There’s something magical about combining dessert with coffee, don’t you think? And this Iced Coffee Icebox Cake is exactly that—a no-bake, layered dessert that captures the bold, creamy, and sweet flavors of your favorite iced coffee, but in cake form. Whether you’re a coffee addict (like me!) or just someone looking for an easy crowd-pleaser, this dessert will have you reaching for a second slice before you’ve finished the first.
Iced Coffee Icebox Cake is the perfect answer to those hot days when turning on the oven feels like a chore. Instead, you’ll layer coffee-soaked graham crackers with fluffy mascarpone cream, whipped topping, and rich chocolate drizzle for a cool dessert that practically melts in your mouth. The best part? It gets better as it sits in the fridge!
What is an Iced Coffee Icebox Cake?
An Iced Coffee Icebox Cake is a layered, chilled dessert inspired by classic coffee shop flavors. Think tiramisu meets ice cream cake—but easier! Instead of baking, you’ll assemble layers of graham crackers soaked in coffee, creamy mascarpone whipped filling, and whipped topping. The cake sets in the fridge, allowing the graham crackers to soften into cake-like layers. It’s cool, creamy, and loaded with coffee goodness.
I promised you simple and indulgent, and this recipe delivers both!
Why You’ll Love This Iced Coffee Icebox Cake
- No-bake and effortless – Perfect for summer or any time you don’t want to bake.
- Coffee-flavored layers – If you love iced coffee, this dessert is for you!
- Feeds a crowd – It’s great for potlucks, BBQs, and family dinners.
- Make-ahead magic – Prepare it the night before for stress-free entertaining.
- Versatile – Swap in chocolate graham crackers, add extra toppings, or customize the coffee strength.
What Does It Taste Like?
The Iced Coffee Icebox Cake tastes like a creamy coffee dream. The mascarpone filling is light and fluffy, the graham crackers absorb the bold coffee flavor, and the whipped topping adds a cool, refreshing finish. Drizzled chocolate syrup and a dusting of cocoa powder add just the right amount of sweetness. It’s like your favorite iced coffee drink turned into dessert—refreshing, smooth, and completely irresistible.
Benefits of Making Iced Coffee Icebox Cake
- Zero baking required: Your kitchen stays cool!
- Beginner-friendly: No fancy tools or complicated steps.
- Customizable: Adjust the coffee strength or sweetness to suit your taste.
- Coffee and dessert in one bite: A double win!
Ingredients for Iced Coffee Icebox Cake
Here’s everything you’ll need to make this crowd-pleasing dessert:
For the Coffee Mixture:
- 1 ½ cups strong brewed coffee or espresso, cooled
- 2 tbsp sugar (optional, for sweetening the coffee)
For the Cream Layer:
- 8 oz mascarpone cheese (or cream cheese), softened
- 1 cup powdered sugar
- 2 cups whipped topping (like Cool Whip)
- 1 tsp vanilla extract
For Assembly:
- 2 sleeves graham crackers (about 18–20 full sheets)
- 2 cups whipped topping (for the top layer)
For Garnish:
- 2 tbsp cocoa powder (for dusting)
- ¼ cup chocolate syrup (for drizzling)
Tools You’ll Need
- 9×13-inch baking dish
- Electric mixer or hand whisk
- Mixing bowls
- Spatula
- Measuring cups and spoons
Ingredient Additions and Substitutions
- Mascarpone swap: Use cream cheese for a more cheesecake-like flavor.
- Decaf option: Use decaf coffee if you’re sensitive to caffeine.
- Graham cracker variations: Chocolate graham crackers work wonderfully if you want extra chocolate flavor.
- Extra crunch: Sprinkle crushed chocolate-covered espresso beans or toffee bits on top.
- Lighter version: Use light whipped topping and reduced-fat cream cheese.
How to Make Iced Coffee Icebox Cake
Here’s exactly how to build this no-bake dessert step by step:
Step 1: Prepare the Coffee Mixture
Brew 1 ½ cups of strong coffee or espresso. Stir in sugar if desired. Let the coffee cool completely.
Step 2: Make the Mascarpone Cream
In a large mixing bowl, beat the mascarpone cheese with powdered sugar and vanilla extract until smooth and fluffy. Gently fold in 2 cups of whipped topping until combined.
Step 3: Layer the Graham Crackers
Quickly dip the graham crackers into the cooled coffee (just 1-2 seconds—don’t soak too long). Arrange a layer of coffee-dipped crackers in the bottom of a 9×13-inch dish.
Step 4: Add the Cream Layer
Spread 1/3 of the mascarpone cream mixture over the graham cracker layer. Repeat the layers, ending with mascarpone cream on top.
Step 5: Top It Off
Spread 2 cups of whipped topping evenly over the cake. Dust with cocoa powder and drizzle chocolate syrup for that coffeehouse dessert look.
Step 6: Chill
Refrigerate for at least 4 hours, or overnight for best results. This allows the graham crackers to soften into a cake-like texture.
What to Serve with Iced Coffee Icebox Cake
This dessert is a star all on its own, but here are a few fun ideas:
- Serve with chocolate-covered espresso beans on the side.
- Pair with a scoop of vanilla bean ice cream.
- Enjoy with an iced latte or cold brew for the ultimate coffee lover’s treat.
Tips for Making the Perfect Icebox Cake
- Use strong coffee or espresso: This ensures the coffee flavor shines through.
- Don’t over-soak the crackers: A quick dip is all you need!
- Chill overnight for the best texture: Patience pays off.
- Use a hot knife to slice: Run your knife under hot water for clean cuts.
Storage Instructions
- Refrigerator: Store covered in the fridge for up to 4 days.
- Freezer: You can freeze leftovers for up to 2 months. Slice and enjoy frozen for an ice cream cake-style treat!
General Information
- Prep Time: 20 minutes
- Chill Time: 4 hours (or overnight)
- Serves: 12
Frequently Asked Questions
Can I make this dessert ahead of time?
Absolutely! In fact, it tastes better when made a day in advance because the layers set perfectly.
Can I use ladyfingers instead of graham crackers?
Yes! Ladyfingers will give it more of a tiramisu texture but work beautifully with this recipe.
Does it taste like coffee?
Yes, but it’s balanced with creaminess and sweetness. It’s not overpowering—think iced latte, not straight espresso.
Conclusion
If you’re a coffee lover (or you love no-bake desserts), this Iced Coffee Icebox Cake is about to become your new favorite treat. It’s cool, creamy, perfectly sweet, and packed with that comforting coffee flavor. Plus, it’s easy enough for anyone to make, no oven required!
Did you make this recipe? Share your photos on Pinterest and leave a review below—I’d love to hear how it turned out!
Nutritional Information (Per Serving, Approximate)
- Calories: 310
- Fat: 20g
- Carbs: 26g
- Sugar: 18g
- Protein: 4g
Iced Coffee Icebox Cake: The Perfect No-Bake Dessert for Coffee Lovers!
- Total Time: 4 hours 20 minutes (includes chill time)
- Yield: 12 servings
Description
This Iced Coffee Icebox Cake is a dreamy no-bake dessert for coffee lovers! Layers of espresso-soaked graham crackers, creamy mascarpone filling, whipped topping, and a drizzle of chocolate come together in this easy, refreshing treat. Perfect for hot days, potlucks, or anytime you’re craving a coffee-flavored dessert that melts in your mouth.
Ingredients
For the Coffee Mixture:
– 1 1/2 cups strong brewed coffee or espresso, cooled
– 2 tbsp sugar (optional, for sweetening the coffee)
For the Cream Layer:
– 8 oz mascarpone cheese (or cream cheese), softened
– 1 cup powdered sugar
– 2 cups whipped topping (like Cool Whip)
– 1 tsp vanilla extract
For Assembly:
– 2 sleeves graham crackers (about 18–20 full sheets)
– 2 cups whipped topping (for the top layer)
For Garnish:
– 2 tbsp cocoa powder (for dusting)
– 1/4 cup chocolate syrup (for drizzling)
Instructions
1. Brew 1 1/2 cups of strong coffee or espresso. Stir in sugar if desired and let cool completely.
2. In a medium bowl, beat the mascarpone cheese with powdered sugar and vanilla extract until smooth. Fold in 2 cups of whipped topping until fluffy.
3. Quickly dip the graham crackers into the cooled coffee (1–2 seconds per cracker). Layer the dipped crackers on the bottom of a 9×13-inch dish.
4. Spread 1/3 of the mascarpone mixture over the graham crackers. Repeat the layers, ending with the mascarpone mixture on top.
5. Cover the top with the remaining whipped topping.
6. Dust the top with cocoa powder and drizzle with chocolate syrup.
7. Refrigerate for at least 4 hours, or overnight, to allow the cake to set and the flavors to meld.
8. Slice, serve, and enjoy!
Notes
– Use espresso for a bold coffee flavor, or decaf if preferred.
– Don’t soak the graham crackers too long; a quick dip is perfect.
– Chill overnight for the best texture—this allows the layers to soften into a cake-like consistency.
– Store covered in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Category: Dessert
- Cuisine: American, Italian-inspired
Keywords: iced coffee icebox cake, no bake coffee dessert, coffee mascarpone cake, coffee dessert, summer no bake dessert
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