Description
This Hot Chocolate Icebox Cake is a rich and creamy no-bake dessert featuring layers of chocolate graham crackers and a luscious hot cocoa cream mixture made with whipped heavy cream, cream cheese, marshmallow creme, and hot cocoa mix. Chilled for hours to soften the crackers into a cake-like texture, it’s perfect for a sweet treat garnished with chocolate sprinkles and mini marshmallows.
Ingredients
Scale
Chocolate Graham Crackers
- 1 box (14.4 oz) chocolate graham crackers
Hot Cocoa 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 with a whisk attachment or an electric hand mixer, beat the cold heavy cream until stiff peaks begin to form. Transfer the whipped cream to a separate bowl if using an electric mixer or set mixing bowl aside.
- Make the Cream Cheese Base: In a large bowl, beat the softened cream cheese, vanilla extract, and powdered sugar on medium-high speed until smooth and creamy. Add the marshmallow creme and mix to incorporate evenly.
- Add Hot Cocoa Mix: Add the hot cocoa mix to the cream cheese mixture and beat until smooth and fully incorporated. Then add about 2-3 cups of the whipped cream and beat on low speed to combine gently.
- Fold in Remaining Whipped Cream: Carefully fold in the remaining whipped cream using a spatula, stirring gently to avoid deflating it. Continue until no white streaks remain and the mixture is smooth and even.
- Assemble the Icebox Cake – First Layer: Spread a very thin layer (approximately 3-4 tablespoons) of the hot cocoa cream mixture on the bottom of a 9×13 inch pan to prevent sticking. Add a single layer of chocolate graham crackers, breaking pieces as necessary to cover the entire surface (about 7-8 crackers).
- Add Cream and Crackers Layers: Spread about 2 ½ cups of the hot cocoa cream mixture evenly over the graham crackers. Add another layer of graham crackers on top, then spread another 2 ½ cups of the cream mixture. Cover with a final layer of graham crackers and spread the remaining hot cocoa cream mixture over the top layer.
- Chill the Cake: Refrigerate the assembled cake for at least 4-5 hours or until the graham crackers soften and become easy to cut through. For best results, chill overnight (about 12 hours) to allow the layers to meld into a cake-like texture.
- Serve: Before serving, optionally freeze the cake for about 30 minutes to make slicing easier. Use a sharp knife dipped in hot water and wiped clean between cuts. Garnish with chocolate sprinkles and mini marshmallows. Store leftovers in the refrigerator for 3-4 days.
Notes
- Use cold heavy cream to ensure it whips properly into stiff peaks.
- Folding the whipped cream gently into the base prevents deflating, keeping the mixture light and airy.
- Chilling overnight results in the best texture as the graham crackers soften fully.
- For neat slices, freeze before cutting and wipe the knife between slices.
- The dessert should be stored in the refrigerator and consumed within 3-4 days for freshness.
