The kitchen was a mess of laughter and sticky fingers last Saturday when my grandson came over for his sleepover. He had one request: “Grandma, can we make something with sprinkles?” His eyes lit up like it was Christmas morning.
After a quick trip to the pantry, I spotted a package of Birthday Cake Oreos and remembered a recipe I scribbled down years ago during a church bake sale in Nashville. It was passed around like a secret treasure—a no-bake cake that didn’t require much fuss but made everyone smile.
I let him crush a few Oreos while I whipped the cream, and soon we were layering cookies, clouds of cheesecake filling, and a confetti of rainbow sprinkles. He kept sneaking spoonfuls of the cream mixture when he thought I wasn’t looking. We played Uno while the cake chilled in the fridge, and later that night, we served it with two forks and no plates, just two happy campers on the couch under a blanket.
It was so simple, I barely noticed the cleanup. And yet, it tasted like we spent all afternoon in the kitchen. That’s the kind of recipe I cherish these days. No need for a celebration to make it—though it feels like one the moment you take a bite.
Short Description
This No-Bake Funfetti Oreo Icebox Cake is a festive, creamy treat layered with Birthday Cake Oreos, whipped cheesecake filling, and rainbow sprinkles. Perfect for celebrations or just because.
Key Ingredients
- 1 package Birthday Cake Oreos (about 36 cookies)
- 1 cup milk (for dipping Oreos)
- 2 cups heavy whipping cream
- ½ cup confectioners’ sugar
- ½ cup dry white cake mix
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup rainbow sprinkles (use jimmies)
- Extra whipped cream and sprinkles for topping (optional)
Tools Needed
- Electric hand mixer or stand mixer
- Mixing bowls (medium and large)
- Rubber spatula
- 9″ springform pan
- Measuring cups and spoons
- Small offset spatula (optional but helpful)
Cooking Instructions
Step 1: Whip the Cream
In a large bowl, beat the heavy whipping cream until soft peaks form. Add the confectioners’ sugar and dry cake mix. Continue whipping until stiff peaks form. Gently fold in the rainbow sprinkles. Set aside.
Step 2: Make the Cheesecake Base
In a separate bowl, beat the softened cream cheese with granulated sugar and vanilla extract until completely smooth. No lumps here—scrape the bowl a few times.
Step 3: Combine the Cream Mixtures
Fold the whipped cream mixture into the cream cheese base. Do this gently with a spatula to keep the texture light and fluffy.
Step 4: Assemble the Layers
Lightly grease a 9″ springform pan. Spread a thin layer of the cream mixture over the base of the pan to help the cookies stick.
Quickly dip each Oreo in milk (just a second or two) and place them in a single layer across the bottom. Spread one-third of the cream mixture over the cookies. Repeat the process twice more, ending with a layer of cream on top.
Step 5: Chill the Cake
Cover the pan with plastic wrap and refrigerate for at least 4–6 hours. Overnight is best, it helps the cookies soften into that perfect cake-like texture.
Step 6: Decorate and Serve
Before serving, top with extra whipped cream and sprinkles if you’d like. Slice and serve chilled.
Why You’ll Love This Recipe
No Oven Required: Perfect for hot summer days or when you don’t want to turn on the oven.
Kid-Approved: Bright, colorful, and fun—great for sleepovers, birthdays, or playdates.
Make-Ahead Friendly: Preps in under 30 minutes and chills overnight.
Creamy & Dreamy: Rich cream cheese layer meets whipped cream and cake mix—like a party in every bite.
Versatile: Customize with different Oreos, sprinkles, or flavor extracts.
Mistakes to Avoid & Solutions
1. Overwhipping the cream
Problem: The cream becomes grainy and separates.
Solution: Stop whipping as soon as stiff peaks form. If it looks curdled, start fresh.
2. Dipping Oreos too long
Problem: Cookies fall apart and make the base soggy.
Solution: Dip for just 1–2 seconds per side. A quick dunk is all you need.
3. Using cold cream cheese
Problem: Lumpy mixture that won’t blend smooth.
Solution: Let the cream cheese sit out for 30 minutes before beating.
4. Not chilling long enough
Problem: The cake doesn’t set, and the layers won’t slice cleanly.
Solution: Chill at least 4 hours, but overnight is best for clean slices.
5. Folding too aggressively
Problem: Deflates the whipped cream and creates a dense filling.
Solution: Use a gentle folding motion with a spatula.
Serving and Pairing Suggestions
Serve chilled straight from the fridge for best texture.
Pair with a glass of cold milk, vanilla iced coffee, or fresh lemonade.
Add sides like fresh berries or a scoop of vanilla ice cream.
Great for birthday parties, potlucks, baby showers, or a casual Friday movie night.
Works well in a buffet setup—slice ahead and serve on small plates.
Storage and Reheating Tips
Store: Cover the cake tightly with plastic wrap and keep in the fridge for up to 4 days.
Freeze: You can freeze slices individually—wrap in plastic and place in a zip-top bag. Freeze for up to 1 month.
Thaw: Let frozen slices thaw in the fridge for several hours before serving.
Avoid reheating—this is a chilled dessert and best enjoyed cold.
FAQs
1. Can I use regular Oreos instead of Birthday Cake Oreos?
Yes, but you’ll lose some of the vanilla funfetti flavor. Add ½ tsp of cake batter extract or more sprinkles to boost it.
2. Is it safe to eat dry cake mix?
As long as you use heat-treated cake mix (many brands do this now), it’s safe. You can also microwave it for 30 seconds to be sure.
3. Can I make this in a different pan?
Absolutely. Use an 8×8″ or 9×9″ square baking dish if you don’t have a springform pan. Just layer and chill the same way.
4. Can I make this ahead of time?
Yes! It’s best made the day before serving. The cookies need time to soften.
5. How do I keep the sprinkles from bleeding into the cream?
Use jimmies, not nonpareils. Fold them in gently right before layering to prevent bleeding.
Tips & Tricks
Chill your mixing bowl before whipping cream, it speeds things up.
Don’t skip the milk dip, it softens the Oreos perfectly.
For cleaner slices, run a sharp knife under hot water and wipe between cuts.
Add a drop of almond extract to the filling for an extra bakery-style flavor.
For mini servings, layer the dessert in mason jars or clear cups. Great for parties!
Recipe Variations
1. Chocolate Peanut Butter Version
Swap Birthday Cake Oreos for peanut butter Oreos.
Use ½ cup chocolate cake mix instead of white cake mix.
Add ¼ cup creamy peanut butter to the cream cheese mixture.
Top with mini chocolate chips and chopped peanuts.
2. Strawberry Shortcake Icebox Cake
Use Golden Oreos.
Swap white cake mix for strawberry cake mix.
Add sliced fresh strawberries between the layers.
Garnish with whipped cream and crushed freeze-dried strawberries.
3. Cookies and Cream Twist
Use classic Oreos.
Omit the cake mix and add ¼ cup crushed Oreos to the cream.
Stir in a few mini chocolate chips for extra texture.
Final Thoughts
The older I get, the more I treasure recipes like this—low on effort, high on smiles. This No-Bake Funfetti Oreo Icebox Cake might not come from my grandmother’s handwritten recipe cards, but it’s quickly become a modern family tradition.
I’ve now made it during a cousin’s baby shower, for my neighbor’s birthday, and most recently, after we spent a long afternoon painting birdhouses on the porch.
Every time I slice into it, the vibrant layers and that hint of childhood nostalgia draw out stories, laughter, and a little mess on the kitchen counter. The best part is watching folks take their first bite and pause for a second, surprised by how such a simple treat can be so memorable.
No-Bake Funfetti Oreo Icebox Cake
Print ThisIngredients
- 1 package Birthday Cake Oreos (about 36 cookies)
- 1 cup milk (for dipping Oreos)
- 2 cups heavy whipping cream
- ½ cup confectioners’ sugar
- ½ cup dry white cake mix
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup rainbow sprinkles (use jimmies)
- Extra whipped cream and sprinkles for topping (optional)
Instructions
Step 1: Whip the Cream
Beat heavy cream until soft peaks form. Add powdered sugar and dry cake mix; beat until stiff peaks. Fold in sprinkles and set aside.
Step 2: Make Cheesecake Base
Beat cream cheese, granulated sugar, and vanilla until smooth. Scrape the bowl as needed to avoid lumps.
Step 3: Combine Mixtures
Gently fold the whipped cream into the cream cheese mixture using a spatula.
Step 4: Layer the Cake
Grease a 9″ springform pan. Spread a thin cream layer on the bottom. Dip Oreos briefly in milk and line the base. Add 1/3 of the cream, then repeat layers twice more, ending with cream on top.
Step 5: Chill
Cover and refrigerate for 4–6 hours, or overnight for best texture.
Step 6: Decorate & Serve
Top with extra whipped cream and sprinkles. Slice and serve chilled.
