This Coffee Icebox Cake is the ultimate lazy dessert! With layers of coffee-soaked biscuits and a light, creamy filling, it’s the perfect sweet treat for family gatherings, parties, or potlucks. Plus, since it’s a no-bake dessert, it’s ideal for warmer weather when you don’t want to turn on the oven.

About This Recipe

If you love coffee-flavored desserts, this one is a must-try! It may look like tiramisu at first glance, but don’t be fooled—this is a much simpler and budget-friendly version. Instead of mascarpone, the creamy filling is made with whipped cream sweetened with condensed milk, giving it a luscious yet airy texture.

Every bite is packed with rich coffee flavor, softened biscuits, and a touch of cocoa powder on top for the perfect finishing touch. Since it’s not too heavy, it makes for a refreshing dessert after any meal.

One of the best things about this recipe is how effortlessly it comes together. With just a handful of ingredients and minimal prep, you can whip up a delicious dessert without spending hours in the kitchen. Plus, since it’s a no-bake treat, it’s ideal for the warmer months ahead when you crave something sweet but don’t want to turn on the oven.

What You Need To Make Coffee Icebox Cake

Digestive biscuits or graham crackers – The base of this dessert, providing structure and soaking up the coffee flavor.
Heavy cream (cold) – Whipped until soft peaks form, creating a light and airy texture.
Condensed milk – Sweetens and adds creaminess.
Instant espresso – Dissolved in hot water to infuse the biscuits with coffee flavor.
Vanilla extract – Adds a touch of warmth to balance the flavors.
Cocoa powder – For dusting on top, giving a hint of chocolate bitterness.

Pro Tips

Don’t oversoak the biscuits! A quick dip in coffee is enough—too much and they’ll turn mushy.
Chill before serving. This allows the flavors to meld and the texture to set properly.
Make it ahead. The cake gets even better after a few hours in the fridge, making it a great make-ahead dessert.
Use high-quality cocoa powder. Since it’s the final touch, it adds a rich, slightly bitter contrast to the sweetness of the cake. Remember to dust the cocoa powder right before serving, if you dust it before chilling, by the time you serve the dessert, the cocoa powder will have become wet.

FAQ’s

Can I use brewed coffee instead of instant espresso?

Yes! Just make sure it’s strong enough to give the biscuits a rich coffee flavor.

Can I freeze it?

Yes, but the texture may change slightly. If freezing, let it thaw in the fridge before serving.

How To Store Coffee Icebox Cake

Refrigeration: Store the coffee icebox cake in an airtight container or cover the dish tightly with plastic wrap. It will stay fresh in the refrigerator for up to 3 days. The longer it sits, the softer the biscuits become, creating an even more delicious, cake-like texture.

Freezing: If you want to make this dessert ahead of time or store leftovers for later, you can freeze it. Place the icebox cake in a freezer-safe container and freeze for up to 1 month. For the best texture, allow it to thaw in the fridge overnight before serving.

Serving After Storage: If the cake has been refrigerated, you can serve it straight from the fridge. If frozen, let it sit at room temperature for 10-15 minutes before slicing for easier serving.

Pro Tip: If you plan to freeze the cake, avoid dusting the top with cocoa powder beforehand, as it may absorb moisture. Instead, dust it right before serving for the best presentation.

Try These Other No-Bake Desserts!

If you love this easy no-bake treat, check out these other delicious recipes:

Tiramisu (without mascarpone) – A creamy, coffee-flavored classic. ( One of the most popular recipes on my blog)
Chocolate Mousse Cake – Rich, velvety, and completely no-bake!
No-Churn Pistachio Ice Cream – Creamy pistachio goodness without an ice cream maker.
No-Bake Banana Pudding – Layers of banana, vanilla pudding, and whipped cream for a dreamy dessert.

coffee icebox cake 4 — Coffee Icebox cake

This Coffee Icebox Cake is a fuss-free dessert that’s sure to be a hit! Whether you’re making it for a gathering or just treating yourself, its light, creamy texture and rich coffee flavor make it the perfect warm-weather indulgence. Try it out and let me know what you think!

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No-Bake Coffee Icebox Cake

Print Recipe Pin Recipe

Prep Time 10

Chill Time 1

Total Time 1 10

Course Dessert

Cuisine American

Servings 6

Calories 196 kcal

Equipment

1 Small bowl
1 Medium-sized bowl
Electric hand/stand mixer
1 6×6-inch serving dish
Sieve for dusting cocoa powder
Measuring cups and spoons

Ingredients

1/2 cup hot water
1 tbsp instant espresso powder
graham crackers or digestive biscuits as needed
200 ml heavy cream (3/4 cup + 2 tbsp) chilled
80 ml condensed milk (1/3 cup)
1/2 tsp vanilla extract
cocoa powder for dusting

Instructions

In a small bowl, combine hot water and instant espresso. Set aside.
In a large bowl, beat cold heavy cream until soft peaks form using an electric hand or stand mixer.
Gently fold in condensed milk and vanilla extract until fully incorporated.
Quickly dip the biscuits into the prepared coffee and arrange them in a 6-inch square serving or baking dish. Be sure to dip them briefly to prevent sogginess.
Spread one-third of the cream mixture over the biscuit layer.
Repeat with another layer of coffee-dipped biscuits, followed by another one-third of the cream mixture.
Add the final layer of biscuits and top with the remaining cream.
Refrigerate for at least one hour, or overnight if making ahead.
Before serving, dust with cocoa powder and enjoy!