Chocolate Covered Oreo Cookie Cake
Indulge in the ultimate dessert experience with this irresistible Chocolate Covered Oreo Cookie Cake, a decadent no-bake creation perfect for any occasion! This layered masterpiece begins with a creamy, tangy cream cheese filling sandwiched between layers of milk-dipped Oreo cookies, creating a soft yet satisfying texture. Topped with a luscious semi-sweet chocolate ganache that drapes elegantly over the sides, each bite delivers a heavenly combination of rich chocolate, velvety cream, and the iconic crunch of Oreos. With just 30 minutes of prep time and simple ingredients, this show-stopping dessert is as easy to make as it is to devour. Whether you're hosting a party or satisfying late-night cravings, this Oreo cookie cake is your new go-to indulgence!
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Recipe Information
Ingredients
- 30 pieces Oreo cookies
- 225 grams Cream cheese
- 120 grams Powdered sugar
- 480 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 340 grams Semi-sweet chocolate chips
- 2 tablespoons Butter
- 2 tablespoons Milk
Instructions
Line a 9'' (23 cm) springform pan with parchment paper for easy removal.
Crush 20 Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.
In a mixing bowl, combine the cream cheese and powdered sugar. Beat with an electric mixer until smooth and creamy.
Add 120 milliliters of heavy cream and vanilla extract to the cream cheese mixture and continue mixing until fluffy and well combined.
Spread a thin layer of the cream cheese mixture at the base of the springform pan.
Dip the remaining 10 Oreo cookies briefly into milk and arrange them in a single layer over the cream cheese mixture.
Spread another layer of the cream cheese mixture over the Oreo cookies. Repeat with another layer of dipped cookies, finishing with a layer of cream cheese mixture on top.
Smooth the top of the cake and refrigerate for at least 4 hours or overnight to set.
To prepare the chocolate ganache, heat the remaining 360 milliliters of heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat.
Pour the hot cream over the semi-sweet chocolate chips in a heat-safe bowl. Let it sit for 2 minutes, then whisk until smooth and glossy.
Stir in 2 tablespoons of butter until melted and incorporated.
Once the cake is set, remove it from the springform pan and pour the warm ganache over the top, allowing it to drip down the sides for a smooth, glossy finish.
Chill the cake in the refrigerator for 10-15 minutes to set the ganache before serving.
Slice and enjoy your Chocolate Covered Oreo Cookie Cake!
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 242 mg | 11% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 45.2 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 80 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
