Description
A delightful no-bake dessert combining creamy caramel, crunchy Oreos, and rich coffee flavor, perfect for any occasion.
Ingredients
Scale
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup salted caramel ice cream topping
- 1/4 teaspoon coarse ground sea salt
- 32 Oreo cookies
- 6 ounces strong brewed coffee, cooled
- 1 (16 ounce) container Cool Whip, thawed and divided
- Caramel syrups, for drizzling
- Chocolate syrups, for drizzling
- Additional coarse ground sea salt, for garnish
Instructions
- In a mixing bowl, beat the cream cheese, salted caramel ice cream topping, and coarse ground sea salt together until smooth and creamy.
- Gently fold in 2 cups of Cool Whip into the caramel cheesecake mixture until it becomes light and fluffy.
- Dip 16 Oreo cookies one at a time in the cooled coffee and place them in the bottom of an 8×8 inch pan.
- Spread half of the caramel cheesecake mixture over the dipped Oreo cookies.
- Add another layer of dipped Oreo cookies, followed by the remaining caramel cheesecake mixture.
- Spread 1 cup of Cool Whip over the top layer.
- Refrigerate the cake until set, about 240-360 minutes or overnight for best results.
- Top with extra Cool Whip, drizzle with caramel and chocolate syrups, and sprinkle with additional coarse ground sea salt if desired.
Notes
Store leftovers in an airtight container in the refrigerator. Best enjoyed within a week.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: dessert, no-bake cake, salted caramel, Oreo, icebox cake