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- 1 package (14.3 oz) chocolate sandwich cookies (such as Oreos) - 1 cup strong brewed coffee, cooled to room temperature - 1 cup heavy whipping cream, chilled - 1 cup mascarpone cheese, at room temperature - 1/2 cup powdered sugar - 1 teaspoon pure vanilla extract - 2 tablespoons cocoa powder, for dusting - Chocolate shavings or additional crushed Oreos, for garnish The first step to making this delight is gathering the right ingredients. You need chocolate sandwich cookies, which are the base of this cake. I love using Oreos for their rich flavor and great texture. Next, brew a strong cup of coffee. Let it cool to room temperature. This coffee will soak the cookies and give them a deep, rich taste. You will need heavy whipping cream that is chilled. This cream will whip up light and fluffy. Also, grab mascarpone cheese. It's smooth and creamy, perfect for mixing. Don't forget powdered sugar, as it adds sweetness. Pure vanilla extract gives a lovely aroma. Lastly, we’ll use cocoa powder for dusting and garnishes like chocolate shavings or crushed Oreos for a pretty finish. Gather all these ingredients, and you are ready to make this sweet treat! {{ingredient_image_2}} To start, brew a strong cup of coffee and let it cool. Pour the coffee into a shallow bowl. Quickly dip each chocolate sandwich cookie into the coffee. Make sure to soak them for just a moment. If they soak too long, they may fall apart. After dipping, arrange the soaked cookies in a single layer at the bottom of an 8x8-inch square dish. Next, grab a mixing bowl and an electric mixer. Pour in the chilled heavy whipping cream. Beat the cream until soft peaks form. You want it fluffy, not too stiff. Soft peaks will help give the cake a light texture. In another bowl, add the mascarpone cheese, powdered sugar, and vanilla extract. Use a spatula or spoon to mix these ingredients together. Blend until the mixture is smooth and creamy. It’s important to have no lumps for a nice finish. Now, it’s time to combine the whipped cream and mascarpone mixture. Be gentle here! Carefully fold the whipped cream into the mascarpone. Use sweeping motions to keep air in the mix. This will help the cake stay light and fluffy. Start layering by spreading half of the mascarpone mixture over the first layer of soaked cookies. Use a spatula to smooth it out evenly. Next, repeat the cookie dipping process. Arrange a second layer of dipped cookies over the mascarpone filling. For the final touch, spoon the rest of the mascarpone mixture on top. Smooth it out for a nice finish. Cover the dish with plastic wrap and refrigerate. Chill the cake for at least six hours. For the best flavor, let it sit overnight. Before serving, dust the top with cocoa powder and add chocolate shavings or crushed Oreos for an extra touch. To keep your cookies from being too soggy, dip them quickly. Just a quick dip in the coffee is enough to give them flavor. Make sure not to soak them for too long. If they get too wet, they will fall apart. After dipping, lay them flat in a single layer in your dish. This helps them stay intact and makes for a nice base. The whipped cream needs to be light and fluffy. Start with chilled heavy cream for the best results. Use an electric mixer and beat until you see soft peaks. This means the cream holds its shape but is still creamy. If you overbeat it, the cream can turn grainy. So, keep an eye on it as you whip! For an elegant look, dust the top of the cake with cocoa powder. You can also add chocolate shavings or crushed Oreos on top. Serve slices on pretty plates to make it more special. A drizzle of chocolate sauce on the side adds a nice touch. This makes your dessert not just tasty but also beautiful! Pro Tips Use Fresh Coffee: For the best flavor, use freshly brewed coffee that has cooled down. Avoid using coffee that has been sitting for too long to maintain a vibrant taste. Chill Ingredients: Ensure that your heavy cream and mascarpone cheese are well chilled before whipping and mixing. This helps achieve a better texture and volume in the whipped cream. Don’t Over-Dip: When soaking the cookies in coffee, make sure to dip them just briefly. You want them to absorb some flavor without becoming too soggy and falling apart. Let it Set: For optimal flavor and texture, allow the cake to chill in the refrigerator overnight. This will enhance the taste and help the layers meld together beautifully. {{image_4}} You can boost the flavor of your Mocha Oreo Icebox Cake. Try adding a splash of your favorite liqueur, like coffee or hazelnut. This small change makes a big difference. You can also mix in flavored cream, such as almond or mint. These flavors pair well with chocolate and coffee. You don't have to stick with Oreos. Use different cookies to change the taste. Try chocolate chip cookies for a fun twist. Vanilla wafers add a lighter flavor. You can even use gluten-free cookies for a special diet. Each cookie brings its own charm to the cake. Want a vegan version? You can easily make this cake dairy-free. Swap heavy cream with coconut cream for a rich taste. Use a plant-based cream cheese instead of mascarpone. You can also choose powdered sugar made without bone char. This way, you keep all the deliciousness while respecting dietary needs. Keep the Mocha Oreo Icebox Cake in the fridge. Use plastic wrap or a lid to cover it. This helps keep it fresh and prevents it from drying out. You can keep the cake in the fridge for about 3 to 5 days. After that, it may lose flavor and texture. If you want to enjoy it longer, consider freezing it. Yes, you can freeze this cake! Wrap it tightly in plastic wrap and then in foil. This prevents freezer burn. You can freeze it for up to 2 months. When you’re ready to enjoy it, thaw it in the fridge overnight. Yes, you can make this cake a day in advance. It tastes even better after chilling. Just store it in the fridge, covered with plastic wrap. This keeps it fresh and lets the flavors meld together. If you want, you can prepare the layers a few hours before serving. If you don’t have mascarpone, you can use cream cheese. Make sure to soften it first. Another option is ricotta cheese. Blend it well to get a smooth texture. Greek yogurt also works, but it may change the taste a bit. To reduce the sweetness, cut down on the powdered sugar. You can use half the amount and still get good results. Another idea is to add a touch of unsweetened cocoa powder to balance the flavors. This adds depth without making it too sweet. Chill the cake for at least 6 hours. For the best taste, let it sit overnight. This allows the layers to set well and the flavors to blend. A longer chill time means a creamier and more delicious cake. This cake combines chocolate cookies with rich coffee and mascarpone. You learn to whip cream, layer perfectly, and chill for great taste. Tips help you avoid soggy cookies and ensure a nice look. Variations let you swap flavors or make it vegan. Proper storage keeps your cake fresh. Overall, creating this dessert is simple and fun. Enjoy every bite and make it your own!

Mocha Oreo Icebox Cake

A delicious layered dessert combining chocolate sandwich cookies, coffee, and mascarpone cheese, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 9
Calories 300 kcal

Ingredients
  

  • 1 package (14.3 oz) chocolate sandwich cookies (such as Oreos)
  • 1 cup strong brewed coffee, cooled to room temperature
  • 1 cup heavy whipping cream, chilled
  • 1 cup mascarpone cheese, at room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons cocoa powder, for dusting
  • to taste chocolate shavings or additional crushed Oreos, for garnish

Instructions
 

  • Prepare the Coffee Dip: In a shallow bowl, pour in the cooled brewed coffee. Quickly dip each chocolate sandwich cookie into the coffee, ensuring they soak for just a moment to absorb the flavor without becoming overly soggy. Arrange the dipped cookies in a single layer at the bottom of an 8x8-inch square dish.
  • Whip the Cream: In a mixing bowl, use an electric mixer to whip the chilled heavy cream until soft peaks begin to form, creating a light and airy texture.
  • Mix the Mascarpone: In a separate bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Use a spatula or spoon to blend these ingredients together until the mixture is smooth and creamy with no lumps.
  • Combine Mixtures: Carefully fold the whipped cream into the mascarpone mixture using gentle, sweeping motions. Be cautious not to deflate the whipped cream, as this will keep the cake light and fluffy.
  • First Layer: Spread half of the mascarpone mixture evenly over the layer of soaked cookies, smoothing it out with a spatula to create an even layer.
  • Second Cookie Layer: Repeat the cookie dipping process, adding a second layer of dipped cookies over the mascarpone filling, ensuring they are neatly arranged.
  • Final Topping: Spoon the remaining mascarpone mixture over the top of the second layer of cookies, smoothing it out to create a beautiful finish.
  • Chill the Cake: Cover the dish with plastic wrap and refrigerate the cake for at least 6 hours, but ideally overnight. This allows the flavors to meld beautifully and the cake to set properly.
  • Serve with Style: Before serving, generously dust the top of the cake with cocoa powder. Garnish with chocolate shavings or a scattered sprinkle of crushed Oreos for an elegant touch.

Notes

For an eye-catching display, consider serving slices on elegant dessert plates with a drizzle of chocolate sauce on the side.
Keyword cake, chocolate, coffee, dessert, no-bake