Inside BruCrew Life

bake. eat. repeat.

Salted Caramel Oreo Icebox Cake

By - 86 Comments

Jump to Recipe

Salted Caramel Oreo Icebox Cake has no bake caramel cheesecake and Oreo cookies in every bite. This easy icebox cake recipe is the perfect dessert to make any time of year.

A close up picture of a piece of salted caramel Oreo icebox cake on a yellow plate showing the layers in the dessert

One of my favorite types of dessert is an icebox cake.  They are seriously so easy to make and can be customized with so many different flavors.

The other day I was drinking a homemade Salted Caramel Mocha Latte, and I started thinking about what else I could make with the extra salted caramel in the fridge.

Over the years, I have made quite a few different sweet and salty desserts. This Salted Caramel Frosting is amazing on any cake or cupcake.  And these Salted Caramel Brownies always get smiles when I bring them to events!

A plate with a piece of salted caramel Oreo icebox cake on it and a cake plate with more cake behind it

But I wasn’t in a baking mood at the moment, so I decided to make a no bake icebox cake.

Icebox cakes:

Years ago a traditional icebox cake was just layers of chocolate wafer cookies and whipped cream on a plate. The cookies would get soft and cake-like the longer it sat in the fridge (or icebox).

Other names for these types of cakes are dessert lasagna, lush dessert, or dream dessert.

Of course, now icebox cakes have become a little more trendy. You can use pudding, pie filling, no bake cheesecake, and any cookie or sweet cracker you like for the layers in these no bake cakes.

One of our favorites is this Cherry Oreo Icebox Cake made with layers of dark chocolate Oreos and cherry mousse.

Overhead picture of the ingredients needed to make a Salted Caramel Oreo Icebox Cake on a dark board

Icebox cakes are seriously the easiest cakes ever to make. All you need are cookies, a light and creamy filling, and Cool Whip.  Or Homemade Whipped Cream, if that’s the way you roll. 

Ingredients for a Caramel Ice Box Cake:

  • Cream Cheese – make sure to set it out ahead of time
  • Salted Caramel Ice Cream Topping – sweetens the cream cheese. You can use regular caramel too and adjust the amount of salt.
  • Sea Salt – make sure to use a coarse ground sea salt to avoid the cake being too salty
  • Cool Whip – this creates a light and fluffy filling. Feel free to use homemade whipped cream, if you prefer that instead.
  • Oreos – you can use a regular or double stuffed Oreo for this layer
  • Coffee – used to soften the cookie slightly before putting them in the pan.  You can also use milk if you do not like coffee desserts.

Using Sea Salt in Recipes:

  • Make sure you use a coarse ground sea salt because if your sea salt is fine, your dessert is going to taste extra salty.
  • Be sure to add the sea salt in small increments.  Some people love salted treats. Others like a very mild sea salt flavor. 
  • In order to get what you like, add it slowly and taste test often because you do not want to ruin your dessert.  

FYI: If you are using a salt grinder, remember they all grind differently! Make sure it is set to come out coarse!

A square of salted caramel Oreo icebox cake topped with whipped cream and chocolate syrup on a yellow plate

This icebox cake is seriously so easy to put together.  Like 15 minutes easy!!! 

Of course, you do have to refrigerate it for a few hours before eating it. This is where you have to have patience.  Yes, I know, this is not fair. 

You could eat it early, but letting it set deepens the flavor and allows the cookies time to soften.  

How to make a Salted Caramel Oreo Icebox Cake:

  1. Beat cream cheese, caramel topping, and coarse sea salt until light and creamy.
  2. Fold in the Cool Whip or homemade whipped cream.
  3. Dip Oreo cookies one at a time in cooled coffee and place on the bottom of an 8×8 pan. 
  4. Spread half the no bake cheesecake on top, and repeat the layers. 
  5. End with a layer of whipped topping.  Place the pan in the refrigerator for a few hours to chill until it gets firm.  

Serve this salted caramel icebox cake with another swirl of whipped cream and a drizzle of caramel and chocolate syrup.  If you are a true salted caramel lover, sprinkle it with a little more sea salt.

If you love icebox cakes try this Cinnamon Apple Icebox Cake, this Coconut Oreo Icebox Cake, or this S’mores Oreo Icebox Cake.  

CLICK HERE TO PIN THIS RECIPE FOR LATER!

A yellow plate with a piece of salted caramel Oreo icebox cake topped with whipped cream and chocolate syrup on it

More salted caramel desserts:

Connect with Inside BruCrew Life! Follow us on social media, so you never miss a post.

Email Subscription | Facebook | Pinterest | Twitter | Instagram | Bloglovin

I also created a Facebook group, and I would love for you to join. It’s a group where you can share your favorite recipes, ask questions, share photos, and see what’s new with the BruCrew. If you would like to check it out, you can request to join HERE.  

Two pictures of Salted Caramel Oreo Icebox Cake collaged together with a brown text box
Salted Caramel Oreo Icebox Cake

Salted Caramel Oreo Icebox Cake

Yield: 16 squares
Prep Time: 15 minutes
Total Time: 15 minutes

Salted Caramel Oreo Icebox Cake has no bake caramel cheesecake and Oreo cookies in every bite. This easy icebox cake recipe is the perfect dessert to make any time of year.

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup salted caramel ice cream topping (see note below)
  • 1/4 teaspoon coarse ground sea salt
  • 32 Oreo cookies
  • 6 ounces strong brewed coffee, cooled
  • 1 (16 ounce) container Cool Whip, thawed and divided
  • caramel and chocolate syrups
  • additional coarse ground sea salt, for garnish

Instructions

  1. Beat the cream cheese, caramel, and sea salt until creamy.
  2. Fold in 2 cups of Cool Whip until light and fluffy.
  3. Dip 16 Oreo cookies, one at a time, in the cooled coffee and place in the bottom of an 8x8 pan.
  4. Spread half the caramel cheesecake mixture over the Oreo cookies.
  5. Repeat the layers with the remaining cookies and caramel cheesecake.
  6. Spread 1 cup of Cool Whip over the top. Refrigerate until set.
  7. Top with extra Cool Whip, caramel and chocolate syrups, and extra sea salt if desired. Store in a tightly sealed container in the refrigerator.

Notes

  • If you are using a regular caramel topping, double the amount of sea salt in the recipe.

Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 265Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 434mgCarbohydrates: 46gFiber: 1gSugar: 32gProtein: 2g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: No Bake Desserts

*The post for Salted Caramel Oreo Icebox Cake was first published on September 17, 2014. The pictures and post were updated and republished January 21, 2021.

Related Posts:

    • Yes, you could use a stabilized whipped cream in place of the Cool Whip. I would recommend beating 2 cups heavy whipping cream with 1/2 cup powdered sugar until stiff and creamy. I hope that helps.

      Reply

  • Can you use a springform pan instead of an 8×8 and cutting it into squares. It would be nice to see it layerd after you removed it from the springform pan.

    Reply

  • Jocelyn, I printed this recipe, but there was a big empty space where the advertisement was which made the recipe need to print on two pieces of paper. How do I prevent this from happening again?

    Reply

    • Thank you so much for letting me know about this. We are working to find a way to fix it so the blank space does not show when the recipe is printed. I hope you enjoy this cake though 🙂

      Reply

  • I’m making this cake for a friend’s birthday this weekend, and I’m so excited. I am wondering, though… the picture looks like you made it on a platter instead of in a pan. Is that true? Can I just stack it on the platter as I make it?

    Reply

    • Hi, Jolyn. I made the cake in a 8×8 pan, then the next day cut it into squares and put it on the plates you see. I hope your friend enjoys this cake 🙂

      Reply

  • Joycelyn, I made this for Super Bowl 2015 and it was awesome! However, my cake never firmed up, so I put it in the freezer. Once I took it out, it melted; almost like ice-cream. I tried to make it low-fat, so I used Neufchâtel cheese, sugar free caramel, and reduced fat Oreos, and lite cool whip. Do you think those items made it melt? I want to make it again, but I want it firm……please help. I am a new baker:)
    Maranda

    Reply

    • Hi, Maranda. I only used regular cream cheese, caramel, and Cool Whip and mine held its shape great. I would say that the low-fat items totally affected the outcome. Definitely try it with the regular ingredients. At least it tasted great!!!

      Reply

  • Hi, firstly this cake looks amazing! I am very eager to make it! I just was wondering, when you place the Oreos on the bottom does it leave gaps inbetween the circles? In the pictures it looks like a even layer with no gaps. Thanks, Shani 🙂

    Reply

    • Hi, Shani. Yes, there will be gaps when you place them in the layers because Oreos are circles. The cookies do move a little when you spread the filling out, so some pieces will not have gaps. I hope you enjoy it 🙂

      Reply

  • You are too funny… I get my best recipe ideas at the craziest times too – sometimes even in the shower at 6am in the morning, which I don’t even know how that happens because I’m still too tired to remember what comes after conditioner, let alone think of some killer recipe. But it happens. 🙂 This cake looks AWESOME. Sitting her bundled up in blankets, and now all I want is a big piece of this cake! Pinned 🙂

    Reply

  • Just made this for Thanksgiving….It was delicious !!! I’m not sure if I can top this dessert. Thank you for your recipe…

    Reply

  • I made this for my husband & I for Sunday night dessert. It was sooo good! I used the Fat free carmel apple dip in place of the ice cream topping. Also used Lite whipped topping as well as the low fat cream cheese. Hey, gotta cut when I can and it was still delish! It was so quick to put together. This one is a keeper! Thanks for sharing!

    Reply

  • So I’m trying to cut back on sugar and then I see things like that. Give me ALL of the sugar! Great recipe, Jocelyn.

    OH, and I know the feeling of not being able to resist the $5/cup Starbucks urge. When pumpkin spice rolled out last year, I was there 4 times that week. Yikes! I was a little more well behaved this year. 😉

    Reply

  • Well this is GENIUS! I had a salted caramel mocha this weekend, too. My husband had a taste and kept raving about how good my fancy drink was. I told him to enjoy his plain iced coffee. lol

    Reply

  • Oooh that looks great! Salted caramel has the power to improve anything. 🙂 And I love love love your new design, it is miles better!! So colorful, and the logo is adorable 😀

    Reply

  • It’s so weird how when you cut back on sugar, your taste buds adjust. Whenever I rarely try Coke now, it’s super sweet.
    Those salted caramel mochas are delicious! But this looks so much better. It looks like it took hours to create!

    Reply

      • Jocelyn I was wondering… My husband and I are not big coffee lovers…does it have a strong coffee taste? If so do you think just dipping them in milk would still taste ok?

        Reply

        • Hi, Kristina. This dessert does not have a strong coffee taste at all. In fact a lady at our church had some and she doesn’t like coffee flavored things at all, and she said she loved this. But yes, you could totally dip the cookies in milk instead, if you wanted to do that!

          Reply

          • Omg Jocelyn, I could kiss you! I’m sucha salted Carmel coffee freak and this was just wonderful! So easy and such a hit for my BBQ. Can’t thank you enough for sharing! Sharing is caring. Lol
            Sincerely,
            AnnMarie

    • >