Description
This Hot Chocolate Icebox Cake is a luscious, no-bake dessert featuring layers of chocolate graham crackers and a creamy, whipped hot cocoa mixture made with cream cheese, marshmallow creme, and whipped heavy cream. Perfectly chilled to allow the crackers to soften into a cake-like texture, it’s a rich and indulgent treat garnished with chocolate sprinkles and mini marshmallows.
Ingredients
Scale
Crackers
- 1 box (14.4 oz) chocolate graham crackers
Cream Mixture
- 3 ½ cups cold heavy cream
- 1 cup marshmallow creme
- 8 oz block cream cheese, softened
- 1 ½ tsp vanilla extract
- ¼ cup powdered sugar
- 3-4 packets hot cocoa mix (¾ – 1 cup)
Garnish
- Chocolate sprinkles
- Mini marshmallows
Instructions
- Prepare the Hot Cocoa Cream Mixture: Using a stand mixer fitted with a whisk attachment or an electric hand mixer, beat the cold heavy cream until stiff peaks begin to form. If using a hand mixer, transfer the whipped cream to a separate bowl; otherwise, set the mixing bowl aside.
- Mix Cream Cheese and Flavors: In a large bowl, beat the softened cream cheese, vanilla extract, and powdered sugar on medium-high speed until the mixture is smooth and creamy. Add the marshmallow creme and blend until well incorporated. Then, add the hot cocoa mix and continue beating until smooth and fully combined.
- Combine Whipped Cream: Add about 2-3 cups of the whipped cream into the cream cheese mixture and beat on low speed to incorporate. Gently fold in the remaining whipped cream by hand to avoid deflating and stir until the mixture is uniform with no white streaks visible.
- Assemble the Icebox Cake – Layer 1: Spread a very thin layer (about 3-4 tablespoons) of the hot cocoa mixture evenly on the bottom of a 9×13-inch pan. Arrange a single layer of chocolate graham crackers to cover the bottom completely, breaking crackers as needed. Usually, 7-8 sheets cover the layer.
- Layer 2 and 3: Spread about 2 ½ cups of the creamy hot cocoa mixture evenly over the graham crackers. Add another full layer of chocolate graham crackers on top. Spread another 2 ½ cups of the hot cocoa mixture evenly over the crackers to form the third layer.
- Final Layers: Add one final layer of graham crackers, then spread the remaining hot cocoa cream mixture on top to cover evenly.
- Chill and Serve: Chill the assembled cake in the refrigerator for at least 4-5 hours until the graham crackers soften and become easy to cut. For best results, chill overnight (about 12 hours) to allow the cake-like texture to develop fully. Garnish the top with chocolate sprinkles and mini marshmallows just before serving.
- Serving Tips: For easier slicing, freeze the cake for about 30 minutes before serving. To slice cleanly, run a sharp knife under hot water, wipe it clean between cuts, and use a thin metal spatula to lift slices out. Store leftover cake covered in the refrigerator for 3-4 days.
Notes
- Make sure the heavy cream is very cold for best whipping results.
- Softening the cream cheese ahead of time ensures a smooth mixture without lumps.
- Breaking the graham crackers to cover uneven surfaces helps maintain consistent layers.
- Chilling time can be adjusted, but longer chilling improves texture and flavor melding.
- Use a sharp knife warmed under hot water to prevent crumbly slices when serving.
- Leftover cake keeps well refrigerated for up to 4 days; avoid freezing entire cake to maintain texture.
