Print

Best Easy No-Bake Smores Icebox Cake Recipe

no-bake smores icebox cake - featured image
Print Recipe

This Easy No-Bake S’mores Icebox Cake is a crowd-pleasing masterpiece that gives you all the nostalgic joy of a s’more with none of the heat, mess, or fuss. It’s the dessert you make when you want to impress people but also want to keep your kitchen cool and your sanity intact.

Ingredients

  • Graham Crackers (about 1 standard box)
  • Heavy Whipping Cream (2 cups / 480 ml)
  • Cream Cheese (8 ounces / 226 grams), softened
  • Powdered Sugar (1/2 cup / 60 grams)
  • Vanilla Extract (1 teaspoon)
  • Milk Chocolate Chips (1 ½ cups / 270 grams)
  • Unsalted Butter (2 tablespoons / 28 grams)
  • Marshmallow Fluff (1 jar / about 7 ounces / 200 grams)
  • Miniature Marshmallows (2 cups)

Instructions

  1. Make the Chocolate Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Add the powdered sugar and vanilla extract and beat until combined, scraping down the sides of the bowl as needed. In a separate small, microwave-safe bowl, combine the milk chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring after each, until the mixture is completely smooth and melted. Let it cool for a minute or two, t…
  2. Whip the Cream: In a clean, cold bowl, pour the heavy whipping cream. Using your electric mixer with the whisk attachment, beat the cream on medium-high speed until stiff peaks form. This means when you lift the beaters, the cream holds its shape and doesn’t droop. Be careful not to over-whip it, or you’ll end up with butter!
  3. Fold it Together: Take about a third of the whipped cream and stir it into the chocolate cream cheese mixture. This lightens the batter and makes it easier to fold in the rest. Then, gently fold in the remaining whipped cream using a rubber spatula. Use a slow, sweeping motion, rotating the bowl as you go, until no white streaks remain. You want a light, fluffy, mousse-like filling.
  4. Assemble the First Layers: Line your 9×5-inch loaf pan with plastic wrap, leaving some overhang on the sides. This will help you lift the cake out later. Spread a very thin layer of the chocolate filling on the bottom of the pan (just enough to barely cover it). This helps the first layer of graham crackers stick. Now, place a layer of graham crackers on top, breaking them as needed to fit snugly. You should use about 3 to 4 full sheets per layer.
  5. Layer, Layer, Layer: Spread about 1/3 of the remaining chocolate filling evenly over the graham crackers. Then, dollop about 1/3 of the marshmallow fluff on top and gently spread it out. It doesn’t have to be perfect. Place another layer of graham crackers on top. Repeat this process two more times: filling, fluff, crackers. You should end with a final layer of graham crackers on top.
  6. Top with Marshmallows: Spread the remaining marshmallow fluff over the top layer of graham crackers. Then, scatter the miniature marshmallows evenly on top. Press them down gently so they stick.
  7. Chill: Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, but preferably overnight. This is the most important step! The chilling time allows the graham crackers to soften and absorb moisture from the filling, transforming them into a tender, cake-like texture. The flavors also meld together beautifully.
  8. Toast the Marshmallows (Optional but Highly Recommended): Just before serving, remove the cake from the pan using the plastic wrap overhang. Place it on a serving plate. If you want that iconic toasted marshmallow top, turn your oven’s broiler to high. Place the cake on a baking sheet and put it under the broiler for 30-60 seconds. Watch it like a hawk! The marshmallows will puff and turn golden brown very quickly. Do not walk away. You can also use a kitchen torch for more control.
  9. Slice and Serve: Let the cake sit at room temperature for about 5-10 minutes before slicing. This makes it easier to cut cleanly. Use a sharp, thin-bladed knife, wiping it clean between cuts for the neatest slices.

Notes

Don’t skip the chill time; it’s non-negotiable for the right texture. Watch the broiler closely as marshmallows can burn in seconds. Use room temperature cream cheese for a smooth filling. For clean slices, use a hot, dry knife and wipe between cuts. The cake tastes even better on day two.

Nutrition

Keywords: no-bake dessert, icebox cake, s'mores, summer dessert, easy dessert, no oven, graham crackers, marshmallow, chocolate

Find it online: https://tastypierecipes.com/best-easy-no-bake-smores-icebox-cake-recipe/