Mocha Chocolate Icebox Cake

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This no-bake Mocha Chocolate Icebox Cake has layers of coffee-flavored filling, chocolate wafer cookies and chocolate ganache. It’s so delightful and easy to make!

Mocha Chocolate Icebox Cake on a metal cake stand

Mocha Chocolate Icebox Cake slice on a plate

No-Bake Mocha Chocolate Cake

This icebox cake really is super easy to make. To start, you’ll dissolve some powdered espresso or coffee into hot milk. The goal here is to get a small amount of very strong coffee.

Add the coffee to the cream cheese and sugar. Beat the cream cheese and sugar together first, then add the espresso. Things combine much smoother when done in that order. Then to lighten it up, make some whipped cream and gently fold it into the cream cheese mixture, making sure not to deflate the whipped cream.

If you’ve never made homemade whipped cream before, do not fear. It might just be the easiest thing ever. It’s just heavy cream that’s whipped at a high speed, which adds air and makes it super fluffy! The powdered sugar helps thicken and stabilize it and the vanilla adds a little flavor. Easy peasy. And because there’s a good bit of powdered sugar in this whipped cream, you don’t have to worry about it wilting. It won’t. Of course, if you’d prefer you can use Cool Whip instead.

Mocha Chocolate Icebox Cake slice on a plate
Mocha Chocolate Icebox Cake on a metal cake stand

The mocha mousse is layered with chocolate ganache and chocolate wafer cookies. And let me tell you, these chocolate wafer cookies are super tasty. I think they taste a lot like an Oreo. And we know I love those.

Also, chocolate ganache – another thing to not be afraid of. I remember back when I first started baking, whipped cream and ganache terrified me. And yet once I finally jumped the hurdle and made them I realized the fear was all for not. Super easy.

Just add three of each layer to the pan and you’re all done! Toughest part is waiting for it to firm up. I usually make desserts like these the night before so they’re sure to be firm. Once it’s ready, finishing up is pretty quick. Just a little whipped cream around the edges, some chocolate sauce and a few chocolate covered espresso beans. A coffee lover’s dream! Yum!!

Mocha Chocolate Icebox Cake slice on a plate with a bite on a fork
Mocha Chocolate Icebox Cake slice on plate

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Side view of a Mocha Chocolate Icebox Cake on a metal cake stand

Mocha Chocolate Icebox Cake

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 7 minutes
  • Total Time: 22 minutes
  • Yield: 14-16 Slices
  • Category: Dessert
  • Method: Stove
  • Cuisine: American


This no-bake Mocha Chocolate Icebox Cake has layers of coffee-flavored filling, chocolate wafer cookies and chocolate ganache. It’s so delightful and easy to make!



  • 3 tbsp milk
  • 3 tbsp powdered espresso granules
  • 12 oz cream cheese, room temperature
  • 3/4 cup sugar
  • 2 1/2 cups heavy whipping cream
  • 1 tsp vanilla extract
  • 1 1/4 cups powdered sugar


  • 9 oz (255g) semi-sweet chocolate chips
  • 3/4 cup heavy whipping cream
  • 9 oz package chocolate wafer cookies


  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • Chocolate sauce
  • Chocolate covered espresso beans


1. Prepare a 9-inch springform pan by lining the sides with parchment paper that sticks about an inch above the sides of the pan.
2. To make the mocha mousse, bring the milk to a boil in a small measuring glass, then dissolve powdered espresso in the milk. Allow to cool.
3. Put the chocolate chips for the ganache in a heat proof bowl. Heat heavy whipping cream for ganache until it comes to a boil, then pour over the chocolate chips. Allow to sit covered for about 5 minutes, then whisk until smooth. Set aside to cool a bit and thicken.
4. Beat cream cheese and sugar for mocha mousse together in a large mixer bowl until smooth.
5. Slowly add espresso mixture to cream cheese mixture and beat until smooth. Set cream cheese mixture aside and make whipped cream.
6. Whip heavy whipping cream on high until it begins to thicken. Add vanilla extract and powdered sugar and continue to whip on high until stiff peaks form.
7. Carefully fold whipped cream into espresso cream cheese mixture.
8. Place a single layer of wafer cookies on the bottom of the pan, then top with about 1/3 of the espresso mixture (about 2 1/3 cups). Spread about 1/3 of the ganache (about 1/2 cup) evenly on top of the espresso mixture.
9. Repeat previous step two more times so that you have 3 of each layer. Refrigerate until firm, 4-5 hours
10. Once firm, remove icebox cake from pan.
11. To make whipped cream for topping, whip heavy whipping cream on high until it begins to thicken. Add vanilla extract and powdered sugar and continue to whip on high until stiff peaks form.
12. Pipe the whipped cream around the top edge of the cake, then drizzle with chocolate sauce. Finish off cake with chocolate covered espresso beans, if desired.
13. Refrigerate until ready to serve.


  • Serving Size: 1 Slice
  • Calories: 553
  • Sugar: 47.5 g
  • Sodium: 209.2 mg
  • Fat: 35.1 g
  • Carbohydrates: 57.7 g
  • Protein: 5.7 g
  • Cholesterol: 85 mg

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Mocha Chocolate Icebox Cake - layers of coffee filling, chocolate wafer cookies and chocolate ganache! Such an easy no-bake dessert!

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  1. Elina

    Lindsay, I am making this for my husband’s burthday, coffee mousse and chocolate are his two favorite things! May I ask what espresso powder you recommend? Thank you so much for your amazing blog! I have discovered it a couple of weeks ago and just got hooked!!!

  2. Antonia

    Hi Lindsay,
    The chocolate wafers used in this recipe is not available where I live. Can you recommend an good alternative?
    Much appreciated.

  3. Heather

    Just made this for father’s day, huge hit! Everyone loved it. I did 4 layers instead of 3 because I had extra wafers. Great recipe, will definitely make again.

  4. pam

    I made this for a group of 60 in large rectangular pans .  This was my first time making this recipe , normally i wouldn’t use a recipe I hadn’t tried before  for a large group but i had confidence because everything I have tried from your blog has been fantastic.  once again it was a huge hit.  so glad I stumbled across your blog on pinterest.  

  5. Pawanjit

    Just got done making this one!!! Tastes good!!! Love it. Can’t wait to cut it on my birthday party later today. I used chocolate gram crackers instead of wafers. I wasn’t sure if I suppose to layer it three times with cookies, though. So, I made only two layers of crackers but three full layers of the ganache and espresso. Let’s see how it turns out. Thanks for your fabulous recipes!!!

  6. Lynn Pagnano

    H! I love your recipes! I just have one question, would I use heavy cream or whipping cream, as they are two different things? Or does it not make much difference in this particular recipe? 

  7. June @ How to Philosophize with Cake

    Oh wow that looks incredible! As a lover of all things mocha, I’d be all over this cake 🙂 

  8. Alison

    Coffee and chocolate!…looks and sounds delicious. I can’t wait to try it! I goofed the last time I made ganache, hopefully the next time I can make it work. 🙂

  9. Mir

    I used to be afraid of whipping cream, too. But then the KitchenAid solved that problem! 🙂 And ganache sounds hard, but it’s so easy. Love the ganache always.
    Mocha icebox cake has got to be the best flavor!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29