Description
A delicious no-bake dessert combining creamy caramel and crunchy Oreo cookies, perfect for gatherings or a sweet treat at home.
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 and 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 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
For richer flavor, add a layer of chocolate ganache between the cookie layers. Use cooled coffee to prevent soggy cookies.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 354
- Sugar: 28g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
Keywords: icebox cake, salted caramel, dessert, no-bake cake, Oreo cake