Mocha Chocolate Chip Icebox Cake

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Mocha Chocolate Chip Icebox Cake

Flavored mascarpone cheese is layered with thin chocolate chip cookies in this luscious Mocha Chocolate Chip Icebox Cake. A quick & easy no-bake dessert!

Step-by-step photos are below the recipe card.

Prep Time20

Chill Time8

Total Time8 20

Course: Dessert

Cuisine: American

Keyword: chocolate chip icebox cake, mocha chocolate chip icebox cake, mocha icebox cake

Servings: slices

Ingredients

16 ounces mascarpone cheese
1/2 cup granulated sugar
2 tablespoons instant espresso powder
1 tablespoon unsweetened cocoa powder
3 tablespoons Kahlúa coffee liqueur
2 teaspoons vanilla
2 cups cold heavy whipping cream
2 packages thin, crispy, chocolate chip cookies (see note below)
cocoa powder for dusting
chocolate curls for garnish

Instructions

In a large bowl add mascarpone cheese, granulated sugar, instant espresso powder, unsweetened cocoa powder, Kahlúa, and vanilla extract.
With an electric mixer, beat together the ingredients until nice and creamy. Turn the mixer down to low, and slowly beat in cold heavy whipping cream.
Increase speed and beat until stiff peaks form.
Coat an 8-inch springform pan with nonstick spray, then line the bottom with parchment paper (see note below if you don't have a springform pan.)
Arrange 7 thin crispy chocolate chip cookies in the bottom of the prepared pan, overlapping slightly or breaking one of them up into smaller pieces if necessary to fill in any gaps.
Spread 1 cup of the mascarpone mixture over the cookies. Repeat 3 more times. (You should end up with 4 cookie layers and 4 mascarpone layers.) Smooth out the top.
Cover tightly with plastic wrap, transfer to the fridge, and chill overnight (or at least 8 hours) to let the flavors combine, cookies soften, and layers to set so you can cut it.
Run a dull knife between the pan sides and cake; remove the ring.
Dust the top with unsweetened cocoa powder and garnish with chocolate curls around the parameter, slice, and serve.

Video

Notes

You need thin crispy cookies. I've tried many different cookies and none of them have the same great results as Tate's. You need 28 cookies (2, 7 ounce packages.)

If you don't have a springform pan, you can use a deep 8-inch square baking dish.

If you don't drink alcohol, you can replace the coffee liqueur with coffee syrup, which is a 1:1 ratio of brewed coffee to sugar. Heat it until the sugar has dissolved and has a thicker syrupy consistency. I would also recommend adding in touch of vanilla extract.

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