Why You’ll Love This Recipe
- No Baking Required: No need to turn on the oven—ideal for warm days or quick preparations.
- Perfect Texture: Creamy layers of cheesecake filling complement the soft, coffee-dipped Oreos.
- Caramel Delight: Salted caramel and chocolate drizzle elevate the dessert to gourmet levels.
- Make-Ahead Friendly: Prepares in advance and gets better with time in the fridge.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 (8-ounce) package cream cheese, softened
- ½ cup salted caramel ice cream topping
- ¼ teaspoon coarse ground sea salt
- 32 Oreo cookies
- 6 ounces strong brewed coffee, cooled
- 1 (16-ounce) container Cool Whip, thawed and divided
- Caramel and chocolate syrups, for drizzling
- Additional coarse ground sea salt, for garnish
Directions
- Make the Caramel Cheesecake Mixture
Beat the cream cheese, salted caramel ice cream topping, and coarse ground sea salt in a mixing bowl until smooth and creamy. - Fold in Cool Whip
Gently fold 2 cups of Cool Whip into the caramel cheesecake mixture until light and fluffy. - Prepare the Oreo Layers
Dip 16 Oreo cookies one at a time in the cooled coffee and layer them at the bottom of an 8×8 inch pan. - Add the Cheesecake Layer
Spread half of the caramel cheesecake mixture over the dipped Oreos. - Repeat the Layers
Add another layer of coffee-dipped Oreos, followed by the remaining caramel cheesecake mixture. - Top with Cool Whip
Spread 1 cup of Cool Whip evenly over the top layer. - Refrigerate
Refrigerate the cake for 4-6 hours or overnight for best results. - Serve and Garnish
Top with additional Cool Whip, drizzle with caramel and chocolate syrups, and sprinkle with sea salt for garnish.
Servings and Timing
- Servings: Approximately 8
- Preparation Time: 20 minutes
- Chilling Time: 4-6 hours (or overnight)
Variations
- Chocolate Lovers: Swap the salted caramel topping for chocolate ganache.
- Nutty Twist: Add chopped pecans or walnuts between the layers.
- Boozy Touch: Dip the Oreos in Kahlúa or Bailey’s instead of coffee.
- Healthier Option: Use low-fat cream cheese and whipped topping.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap the cake tightly and freeze for up to 1 month. Thaw in the refrigerator before serving.
FAQs
1. Can I use homemade salted caramel instead of store-bought?
Yes, homemade salted caramel works wonderfully for this recipe.
2. Can I substitute the Cool Whip?
You can use whipped heavy cream stabilized with a bit of powdered sugar.
3. Can I make this dessert gluten-free?
Yes, use gluten-free sandwich cookies in place of Oreos.
4. What can I use instead of coffee for dipping?
Try milk, hot chocolate, or even a flavored syrup like caramel or vanilla.
5. How far in advance can I make this?
You can make it up to two days in advance. The flavors meld beautifully over time.
6. Can I double the recipe?
Absolutely! Use a 9×13-inch pan for a larger version.
7. Can I skip the sea salt?
The sea salt enhances the caramel flavor but can be omitted if you prefer.
8. What’s the best way to slice the cake?
Use a sharp knife dipped in hot water and wiped clean between slices.
9. Can I use different cookies?
Yes, graham crackers, chocolate chip cookies, or shortbread would work well.
10. Can I add fruit to this dessert?
Fresh berries or banana slices can be added for a fruity twist.
Conclusion
The Salted Caramel Oreo Icebox Cake is a dessert that’s both elegant and effortless. Its rich flavors and creamy texture make it the ultimate crowd-pleaser for any gathering. Whether you’re hosting a dinner party or simply treating yourself, this recipe promises indulgence in every bite.
Salted Caramel Oreo Icebox Cake
- Total Time: 4-6 hours (including chilling time)
- Yield: 8 servings
- Diet: Vegetarian
Description
Indulge in the decadent layers of this no-bake Salted Caramel Oreo Icebox Cake, a delightful blend of creamy caramel cheesecake and coffee-dipped Oreos. Perfect for any occasion, this easy-to-make dessert is the ultimate treat for caramel and chocolate lovers.
Ingredients
- 1 (8-ounce) package cream cheese, softened
- ½ cup salted caramel ice cream topping
- ¼ teaspoon coarse ground sea salt
- 32 Oreo cookies
- 6 ounces strong brewed coffee, cooled
- 1 (16-ounce) container Cool Whip, thawed and divided
- Caramel and chocolate syrups, for drizzling
- Additional coarse ground sea salt, for garnish
Instructions
- Prepare the Caramel Cheesecake Mixture:
Beat cream cheese, salted caramel topping, and sea salt in a mixing bowl until smooth. - Fold in Cool Whip:
Gently fold 2 cups of Cool Whip into the mixture until fluffy. - Layer the Cookies:
Dip 16 Oreo cookies in cooled coffee and arrange them at the bottom of an 8×8 inch pan. - Spread Cheesecake Mixture:
Spread half of the caramel cheesecake mixture over the dipped Oreos. - Repeat Layers:
Add another layer of coffee-dipped Oreos, then spread the remaining cheesecake mixture on top. - Top with Cool Whip:
Spread 1 cup of Cool Whip evenly over the top. - Refrigerate:
Chill in the refrigerator for 4-6 hours or overnight. - Serve and Garnish:
Top with additional Cool Whip, drizzle with caramel and chocolate syrups, and sprinkle sea salt.
Notes
- Enhance the flavor by using homemade salted caramel.
- For a boozy twist, replace coffee with Kahlúa or Bailey’s.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
