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–+ servings
Mocha-Chocolate Icebox Cake

Indulge in Decadence with Mocha-Chocolate Icebox Cake

This Mocha-Chocolate Icebox Cake is a no-bake dessert featuring layers of chocolate cookies and creamy mocha filling.
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Prep Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 oz cream cheese at room temperature
  • 3/4 cup granulated sugar or coconut sugar
  • 1/2 cup unsweetened cocoa powder high-quality preferred
  • 1 tbsp instant espresso powder optional
  • 1 tbsp vanilla extract pure preferred
  • 1 cup heavy cream keep cold before whipping
For the Cake Layers
  • 24 cookies crisp chocolate cookies homemade or store-bought
For the Garnish
  • 1/2 cup semisweet chocolate shaved

Equipment

  • Electric mixer
  • 9-inch springform pan

Method
 

Preparation
  1. Using an electric mixer, beat together the cream cheese, sugar, cocoa powder, espresso powder, and vanilla extract until smooth, about 2-3 minutes.
  2. Gradually pour in the cold heavy cream, increasing mixer speed until thick, creamy peaks form, which takes another 3-4 minutes.
  3. In a 9-inch springform pan, layer the cookies at the bottom, filling gaps with broken pieces. Spread one-fifth of the mocha filling over the cookies.
  4. Repeat layering cookies and cream until all is used, finishing with cream.
  5. Cover tightly with plastic wrap and chill in the refrigerator for at least 6 hours or overnight.
  6. Before serving, run a knife around the edge to loosen the cake, sprinkle shaved chocolate on top, and serve chilled.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 32gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for easy blending and avoid over-whipping the cream for best texture.

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