Calling all cookie dough lovers! You are going to FLIP for this Chocolate Chip Cookie Dough Oreo Icebox Cake. Super easy, creamy and completely no-bake, this summer-ready dessert layers Oreos, a whipped cream cheese mousse and bite-size edible cookie dough pieces for a light, crowd-pleasing finish.
I’m a big fan of no-bake desserts for good reasons: they keep the house cool, require little hands-on time and are perfect when the oven is already full or the weather is sweltering. This icebox cake is one of those recipes you’ll reach for year-round—especially in summer when avoiding extra heat is a bonus.
The Components
This recipe has three main elements that come together to create the best texture and flavor balance: the cookies, the whipped cream cheese mousse, and the edible cookie dough pieces. Each component is simple, but together they make something special.
The Cookies
For structure you need a sturdy cookie that holds up when layered and softened slightly by the filling. I tried this with chocolate chip cookies first and they turned into a mushy mess. Oreos are ideal because they soften just enough to meld with the mousse while still keeping distinct layers and texture. For this cake I used Double Stuf Oreos to get extra creaminess between layers.
The Whipped Cream Cheese Mousse
The mousse combines softened cream cheese, granulated sugar and vanilla with whipped heavy cream sweetened with confectioners’ sugar. The result is light, fluffy and slightly tangy—exactly what you want to balance the sweetness of the Oreos and cookie dough. Whip the cream until stiff peaks form, beat the cream cheese mixture until smooth, then fold them together gently to keep the mousse airy.
The Cookie Dough
For convenience I used refrigerated safe-to-eat cookie dough (Pillsbury makes a refrigerated, ready-to-eat chocolate chip cookie dough) and rolled small pieces into bite-size balls to layer inside the cake and to use as a garnish. If you prefer, you can make your own edible cookie dough, but the refrigerated option saves time and is foolproof. Check the label to ensure the product is intended to be eaten raw.
Together the three components form a dreamy icebox cake filled with cookie dough bites and softened Oreos—an easy, no-bake dessert that’s perfect for potlucks, warm weather and whenever you want a make-ahead treat.
Chocolate Chip Cookie Dough Oreo Icebox Cake
This no-bake icebox cake layers Double Stuf Oreos, a whipped cream cheese mousse and edible cookie dough pieces for a creamy, indulgent dessert that’s simple to assemble and chill. Great for summer gatherings, holiday sides or anytime you want a cool, decadent treat.
Prep & Time
Prep Time: 6 hrs 15 mins (includes chilling time)
Total Time: 6 hrs 15 mins
Ingredients
- 2 packages Double Stuf Oreos
- 2/3 cup milk
- 1 3/4 cup heavy whipping cream
- 1/2 cup confectioners’ sugar
- 8 oz cream cheese, softened
- 1/2 cup granulated white sugar
- 2 tsp vanilla extract
- 1 package refrigerated safe-to-eat-raw chocolate chip cookie dough (such as Pillsbury brand, 24 count)
- Additional whipped cream for garnish (optional)
Instructions
- Lightly grease the bottom and sides of a 9″ or 10″ round springform pan with cooking spray and set aside.
- In a stand mixer fitted with a whisk attachment, beat the heavy whipping cream with the confectioners’ sugar on high for 5–7 minutes, until stiff peaks form. Transfer the whipped cream to a separate bowl.
- In the mixer bowl, beat the softened cream cheese with the granulated sugar and vanilla until smooth and creamy, about 30 seconds. Add the whipped cream back in and beat briefly on medium speed until the mixture is light and fully combined—avoid overmixing to preserve airiness.
- Spread a tablespoon or two of the cream cheese mixture across the bottom of the prepared pan. Lightly dip Oreos into the milk one at a time and arrange a layer across the bottom, breaking cookies to fit if needed.
- Tear off small pieces of the refrigerated cookie dough and roll into tiny balls. Scatter the cookie dough pieces over the Oreo layer, then spread half of the whipped cream cheese mixture over the top.
- Repeat with another milk-dipped Oreo layer, more cookie dough pieces and the remaining cream cheese mixture. Smooth the top layer for a neat finish. You will likely have leftover Oreos and cookie dough—save extra cookie dough for garnish or to bake separately later.
- Cover and refrigerate the icebox cake for at least 6 hours, preferably overnight, so the cookies soften and the layers set. Before serving, garnish with additional whipped cream and cookie dough balls if desired.
Notes & Tips
This recipe was tested using refrigerated, safe-to-eat cookie dough. If you choose to use homemade edible cookie dough, be sure it is prepared specifically to be eaten raw. The cake can be made a day ahead and stored in the refrigerator, which makes it ideal for entertaining. For a firmer slice, chill the cake overnight; for a softer, creamier texture, six hours of chilling is usually sufficient. Leftover Oreos can be used in milkshakes, crumbled as a topping or saved for another dessert project.
My favorite bite is a combination of the whipped cream cheese mousse, cookie dough pieces and a softened Oreo—it’s the perfect mix of creamy, chewy and slightly tangy. Serve chilled and enjoy the ease of a no-bake dessert that feels indulgent without heating up the kitchen.
Have a super sweet day!
xo, Hayley