Dessert Magic: Your New Favorite No-Bake Treat!
Ever dreamed of a show-stopping dessert that requires absolutely no oven time? Get ready to have your mind blown by the magic of an icebox cake! Think of it as culinary alchemy: a few humble ingredients, no baking stress, just layers of cookies and cream transforming into something truly extraordinary as they chill. This Easy Tiramisu Icebox Cake takes everyday items like Oreos, coffee, and whipped cream and, with a little fridge-time magic, turns them into a stunning, sliceable masterpiece with all the glorious vibes of a classic tiramisu.
Those familiar midnight snack Oreos get a serious glow-up here! They’re briefly soaked in a delightful coffee and Amaretto blend, then nestled between luscious clouds of whipped cream, all finished with a dramatic dusting of cocoa powder. This dessert tastes like you spent hours crafting it, but honestly, your refrigerator does most of the hard work. Overnight, those perfectly crunchy cookies soften into a creamy, dreamy confection that perfectly balances elegance for a dinner party with the pure indulgence of a “treat yourself” moment. It’s unbelievably easy, undeniably delicious, and just the right amount of fancy to impress.
Easy Tiramisu Icebox Cake Recipe
Ready to create this no-bake wonder? Here’s what you’ll need and how to do it!
Ingredients
- 1 cup (240ml) strong, black, cold coffee
- 2 tbsp. Amaretto liqueur (or see substitution below for almond-flavored vodka)
- 2 cups (480ml) whipping cream
- 2 tbsp. confectioners’ sugar
- 1 tsp. vanilla extract
- 1 family-size (439g) package golden Oreo cookies
- 1 tsp. unsweetened cocoa powder
Amaretto Substitute Tip: If Amaretto isn’t handy, mix 1 tsp. almond extract, 1 tsp. sugar, and 2 tbsp. vodka. Stir until the sugar completely dissolves.
Instructions
- Prep Your Pan: First, trim a sheet of parchment paper to 16½” x 12″. Center it over an 8½” x 4½” loaf pan. Next, cut a diagonal slit from each corner of the parchment toward the corresponding corner of the pan; this helps the paper fold neatly inside without bunching.
- Line It Up: Lightly spray the pan with cooking oil. Then, carefully press the parchment into the pan, making sure it snugly lines the bottom and sides. Leave the excess parchment extending above the pan—these will be your handy “handles” later!
- Coffee Concoction: In a shallow bowl (large enough to easily dip an Oreo), stir together the coffee and Amaretto (or your substitute). Set this aside.
- Whip the Cream: In a stand mixer, or using an electric hand mixer, combine the whipping cream, confectioners’ sugar, and vanilla extract. Beat on low speed for about 3 minutes. After that, increase the speed to high and continue whipping until the cream becomes light, fluffy, and forms soft peaks. Be careful not to over-whip it!
- Dip Those Oreos: Unpack all the Oreos onto a large plate for easy access. Quickly dip each cookie into the coffee mixture, coating both sides briefly. Make sure not to soak them, just a quick dip!
- First Layer of Cookies: Arrange the dipped cookies in a single layer on the bottom of your prepared pan. Cut some cookies as needed to fill in any gaps, creating a solid base.
- First Cream Layer: Spread about one-third of the whipped cream evenly over the cookie layer using a silicone spatula.
- Repeat and Build: Repeat the process for two more layers of cookies and whipped cream, gently pressing the cookies into the cream to ensure nice, even layers. Finish with a final layer of whipped cream, mounding it slightly above the rim of the pan.
- Cocoa Dusting: Using a fine mesh sieve, elegantly dust the top layer of whipped cream with unsweetened cocoa powder. Afterwards, loosely cover the dessert with plastic wrap. This prevents it from absorbing other flavors from your fridge.
- Chill Out: Refrigerate the dessert for at least 24 hours. This crucial step allows the flavors to truly meld together and the cookies to soften into that amazing, cake-like texture.
- Firm Up and Slice: About 45 minutes before you plan to serve, transfer the dessert to the freezer. This will help it firm up, making slicing much easier.
- Serve It Up: Lift the cake from the pan using the parchment handles and place it onto a cutting board. Use a sharp, thin knife to slice it into 6 to 8 generous servings. Finally, let the slices thaw for a few minutes before serving, and enjoy this incredibly creamy, coffee-flavored treat!
