Description
This Hot Chocolate Icebox Cake is a luscious no-bake dessert layered with chocolate graham crackers and a rich, creamy hot cocoa-flavored filling made from whipped heavy cream, cream cheese, marshmallow creme, and hot cocoa mix. Perfectly chilled to soften the grahams into a cake-like texture, it’s a delightful treat that captures the cozy flavors of hot chocolate in a fun and easy-to-serve dessert.
Ingredients
Scale
Cracker Layer
- 1 (14.4 oz) box chocolate graham crackers
Cream Filling
- 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 (approximately 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 cold heavy cream until stiff peaks form. If using a hand mixer, transfer whipped cream to a separate bowl and set aside.
- Mix 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 until fully incorporated. Then add the hot cocoa mix and beat until smooth.
- Combine with Whipped Cream: Add about 2-3 cups of the whipped cream into the cream cheese mixture and beat on low speed to incorporate thoroughly. Then gently fold in the remaining whipped cream to keep the mixture light and fluffy without deflating the whipped peaks.
- Assemble The Icebox Cake: Spread a very thin layer (about 3-4 tablespoons) of the hot cocoa cream mixture evenly on the bottom of a 9×13 inch pan. Layer the bottom with chocolate graham crackers, breaking them as needed to cover completely (about 7-8 sheets).
- Add Filling Layer: Spread approximately 2 ½ cups of the hot cocoa cream mixture evenly over the graham crackers. Cover with another full layer of chocolate graham crackers.
- Repeat Layers: Spread another 2 ½ cups of hot cocoa cream mixture over the second graham cracker layer, then top with a final layer of graham crackers. Spread the remaining hot cocoa cream mixture over the final layer.
- Chill to Set: Refrigerate the assembled cake for at least 4-5 hours until the graham crackers soften. For best results and a more cake-like texture, chill overnight (about 12 hours). Garnish the cake with chocolate sprinkles and mini marshmallows before serving.
- Serve and Store: For easier slicing, freeze the cake for about 30 minutes before serving. Use a sharp knife dipped in hot water and wipe clean between slices. Use a thin metal spatula to serve portions. Store leftovers refrigerated for up to 3-4 days.
Notes
- Chilling overnight improves texture by softening graham crackers thoroughly.
- Freezing before slicing helps achieve cleaner cuts but the cake will be soft and creamy.
- Use a hot knife for slicing and clean it after every cut to prevent sticking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- You can adjust hot cocoa mix quantity for stronger or milder chocolate flavor.
