This No-Bake Chocolate Icebox Cake is the ultimate treat with mascarpone whipped cream and Nutella whipped cream, layered with crushed chocolate graham crackers!
Keyword: chocolate icebox cake, icebox cake
18wholechocolate graham crackers
1/2cupunsalted butter, melted
1 3/4cupscold heavy whipping cream, divided
1 1/2cupsmascarpone cheese, divided
Blend the graham crackers in a food processor until finely ground. Add in the melted butter and blend until well combined; press 1 cup of the crumbs into the bottom of an 8-inch springform pan. Set aside the remaining crumbs.
In a large bowl with an electric mixer, beat 1 cup of the cream, 3/4 cup mascarpone cheese, and the powdered sugar, until stiff peaks form, about 1-2 minutes.
In another large bowl with the electric mixer, beat remaining 3/4 cup heavy cream and mascarpone cheese with the Nutella, until stiff peaks form, about 1-2 minutes.
Spread half of the vanilla whipped cream mixture over the crushed graham crackers in the pan, then top with 1/2 cup more graham cracker crumbs.
Spread half of the Nutella whipped cream over the crushed graham crackers, then top with 1/2 cup more graham cracker crumbs.
Repeat layers, ending with the remaining graham cracker crumbs.
Cover the pan with plastic wrap and refrigerate for at least 6 hours, or overnight.
Uncover the cake and run a thin dull knife around the edge to loosen. Remove the springform ring; smooth the sides with an offset spatula if necessary. Slice and enjoy!