Easy No Bake Salted Caramel Oreo Icebox Cake
A delightful no-bake dessert featuring layers of creamy cheesecake, coffee-soaked Oreos, and salted caramel.
Equipment
- 8-inch by 8-inch baking dish
- mixing bowls
- Spatula
- knife
Ingredients
For the cake
- 1 package cream cheese, softened
- 1 cup caramel ice cream topping
- 1 teaspoon coarse ground sea salt adjust to taste
- 32 cookies Oreo cookies about 4 packets
- 6 ounces strong coffee, cooled sweetened if desired
- 4 cups Cool Whip, divided
For decoration
- caramel syrup
- chocolate syrup
- extra sea salt
Instructions
- Line an 8-inch by 8-inch baking dish with non-stick parchment paper.
- In a mixing bowl, combine the caramel ice cream topping with the coarse ground sea salt. Stir until the salt is dissolved.
- In another bowl, beat the softened cream cheese until creamy. Add the caramel mixture and mix well. Fold in 3 cups of Cool Whip.
- Dip 16 Oreo cookies in the cooled coffee and arrange them in a single layer at the bottom of the baking dish.
- Spread half of the caramel cheesecake mixture over the Oreos. Repeat with another layer of 16 coffee-dipped Oreos and the remaining cheesecake mixture.
- Spread 1 cup of Cool Whip over the top layer of the cake.
- Drizzle caramel and chocolate syrups over the top and sprinkle extra sea salt.
- Chill the cake for at least 4 hours or overnight before serving.
- Slice into 9 squares using a knife dipped in boiling water for clean cuts.
Notes
Make sure to refrigerate the cake for at least 4 hours for best results.