CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Coffee & Cream Icebox Cake

This coffee and cream icebox cake is a no oven, no-bake dessert that is perfect for the summer. Made with cream cheese, coffee, graham crackers, and chocolate, this dessert from Mary Berg will make you want to go back for seconds. 



Coffee & Cream Ice Box Cake

  • 1 ½ cups brick cream cheese, room temperature
  • 2 cups cold whipping cream, divided
  • ½ cup icing sugar
  • 3 tablespoons coffee liquor or cold strong coffee
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon instant espresso powder
  • 300–400g crisp cookies, such as graham crackers, chocolate wafers, or spiced wafers (such as Biscoff)
  • Chocolate shavings and/or sprinkles, for garnish


  1. Line a standard loaf pan with plastic wrap so that it covers the bottom and sides and there is a good amount of overhang. If this is a bit tricky, wipe the pan with a damp cloth before lining – the slight dampness will help the plastic wrap stick to the pan more than it sticks to itself. Set aside.
  2. Place the cream cheese in a large bowl or the bowl of your stand mixer and beat with the whisk attachment until a little fluffy. 
  3. Add in about ½ cup of whipping cream along with the icing sugar and slowly whisk it in, increasing the speed until the mixture has just come together, scraping down the sides as needed.
  4. In a small bowl, stir together the liquor or cold coffee with the vanilla and instant espresso powder. 
  5. Stir into the remaining whipping cream then add to the cream cheese mixture and whip until light and fluffy and firm peaks hold when the whisk or beaters are removed.
  6. Transfer about ½ to ¾ cup of the whipped mixture to the plastic lined pan and spread it into an even layer. Add a layer of the cookies and press them into the cream mixture. Fill any large gaps between the cookies with broken cookie pieces so that you have an even layer then repeat this cream and cookie layering until you reach the top of the pan, ending with a cookie layer.
  7. Wrap the overhanging plastic wrap over top, pressing down lightly to ensure that everything is tightly packed. Place the cake along with any remaining whipped filling in the refrigerator for at the very least 12 hours or up to two to three days. This will ensure that the crunchy cookies become almost cake-like giving you the most wonderful texture!

To Serve

  1. To unmold, unwrap the top of the cake and invert the pan onto a serving dish. Using the plastic wrap to assist, remove the pan then peel away the plastic wrap. 
  2. Use any remaining whipped filling to decorate the cake then sprinkle with chocolate shavings and/or sprinkles. 
  3. Slice with a sharp knife and serve. Enjoy!

You might like

View All Recipes
Lemon possets Lemon possets
Mousse au chocolat Mousse au chocolat
Gingerbread cream pie Gingerbread cream pie
No-bake breakfast cookies No-bake breakfast cookies
Nutty no-bake chocolate-hazelnut cheesecake Nutty no-bake chocolate-hazelnut cheesecake