Mocha Chocolate Chip Icebox Cake
A rich, no-bake Mocha Chocolate Chip Icebox Cake made with layers of crispy chocolate chip cookies and fluffy mocha-flavored cream that softens into a sliceable, indulgent dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup heavy cream
1 (8 ounce) container mascarpone cheese
1/4 cup white sugar
1 tablespoon instant espresso powder
1 teaspoon vanilla extract
1 (13 ounce) package crispy chocolate chip cookies
Instructions
- Add the heavy cream, mascarpone cheese, white sugar, espresso powder, and vanilla extract to a large mixing bowl.
- Using an electric mixer, beat until the mixture is thick, smooth, and holds firm peaks.
- Line the bottom of an 8-inch cake pan or springform pan with a single layer of chocolate chip cookies.
- Spread one-third of the mocha cream evenly over the cookies.
- Add another layer of cookies and spread half of the remaining cream on top.
- Repeat with a final layer of cookies and the remaining cream.
- Smooth the top with a spatula.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Slice and serve chilled.
Notes
Chilling overnight gives the best texture and flavor.
Crispy cookies work best so they soften into cake-like layers.
Reduce sugar slightly if you prefer a less sweet dessert.
Optional topping ideas include cocoa powder or chocolate shavings.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
