This Chocolate Chip Mocha Icebox Cake is an easy, no-bake dessert with delicious layers of chocolate chips and mocha whipped cream! Make this icebox cake ahead of time and it will be ready when you are.
I was in my twenties (you know… just a few years ago) when I started to really enjoy coffee. I’ve always loved the smell of coffee and the coffee aisle in the grocery store is one of my favorites.
Then, I started buying coffee drinks from coffee shops, but not only did that get expensive, I didn’t have a coffee shop close by and with young kids it wasn’t convenient.
So, I started making my own coffee drink at home, sweetening them with flavored creamers. Ahhh…the good life! Now, I love coffee in all forms and from all different places.
How To Make Chocolate Chip Mocha Icebox Cake
To make the whipped cream filling, beat one package of softened cream cheese. Add powdered sugar and mocha iced coffee.
Fold in 16 ounces of whipped topping.
Divide the whipped topping into two bowls.
Stir in 4 tablespoons of unsweetened cocoa powder into one of the bowls.
Cover the bottom of a 9-inch springform pan with graham crackers.
Spread half of the mocha whipped topping over the graham crackers.
Top with thin, crispy chocolate chip cookies.
Spread half of the chocolate whipped topping over the cookies.
Cover with another layer of graham crackers.
Top that with the remaining mocha whipped topping.
Add a second layer of chocolate chip cookies.
Finally, top with the remaining chocolate whipped topping.
Cover the cake with plastic wrap and store in the fridge overnight.
Then the next day, slowly remove the sides of the springform pan.
Sprinkle mini chocolate chips on the top.
The graham cracker and cookie layers of the chocolate chip mocha icebox cake will have softened overnight and the cake will be easy to slice.
Sit down to enjoy a piece of Chocolate Chip Mocha Icebox Cake with a cup of coffee!
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