It’s that time of year when the weather starts to turn chilly. That means jeans, sweatshirts, and the return of the salted caramel mocha at my favorite coffee shop. This Salted Caramel Oreo Icebox Cake has all those same flavors in an easy to make no bake cake. Perfect for an any time pick me up.
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Every fall I look forward to the Salted Caramel Mocha. It is seriously my all time favorite fall drink. Although lately it has seemed a little too sweet to me. Curse you eating healthy! My taste buds have forgotten how good sugar really is because of all the veggies. LOL! Just kidding…it’s a good thing to take a sip of a drink and realize you can do without some of the sugar.
Of course, I could really do without spending $5 a drink. Good thing I can make this Salted Caramel Mocha Latte at home any time I want…without spending that much money. I can also adjust the syrups for my lame taste buds.
This past weekend I may have consumed a few extra of these drinks though. Hey, they were giving away extra “stars” if you ordered certain drinks. The salted caramel was one of these special drinks…so I had to. I can’t resist caramel or free stars.
A few ladies from our church attended the Beth Moore conference over the weekend too. That was my first time actually seeing her, and I absolutely loved her personality and zeal for God. She definitely was a much needed inspiration to me that day. Woman up!!!
Before heading home, we stopped yet again for coffee. Hey, road trips call for coffee. Am I right? As we drove, I kind of dozed off. No, I wasn’t the driver. All of a sudden I jerked awake with this cake in my head. I seriously could not wait to get home and make it. I apparently do all my best thinking asleep.
This cake is seriously so easy to put together. Like 15 minutes easy!!! Beat the cream cheese with some caramel ice cream topping with a little sea salt.
Now I want to talk to you about sea salt for a minute. Make sure you use a coarse ground sea salt because if your sea salt comes out of your container a little bit finer…it is going to taste extra salty. This brings me to my second disclaimer with sea salt. Make sure you add the sea salt in small increments. Some people love salted treats…that would be me. Others like a mild sea salt flavor. In order to get what you like, add it slowly and do taste tests often because you do not want to ruin your dessert. I do not want you to dump in the measurement I give you, and then have you not like it. Remember sea salt grinders all grind differently!
Give the Oreo cookies a dunk in some cooled coffee and place on the bottom of a pan. Spread half the no bake cheesecake on top, and repeat the layers. End with a layer of Cool Whip. Yes, the white fluffy stuff. You know how much I love it! Then let it chill to firm up. This is where you have to have patience. Yes, I know, this is seriously not fair. You could eat it early, but letting it set deepens the flavor. Plus, it looks better when you cut into it.
Serve this salted caramel Oreo icebox cake with another swirl of that good white stuff and drizzle caramel and chocolate all over it. If you are a true salted caramel lover, go ahead and sprinkle with a little bit more salt. That’s totally up to you.
More Salted Caramel goodness from friends that you will love:
Salted Caramel Mocha Truffles from Shugary Sweets
Salted Triple Caramel Cupcakes from Sally’s Baking Addiction
Pumpkin Bread with Salted Caramel Pumpkin Butter Cream from A Kitchen Addiction
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No bake salted caramel cheesecake layered with coffee dipped Oreo cookies is a delicious and easy dessert to make any time of year.
Ingredients
- 1 - 8 ounce package cream cheese, softened
- 1/2 cup caramel ice cream topping
- 1/2 teaspoon coarse ground sea salt
- 32 Oreo cookies
- 6 ounces strong brewed coffee, cooled
- 4 cups Cool Whip, divided
- caramel and chocolate syrups
- sea salt
Instructions
- Stir together the caramel topping and sea salt. (You can adjust the salt to your liking if your sea salt is coarse or fine.) Beat the cream cheese and caramel until creamy. Fold in 2 cups of Cool Whip.
- Dip 16 Oreo cookies in the cooled coffee and place in the bottom of an 8x8 pan. Spread half the caramel cheesecake mixture over the Oreo cookies.
- Repeat the layers with the remaining cookies and caramel cheesecake.
- Spread 1 cup of Cool Whip over the top. Refrigerate until set.
- Top with extra Cool Whip, caramel and chocolate syrups, and extra sea salt if desired. Cut into 16 squares. Store in a tightly sealed container in the refrigerator.
Notes
Adjust the sea salt to your liking depending on how coarse or fine your grinder makes your salt. If it comes out coarse, you can use more. If the sea salt is finer, it will dissolve and be saltier.
More delicious salted caramel treats that we cannot get enough of:
No bake Salted Caramel Mocha Truffles are a fun treat to make…and eat!!!
A hidden caramel candy in these Salted Caramel Mocha Brownie Cups is so fun to find!
The drizzle of chocolate and caramel on this Salted Caramel Mocha Bundt Cake makes it so irresistible!
Patty says
Just made this for Thanksgiving….It was delicious !!! I’m not sure if I can top this dessert. Thank you for your recipe…
Jen and Emily @ Layers of Happiness says
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 🙂
Shani says
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 🙂
Jocelyn Brubaker says
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 🙂
Maranda says
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
Jocelyn Brubaker says
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!!!
Jolyn says
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?
Jocelyn says
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 🙂
Claudia says
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?
Jocelyn says
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 🙂
Bobbi says
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.
Jocelyn says
Hi, Bobbi. You could definitely use a different pan to layer everything in. You would just have to cut the cake in wedges instead of squares.
Heather @ Boston Girl Bakes says
Looks delicious! Question: did you line your pan with aluminum foil or parchment paper for easy removal? Is that necessary? Thanks 🙂
Jocelyn says
It’s not necessary, but it makes it a whole lot easier getting nice slices out 🙂
Judy says
How far ahead can this be made?
Jocelyn says
How far ahead are you needing to make it? I think a day or two would be fine.