Ingredients (with measurements)
- 1 package chocolate graham crackers (about 16 oz)
- 12 oz cream cheese, softened
- ½ cup powdered sugar
- ½ cup unsweetened cocoa powder
- 8 oz Cool Whip, thawed
Ganache Topping:
- ½ cup heavy whipping cream
- 1 cup chocolate chips (semisweet or dark)
Optional Topping:
- Mini chocolate chips, for garnish
This ingredient list echoes other chocolate graham cracker icebox cakes that blend cream cheese, powdered sugar, and whipped topping to create a stable, fluffy filling that holds its shape when sliced. The ganache layer uses a classic ratio of hot cream poured over chocolate chips, similar to other icebox and eclair cake toppings that firm up to a fudgy finish in the fridge.
Ingredient notes and variations
Chocolate graham crackers are key because they reinforce the chocolate flavor while giving you those defined “cake” layers after chilling, much like other chocolate icebox cakes and s’mores-style no-bake desserts. If your readers can’t find chocolate grahams, they can substitute regular graham crackers or even chocolate wafer cookies, which are commonly used in classic icebox cakes.
Cream cheese provides body and tang, similar to many chocolate graham cracker icebox cakes that lean on a cream cheese and whipped topping base instead of pastry cream. Powdered sugar blends in smoothly and sweetens the filling without grittiness, while cocoa powder gives a more intense chocolate profile without adding extra liquid, a technique shared by several chocolate mousse–style icebox fillings.
Cool Whip (or another whipped topping) keeps the filling light and stable, mirroring many popular no-bake eclair and icebox cakes that rely on whipped topping for structure. For readers who prefer homemade whipped cream, you can note that they should whip heavy cream with a bit of powdered sugar to stiff peaks and fold it in gently, as other icebox recipes successfully do.
The ganache layer uses heavy whipping cream and chocolate chips, prepared almost exactly the same way as ganache for other icebox and no-bake cakes: heat the cream until just steaming, combine with chocolate, and stir until glossy. Mini chocolate chips on top echo similar garnishes on “death by chocolate” and chocolate graham icebox cakes, adding a bit of texture and visual interest.
Step-by-step instructions
1. Prepare the filling
You’ll start by beating the softened cream cheese with powdered sugar and cocoa powder until the mixture is smooth, creamy, and free of lumps. This is similar to how other chocolate icebox and eclair cakes build a chocolate cream base with cream cheese and sugar before adding whipped topping. A stand mixer or hand mixer works best here so the filling becomes fluffy and easy to spread.
Once the mixture is smooth, gently fold in the thawed Cool Whip until just combined. Folding instead of beating helps keep the filling light and airy, a standard technique in no-bake mousse and icebox recipes that rely on whipped topping to create volume. You want the mixture to be uniformly chocolatey but still fluffy, without streaks of white.
2. Assemble the layers
Arrange a single, even layer of chocolate graham crackers on the bottom of an 8×8 or 9×9-inch pan, breaking pieces as needed to fully cover the base. This is the same method used across most icebox cakes where you build the structure with a full cracker or cookie layer each time. Spread one-third of the chocolate cream cheese mixture over the crackers, smoothing it all the way to the edges so there are no gaps.
Repeat this layering process two more times: graham crackers, then another third of the filling, ending with the remaining cream cheese mixture on top. You’re essentially building three “cake” layers, similar to other graham cracker icebox cakes that finish with a creamy top ready for ganache or whipped topping. Make sure each layer of crackers is fully covered so they can properly absorb moisture and soften.
3. Make the ganache
To prepare the ganache, combine the heavy whipping cream and chocolate chips in a microwave-safe bowl. Heat the mixture in 30-second intervals, stirring after each burst, until the chocolate is completely melted and the ganache is smooth and glossy, just like the basic ganache used on many no-bake eclair and icebox cakes.
Alternatively, you can heat the cream on the stovetop until it just begins to simmer and pour it over the chocolate chips, letting it sit briefly before stirring, a common technique in icebox and ganache-based recipes. Let the ganache cool slightly until it thickens just a bit but is still pourable, which makes it easier to create an even layer over the cake without melting the filling.
4. Finish and chill the cake
Pour the ganache over the top layer of the cream cheese filling and use a spatula to spread it into a smooth, even coating. If you like, sprinkle mini chocolate chips over the ganache for a finishing touch, similar to how other chocolate graham icebox cakes add chocolate chips or curls for extra texture.
Cover the pan with plastic wrap or foil and refrigerate the cake for at least 4–5 hours, or ideally overnight. This chill time matches what other icebox cake recipes recommend, giving the graham crackers time to absorb moisture from the filling until they become soft and cake-like. Overnight chilling also allows the ganache to firm into a sliceable, fudgy layer.
5. Slice and serve
When you’re ready to serve, remove the cake from the fridge and, for the cleanest slices, use a sharp knife dipped in warm water and wiped dry between cuts, a trick that’s often recommended for layered icebox desserts. Cut into 12–16 squares, depending on how rich you want each serving to be. Serve the cake chilled straight from the fridge so the filling and ganache hold their shape beautifully on the plate.