No-Bake Oreo Cake
There are days when you want to bake something special — but turning on the oven feels like too much. On those days, this cake is my answer. It’s cold, creamy, cookie-filled, and comes together effortlessly. With a buttery Oreo crust and big cookie chunks folded into the filling, it’s simple, indulgent, and a guaranteed crowd-pleaser.
45 min + 5 h
Easy
12
Recipe Ingredients
Ingredients for the Base
- 310 grams Oreo cookies (28 cookies)
- 100 grams unsalted butter, melted
- Pinch of salt
Ingredients for the Filling
- 180 grams white chocolate, melted
- 1 teaspoon coconut oil
- 7 grams gelatin powder
- 400 millilitres whipping cream, cold
- 130 grams Oreo cookies, roughly chopped (12 cookies)
Ingredients for the Topping
- 45 grams Oreo cookies, crumbled (4 cookies)
Methods
1. Prepare the Base
Grind 310 grams of Oreo cookies in a food processor. Melt 100 grams of unsalted butter in a saucepan. Then add the ground Oreos to the melted butter, along with a pinch of salt. Mix well.
Scoop the mixture into a 24 cm (9″) diameter baking tin or adjustable baking ring. Using the back of a spoon or a flat-bottomed glass, press the mixture firmly into the bottom of the tin. Transfer the base to the fridge to chill until the filling is ready.
2. Melt the Chocolate
In a suitable heatproof bowl, combine 180 grams of roughly chopped white chocolate and 1 teaspoon of coconut oil. Place the bowl over the hot water bath, making sure the bottom doesn’t touch the water. Slowly melt the chocolate over low heat, stirring occasionally, until smooth. Let it cool slightly.
3. Dissolve the Gelatin
Prepare the gelatin powder according to the package directions. (If you’re curious about how to properly bloom gelatin, here’s a helpful guide on gelatin basics.)
Add the dissolved gelatin to the slightly cooled melted chocolate and whisk well. Set aside.
4. Whip the Cream
In a mixing bowl, using a hand mixer, beat 400 millilitres of whipping cream until it begins to thicken and form soft peaks.
Fold a few spoonfuls of whipped cream into the white chocolate to lighten it. Then gently fold the rest of the whipped cream in until just combined.
Fold in 12 roughly chopped Oreo cookies — keep the chunks large for a satisfying bite.
5. Assemble the Cake
Take the cake base out of the fridge, pour in the filling, and smooth it out. Grind four Oreo cookies in a food processor and sprinkle them over the top.
6. Serve
Allow the cake to rest in the refrigerator for at least 5 hours or overnight, until fully set.
Remove the cake from the fridge 20–30 minutes before serving to take the chill out. Run a warm knife along the edge before removing the springform ring.
For clean cuts, slice with a warm knife and enjoy.
Tips for Success
- Don’t crush the Oreos too finely for the filling. Aim for bite-sized chunks — this gives the cake an irresistible cookie-and-cream texture.
- Whip the cream to soft peaks before folding in the chocolate and Oreos to keep the filling airy.
- For clean slices, use a warm knife and wipe between cuts.
Variations to Try
- Chocolate Base: Swap classic Oreos for chocolate cream-filled or peanut butter Oreos for a twist.
- Darker Finish: Use milk or dark chocolate instead of white chocolate for a deeper flavour.
- Mascarpone Upgrade: Fold in 100 grams of Mascarpone for a richer, tangier filling.
- Mini Versions: Press the base into small ramekins or muffin tins lined with parchment for individual servings.
How to Store
Keep the cake covered in the refrigerator for up to 4 days.
This cake is not freezer-friendly due to the whipped cream and gelatin — it’s best enjoyed fresh from the fridge.
Related Recipes
No-Bake Chocolate Biscuit Cake
Chocolate Swiss Roll
Conclusion
There’s beauty in simple recipes — especially the ones that don’t ask much from us but give so much in return. This Oreo cake is exactly that kind of dessert. With just a few ingredients and no baking at all, you can create something that feels a little special. Bookmark it, save it for later, and come back to it whenever you need a quick win.
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