This Oreo Philadelphia Cream Cake is a no-bake masterpiece made with creamy Philadelphia cheese, whipped cream, strawberry jam, and crunchy Oreo cookies. Easy to make, perfectly balanced in flavor, and beautifully layered, this dessert is ideal for any occasion. Discover how to create this creamy delight step-by-step with our full guide and expert notes.
Amazing Oreo Philadelphia Cream Cake (Video)
Course: Recipes, DessertsCuisine: EuropeanDifficulty: Medium10
servings25
minutes3
hours370
kcal3
hours25
minutesThere’s something magical about a no-bake Oreo cake — rich, creamy, and incredibly easy to prepare. This Oreo Philadelphia Cream Cake blends the silky texture of Philadelphia cream cheese with the lightness of whipped cream and the sweetness of strawberry jam. Each bite offers a perfect harmony of textures: smooth cream, crunchy Oreo cookies, and fruity layers.
Whether you’re hosting a family gathering or simply craving a quick dessert, this cake delivers that “wow” effect with minimal effort.
🍽️ Used Kitchen Tools
Mixing bowls (2)
Electric hand mixer
Silicone spatula
Rectangular dish (approx. 19x27x9 cm)
Aluminum foil
Spoon for layering and decorating
Ingredients
500 g Philadelphia cream cheese
50 g powdered sugar
1 tsp vanilla extract
250 ml heavy whipping cream (minimum 30% fat)
50 ml strawberry jam
24–28 Oreo cookies (preferably strawberry-filled or classic)
2 extra Oreos for decoration
2 tbsp chocolate topping
Fresh berries (blueberries and red currants, optional)
Fresh mint leaves for garnish
Directions
- Preparation
In a large bowl, beat 500 g of Philadelphia cream cheese and 50 g of powdered sugar with an electric mixer until smooth and creamy. Add 1 teaspoon of vanilla extract and mix briefly to incorporate. In a separate bowl, whip 250 ml of cold heavy cream until stiff peaks form — this takes about 3 minutes. Gently fold the whipped cream into the cream cheese mixture using a spatula until a homogeneous, fluffy cream forms.
(Learn more about cream cheese and its culinary uses.)
- Layering
Line the bottom and sides of your dish with aluminum foil, pressing it firmly against the edges. Spread a thin layer (about 1–2 cm) of the cream mixture on the bottom. Add small dots of strawberry jam on top. Place a tight layer of Oreo cookies over the cream. Repeat this process — cream, jam, Oreos — until you have 3 cream layers and 2 cookie layers. Keep the fourth part of the cream for finishing the top later.
(Read more about Oreo cookies.) - Chilling and Finishing
Refrigerate the cake for at least 2–3 hours, allowing it to firm up completely. Once chilled, gently lift it out using the foil edges. Place a serving plate over the top and invert carefully. Remove the foil slowly; the cake will hold its shape well thanks to the cooled cream. Spread the remaining cream on top using a spatula. No need to smooth perfectly — a rustic look enhances the homemade charm. - Decorating and Serving
Drizzle chocolate topping in thin lines over the cake. Spoon small dots of strawberry jam across the surface and sprinkle with crushed Oreo cookies. Garnish with fresh berries and a few mint leaves for a refreshing contrast. Keep refrigerated until serving.
(See whipped cream for more about achieving the perfect texture.)
Recipe Video
Notes
- ✅ Do:
✅ Use cold cream cheese and cream for best texture.
✅ Chill the cake long enough (minimum 3 hours) before serving.
✅ Use a silicone spatula to mix gently and preserve the fluffy texture.
✅ Experiment with different jams (raspberry, cherry, or apricot).
❌ Don’t:
❌ Overbeat the whipped cream — it will separate and lose volume.
❌ Skip the foil; it makes unmolding much easier.
❌ Add too much jam between layers — it can make the cookies soggy. - ❓ FAQ
Q: Can I use mascarpone instead of Philadelphia?
Yes, mascarpone works well and creates an even richer texture.
Q: How long does this cake last in the fridge?
It keeps fresh for up to 3 days when covered properly.
Q: Can I freeze it?
Yes, you can freeze it for up to 1 month. Defrost in the fridge overnight before serving.
Q: What can I serve it with?
It pairs beautifully with a cup of espresso or cold milk.
