Let’s talk dessert dreams, shall we? Mocha Chip Icebox Cake is one of those treats that feels effortlessly elegant, yet it’s ridiculously easy to make. Layers of coffee-flavored whipped cream and crunchy, chocolatey cookies come together to create the perfect bite. The beauty of this dessert is how it tastes even better after it sits in the fridge for a few hours, making it a total no-stress recipe for any occasion. Plus, the coffee-chocolate combo is downright irresistible—perfect for when you need something sweet but want to keep things light and fresh.
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Trust me, once you make this, you’ll find it hard to stop. It’s one of those desserts you’ll want to have on hand for casual family dinners, fancy gatherings, or just a cozy night in with a spoon and a smile.
Why You’ll Love Mocha Chip Icebox Cake
No-Bake Wonder: No oven required! This icebox cake is assembled, chilled, and ready to serve, which makes it perfect for when you want dessert without the hassle of baking.
Coffee and Chocolate Bliss: The mocha flavor from the coffee-infused cream pairs beautifully with the richness of chocolate chips. It’s like having a coffeehouse dessert, but without leaving your kitchen.
Quick and Easy: You’ll be amazed at how easy it is to put together this dessert. With just a few ingredients and a little time in the fridge, you’ve got a showstopper on your hands.
Make-Ahead Friendly: Since this cake needs to be chilled, it’s perfect for prepping the night before. The longer it sits, the better the flavors meld together—so it’s a win-win!
Light but Decadent: This dessert is creamy, cool, and refreshing but still feels indulgent with the layers of whipped cream and chocolatey goodness. It strikes the perfect balance.
Ingredients in Mocha Chip Icebox Cake
Here’s everything you’ll need to create this heavenly dessert. It’s all about simple ingredients that bring big flavors:
Coffee: Brewed coffee or espresso gives that deep, rich mocha flavor that makes this dessert sing.
Heavy Cream: The base for your whipped cream, which will transform into a silky, fluffy layer between those cookies.
Powdered Sugar: To sweeten the whipped cream and keep it from being too heavy. It’s just the right amount of sweetness.
Vanilla Extract: Adds a subtle warm flavor that balances out the coffee’s richness.
Chocolate Chips: Mini chips work best for this, adding little bursts of chocolatey goodness throughout the layers.
Chocolate Wafer Cookies: The star of the show! These cookies soften beautifully in the fridge, turning into a delicious, cake-like layer.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps for this irresistible, no-bake dessert:
Whip the Cream: In a large bowl, beat the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Be careful not to over-whip—this should be light and fluffy.
Add Coffee Flavor: Gently stir in the brewed coffee or espresso into the whipped cream. It’ll give that perfect mocha flavor without being overpowering.
Assemble the Cake: Dip each chocolate wafer cookie into the coffee for just a second to soften it. Then, layer the cookies in the bottom of a 9×13 dish or a similar-sized pan. Spread a layer of the whipped coffee cream over the cookies, then sprinkle a handful of chocolate chips.
Repeat the Layers: Continue layering cookies, cream, and chocolate chips, until you have used up all your ingredients. Finish with a generous layer of whipped cream on top.
Chill: Cover the pan and refrigerate the cake for at least 4 hours, or overnight if possible. This chilling time allows the cookies to soften and the flavors to meld together beautifully.
Serve and Enjoy: Once chilled, slice into squares and serve! The cake will be perfectly creamy, with just the right amount of coffee and chocolate in every bite.
Nutrition Facts
Servings: 8–10
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 15 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours and 15 minutes (or overnight)
How to Serve Mocha Chip Icebox Cake
This dessert is the perfect way to end any meal, and it pairs wonderfully with these:
Fresh Berries: The slight tartness of raspberries, strawberries, or blueberries offers a nice contrast to the sweet, creamy cake.
Coffee or Tea: Since this dessert has coffee in it, why not enjoy it with a cup of your favorite brew? Hot or iced, coffee or tea—either way, it’s a lovely pairing.
Whipped Cream or Ice Cream: If you want to make this dessert even more decadent, top each slice with an extra dollop of whipped cream or a scoop of vanilla ice cream.
Additional Tips
Prep Ahead: This is a make-ahead dessert, so feel free to prep it the day before. The longer it sits, the better it tastes as the flavors meld.
Cookie Substitutes: If you can’t find chocolate wafer cookies, try using graham crackers or other crunchy cookies, though the flavor and texture will change a bit.
More Chocolate: For extra chocolatey goodness, you can drizzle melted chocolate over the top or add a layer of chocolate ganache between the layers.
Coffee Strength: Adjust the coffee strength based on how much mocha flavor you want. If you like it stronger, use espresso or a darker roast.
Storage Tips: Store leftovers in the fridge, tightly covered, for up to 3 days. This dessert is best enjoyed within a few days for optimal freshness.
FAQ Section
Q1: Can I use decaf coffee instead of regular?
A1: Absolutely! If you prefer a lower caffeine version, decaf coffee will work just as well.
Q2: Can I use a different type of cookie?
A2: Sure! Chocolate wafer cookies are traditional, but you can substitute with graham crackers, vanilla wafers, or even chocolate cookies for a different twist.
Q3: Can I make this dessert the night before?
A3: Yes, in fact, it’s recommended to let it chill overnight for the best flavor and texture.
Q4: How long will leftovers last?
A4: Leftovers will last for about 3 days in the fridge. After that, the texture of the cookies may begin to change.
Q5: Can I freeze this dessert?
A5: Yes! If you want to freeze it, just make sure to cover it well. Let it thaw in the fridge before serving for the best texture.
Q6: Can I use non-dairy cream?
A6: Yes! You can substitute the heavy cream with coconut cream or another non-dairy whipping cream.
Q7: Can I add more layers?
A7: Absolutely! If you want a taller, more decadent cake, feel free to add more layers of cookies, cream, and chocolate chips.
Q8: Can I use instant coffee?
A8: Yes! Instant coffee works well in this recipe. Just dissolve it in a little hot water before adding it to the whipped cream.
Q9: What kind of chocolate chips should I use?
A9: Mini chocolate chips are ideal for this recipe since they distribute evenly throughout the cake, but you can use regular chips if you prefer.
Q10: Can I make this without coffee?
A10: Yes! If you prefer a non-coffee version, you can substitute the coffee with milk or a flavored syrup like caramel or hazelnut.
Conclusion
Mocha Chip Icebox Cake is the kind of dessert that feels fancy but is surprisingly simple to make. It’s perfect for a last-minute treat or a special occasion, and it’s sure to impress anyone with its rich coffee flavor and chocolatey goodness. So next time you’re craving something sweet, skip the oven and grab that chilled pan from the fridge—you’ve got dessert magic waiting for you!
Print
Mocha Chip Icebox Cake
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours (chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This Mocha Chip Icebox Cake is a decadent dessert that combines rich coffee and chocolate flavors with smooth mascarpone cheese. Layers of chocolate chip cookies are soaked in coffee liqueur and stacked high with creamy filling to create a mouthwatering, no-bake treat.
Ingredients
- 1/3 cup white sugar
- 1 teaspoon instant coffee powder
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 3 tablespoons coffee liqueur
- 2 cups cold heavy cream
- 12 ounces mascarpone cheese or cream cheese
- 4 (8 ounce) packages chocolate chocolate chip cookies (about 45), such as Tate’s Bake Shop Double Chocolate Chip Cookies
Instructions
- In a small bowl, combine the sugar, instant coffee powder, cocoa powder, vanilla extract, and coffee liqueur. Stir until the coffee and cocoa powder dissolve.
- In a separate large bowl, beat the cold heavy cream until stiff peaks form. In another bowl, beat the mascarpone cheese until smooth.
- Fold the mascarpone cheese into the whipped cream until well combined. Then gently fold in the coffee mixture, being careful not to deflate the cream.
- On a serving platter, lay down a layer of chocolate chip cookies. Spoon a portion of the cream mixture over the cookies, spreading it evenly.
- Repeat the layers, alternating between cookies and cream, until all ingredients are used, ending with a layer of the cream mixture on top.
- Cover the cake and refrigerate for at least 6 hours, or overnight, to allow the flavors to meld and the cookies to soften.
- Before serving, garnish with extra chocolate chips or cocoa powder, if desired. Slice and enjoy!
Notes
- For a stronger coffee flavor, increase the instant coffee powder to taste.
- This cake can be made up to 2 days ahead for even better flavor!
- Try substituting a different liqueur or adding a bit of cinnamon for a twist on the classic flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 90mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg