Chocolate-Covered OREO Cookie Cake Ultimate Indulgence: Heavenly Chocolate-Covered OREO Cookie Cake

 

 

 

Chocolate-Covered OREO Cookie Cake

Ultimate Indulgence: Heavenly Chocolate-Covered OREO Cookie Cake

Ingredients:

For the Cake:

- 2 cups crushed OREO cookies (with filling)

- 1/2 cup unsalted butter, melted

- 1/4 cup granulated sugar

- 1/4 teaspoon salt

For the Filling:

- 1 cup heavy cream

- 8 ounces cream cheese, softened

- 1 cup powdered sugar

- 1 teaspoon vanilla extract

- 1 cup crushed OREO cookies (without filling)

For the Chocolate Ganache:

- 1 cup semi-sweet chocolate chips

- 1/2 cup heavy cream

Directions:

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.

2. In a bowl, combine crushed OREO cookies, melted unsalted butter, granulated sugar, and salt. Press the mixture into the bottom of the prepared pan to form the crust.

3. Bake the crust for 10 minutes, then let it cool while preparing the filling.

For the Filling:

1. In a chilled bowl, whip heavy cream until stiff peaks form. Set aside.

2. In another bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

3. Gently fold the whipped cream into the cream cheese mixture.

4. Stir in crushed OREO cookies.

For the Chocolate Ganache:

1. In a microwave-safe bowl, combine semi-sweet chocolate chips and heavy cream. Heat in 30-second intervals, stirring until smooth.

2. Allow the chocolate ganache to cool slightly.

Assembling the Cake:

1. Spread the OREO filling over the cooled crust in the springform pan.

2. Pour the chocolate ganache over the OREO filling, spreading it evenly.

3. Refrigerate the Chocolate-Covered OREO Cookie Cake for at least 4 hours or overnight to set.

4. Before serving, garnish with additional crushed OREO cookies.

Prep Time: 30 minutes | Baking Time: 10 minutes | Chilling Time: 4 hours | Total Time: 4 hours 40 minutes

Yield: 12 slices