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You won’t believe how easy and delicious this fabulous No Bake Chocolate Ice Box Cake is! You just need three layers to make it happen. Chocolate Graham Crackers, a simple sweet cream cheese filling and chocolate ganache. These get layered three times over and the whole dish is refrigerated for at least 4 hours. The graham crackers will soften as it chills, creating a texture that is soft and luscious. It’s simple enough to make the morning of a party and won’t require you to turn on the oven.
A lot to love about this one, my friends. My family gave it a million thumbs up. ๐ Truly, it is decadent and delightful.
Ingredients
- 1 (14.4 oz) box chocolate graham crackers
- CHOCOLATE GANACHE LAYER:
- 2 C semi-sweet chocolate chips
- 3/4 C heavy whipping cream
- 1 tsp vanilla
- dash salt
- SWEET CREAM LAYER:
- 2 (8 oz) packages of cream cheese, softened
- 3 C heavy whipping cream
- 1 3/4 C powdered sugar
- 1 tsp vanilla
- dash salt
Instructions
- Let's make the Chocolate Ganache first. Grab your chocolate chips and pour them into a large (4 cup size) glass measuring cup. Add the 3/4 C whipping cream and place it in the microwave. Heat it in 30 second increments, stirring after each one, until the chocolate and whipping cream are well combined and smooth. You want to make sure to just heat it for 30 seconds at a time. We don't want it to get too hot, too quickly. This will make for a stiff chocolate mixture, that's not spreadable. Just be patient with it and all will be well. Set it aside to cool while we make the Sweet Cream Layer.
- Grab your softened cream cheese and add it to your stand mixer or large mixing bowl. Beat it until nice and smooth. Should only take 30 seconds or so. Scrape the bottom of the bowl with a rubber spatula and gradually stir in about half of the heavy whipping cream. Beat on medium high speed for 2-3 minutes.
- With the mixer on medium speed, gradually add the remaining heavy whipping cream and beat until the mixture begins to thicken.
- Scrape the sides of the bowl and add the powdered sugar and vanilla. Beat again on medium high speed for about 2-3 more minutes.
- Spray a 9x13 pan with cooking spray.
- Let's assemble! Cover the bottom of the pan with a layer of chocolate graham crackers, breaking them up to fit the best you can. The cream layer will help to fuse them together, so it's ok if they look a little uneven in parts. Spread 1/3 of the Sweet Cream Filling onto the crackers, spreading it out evenly. Make sure your Chocolate Ganache has cooled a bit before you add it. It should be just about perfect if you made it before you made the Sweet Cream Filling. Spread 1/3 of the Chocolate Ganache over the Sweet Cream Filling. Repeat these layers...graham crackers, Sweet Cream Filling and Chocolate Ganache, three times. On the last time through the layers, instead of spreading the Chocolate Ganache over the top, I like to spoon about 12 dollops of the ganache onto the cream, and then drag a knife through the dollops to create a marbled look. It will set up nice and pretty for you.
- Cover loosely and refrigerate for 4-24 hours. The graham crackers will soften nicely for you, forming a fun cake like texture.
- Slice, serve and enjoy!
Notes
This delicious Ice Box Cake will keep well in the fridge for up to 4 days.
Recipe adapted from Sugarspunrun
