Print

Light No-Bake Thanksgiving Cookie Cake with Oreo Crust

no-bake Thanksgiving cookie cake - featured image
Print Recipe

A light and creamy no-bake cookie cake with an Oreo crust, perfect for Thanksgiving. This make-ahead dessert is surprisingly light, crowd-pleasing, and requires no oven time.

Ingredients

Scale
  • 24 Oreo cookies (regular, not double-stuffed), crushed into fine crumbs
  • 5 tablespoons unsalted butter, melted
  • Pinch of salt (optional)
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1/2 cup chocolate chips, melted (for topping, optional)
  • 1/4 cup chopped pecans or walnuts (for topping, optional)
  • 1/4 cup caramel sauce (for topping, optional)

Instructions

  1. Make the Oreo crust: Place 24 Oreo cookies in a food processor and pulse until fine crumbs. Transfer to a bowl, add melted butter and a pinch of salt, and stir until moistened. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Refrigerate while making the filling.
  2. Whip the cream: In a chilled large bowl, beat cold heavy whipping cream with an electric mixer on medium speed until it thickens. Add powdered sugar and continue beating until stiff peaks form. Set aside in the refrigerator.
  3. Make the cream cheese base: In another large bowl, beat softened cream cheese until smooth. Add granulated sugar and vanilla extract, and beat until smooth and creamy, about 2 minutes.
  4. Fold together: Add one-third of the whipped cream to the cream cheese mixture and gently fold with a rubber spatula until combined. Add the remaining whipped cream and fold until no white streaks remain and the mixture is light and airy.
  5. Assemble the cake: Remove the crust from the refrigerator. Spoon the filling into the crust and spread evenly. Smooth the top. If adding toppings, it’s best to add them after chilling.
  6. Chill: Cover the cake loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until firm.
  7. Serve: Run a thin knife around the edge of the pan, release the springform latch, and remove the ring. Add toppings if desired (drizzle melted chocolate, sprinkle nuts, and add caramel sauce). Slice with a sharp knife, wiping the blade clean between cuts.

Notes

Let cream cheese come to room temperature for a smooth filling. Chill the bowl and beaters for the whipped cream. Press the crust firmly to prevent crumbling. For best results, chill overnight. The cake can be made a day ahead and stored in the refrigerator for up to 5 days. It also freezes well for up to 3 months.

Nutrition

Keywords: no-bake, Thanksgiving, cookie cake, Oreo crust, light dessert, make-ahead, cream cheese, holiday dessert

Find it online: https://dinadishes.com/light-no-bake-thanksgiving-cookie-cake-with-oreo-crust/