Favorite Red Velvet Oreo Icebox Cake Recipe
A quick, no-bake red velvet Oreo icebox cake perfect for patriotic celebrations, combining creamy layers with crunchy Oreos for a festive and crowd-pleasing dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 packs Red Velvet Oreos (15.25 oz / 432 g each)
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 ml) heavy whipping cream, cold
- 3/4 cup (90 g) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
- Red food coloring (optional)
- 1 cup (150 g) sliced fresh strawberries
- 1/2 cup (75 g) fresh blueberries
Instructions
- Place the Red Velvet Oreos in a food processor and pulse until finely crushed. If you don’t have one, place Oreos in a zip-top bag and gently crush with a rolling pin until you get fine crumbs. Set aside about 1 cup (100 g) of crumbs for topping later.
- In a large bowl, beat the softened cream cheese with 3/4 cup (90 g) powdered sugar and 1 teaspoon (5 ml) vanilla extract until smooth and creamy—about 2-3 minutes with an electric mixer.
- In a chilled bowl, whip the cold heavy cream until stiff peaks form, about 3-5 minutes on medium-high speed. Be careful not to overbeat.
- Gently fold the whipped cream into the cream cheese mixture using a spatula with slow, sweeping motions to keep the mixture light and airy.
- Spread a thin layer of the cream filling on the bottom of a 9×13-inch (23×33 cm) dish. Sprinkle a layer of Oreo crumbs evenly over the cream. Repeat layers—cream, then crumbs—until all cream and most crumbs are used, reserving some crumbs for the top.
- Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Just before serving, top with the reserved Oreo crumbs and fresh blueberries and strawberry slices arranged for a patriotic theme.
Notes
Do not rush chilling; the cake needs at least 4 hours to soften and meld flavors. Use softened cream cheese for smooth filling. Whip cream to stiff peaks but avoid overwhipping. Fold whipped cream gently to keep mixture airy. Crush Oreos finely for better layering and neat slices. For clean slices, dip knife in hot water and dry before cutting. Cake keeps well refrigerated up to 3 days; avoid freezing.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Fat: 20
- Carbohydrates: 32
- Protein: 3
Keywords: red velvet, Oreo, icebox cake, no-bake dessert, patriotic dessert, 4th of July, easy dessert, crowd-pleaser