Mocha Oreo Icebox Cake
Sink your teeth into sweet layers of delicious cookies and cream flavor with this Mocha Oreo Icebox Cake! Made with simple ingredients, it’s the best no-bake cake you’ll ever taste.
- 2 1/2 cups heavy cream, cold
- 2/3 cup granulated sugar
- 3 Tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 3 Tablespoons strong brewed espresso (or coffee, chilled)
- 8 ounces mascarpone cheese (room temperature)
- 4 ounces cream cheese (room temperature)
- 36-40 Oreo cookies
- 1/3 cup mini chocolate chips
In the bowl of an electric mixer, combine the heavy cream, mascarpone, cream cheese, sugar, espresso, cocoa powder, and vanilla. Mix on low speed to combine. Slowly raise the speed, beating until firm peaks are fomred.
To assemble the cake, arrange Oreo cookies in an 8 x 8 square baking dish. Make sure to break cookies to fill in the gaps. Spread a third of the mocha whipped cream over the Oreos. Continue layering the cookies and whipped cream until there are 3 layers of each, ending with a layer of whipped cream. Smooth the top, and sprinkle mini chocolate chips on top. Cover with plastic wrap, and refrigerate overnight.
Store covered in the fridge for up to 3 days.
Serving: 1serving | Calories: 526kcal | Carbohydrates: 43g | Protein: 6g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 85mg | Sodium: 197mg | Potassium: 165mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1132IU | Vitamin C: 0.3mg | Calcium: 84mg | Iron: 5mg