Triple Oreo Cream Cake


Triple Oreo Cream Cake (No Bake Recipe)

Course Baking, Dessert
Cuisine American
Author Catherine’s Plates


  • 9 inch spring form pan
  • electric hand mixer
  • Food Processor
  • small bowl to melt butter
  • large bowl to make whip topping
  • microwave safe large bowl
  • spatulas



  • 1 pkg (16oz) Oreos (DIVIDED)
  • 1/3 cup melted butter
  • 1 cup (8oz) semi-sweet chocolate chips
  • 3 cups heavy whipping cream (DIVIDED)
  • 1/2 cup powdered sugar


  • In a food processor, crush Oreos to a fine crumb. Measure out 2 cups to combine with melted butter. (Remove remainder of Oreos crumbs and set aside.
  • Spray a 9 inch spring form pan with non-stick cooking spray. Place a round piece of parchment in bottom of pan to fit evenly.
  • Pour Oreo crumb & butter mixture into bottom of prepared spring form pan pressing evenly and firmly. Refrigerate until until ready for use.
  • In a large microwave safe mixing bowl pour chocolate chips in and microwave for 30 seconds. Stir and place back in microwave for 15 seconds and stir. Do this step 2-3 more times until chocolate chips are smooth. Set aside to cool while preparing next step.
  • In a separate mixing bowl add heaving whipping cream & powdered sugar. Beat with an electric hand mixer until soft peaks form. Measure out 4 cups of the whipped topping and fold into the melted chocolate.
  • Remove crust from refrigerator and pour the chocolate whipped cream in and smooth out evenly. Spread remaining whipped topping over the chocolate layer evenly.
    Sprinkle remaining Oreos crumbs saved from earlier step onto the whipped topping layer.
  • Refrigerate for at least 3 hours to help set up. Remove spring form pan ring and slice into cake. Enjoy.

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