My husband is very encouraging of me working on this blog. He never complains when I make him eat the same dinner recipe I’m testing three nights in a row. So, when he mentioned last week that it had been a while since I made a dessert recipe, I knew I had to pull out all the stops for him! Coffee Oreo is his favorite ice cream, so I thought I would use those flavors to make this Mocha Oreo No Bake Dessert.
You can make this dessert ahead of time (in fact, it’s kind of a requirement!) and prep is pretty easy and fast. The perfect recipe for a dinner party or potluck!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. If you make a purchase through the link, it won’t cost you more but I may earn a small commission. I only recommend products that I personally use and love!
Mocha Oreo No Bake Dessert Ingredients
The ingredients are pretty simple (as usual): Oreos of course, cream cheese, heavy whipping cream, chocolate chips, instant coffee and powdered sugar. The magic comes in how you combine these ingredients together to get a dense, fudgy bottom layer, then a light, pillowy coffee whipped cream layer, with cakey Oreos sandwiched in between.
Mocha Oreo No Bake Dessert: A Variation on an Icebox Cake
Cakey Oreos did you say? Yes, cakey! This no bake dessert is a variation on an icebox cake, which is layers of cookies between whipped cream or some other soft dessert (mousse, pudding, etc.). The whipped cream layers soak into the cookies over several hours and turn them from crunchy to soft and cake-like.
Rather than having multiple layers of whipped cream and cookies stacked up like most icebox cakes, this one has one layer of Oreos between two different fillings, in an easy to transport 8 x 8 baking dish, making this the perfect dessert for potlucks or cookouts! And if you need to feed a bigger crowd, just double the recipe and make it in a 9 x 13 pan.
How to Make Mocha Oreo No Bake Dessert
There are a few steps to making this recipe, but overall the prep shouldn’t take you more than 20 minutes total.
The first step is to finely crush some Oreos and press them into the bottom of an 8 x 8 inch baking dish. This will help the dessert release easily from the bottom of the pan when you cut it.
To crush the Oreos, I like to put them in a Ziploc bag and whack at them with a rolling pin. Easy and fun! Or you can grind them up in a food processor: less fun but perhaps more efficient. Just make sure you crush the Oreos finely and press them down firmly. This will help them stay down when you lay down the next layer.
Fudgy Mocha Layer
After that comes the dense, fudgy mocha layer. Melt the chocolate chips in the microwave and stir in the chunks of cream cheese and a tablespoon of the instant coffee. The cream cheese should be straight from the fridge, this will help cool down the chocolate so you can add in the whipped cream later without it melting!
It will look like a bit of a mess at first (see above), but keep mixing and soon the cream cheese and chocolate will incorporate, and it will look like this:
Once the cream cheese and chocolate are smooth, set that bowl aside for the moment.
Coffee Whipped Cream
Time to whip up some coffee whipped cream! Place the heavy whipping cream in a large bowl (or the bowl of your stand mixer), and sprinkle over the remaining instant coffee and powdered sugar. Beat until stiff peaks form. This means the cream should hold its shape and not fall over when you pull out the beater.
(And sorry, the stick blender whipped cream trick won’t work here like in the Almond Raspberry Ricotta Parfaits recipe. There is too much cream for the stick blender to mix it evenly so you will have to use a stand or hand mixer.)
Now that you have your coffee whipped cream, add a half cup to the fudgy mocha mixture. Don’t worry about folding this amount in, just stir it. This is only to start loosening up the mixture. Once you’ve stirred in the half cup, then add in another cup of the whipped cream, this time folding gently so you keep as much of the air in the mixture as possible.
Once you fold the whipped cream in gently, the final mocha mixture should look like this:
Then all you need to do is spread this out on top of your crushed Oreo base. Plop it all out onto the Oreo base in one blob and spread it out all the way to the edges, keeping the layer as thick as possible. This will keep the Oreo crumbs from pulling up from the bottom. If it does a little bit, no worries. Just keep spreading the mocha layer to the edges. This will help “glue” the Oreo layer down.
Next just lay out your whole Oreos on top of the mocha layer. This is the easiest step!
Coffee Whipped Cream Layer
Now that you’ve already made your coffee whipped cream, this step is easy too. Just spread all that delicious coffee whipped cream over the Oreos and garnish with more crushed Oreos. You should have 10 Oreos left in your package if you bought the standard size; I used five to garnish the top, but you can use all ten or whatever amount you think looks good.
All done! Now all you have to do is wait, in about 8 hours you will have a delicious, creamy, decadent dessert to share with your friends and family!
By the way, I just bought this Anchor Hocking glass baking dish you see here and I absolutely love it. It seems so much more durable than the metal baking pan I had before, and it comes with a lid so traveling with this dish is so easy. I chose this dish/lid combo over others that I saw because the lid is see-through. This is important if you are worried you are about to smush your food as you put the lid down! (If you’re worried about that with this dish, just add more crushed Oreos to the top to protect the whipped cream!)
I hope this recipe brings much joy to your upcoming summer potlucks and cookouts! If you make this recipe please leave a comment below and let me know how it turned out!Print
An easy no bake dessert combining the flavors of Oreo, coffee and chocolate. This decadent dessert is perfect for potlucks!
- 1 package Oreos (36 cookies, will use between 31 – 36 depending on how many used for garnish)
- 1 cup bittersweet chocolate chips (or your favorite type)
- 1 block cream cheese (8 oz.)
- 1 pint (2 cups) heavy whipping cream
- 3 tbsp. instant coffee, divided
- ½ c. powdered sugar
1. Finely crush 10 Oreos, pat firmly into the bottom of an 8 x 8 inch baking dish.
2. Place the chocolate chips in a medium, microwave-safe bowl. Microwave on high for 30 seconds and stir. Microwave for another 30 seconds and stir again. If not yet fully melted, microwave for one more round of 30 seconds and stir again.
3. Cut the cream cheese into small cubes and add to the bowl of chocolate. Sprinkle 1 tbsp. of instant coffee over the top. Stir chocolate and cream cheese together until evenly combined, set aside.
4. Add the heavy cream to a large bowl or the bowl of a stand mixer. Sprinkle the remaining 2 tbsp. instant coffee and powdered sugar over the top, stir with a spoon to combine. Beat the heavy cream with a stand mixer or hand beaters until stiff peaks form.
5. Stir ½ cup of the coffee whipped cream into the cream cheese and chocolate mixture. Then add another cup of whipped cream and gently fold in until mostly combined (ok if a few streaks of cream remain).
6. Dump all of the chocolate cream cheese mixture into the center of the 8 x 8 inch pan on top of the crushed Oreos and spread out in a thick layer all the way to the edges of the pan.
7. Evenly place 16 Oreos on top of the chocolate cream cheese layer.
8. Spread the rest of the coffee whipped cream over the Oreos.
9. Using your hands, roughly crush 5 – 10 of the remaining Oreos and sprinkle over top of the whipped cream.
10. Cover loosely with plastic wrap and refrigerate for at least 8 hours or overnight. When ready to serve, let sit at room temperature for 10 minutes for easier cutting.
Keywords: Oreo, no bake, icebox cake, dessert, potluck, make ahead