This OREO Cookies & Cream filling is perfect for cakes and cupcakes. Creamy and sweet with Oreo crumbs throughout – it’s a delightful surprise to fill your desserts!
Soooo, I’ve been asked again and again and again about posting my Oreo Cookies & Cream Filling Recipe and finally, I’ve gone and done it! Yay!
This recipe is so, so good! I love to use it to fill cakes and cupcakes, chocolate or vanilla! It’s not really meant to be used as a frosting because it’s super soft and also pretty chunky, but you can pipe it into a cupcake or put piles of it between layers of cake!
If you want to put together cupcakes like these, you can find my chocolate cake recipe here. Then when they’re cooled, fill with the Oreo Cookies & Cream Filling. You can see how I fill cupcakes with a thick filling here.
I frosted these with cream cheese buttercream frosting and then topped them with a Double Stuf Oreo! Cupcake Heaven!!
Maybe you don’t want a cupcake… how about a mouth-watering cake?
This Oreo Cookies & Cream Filling is the same filling that I used on that ooey-gooey Dark Chocolate Cake with Dark Chocolate Chips , Oreo Cream Filling & Rich Delicious Ganache Cake that I posted on Facebook awhile back!
To make that cake, bake 3 layers of chocolate cake (stir some dark chocolate chips into the batter at the end). When it’s cooled, pour ganache over the bottom cake, then pile on the Oreo Cookies & Cream Filling. Repeat twice more and enjoy!!
Anywho… here’s the recipe:
PrintOreo Cookies & Cream Filling Recipe
- Prep Time: 15
- Total Time: 15
Print Recipe
Pin RecipeDescription
OREO Cookies & Cream filling perfect for cakes and cupcakes. Creamy and sweet with Oreo crumbs throughout.
Ingredients
- 8 oz. cream cheese, at room temperature (takes about 2 hours to reach room temp)
- 4 oz. salted butter, at room temperature (1 stick)
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 12 crushed Double Stuf Oreos (I do mine in a food processor), or any chocolate sandwich cookie will work!
- 1–2 tablespoons heavy cream, as needed
Instructions
- Cream together the cream cheese, butter, and vanilla until smooth. Mix in the powdered sugar until smooth. Fold in the crushed cookies.
- Use immediately to fill cakes or cupcakes or refrigerate until ready to use. If you refrigerate it, it will thicken. Use 1-2 tablespoons of heavy cream to thin it again to a good consistency for filling!
- Notes
- Tip: Cakes and cupcake that are filled with Oreo Cookies & Cream filling should be refrigerated until time to serve!
- Category: Dessert
Keywords: Oreos, Cookies, Cream, Filling, Buttercream, Frosting, Filling, Cookies & Cream
So… are you a fan of Oreo’s? Will you be making this filling?
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Gorgeous… I love the oreo cake
My two almost three year old daughter asked for a princess cake for her birthday. I loved yours on this site so i was going to duplicate it in a way. She wants a chocolate cake filled with Oreo. I want to put fondant on it because I like the look of it. I know fondant is not to be refrigerated so any suggestions on how i can make this cake ahead of time(day before) without having to refrigerate the fondant?
As long as it stays in a very cool room, it should be fine overnight!
Hi I’ll be making a bridal shower. CAKe and they want cookies and cream filling and thank God I found your recipe ,can The cake be out on the Andy table all the while until it’s ready to be cut? Pls help
I would really like to learn how to make a frosting identical to oreo filling. If anyone knows how please tell me the recipe
Hi. Can’t wait to make the Oreo Cookies & Cream Filling for the Youth Group at church. Please tell me what is ‘campaignlcon’ in the ingredients. Thank you. Keep posting these goodies!!
Hi Karen… I have no idea what that was about or where it came from! I just deleted it and you can proceed on with the recipe… 🙂 I hope you’ll love it!
How many cupcakes will the filling fill up? I need to know as soon as possible. It is for a upcoming event in a couple days.
Honestly it depends on how much you pipe into each cupcake but I think it filled around 2 dozen for me.
Hi rose, was wondering what I should do if I have three cakes that have cookies and cream filling. They all won’t fit in my refrigerator and I seen you put that it should be refrigerated
The cream cheese frostings/fillings absolutely need refrigeration, so I’d recommend making a vanilla buttercream without cream cheese and simply adding the crushed cookies to that.
Can this recipe be used for making filling for chocolates? I just got new molds and I wanted to try different fillings for the chocolates that I plan on giving my friends for Valentine’s day.
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I don’t see why not!?
Hi rose, I just wanted to know what the yield of this is in terms of using it for a cupcake filling. I am making 12 cupcakes and want to if this recipe needs to be adjusted to get me that amount of filling.
This would be too much for 12 cupcakes. I’d probably cut it in half.
Hi, I was wondering how much does this recipe yeild? I’m making a very big cake and want to use it as my filling.
Around 3 cups.
Hello, since you say to refrigerate the cupcakes containing the Oreo creme filling until ready to serve, would it be ok if they’re out for about 3.5 hours before being served? I have to bring them somewhere and they won’t be served until that time after I get there and I have no access to a fridge.
Hi Talia, thanks for stopping by the blog. The cupcakes will be fine if they’re out that long. Hope you enjoy them!
Hello! I was wondering if I could use a hand mixer to mix the filling :)?
I’m sure you could!
How far in advance can I make the filling?
A few days – just keep it refrigerated.
Can I freeze this filling?
Yes!
I’d like to fill and freeze 2 layers of devil’s food cake. I know you said it would freeze well, but what do you think about freezing the cakes already filled?
I’ve done that with no problems!
amazing recipe really nice
★★★★★
The recipe for Oreo Cookies & cream filling says page not found. Is there a chance you can send it to me? Thank you
Hello I can’t find the recipe to the Oreo filling it goes to chocolate buttercream please help
So sorry about that Elisha! It’s fixed now 🙂 I was doing some updating today and somehow the recipe card number got changed.
My name is Linda Jones I made the vanilla bean frosting. It was amazing thank you!
Awesome – happy to hear it!
I was struggling to find an easy way to make a “mint chocolate chip” cake like my 5 year old daughter requested for the top tier of her birthday cake. I was about to say “forget it” as I had to do everything else for the party as well. I decided to do this Oreo filling/choc. cake for the 3 tier instead…however, when I went to buy the Oreo cookies, low and behold – mint cream Oreo’s! Thank you for inadvertently saving my daughter’s dream cake! I highly recommend playing with different Oreo flavors. Thanks so much!
Oh that’s awesome Tiffany – thank you for sharing!! 🙂
I made this recipe for my son’s 10th birthday party. I used a store bought chocolate fudge cake mix and made this filling to go between two layers. I have to admit, I loved this recipe so much I used a fairly thick layer of it between the cake layers! I had so many rave reviews of the cake! This filling (along with Rose’s Crusting Buttercream recipe) were absolutely delicious! Thanks Rose for sharing your recipes! Couldn’t have done this without you!
★★★★★
Awesome – thank you!
I think I put too much heavy cream when I was mixing. My son came on the side of me and bumped. Opps. Well now it’s runny. Any tips on how to thicken it back up? I tried to add more powder sugar but that didn’t help.
Oh goodness – sometimes that’s really hard to correct. You can add more sugar but it may get too sweet before the texture corrects. Sometimes I make a half batch and just mix it in to the batch that’s too wet to try and balance it.
Looking for Oreo filling recipe
Hello Rose,
Amateur baker here, so this might be a dumb question. I was wondering if you add any heavy cream during the mixing process, or is it only needed to thin out the filling after chilling? Or is it a preference thing?
Thanks for your time, and thanks for sharing this recipe.
I usually add a little when Is tart mixing, and then as needed at the end for thinning it out.