Description
Make this easy holiday candy cane icebox cake with layers of creamy peppermint filling and Oreo cookies. It’s topped with whipped cream, crushed candy canes, and chocolate drizzle for a no-bake Christmas dessert.
Ingredients
Scale
- 1 1/2 cups whipping cream (360 ml)
- 10 ounces full-fat cream cheese (283 grams) (softened to room temperature)
- 1 cup powdered sugar (110 grams) (sifted)
- 1–2 teaspoons peppermint extract
- red food coloring (optional)
- 32 Oreo cookies
- 1/4 cup milk (for dipping)
- 2/3 cup whipping cream (160 ml) (cold)
- 2–4 candy canes
Instructions
- Optionally, line an 8×8 or 9×9 inch pan with parchment paper.
- Chill the whisk attachment and bowl in the freezer for 10 minutes. Beat the whipping cream until stiff peaks form.
- In a separate bowl, beat the cream cheese, powdered sugar, peppermint extract, and food coloring until smooth.
- Fold the whipped cream into the cream cheese mixture until even.
- Dunk each Oreo cookie in milk and shake off excess.
- Spread 2-4 tablespoons of peppermint filling in the bottom of the pan.
- Add a layer of Oreo cookies.
- Spread half of the remaining filling on top of the cookies.
- Add a second layer of Oreo cookies.
- Spread the remaining filling on top.
- Cover and refrigerate for at least 4 hours.
- Beat the additional whipping cream until stiff peaks form and spread on top of the cake.
- Sprinkle with crushed candy canes just before serving.
- Lift out of the pan using parchment paper and slice.
- Wipe the knife between slices for clean cuts.
Notes
- Adjust peppermint extract to taste.
- Store in the fridge without crushed candy canes to avoid melting.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
Keywords: Candy Cane Icebox Cake, Holiday Dessert, No-Bake Cake