No-Bake Oreo Chocolate Peanut Butter Icebox Cake | Dairy-free & Vegan
 
Prep time
Total time
 
This No-Bake Oreo Chocolate Peanut Butter Icebox Cake takes 20 mins to make and a few hours (or overnight) to freeze! It's a perfect dessert for summer, and perfect to enjoy for those with allergies to dairy, eggs, etc. This cake is 100% vegan!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16 slices
Ingredients
Instructions
  1. Line a 10-inch springform pan with parchment paper.
  2. Using a bowl with a hand mixer, or a stand mixer, cream together vegan cream cheese, peanut butter, and sugar.
  3. In batches, slowly mix in the powdered sugar.
  4. Scrape the sides of the bowl to ensure everything is mixed, and add in the Coco Whip. Mix to combine.
  5. Transfer ½ of the mixture into a second mixing bowl and set aside.
  6. Into the remaining mousse add the cocoa powder and mix until well combined. Set aside.
  7. Dunk an Oreo into the milk and place onto the bottom of the prepared pan. Repeat to cover the entire bottom of the pan like a crust.
  8. Spread half of the plain peanut butter mousse over the Oreos.
  9. Repeat another layer of dunked Oreos over the mousse.
  10. Spread half of the chocolate mousse over the second Oreo layer. and repeat, until you run out of mousse. The top layer should only be mousse, not cookies.
  11. Chop the remaining cookies into pieces and top your cake randomly, near the center. Drizzle with chocolate sauce (optional).
  12. Freeze at least 2-3 hours, or until firm. Overnight is recommended.
Nutrition Information
Serving size: 1 slice Calories: 577 Fat: 28.1g Carbohydrates: 81g Sugar: 52g Sodium: 357mg Fiber: 4.5g Protein: 7.3g Cholesterol: 0mg
Recipe by The Edgy Veg at https://www.theedgyveg.com/2019/05/30/no-bake-chocolate-peanut-butter-oreo-icebox-cake-dairy-free-vegan/