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closeup of a slice of Oreo icebox cake topped with Oreos and hot fudge

Chocolate Oreo Icebox Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Julianne Dell
  • Prep Time: 20 minutes
  • Chill Time: 4 hours
  • Total Time: 4 hours and 20 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: Freezer
  • Cuisine: American


If you love chocolate, you’ll love this Chocolate Oreo Icebox Cake. The layers are built with chocolate graham crackers, a chocolate Oreo mousse, whipped cream, and plenty of Oreos and fudge on top!


For the Cake

  • 8 ounces (226g) cream cheese, at room temperature
  • 1 ½ cups (354g) heavy whipping cream
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (130g) powdered sugar
  • 2 tablespoons (10g) cocoa powder
  • 24 Oreos, crushed
  • 1 box (14.4 oz) chocolate graham crackers

For the Topping:

  • 1 ¾ cups (413ml) heavy whipping cream
  • 1 ¼ cup (162g) powdered sugar
  • Hot fudge sauce for drizzle
  • 6 Oreos


For the Filling

  1. Using an electric mixer, beat the cream cheese for 2 to 3 minutes until it is completely smooth. Add ¼ cup of the heavy whipping cream and beat until the cream cheese resembles a liquid mixture. Then add all the remaining heavy whipping cream and vanilla extract and beat on medium-high speed. Once the mixture reach soft peaks. Then add the powdered sugar and cocoa powder and beat until stiff peaks form.
  2. Place the Oreos in a large Ziploc bag and use a rolling pin or another heavy object to crush the Oreos. Fold the crushed Oreos to the chocolate mousse until well incorporated.
  3. Line the bottom of a 9-inch springform pan with parchment paper. I prefer to hang it out of the edges and close the pan around it, but you can cut a 9-inch circle to fit as well. Align the chocolate graham crackers in the bottom of the pan, cutting crackers as needed to fit, but the more large/whole pieces you have, the better structure they will provide.
  4. Divide the chocolate Oreo mousse in half. Spread half of the mousse over the bottom layer of graham crackers. It helps if you hold the graham crackers in place with your fingers if they are sliding around. Next, add a second layer of graham crackers and spread the remaining mousse. Finally, add the third and final layer of the graham crackers.

For the Topping

  1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Pipe a border around the outside edge.
  2. Cover this with aluminum foil and freeze for 2 to 4 hours or you can choose to keep this in the refrigerator, but allow at least 4 hours for the graham crackers to soften.
  3. Prior to serving, remove the icebox cake from the freezer and allow it to thaw for 20 minutes. Crush 6 Oreos and sprinkle over top of the cake. Drizzle warm Hot Fudge sauce over the Oreos.



Storing: The graham cracker icebox cake can be stored for up to 4 days in the fridge or for up to 1 month in the freezer. A refrigerated icebox cake is more soft and pillowy and the graham crackers take on a cake-like texture. A frozen icebox cake is a little more firm and the graham crackers are crunchier. Both ways are delicious. It just depends on your preference!



  • Serving Size: 1 slice
  • Calories: 645
  • Sugar: 45.7 g
  • Sodium: 261.6 mg
  • Fat: 43.4 g
  • Carbohydrates: 61 g
  • Fiber: 0.5 g
  • Protein: 5.3 g
  • Cholesterol: 110.3 mg