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Mocha Chocolate Chip Icebox Cake
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Prep Time:
15 minutes
Total Time:
255 minutes
Enhance this no-bake chocolate chip icebox cake with a touch of espresso powder for a decadent mocha flavor.
Ingredients:
  • 1 cup heavy cream
  • 1 (8 ounce) container mascarpone cheese
  • 0.25 cup white sugar
  • 1 tablespoon instant espresso powder
  • 1 teaspoon vanilla extract
  • 1 (13 ounce) package crispy chocolate chip cookies
Instructions:
  • In a large bowl, whip heavy cream, mascarpone cheese, sugar, espresso, and vanilla extract with an electric mixer until stiff peaks form.
  • Layer the chocolate chip cookies in a single layer in an 8-inch cake pan or springform pan, ensuring the bottom is fully covered. Spread a third of the whipped cream mixture evenly over the cookies. Add another layer of cookies on top, laying them flat and touching. Spread half of the remaining cream over the cookies. Repeat with the remaining cookies and cream.
  • Cover the surface with plastic wrap and chill in the refrigerator for 4 hours to overnight to enhance the flavors.

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