Oreo Icebox Cupcakes
These Oreo icebox cupcakes are a no-bake dream come true—cool, creamy, and packed with cookies-and-cream goodness. Made with layers of Oreo cookies and fluffy Oreo whipped cream, they’re easy to assemble and even easier to love. Perfect for summer parties, picnics, or anytime you’re craving a fuss-free dessert that tastes like pure happiness.
No sweat, no stress, just sweet. That’s the vibe of these Oreo icebox cupcakes—the ultimate no-bake treat with layers of Oreo cookies and fluffy Oreo whipped cream that chill into creamy perfection. With only five ingredients, these little beauties come together in no time at all—but need a bit of time to chill, just like all the parents in Footloose.
If you’re obsessed with all things cookies and cream, these layered beauties deliver the flavor without turning on the oven (because, like, who wants to sweat in July?). Cookies and cream lovers, get ready, because this one’s a total snack. Thank goodness dancing isn’t illegal anymore because these treats will have you happy dancing!
If you are obsessed with Oreo no bake desserts, check out my cookies and cream dessert cups, mini Oreo cheesecakes, and no bake cookies and cream cheesecake.
Ingredients for Oreo Icebox Cupcakes
- Heavy cream
- Powdered sugar
- Vanilla extract
- Oreo cookies
- Milk
How to Make Oreo Icebox Cupcakes
- Prep: Line a cupcake pan with cupcake liners.
- Whip: Whip the heavy cream, powdered sugar, and vanilla extract to make whipped cream. Fold in the Oreo cookie crumbs.
- Layer: Layer the Oreo whipped cream and Oreo cookies in the cupcake liners. Dip the Oreos in milk before layering.
- Chill: Chill the icebox cupcakes for at least 12 hours.
- Decorate: Decorate the cupcakes with whipped cream, crushed Oreos, and Oreo cookies.
Courtney’s Expert Baking Tips
- Use two cupcake liners per cup. The interior liner will stick to the icebox cupcake and will soak up some moisture and the external liner will assist in handling the cupcakes more easily.
- Use an offset spatula or butter knife to gently remove the cupcakes from the pan. They are very soft and delicate, so be gentle!
- Use a food processor or blender to quickly and easily make Oreo cookie crumbs.
- Be sure to chill the cupcakes for at least 12 hours to soften the Oreo cookies to create a cake-like texture.
Frequently Asked Questions
You can absolutely use your favorite variety of Oreo cookies! Golden Oreos, peanut butter Oreos, and mint Oreos are some of my favorites!
Yes, I do recommend using two cupcakes liners per cupcake. The double liner helps the icebox cupcakes set up well. The inner liner will adhere to the Oreo whipped cream and the outer liner will remain mostly free from moisture.
Yes! You can convert this recipe to make an icebox cake for a 8×8 baking pan. You will need about 1.5x the recipe.
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Oreo Icebox Cupcakes
Equipment
Ingredients
Oreo Icebox Cupcakes
- 2 cups (475 ml) heavy cream
- ½ cup (60 g) powdered sugar
- 2 tsp (2 tsp) vanilla extract
- ½ cup (50 g) Oreo cookie crumbs (about 5-6 cookies)
- 24 (24) Oreo cookies
- ¼ cup (60 ml) milk
Vanilla Whipped Cream
- 1 cup (240 ml) heavy cream
- ¼ cup (30 g) powdered sugar
- 1 tsp (1 tsp) vanilla extract
Additional Ingredients
- 2 tbsp (30 g) Oreo cookie crumbs
- 6 (6) Oreo cookies (halved)
Instructions
- Line a cupcake pan with 24 cupcake liners, two liners in each cup.
- First, make the Oreo whipped cream. In a large mixing bowl with an electric hand mixer or in the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream, powdered sugar, and vanilla extract for a few minutes until soft peaks form. Fold in the Oreo cookie crumbs. Fill a piping bag with the tip cut off with the Oreo whipped cream.
- Pipe the Oreo whipped cream into each of the cupcake liners to create an even layer. Dip 12 of the Oreo cookies in milk and place one in each cup on top of the Oreo whipped cream, pressing down gently.
- Pipe another layer of the Oreo whipped cream on top of the Oreos until they are fully covered. Dip another 12 of the Oreo cookies in the milk and place one in each cup on top of the Oreo whipped cream, pressing down gently.
- Pipe the remaining Oreo whipped cream on top of the Oreo cookie layer, creating a round mound of whipped cream. Use an offset spatula to smooth the whipped cream.
- Chill the Oreo icebox cupcakes in the refrigerator for at least 12 hours.
- Next, make the vanilla whipped cream. In a large mixing bowl with an electric hand mixer or in the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream, powdered sugar, and vanilla extract for a few minutes until medium-stiff peaks form. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream.
- Remove the Oreo icebox cupcakes from the cupcake pan. Pipe a generous swirl of whipped cream on top of each cupcake. Decorate the cupcakes with Oreo cookie crumbs and halved Oreo cookies. (I recommend adding the decorative Oreos and Oreo crumbs until immediately before serving for best results).
Notes
- Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve chilled. Add the decorative Oreo cookie crumbs and halved Oreos immediately before serving for the best taste and texture.
- Freezer: Store the unfrosted Oreo icebox cupcakes in an airtight container in the freezer for up to 3 months. To use, thaw the cupcakes in the refrigerator and then frost and decorate as directed.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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