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No-Bake Thanksgiving Cookie Cake with Oreo Crust

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A no-bake dessert featuring an Oreo crust and a creamy, spiced cookie cake filling, perfect for Thanksgiving when the oven is busy.

Ingredients

Scale
  • 24 Oreo cookies (regular, not double-stuffed)
  • 5 tablespoons unsalted butter, melted
  • Pinch of salt (optional)
  • 16 ounces cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 cup crushed shortbread or sugar cookies (about 8–10 cookies)
  • 1/2 cup semi-sweet chocolate chips, melted and slightly cooled
  • 1 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1/2 cup crushed Oreos (for topping)
  • 1/4 cup caramel sauce (for drizzling)
  • Flaky sea salt (for sprinkling)

Instructions

  1. Make the Oreo crust: Place 24 Oreos in a food processor and pulse until fine crumbs. Transfer to a bowl, add melted butter and salt, and stir until coated. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Refrigerate for at least 30 minutes.
  2. Whip the cream: In a large bowl, beat cold heavy cream and powdered sugar with an electric mixer on medium-high until stiff peaks form, about 3-4 minutes. Refrigerate until needed.
  3. Make the filling base: In another large bowl, beat cream cheese and granulated sugar until smooth and fluffy, about 2 minutes. Add vanilla and cinnamon, and beat just until combined.
  4. Add the crushed cookies: Gently fold in the crushed shortbread or sugar cookies with a rubber spatula until evenly distributed.
  5. Fold in the melted chocolate: Drizzle the cooled melted chocolate into the cream cheese mixture and fold gently, leaving a few streaks for a marbled effect.
  6. Fold in the whipped cream: Add the chilled whipped cream in three additions, folding gently after each to keep the mixture light and airy.
  7. Assemble and chill: Spoon the filling into the chilled crust and spread evenly. Tap the pan gently to release air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  8. Add the topping: Before serving, sprinkle with crushed Oreos, drizzle with caramel sauce, and finish with flaky sea salt. Run a knife around the edge before releasing the springform sides.

Notes

Don’t rush the chilling time; at least 6 hours is essential for clean slices. Use room temperature cream cheese to avoid lumps. Press the crust firmly to prevent crumbling. Make ahead up to 2 days without toppings.

Nutrition

Keywords: no-bake, Thanksgiving, cookie cake, Oreo crust, dessert, holiday

Find it online: https://ovenmila.com/no-bake-thanksgiving-cookie-cake-with-oreo-crust/