Mocha Oreo Dirt Cake
An indulgent no-bake dessert combining rich mocha flavors with the delightful crunch of Oreos, perfect for any occasion.
Ingredients
Cake Base
- 30 pieces Oreo sandwich cookies Coarsely crushed for layering.
Creamy Filling
- 227 grams cream cheese, softened Bring to room temperature for easy mixing.
- 57 grams unsalted butter, softened Bring to room temperature for easy mixing.
- 60 grams powdered sugar Adjust sweetness to taste.
- 720 millilitres whole milk Can substitute with almond or oat milk.
- 60 millilitres hot water Used to dissolve coffee granules.
- 20 grams instant coffee granules For mocha flavor.
- 336 grams instant chocolate pudding mix
- 227 grams whipped topping, thawed For a light texture.
Instructions
Preparation
- Gather all your ingredients. Ensure cream cheese and butter are softened to room temperature.
Coffee Preparation
- In a small bowl, combine instant coffee granules with hot water and stir until dissolved. Set aside to cool.
Prepare Oreos
- Coarsely crush the Oreo cookies in a food processor or place them in a zip-top bag and crush with a rolling pin.
Layering
- Spread half of the crushed Oreos along the base of a 23 x 33-centimetre dish.
- In a medium bowl, blend softened cream cheese, butter, and powdered sugar with an electric mixer until smooth and creamy.
- In a large bowl, whisk together instant chocolate pudding mix with whole milk until thickened, about two minutes.
- Fold the creamy mixture into the thickened pudding base. Add the cooled coffee solution and mix until well combined.
- Fold in the thawed whipped topping gently until fully incorporated.
- Spoon the pudding mixture over the layer of crushed Oreos and smooth it out evenly.
- Sprinkle the remaining crushed Oreos over the top of the pudding mixture.
Chill
- Cover the dish tightly and refrigerate for at least 4 hours to set before serving.
Notes
Store tightly covered in the fridge for up to five days. Can be frozen for up to a month. Do not microwave or heat the cake directly.