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Two pieces of layered chocolate icebox cake served on dessert plates, with the remaining cake in the pan.
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Chocolate Icebox Cake
Prep Time
45 mins
Chill Time
6 hrs
Total Time
6 hrs 45 mins
 

My Chocolate Icebox Cake is an easy no-bake dessert with creamy layers, Oreo cookies, and rich ganache—pure indulgence with minimal effort.

Servings: 9 people
Author: Gemma Stafford
Ingredients
Bittersweet Chocolate Ganache
  • 1 cup (6 oz/170 g) finely chopped bittersweet chocolate
  • ¾ cup (6 fl oz/180 ml) heavy whipping cream
Cream Cheese Filling
Chocolate Cake Layers
  • 24 Oreos
Instructions
To Make the Bittersweet Chocolate Ganache
  1. Place the chocolate in a small heatproof bowl.
  2. In a small saucepan, heat the cream over medium heat until simmering.
  3. Pour the cream over the chocolate and let it stand undisturbed for 5 minutes.

  4. Stir gently until fully emulsified. Allow to cool to room temperature.

To Make the Cream Cheese Filling

  1. 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.

  2. Add about half of the cream and whisk until smooth to loosen the cream cheese.
  3. Add the remaining cream, powdered sugar, and vanilla extract and mix until blended.
  4. Increase the speed to medium-high and whip until medium-stiff peaks form, about 3 minutes.
To Assemble the Chocolate Icebox Cake and Serve
  1. Split the Oreos in half. Scrape out and discard the cream.
  2. Arrange 16 Oreo halves in an even layer in an 8 inch (20 cm) square pan.
  3. Spread one-third of the cream cheese filling evenly over the cookies.
  4. Drizzle one-third of the bittersweet chocolate ganache over the filling.

  5. Repeat this process twice more. Use a knife to gently swirl the top of the final layer, if desired.

  6. Cover tightly and refrigerate for at least 6 hours, until the cookies soften.

  7. Enjoy with a glass of milk. Store leftovers covered with cling wrap in the refrigerator for up to 3 days.

Recipe Notes
  • Use very finely chopped chocolate. When making the ganache, finely chop the chocolate so it melts evenly when the hot cream is added.
  • Cool the ganache to room temperature before assembling. Ganache that's too warm could deflate the cream layer in this icebox cake with chocolate wafers.
  • Whip the cream cheese until completely smooth before adding the whipping cream. This will prevent a lumpy filling.
  • Use thin chocolate cookies in this recipe. I used Oreos because they're easy to find, but chocolate wafer cookies or chocolate Graham crackers work as well.
  • Use an offset spatula. It makes spreading the cream cheese filling much easier and helps keep the layers even.