Ingredients
Scale
- 48 oreo cookies
- 4 ounces cream cheese, softened
- 2 ½ cups (595 g) heavy whipping cream, cold
- ½ cup (62.5 g) confectioners' sugar
- 1 teaspoon vanilla extract
- Crushed Oreo cookies
Instructions
- Chill the bowl of a stand mixer with the whisk attachment in the freezer for 15 to 20 minutes.
- In the chilled bowl, beat the cream cheese until smooth. Add the heavy whipping cream, confectioners' sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form, being careful not to overbeat.
- Spread a thin layer of the whipped cream mixture into the bottom of an 8×8-inch baking dish.
- Arrange a single layer of Oreo cookies over the whipped cream, breaking cookies as needed to fit.
- Spread about one-third of the remaining whipped cream mixture evenly over the cookies.
- Repeat the layers two more times, ending with a final layer of whipped cream on top.
- Sprinkle the top with crushed Oreo cookies.
- Cover tightly and refrigerate for at least 6 to 8 hours, or overnight to allow cookies to soften.
- Serve cold; for cleaner slices, place the cake in the freezer for 20 to 30 minutes before cutting.
Notes
For best results, use cold heavy whipping cream for better stiff peaks.
Feel free to decorate the top with more crushed Oreos or chocolate shavings for added flair.
This cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 24g
- Sodium: 300mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg