Best Oreo Cake Recipe – How to Make Oreo Cake – Delish | Directory Mayhem

PHOTO: ERIK BERNSTEIN; FOOD STYLING: TAYLOR-ANN SPENCER

Remember the times your mom agreed to buy your favorite dessert on a trip to the grocery store? An Oreo cake from the freezer was almost always my first choice. Turns out, making one at home as an adult is a lot easier (and waaay more satisfying) than asking mom to buy one. The Oreo cake gets its name from the fact that it’s topped with an Oreo cookie crust, an Oreo cream filling, and — you guessed it — mashed Oreos. This is a dessert ONLY for cookies and cream lovers.

The truth is, cookies and cream can get a little one-note (especially if you’re kind of a “two slice” person like me). I added a little sour cream to give this creamy, sweet treat some much-needed spice and balance.

Do I have to use Oreos?

nope! Any brand of chocolate sandwich cookies will work. You can also try this with vanilla sandwich cookies if chocolate isn’t your thing. For added fun, try a seasonal or special Oreo, like mint chocolate, peanut butter, or pumpkin spice.

Can I use store bought crust?

Definitive! Premade Oreo pie crust is no-bake, widely available, and a great alternative to making the crust from scratch.

Should I refrigerate or freeze Oreo cakes?

Depending on the desired result, you can do both. Chilling the cake keeps the texture creamy and smooth, but freezing creates a firmer, ice cream cake-like texture. Both are delicious. If you choose to freeze the cake, let it sit at room temperature for 15 minutes before slicing.

storage

Wrapped in plastic wrap, Oreo Pie will keep in the fridge for up to 5 days or in the freezer up to 1 month.

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Income:

12


portions

Preparation time:

0

hours

10

minutes

Total time:

5

hours

25

minutes

crust

6 tbsp.

salted butter, melted

Filling & Topping

1 c.

(115 g.) powdered sugar

8 ounces.

Cream cheese, room temperature

2 TBSP.

salted butter, room temperature

2 c.

chopped Oreo cookies (from 18 to 20 Oreos) and more for topping

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crust

  1. Preheat the oven to 350°. In a food processor, pulse biscuits until fine crumbs form. Add butter and continue to pulse until combined and crumbs hold together when squeezed.
  2. Press the crumb mixture onto the bottom and top sides of a 9-inch springform pan.
  3. Bake the crust until fragrant and set, about 10 minutes. Leave to cool in the pan on a wire rack.

Filling & Topping

  1. In a small bowl, whisk together the powdered sugar and cornstarch. In the large bowl of a stand mixer fitted with the whisk attachment, beat heavy cream and 1/2 cup powdered sugar mixture on medium-high speed until stiff peaks form. Place whipped cream in a medium bowl. Reserve a quarter of the whipping cream in a separate container for decorating; refrigerate until use.
  2. In a large bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sour cream and butter on medium-high until fluffy. Add the remaining 1/2 cup powdered sugar mixture and beat until combined and smooth. Fold in the whipped cream and chopped Oreos.
  3. Pour the cream cheese mixture into the base and wrap the pan in plastic wrap. Refrigerate for a minimum of 6 hours or up to 5 days. Freeze for a minimum of 4 hours or up to 1 month for a firmer texture.
  4. Before serving, decorate top of cake with reserved whipped cream and more Oreos.

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Oreo cookie crust with whipped cream filling

PHOTO: ERIK BERNSTEIN; FOOD STYLING: TAYLOR-ANN SPENCER

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