This Chocolate Icebox Cake is a dreamy, no-bake dessert that combines rich, velvety layers with a satisfying crunch. In just 45 minutes, you can create a showstopper that’s perfect for any occasion. The smooth chocolate ganache pairs beautifully with the airy whipped cream, while the crisp cookies add a delightful contrast. Every bite is a symphony of textures and flavors, from the creamy decadence to the subtle sweetness.
With 9 generous slices, this cake is ideal for sharing—or savoring all to yourself. It’s indulgent yet effortless, making it a go-to treat for busy days or special moments. The luscious chocolate and silky cream meld together as it chills, creating a dessert that’s as stunning as it is delicious. Perfect for chocolate lovers, this cake is guaranteed to impress.
What You’ll Need
- 14.4 oz box chocolate graham crackers
- 2 cups semisweet chocolate chips (for ganache)
- ¾ cup heavy cream (for ganache)
- 16 oz cream cheese, softened (for filling)
- 3 cups heavy cream (for filling)
- 1 ¾ cups powdered sugar (for filling)
- 1 tsp vanilla extract (for filling)
- ⅓ cup mini chocolate chips (optional, for topping)
How to Make It
- Prepare the Ganache: In a small saucepan over medium-low heat, combine 2 cups semisweet chocolate chips and ¾ cup heavy cream. Stir frequently until the chocolate melts and the mixture is smooth. Remove from heat and set aside to cool for at least 10 minutes.
- Make the Cream Filling: In a stand mixer or large bowl with a hand mixer, beat 16 oz softened cream cheese until smooth. Gradually add half of the 3 cups heavy cream, mixing until combined. Scrape down the sides of the bowl, then add the remaining heavy cream. Increase speed to medium-high and beat until the mixture thickens (about 1 minute). Add 1 ¾ cups powdered sugar and 1 tsp vanilla extract, then gradually increase speed to high and beat until stiff peaks form.
- Assemble the Cake: Cover the bottom of a 9×13 pan with an even layer of chocolate graham crackers (break as needed to fit). Spread about ⅓ of the cream cheese mixture over the crackers, then drizzle ⅓ of the ganache evenly over the cream layer. Add another layer of graham crackers, followed by half of the remaining cream and ½ of the remaining ganache. Repeat with a final layer of graham crackers, the remaining cream, and the remaining ganache. Use a toothpick to create a design in the ganache, if desired.
- Add the Finishing Touch: Sprinkle ⅓ cup mini chocolate chips over the top, if using. Cover the cake and refrigerate for at least 4 hours before serving.
Perfect Pairings: Serving Suggestions
This Chocolate Icebox Cake is a showstopper on its own, but you can elevate it with a few simple additions. Serve each slice with a dollop of whipped cream and a sprinkle of cocoa powder for extra indulgence. Fresh berries like raspberries or strawberries add a refreshing contrast to the rich chocolate flavors. For a fun twist, drizzle a bit of caramel or salted caramel sauce over the top before serving.
Make It Ahead: Storage Tips
This cake is a fantastic make-ahead dessert! Once assembled, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours before serving. Leftovers can be stored in the fridge for up to 3 days—just make sure to keep it covered to prevent the graham crackers from drying out. For longer storage, you can freeze the cake for up to 2 months. Thaw it in the refrigerator overnight before serving.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap out the chocolate graham crackers for regular graham crackers or even vanilla wafers for a different flavor profile. You can also add a layer of crushed cookies, like Oreos, between the cream and ganache for extra texture. For a nutty twist, sprinkle chopped toasted almonds or pecans between the layers or on top of the cake.
Quick Tips for Success
To save time, use a double boiler or microwave to melt the chocolate chips for the ganache—just be sure to stir frequently to avoid burning. If your ganache is too thick to drizzle, let it cool slightly and whisk in a tablespoon of warm heavy cream to loosen it up. For a cleaner slice, dip your knife in hot water and wipe it dry before cutting the cake.
Chocolate Icebox Cake
Ingredients
- 14.4 oz box chocolate graham crackers
Ganache
- 2 cups semisweet chocolate chips
- ¾ cups heavy cream
Cream Filling
- 16 oz cream cheese softened
- 3 cups heavy cream
- 1 ¾ cups powdered sugar
- 1 tsp vanilla extract
- ⅓ cup mini chocolate chips optional
Instructions
- Prepare your ganache by combining chocolate chips and heavy cream in a small saucepan over medium-low heat.
- Stir frequently until chocolate has melted and mixture is smooth.
- Remove from heat and set aside
- In stand mixer or in a large bowl with hand mixer, stir cream cheese until smooth.
- Gradually stir in about half of the heavy cream. Stir until smooth, pausing once to scrape down the sides of the bowl.
- With mixer on medium-speed, gradually add the remaining heavy cream.
- Increase speed to medium-high and beat until mixture begins to thicken (about one minute).
- Pause to scrape the bowl and stir in powdered sugar and vanilla.
- Gradually increase speed to high once again and beat until stiff peaks.
- Cover the bottom of a 9×13 pan with an even layer of chocolate graham crackers (break graham crackers as needed to best fit. One sleeve will not completely cover the bottom of the pan, this is fine, just evenly space the crackers.).
- Spread about ⅓ of the cream cheese mixture over the graham crackers.
- Drizzle about ⅓ of the chocolate ganache evenly over the cream layer (make sure your ganache is not too hot or it will melt the cream — allow it to cool at least 10 minutes before drizzling).
- Place another sleeve of graham crackers over the ganache, evenly spacing as needed.
- Spread half of the remaining cream over the graham crackers. Drizzle with ½ of the remaining chocolate ganache.
- Top with another layer of graham crackers.
- Spread with the remaining cream cheese mixture.
- Drizzle with remaining ganache (I ran a toothpick point through mine for design).
- Sprinkle with mini chocolate chips, if using.
- Cover and refrigerate at least 4 hours before serving.