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
