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Chocolate Icebox Cake

Every bite of this Chocolate Icebox Cake feels cool, creamy, rich, and downright celebratory. With layers of chocolate graham crackers, fluffy cream filling, and silky ganache, this no-bake favorite comes together with simple ingredients and a whole lot of charm.
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 9 slices
Calories: 872
Ingredients Method Notes

Ingredients
  

  • 14.4 oz box chocolate graham crackers
  • 2 cups semisweet chocolate chips
  • 3/4 cup heavy cream for ganache
  • 16 oz cream cheese softened
  • 3 cups heavy cream for filling
  • 1 3/4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/3 cup mini chocolate chips optional

Method
 

  1. Combine the semisweet chocolate chips and heavy cream in a small saucepan over medium-low heat.
  2. Stir frequently until the chocolate is melted and the ganache is smooth.
  3. Remove the ganache from the heat and set aside to cool.
  4. Beat the softened cream cheese in a stand mixer or large bowl until smooth.
  5. Gradually mix in about half of the heavy cream until smooth, scraping the bowl once.
  6. Add the remaining heavy cream with the mixer on medium speed.
  7. Increase the speed to medium-high and beat until the mixture begins to thicken.
  8. Scrape the bowl and add the powdered sugar and vanilla extract.
  9. Increase the speed to high and beat until stiff peaks form.
  10. Arrange a layer of chocolate graham crackers in the bottom of a 9x13 pan.
  11. Spread one-third of the cream cheese mixture over the graham crackers.
  12. Drizzle one-third of the cooled ganache over the cream layer.
  13. Add another layer of chocolate graham crackers.
  14. Spread half of the remaining cream filling over the crackers.
  15. Drizzle with half of the remaining ganache.
  16. Top with a final layer of graham crackers.
  17. Spread the remaining cream filling over the top layer.
  18. Finish with the remaining ganache and swirl with a toothpick if desired.
  19. Sprinkle mini chocolate chips over the top if using.
  20. Cover and refrigerate for at least 4 hours before serving.

Notes

Store the cake covered in the refrigerator for up to 3–4 days. Serve chilled with fresh fruit, coffee, or a scoop of vanilla ice cream for an extra-special dessert spread.