Introduction
This Easy No Bake Salted Caramel Oreo Icebox Cake is a delightful summer dessert that combines the rich flavors of cream cheese, salted caramel, and Oreos. With layers of coffee-dipped Oreos and a creamy filling, it’s a no-fuss treat that’s perfect for entertaining!
Detailed Ingredients with measures
8-ounce package cream cheese, softened
1 cup caramel ice cream topping
1 teaspoon coarse ground sea salt, adjust to taste
32 Oreo cookies (about 4 packets)
6 ounces strong coffee, cooled and sweetened if desired
4 cups Cool Whip, divided
For Decoration:
Caramel syrup
Chocolate syrup
Extra sea salt
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 4 hours (or overnight)
Yield: 9 squares
Directions
Prepare the Baking Tray:
Line an 8-inch by 8-inch baking tray with non-stick parchment paper for easy removal.
Mix the Caramel and Salt:
In a mixing bowl, stir together the caramel topping and coarse sea salt. Taste and adjust the salt if necessary.
Make the Cream Cheese Mixture:
In a separate bowl, beat the cream cheese and the caramel mixture together until creamy and smooth. Gently fold in 3 cups of Cool Whip until well combined.
Dip the Oreos:
Dip 16 Oreo cookies in the cooled coffee, allowing them to soak briefly to absorb some moisture. Place them in a single layer in the bottom of the prepared baking tray.
Layer the Cheesecake Mixture:
Spread half of the caramel cheesecake mixture over the coffee-dipped Oreos. Repeat the process with another layer of 16 coffee-dipped Oreos and the remaining cheesecake mixture.
Top with Cool Whip:
Spread 1 cup of Cool Whip over the top layer of the cake. Refrigerate the cake until well set, ideally for at least 4 hours or overnight.
Decorate:
Before serving, top with additional Cool Whip, and drizzle with caramel and chocolate syrups. Sprinkle with extra sea salt if desired.
Slice and Serve:
To cut the cake into 9 squares, use a knife dipped in boiling water for clean cuts. Enjoy this delicious dessert!
Notes
Feel free to adjust the amount of sea salt to your taste. This cake is perfect for making ahead of time and serves well chilled on warm days. This No Bake Salted Caramel Oreo Icebox Cake is a crowd-pleaser that’s easy to prepare and sure to impress! Enjoy your sweet treat!
Detailed Directions and Instructions
Prepare the Baking Tray
Line an 8-inch by 8-inch baking tray with non-stick parchment paper for easy removal.
Mix the Caramel and Salt
In a mixing bowl, stir together the caramel topping and coarse sea salt. Taste and adjust the salt if necessary.
Make the Cream Cheese Mixture
In a separate bowl, beat the cream cheese and the caramel mixture together until creamy and smooth. Gently fold in 3 cups of Cool Whip until well combined.
Dip the Oreos
Dip 16 Oreo cookies in the cooled coffee, allowing them to soak briefly to absorb some moisture. Place them in a single layer in the bottom of the prepared baking tray.
Layer the Cheesecake Mixture
Spread half of the caramel cheesecake mixture over the coffee-dipped Oreos. Repeat the process with another layer of 16 coffee-dipped Oreos and the remaining cheesecake mixture.
Top with Cool Whip
Spread 1 cup of Cool Whip over the top layer of the cake.
Refrigerate the Cake
Refrigerate the cake until well set, ideally for at least 4 hours or overnight.
Decorate
Before serving, top with additional Cool Whip, and drizzle with caramel and chocolate syrups. Sprinkle with extra sea salt if desired.
Slice and Serve
To cut the cake into 9 squares, use a knife dipped in boiling water for clean cuts. Enjoy this delicious dessert!
Notes
Adjust Sea Salt
Feel free to adjust the amount of sea salt to your taste.
Make Ahead
This cake is perfect for making ahead of time and serves well chilled on warm days.
Crowd-Pleaser
This No Bake Salted Caramel Oreo Icebox Cake is a crowd-pleaser that’s easy to prepare and sure to impress! Enjoy your sweet treat!
