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Chocolate lovers, this light and creamy hot chocolate icebox cake is a simple, no-bake dessert that brings a cup of hot cocoa into a spoon-worthy dessert. Only about 20 minutes to prep and perfect for a make-ahead recipe, this treat has layers of softened chocolate grahams or wafers between rich and creamy chocolatey layers. Marshmallow creme is added to really make this a hot chocolate experience!
No-bake desserts are my absolute favorite and this new hot cocoa icebox cake has been an instant hit in my family!
If you love no-bake recipes as much as we do, try these other favorites: No Bake Chocolate Pie, No Bake Caramel Apple Cheesecake, or this No-Bake Lemon Blueberry Cheesecake!
Why We Love This Hot Chocolate Icebox Cake
At the end of each fall or winter, I find a half used box of hot chocolate mix. I hate wasting food, so decided to whip up a treat to put the extra hot chocolate to use and let me tell you it is a WOW dessert recipe!
This hot chocolate icebox cake:
- is so simple to prep
- requires less than 10 ingredients
- no baking required!
- is a chocolate lover’s DREAM
Can’t wait til you try this!
Ingredient Notes
- Hot cocoa is used instead of cocoa powder. This makes for a rich chocolatey flavor and a nice sweetness to the chocolate cream layer that cannot be matched. Use your favorite hot chocolate mix!
- Adding the powdered sugar helps this icebox set better and really hold its shape once chilled and sliced. The cornstarch added to powdered sugar is the key to this.
- Use full fat heavy whipping cream when making this dessert versus any light or lower fat option. A reduced fat cream cheese can be used but fat free is not recommended.
Ways To Vary This Recipe
- add a touch of mint: make this a mint chocolate icebox cake by using a mint hot cocoa mix or adding about 1/2 teaspoon peppermint extract to the chocolate mixture. You can top with crushed peppermint candies or candy canes!
- vary the graham cracker layer: you are welcome to use a classic graham cracker or use another thin chocolate cookie, chocolate wafers or biscuit. I am thinking the thin Oreos may be amazing!
- add an extra sweet drizzle: you can add a drizzle of caramel sauce, hot fudge sauce, or some other sweet sauce over top of the cake or in between the layers if desired.
Step-By-Step Instructions
Step 1: Using a stand mixer with a whisk attachment or an electric hand mixer, beat the 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.
Step 2: Add the cream cheese, vanilla extract and powdered sugar to a large bowl and beat on medium-high speed until smooth and creamy. Add in the marshmallow creme and beat until incorporated.
Step 3: Add the hot cocoa and beat until smooth and incorporated.
Step 4: Add in about 2-3 cups of the whipped cream.
Step 5: Beat at low speed to incorporate.
Step 6: Fold in the remaining whipped cream gently, trying not to deflate the whipped cream and stir until combined and no white streaks are seen.
Step 7: Assemble The Icebox Cake: Spread a very thin layer of the hot cocoa mixture on the bottom of a 9×13 inch pan, approx. 3-4 Tbsp. is what I use.
Step 8: Add a single layer of graham crackers to cover the bottom of the pan. You can break them as needed to cover the entire surface. It usually takes about 7-8 sheets per layer–this will depend on the exact size of your pan.
Step 7: Spread approx. 2 ½ cups of the creamy hot cocoa mixture over top of the crackers in an even layer to cover.
Step 8: Cover the mixture with another layer of chocolate graham crackers. Spread a second layer of approx. 2 ½ cups of the hot cocoa mixture over the grahams. Spread evenly.
Step 9: Cover with a final layer of graham crackers and then cover those with the remaining creamy hot coca layer.
Step 10: Chill for at the very least for about 4-5 hours or until the graham crackers are softened and easy to cut through. I prefer chilling overnight for at least about 12 hours to allow the grahams to really soften and become more cake like. Before serving, garnish with chocolate sprinkles and miniature marshmallow bits or other desired toppings.
Recipe Tips
Freeze this dessert for about 20-30 minutes before serving to make slicing a bit easier. Run a sharp knife under hot water and slice, cleaning the knife with a paper towel between slices. The slices will be very clean and easy to serve.
This icebox cake can be served about 4-6 hours after being made, but I find that waiting at least about 12 hours makes the chocolate grahams a perfect almost cake like texture without becoming soggy.
Storage
Refrigerate this hot chocolate icebox cake in an airtight container for 3-4 days. We ate it on day 5 and it was good but the texture was not quite there anymore. The best texture was in the first 2 days.
This dessert can be frozen. Seal in a freezer safe container and store for up to 3 months. Allow the dessert to thaw overnight in the refrigerator for best results.
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Hot Chocolate Icebox Cake
Ingredients
- 1, 14.4 oz box chocolate graham crackers
- 3 ½ cups cold heavy cream
- 1 cup marshmallow creme
- 8 oz block cream cheese, softened
- 1 ½ tsp vanilla
- ¼ cup powdered sugar
- 3-4 packets hot cocoa mix ¾ -1 cup
- Chocolate sprinkles and mini marshmallows to garnish
Instructions
- Prepare the Hot Cocoa Cream Mixture: Using a stand mixer with a whisk attachment or an electric hand mixer, beat the 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.
- Add the cream cheese, vanilla extract and powdered sugar to a large bowl and beat on medium-high speed until smooth and creamy. Add the marshmallow cream and beat to incorporate. Add the hot cocoa and beat until smooth and incorporated. Add in about 2-3 cups of the whipped cream and beat at low speed to incorporate.
- Fold in the remaining whipped cream gently, trying not to deflate the whipped cream and stir until combined and no white streaks are seen.
- Assemble The Icebox Cake: Spread a very thin layer of the hot cocoa mixture on the bottom of a 9×13 inch pan, approx. 3-4 Tbsp. is what I use. Add a single layer of graham crackers to cover the bottom of the pan. You can break them as needed to cover the entire surface. It usually takes about 7-8 sheets per layer.
- Spread approximately 2 ½ cup of the creamy hot cocoa mixture over top of the crackers in an even layer to cover. Cover the mixture with another layer of chocolate graham crackers.
- Spread a second layer of approx. 2 ½ cups of the hot cocoa mixture over the grahams. Spread evenly. Cover with a final layer of graham crackers and then cover those with the remaining creamy hot coca layer.
- Chill and Serve: Chill for at the very least for about 4-5 hours or until the graham crackers are softened and easy to cut through. I prefer chilling overnight for at least about 12 hours to allow the grahams to really soften and become more cake like. You can garnish with chocolate sprinkles and miniature marshmallow bits.
- For ease in slicing, you can freeze for about 30 minutes before serving. Run a sharp knife under hot water and then slice, wiping clean each time and then using a thin metal spatula to scoop slices out. It will get messy though–promise! Refrigerate leftovers for about 3-4 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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