Description
A delightful, creamy no-bake dessert combining salted caramel and Oreo cookies, perfect for warm days.
Ingredients
Scale
- 8-ounce package cream cheese, softened
- 1/2 cup caramel ice cream topping
- 1/2 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
- Caramel syrup (for decoration)
- Chocolate syrup (for decoration)
- Extra sea salt (for decoration)
Instructions
- Prepare the Baking Tray: Line an 8-inch by 8-inch baking tray with non-stick parchment paper.
- Mix Caramel and Salt: In a bowl, stir together the caramel topping and coarse sea salt. Adjust salt to taste.
- Combine Cream Cheese and Caramel: Beat the softened cream cheese and caramel mixture together until creamy. Fold in 3 cups of Cool Whip.
- Layer the Cookies: Dip 16 Oreo cookies in the cooled coffee and layer them in the baking tray.
- Add the Cheesecake Mixture: Spread half of the caramel cheesecake mixture over the Oreos. Repeat the process with another layer of Oreos and the remaining cheesecake mixture.
- Top with Cool Whip: Spread 1 cup of Cool Whip on top. Refrigerate for at least 240 minutes.
- Decorate: Before serving, add additional Cool Whip, drizzle with caramel and chocolate syrups, and sprinkle with extra sea salt.
- Slice and Serve: Slice into 9 squares and serve.
Notes
Ensure your cream cheese is softened to room temperature for easy mixing. Adjust the salt to your taste; some may prefer a bit more saltiness in the caramel.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: no bake dessert, salted caramel, Oreo cake, icebox cake, easy dessert