Vegan Stuffed Oreo Icebox Cake
This easy icebox cake is full of Oreos and stuffed with yummy strawberry preserves. Not only is it beautiful and delicious, but it is also super easy to make with just 5 ingredients!
Beat the heatwave with this delightful no-bake Oreo Icebox Cake! What makes this icebox cake extra special is the strawberry preserves filling that slowly pours out of the cake as you slice it. Yum!
Since summer is finally here and the 4th of July is this weekend, I thought this cake (without actual cake) would be perfect! No oven, no difficult ingredients, just creamy, crunchy, sweet icebox cake!
What is an icebox cake?
An Icebox cake usually contains layers of whipped cream, fruits, wafers, and it sets in the fridge or freezer. This dessert has been around for about 100 years!
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Easy step-by-step instructions
1. Let the whipped topping (Truwhip) soften at room temperature for 10 – 15 minutes if frozen. Stir the topping lightly with a spatula and add half of it to a small silicone mold.
2. Make a well in the middle of the whipped topping with the spatula and add the strawberry preserves leaving about an inch without it.
3. Add the rest of the whipped topping making sure to seal the preserves. Using an offset spatula smooth out the top.
4. Dip each side of the Oreo cookies in the milk and place them on the cake.
5. Sprinkle with the chocolate chunks on top. Press the cookies and chocolate into the topping to make it even.
6. Freeze overnight or for at least 6 hours. Turn over onto a plate, decorate with the extra chopped Oreos and chocolate, serve immediately.
A few tips
To easily slice the cake, use a sharp knife that’s been run through hot water.
Switch up the flavors of this cake by using golden Oreos or a different type of cookie. You can also try a different flavor of fruit preserves or a thick caramel would be delicious.
You can change up the toppings and use fresh berries instead.
If you double the recipe, you can make it in a loaf pan. That would look very beautiful too!
If you don’t have a silicone mold, you can use a 6” metal pan covered in plastic wrap. Make sure the plastic overlaps the pan for easier removal.
Try this recipe and let me know in the comments what you thought.
Relax, bake, enjoy!
Pin this recipe for later!
Vegan Stuffed Oreo Icebox Cake
Ingredients
- 1 – 10 oz container of vegan whipped topping (I used Truwhip)
- ¼ cup strawberry preserves
- 3 TBSP plant milk
- 5 Oreo cookies
- 1 TBSP chopped vegan chocolate chunks or chocolate chips
- 2 chopped Oreo cookies
- 1 TBSP chopped vegan chocolate chunks or chocolate chips
Instructions
- Let the whipped topping soften at room temperature for 10 – 15 minutes if frozen. Stir the topping lightly with a spatula and add half of it to a small silicone mold (my mold was 5.5”) or a 6” metal pan covered in plastic wrap.
- Make a well in the middle of the whipped topping with the spatula and add the preserves leaving about an inch without it (check the blog post for pictures).
- Add the rest of the whipped topping sealing the preserves. Using an offset spatula smooth out the top.
- Dip each side of the Oreo cookies in the milk and place them on the cake. Sprinkle with the chocolate chunks/chips on top. Press the cookies and chocolate into the topping to make it even.
- Freeze overnight or for at least 6 hours. Turn cake over onto a plate, decorate with the extra chopped Oreos and chocolate, serve immediately. Keep cake in the freezer since it softens quickly.
