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Candy Cane Icebox Cake Recipe

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4.2 from 28 reviews

This Candy Cane Icebox Cake is a festive and refreshing no-bake dessert layered with peppermint cream filling and Oreo cookies, topped with whipped cream and crushed candy canes for a delightful holiday treat. Perfect for making ahead, this cake combines creamy textures with a minty twist and crunchy cookie layers, chilled to perfection.

Ingredients

Peppermint Filling

  • 1 1/2 cups whipping cream (360 ml)
  • 10 ounces full-fat cream cheese (283 grams), brick style, softened to room temperature
  • 1 cup powdered sugar (110 grams), sifted
  • 1-2 teaspoons peppermint extract
  • Red food coloring, gel, optional

Oreo Layer

  • 32 Oreo Cookies (about 50 if using a 9×9 inch pan)
  • 1/4 cup milk, for dipping the cookies

Topping

  • 2/3 cup whipping cream (160 ml), cold, from the fridge
  • 2-4 candy canes, crushed

Instructions

  1. Prepare Pan: Optionally line an 8×8 or 9×9 inch pan with parchment paper, leaving an overhang around the edges for easy removal. If not lined, the cake will be served directly from the pan.
  2. Make Peppermint Whipped Cream: Chill the whisk attachment and mixing bowl in the freezer for 10 minutes. Beat the whipping cream in the cold bowl with the cold whisk attachment until stiff peaks form, then set aside.
  3. Prepare Cream Cheese Mixture: In a separate bowl, beat softened cream cheese, sifted powdered sugar, peppermint extract, and optional red food coloring until smooth and creamy. Scrape the bowl occasionally to remove lumps. The color should be slightly darker than desired because it lightens when whipped cream is folded in.
  4. Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture in batches using a rubber spatula until fully incorporated and smooth, with no visible streaks.
  5. Assemble Cake Layers: Pour milk into a shallow bowl. Briefly dip each Oreo cookie in milk, shaking off excess to avoid sogginess (optional if refrigerating overnight). Spread 2-4 tablespoons of peppermint filling evenly on the pan bottom. Arrange a single layer of Oreos (4×4 for 8×8 inch pan, 5×5 for 9×9 inch). Spread half of the remaining peppermint filling over the cookies. Add a second layer of Oreos in the same manner, then top with the remaining peppermint filling.
  6. Chill Cake: Cover the pan and refrigerate the cake for at least 4 hours to allow it to set properly.
  7. Prepare Topping and Garnish: When ready to serve, whip the additional cold whipping cream until stiff peaks form. Spread evenly over the chilled cake. Just before serving, sprinkle crushed candy canes on top to prevent melting or color bleeding.
  8. Serve: If parchment paper was used, carefully lift the cake out using the overhang and place on a cutting board. Slice with a thin knife, wiping the blade clean between slices for neat servings. Use a square spatula to lift pieces.

Notes

  • This recipe can be doubled and made in a 9×13 inch pan, though it will be thicker and might require slightly less filling. Avoid lining the larger pan with parchment as the cake may be too heavy to lift out easily.
  • Peppermint extract is usually found in the baking aisle near vanilla extract at grocery stores.
  • Nutrition information is an estimate based on 12 servings from an 8×8 inch pan.
  • Store the cake covered or in an airtight container in the refrigerator for up to 4 days. Add crushed candy canes only right before serving to prevent color bleed onto the whipped cream.

Find it online: https://flavorspath.com/candy-cane-icebox-cake-recipe/