overnight is ideal, but if you’re in a rush, let it sit for at least 6 hours.
- Let It Thaw Before Serving: For the best texture and flavor, let the cake thaw in the fridge for a few hours before serving. This will allow the layers to soften and make for a more enjoyable dessert experience.
- Prep Time: 20 minutes
- Cook Time: N/A