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Easy No-Bake Red Velvet Oreo Icebox Cake Recipe for Fourth of July Delight

No-Bake Red Velvet Oreo Icebox Cake - featured image
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A cool, creamy, and crowd-pleasing no-bake icebox cake combining red velvet Oreos and a luscious cream cheese filling, perfect for summer gatherings and Fourth of July celebrations.

Ingredients

Scale
  • 24 Red Velvet Oreos (or regular Oreos if you want a twist)
  • Extra Oreos, crushed, for garnish (optional)
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (240 ml) heavy whipping cream, cold
  • 1/2 cup (60 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened cocoa powder
  • Optional: a few drops of red food coloring
  • Optional for decoration: fresh berries (strawberries or raspberries)
  • Optional for decoration: whipped cream swirls

Instructions

  1. In a medium bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar, vanilla extract, cocoa powder, and red food coloring if using. Mix until fully incorporated.
  2. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form, about 3-5 minutes with an electric mixer on medium-high speed.
  3. Gently fold the whipped cream into the cream cheese mixture using a spatula, keeping the mixture light and airy.
  4. Line a 9×5 inch loaf pan with parchment paper or plastic wrap for easy removal.
  5. Place a single layer of Red Velvet Oreos to cover the bottom of the pan.
  6. Spread about one-third of the cream filling evenly over the Oreos.
  7. Add another layer of Oreos, pressing gently to make sure they stick but don’t break apart.
  8. Spread another one-third of the cream filling on top.
  9. Repeat once more, finishing with the last layer of cream filling.
  10. Cover the cake tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  11. Before serving, sprinkle crushed Oreos and fresh berries on top for decoration.
  12. Slice carefully with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.

Notes

Chill the cake for at least 4 hours to soften the Oreos and meld flavors; overnight chilling is best. Use room temperature cream cheese to avoid lumps. Whip heavy cream to stiff peaks but avoid overwhipping. Wet and dry the knife between slices for clean cuts. For dairy-free, use plant-based cream cheese and coconut cream. Gluten-free versions require gluten-free sandwich cookies.

Nutrition

Keywords: no-bake, red velvet, Oreo, icebox cake, Fourth of July, easy dessert, summer dessert, patriotic dessert

Find it online: https://rowanrecipes.com/easy-no-bake-red-velvet-oreo-icebox-cake-recipe-for-fourth-of-july-delight/