Print

No-Bake Oreo Funfetti Icebox Cake Recipe

5 from 145 reviews

This No-Bake Oreo Funfetti Icebox Cake is a delightful layered dessert combining creamy funfetti mousse with milk-dipped Golden Oreos, topped with fluffy whipped cream and sprinkles. Quick to assemble and requiring no baking, it’s a perfect, festive treat for celebrations or any time you crave a fun, creamy dessert.

Ingredients

Scale

Funfetti Mousse

  • 8 ounces cream cheese, softened
  • 1 ¾ cups heavy whipping cream (divided)
  • ¾ cups vanilla cake mix (dry)
  • 1 cup powdered sugar (divided)
  • ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • ½ cup sprinkles
  • 1 cup milk
  • 1 ½ packages (14.3 oz) Golden Oreos

Toppings

  • 1 ½ cups heavy whipping cream
  • ¾ cup powdered sugar
  • Sprinkles for garnish

Instructions

  1. Soften Cream Cheese: Allow the cream cheese to soften at room temperature for about 30 minutes or soften in the microwave by removing its wrapper, placing it on a plate, and microwaving for 15 to 20 seconds.
  2. Chill Mixing Equipment: Place your mixing bowl and whisk in the freezer for 15 minutes to ensure they are completely cold, which helps in whipping the cream properly.
  3. Whip Heavy Cream for Mousse: Beat 1 ¾ cups of heavy whipping cream on medium-high speed until it starts to thicken. Gradually add the dry vanilla cake mix and 1 cup powdered sugar, then continue beating until stiff peaks form. Set this whipped cream mixture aside.
  4. Prepare Cream Cheese Mixture: Beat the softened cream cheese on medium-high speed for 2 to 3 minutes. Add the granulated sugar and vanilla extract, then continue beating for another 2 to 3 minutes until smooth and sugar is well incorporated. Scrape down the bowl as needed.
  5. Combine Mixtures: Gently fold the cream cheese mixture into the whipped cream until well combined. Slowly fold in the ½ cup sprinkles as you mix to distribute them evenly.
  6. Prepare Pan: Line the bottom of a 9-inch springform pan with parchment paper, allowing it to overhang if needed. Secure the springform edges around the parchment paper to hold it in place.
  7. Layer Oreos: Dip each Golden Oreo cookie in milk briefly on both sides, then line the bottom of the pan with them as neatly as possible.
  8. Build Cake Layers: Divide the funfetti mousse filling into three equal parts. Spread the first third over the Oreo base layer. Repeat the milk-dipped Oreo layering and mousse spreading two more times, creating 3 layers of Oreos and 3 layers of mousse.
  9. Prepare Whipped Cream Topping: Place a mixing bowl and whisk back in the freezer for 15 minutes to chill. Beat the remaining 1 ½ cups heavy whipping cream on medium-high speed until it starts to thicken. Slowly add ¾ cup powdered sugar and continue beating until stiff peaks form.
  10. Decorate Cake: Set aside 1 ¼ cups of whipped cream for piping the cake borders. Spread the remaining whipped cream evenly over the top of the cake. Using a piping bag fitted with a large open star tip, pipe decorative borders along the edges. Garnish the top with additional sprinkles.
  11. Chill Cake: Refrigerate the assembled icebox cake for at least 4 hours to set. For longer storage, freeze the cake, but refrigerate for at least 2 hours before freezing to allow the Oreos to soften properly and the layers to set.

Notes

  • Softening cream cheese at room temperature or briefly in the microwave ensures smooth mixing without lumps.
  • Chilling your mixing bowl and whisk helps the cream whip more efficiently and achieve stiff peaks.
  • Dipping Oreos in milk softens cookies and melds layers together for a tender texture.
  • Allow sufficient refrigeration time to ensure the cake layers set firmly and flavors meld.
  • You can freeze the cake for longer storage, but always refrigerate for a couple hours first for best texture.
  • Use a springform pan for easy removal of the delicate icebox cake.

Keywords: no-bake dessert, icebox cake, Oreo cake, funfetti mousse, easy summer dessert, layered dessert, no-bake Oreo, springform pan cake