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3 ingredient oreo cake on a white plate with oreo cookies and kitchen towel on white surface
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3 Ingredient Oreo Cake

This 3 ingredient Oreo cake is insanely delicious! No cream, no butter, no eggs, no added extra sugar, no baking! It can’t get any better than this!
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
1 hour
Total Time 1 hour 15 minutes
Servings 8 -10, approximately
Author Voula

Equipment

  • a 6-inch springform pan

Ingredients

  • 32 Oreo cookies (about 8 oz / 220g)
  • 13 oz (375g) semisweet chocolate, finely chopped (I use chocolate with 54% cocoa solids)
  • 1 can full-fat coconut milk (13.5 fl oz) (don't use coconut milk in cartons)

Instructions

  • Grease the pan and then line the bottom and the sides with parchment paper. Set aside.
  • Put 20 of the cookies in a food processor and pulse until you have fine crumbs (the remaining cookies will be used for the filling and topping). Set aside.
  • Heat the coconut milk, but don’t boil or simmer it. Then pour it over the chopped chocolate and let it sit for about 3 minutes.
  • Then stir continuously until the chocolate melts and everything is thoroughly blended.
  • Pour ½ a cup of the melted chocolate mixture over the cookie crumbs. Stir until the crumbs come together and form a dough.
  • Press the crumb mixture onto the base of your pan. Even it out on top. I use a spatula, but you could also use the bottom of a straight glass if you want.
  • Coarsely chop the remaining Oreo cookies and reserve about a handful (they’ll be used for the topping).
  • Fold the chopped cookies into the chocolate mixture.
  • Pour the chocolate mixture into the pan, over the base. Smooth the surface with a spatula.
  • Top with the reserved chopped cookies. Then place the cake in the freezer for about 2 hours.
  • Top with shaved chocolate, if desired.
  • Enjoy!

Notes

Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
For accurate results, I suggest using a digital scale to weigh the ingredients .
This 3 ingredient Oreo cake can be stored in the refrigerator for about 5-6 days.
For a large 10 inch springform pan, you can easily double the ingredients.
 
 
Recipe slightly adapted from Cupcake Savvy's Kitchen
©Pastry Wishes