This no-bake tiramisu icebox cake is the ultimate chilled dessert for warm evenings when you want something elegant without turning on the oven.
Layers of coffee-soaked graham crackers soften into a delicate cake-like texture while rich mascarpone cream creates a silky, luxurious filling in every bite.
Inspired by classic tiramisu flavors, this easy icebox dessert balances bold espresso notes with lightly sweetened mascarpone and fluffy whipped cream.
Finished with a generous dusting of cocoa powder, this crowd-pleasing dessert is perfect for summer gatherings, holidays, or anytime you need an effortless make-ahead treat.
Prep Time: 20 minutes
Chill Time: 4 hours
Stand Time: 10 minutes
Total Time: 4 hours 30 minutes
Servings: 12
Ingredients
- 2 (8-ounce) packages mascarpone cheese
- 1 cup powdered sugar
- 2 teaspoons vanilla extract, divided
- 3 1/2 cups heavy cream
- 1 1/2 cups strongly brewed coffee or espresso, cooled
- 43 graham cracker rectangles
- Unsweetened cocoa powder, for garnish
Directions
- In a large mixing bowl, combine mascarpone cheese, powdered sugar, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium speed until smooth and fluffy, about 1 minute.
- Add heavy cream to the mascarpone mixture and continue beating until soft peaks form. Set aside.
- In a shallow bowl or pie plate, stir together cooled coffee or espresso and the remaining 1 teaspoon vanilla extract.
- Quickly dip one graham cracker sheet at a time into the coffee mixture, allowing any excess liquid to drip off before layering.
- Arrange approximately 8 1/2 dipped graham cracker sheets in an even layer in a 9×13-inch baking dish, breaking crackers as needed to fit.
- Spread about 1 1/2 cups of the mascarpone mixture evenly over the graham cracker layer.
- Repeat the layers of dipped graham crackers and mascarpone mixture four more times, creating a total of 5 cracker layers and 5 mascarpone layers. Finish with mascarpone cream on top.
- Cover the dish and refrigerate for at least 4 hours or overnight until fully chilled and set.
- Let the cake stand at room temperature for 10 minutes before serving.
- Dust generously with unsweetened cocoa powder just before slicing and serving.
Chefs Notes
- Dip the graham crackers quickly to prevent them from becoming overly soggy.
- For a richer coffee flavor, use espresso instead of brewed coffee.
- This dessert tastes even better the next day after the layers have fully softened and melded together.
- Add chocolate shavings between layers for an extra decadent twist.
- Store leftovers covered in the refrigerator for up to 4 days.