No Bake Butterfinger Oreo Icebox Cake
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A No Bake dessert that is going to knock your socks off with Oreos, Peanut butter cheesecake filling, and topped with crushed butterfingers and homemade whipped cream! This oreo icebox cake is sure to become a hit in your house.
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Ok if the description alone doesn’t have you drooling yet I don’t know what will.
Because if Oreos, Peanut butter, and Butterfingers didn’t do it then not sure we would ever find ourselves hanging out together sharing a glass of wine while I serve you up a slice of this bad boy.
But I have a feeling you are drooling. And we would get along just fine.
How To Make This No Bake Oreo Icebox Cake
Oh hello beautiful layers of goodness. How do you do.
Ok enough drooling let’s break down this dessert. So easy, people. I’m telling you. I mean it’s not no bake for nothing right? This cake starts with a layer of Oreos on the bottom.
You may need to break a few cookies to get them to fit, but don’t worry no one will notice your mosaic of Oreos. I used Double Stuff but regular Oreos works great too.
After a layer of Oreos it’s time for the peanut butter layer. This layer is made with peanut butter, cream cheese that has been softened to room temperature, and homemade whipped cream to lighten it up in texture. Homemade whipped cream is super easy to make and so much better than the blue tub of stuff. Take the extra few minutes and whip up some home made whipped cream. Making the homemade whipped cream is about as tough as it gets with this dessert.
Of course after that? Um, more Oreos of course. More whipped cream. And then topped with Butterfinger baking bits. Or you can just use butterfingers you smash up yourself. Get some aggression at the same time. Win win right?
Then let it sit in the fridge for at least four hours or overnight. I know, patience is not my thing either. But trust me, so worth it.
What Type Of Pan Do I Use?
I used my 9×9 pan by Cuisinart. You could use an 8×8 pan but you might end up running out of room and may need to add less mousse or whipped cream on top.
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No Bake Oreo Butterfinger Icebox Cake
Ingredients
- 2 cups whipping cream
- 4 tablespoons sugar
- 1 1/2 teaspoons vanilla
- 8 ounces cream cheese softened
- 2 cups creamy peanut butter
- 1/2 cup granulated sugar
- 48 Oreo cookies
- 1/3 cup Butterfinger baking bits
Instructions
- First make the whipped cream: In a clean, cold stand mixer bowl with the whisk attachment add the heavy whipping cream and sugar. Whip until soft peaks form. During the mixing process, it helps to lift the side of the bowl up to ensure the whisk reaches all of the cream and ensure the sugar doesn't fall down to the bottom. To check to see if you have soft peaks, lift the whisk out of the bowl and turn over. The peaks should stand up but then fall over gently to one side. Keep the whipped cream covered and in your fridge until ready to use. You can store in a separate bowl, so you can use the stand mixer to make the peanut butter layer or use a hand mixer for the peanut butter layer.
- Now make the peanut butter layer: In a separate bowl, with a hand mixer or in the clean and dry stand mixer bowl, combine the cream cheese, peanut butter, and sugar. Mix until combined and smooth. Add in half of the prepared whipped cream. Gently fold to incorporate. Save the remaining whipped cream in the fridge.
- Now time to assemble: On the bottom of your 9x9 pan, layer half of your Oreo cookies. You may need to break some of the Oreos to fit along the bottom to cover the entire area. Spoon the peanut butter layer over. Smooth to cover. Repeat with a second layer of Oreos. Top with remaining whipped cream. Sprinkle Butterfinger baking bits or crushed Butterfingers on top.
- Cover with plastic wrap and refrigerate for at least 4 hours up to overnight in the refrigerator.
Notes
*If you can't find the Butterfinger Baking Bits in your grocery store baking aisle, crushed Butterfingers would do the trick. I only put Butterfingers on top, but you could also try in the middle. If you do, let me know how it worked out!
Nutrition
