If you’re looking for a showstopping dessert that doesn’t require turning on the oven, this is it! This is a decadent sliceable treat that is beautiful and delicious.
Inspired by a classic black forest cake, this no-bake icebox cake features layers of chocolate cookies, vanilla whipped cream, and sweet cherries. After chilling in the fridge the cookies soften into cake-like layers that taste surprisingly similar to homemade chocolate cake.
What sets this recipe apart
No-bake: All the flavors of a traditional black forest cake without turning on your oven.
Chill time: The fridge does all the work in this recipe. Allow this icebox cake to chill for at least 10 hours before serving. This chill time softens the cookies into a cake-like consistency.
Semi-homemade: This recipe features a combination of homemade (whipped cream and cherry compote) and store bought (cookies and chocolate chips), making it easy yet elevated.
Black forest icebox cake: 4 easy components
- Chocolate cookies: Thin, crisp chocolate cookies replace the traditional chocolate cake in this no-bake version. As the cake chills, they soften into tender, cake-like layers.
- Whipped cream: Freshly whipped cream combined with mascarpone cheese creates rich, creamy layers that are light, fluffy, and perfectly stable.
- Cherry compote: A quick homemade cherry compote made with frozen cherries delivers fruity flavor and makes this dessert easy to enjoy any time of year.
- Mini chocolate chips: Sprinkled throughout the layers, mini chocolate chips add bursts of chocolate and a subtle crunch.
Visual recipe overview
*Full recipe below in recipe card*
- Step 1: Make the cherry compote on the stovetop. Cool completely.
- Step 2: Using a stand mixer, whip the mascarpone, heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Step 3: Alternate layers of cookies, whipped cream, and cherry compote.
- Step 4: Cover and chill for at least 10 hours. Right before serving top with the last layer of cherries.
My recipe testing tips and notes
Cookies: Choose crisp, crunchy, chocolate cookies for this recipe. Tate’s Double Chocolate Chip Cookies are my favorite. Oreo Thins, chocolate wafer cookies, or chocolate graham crackers can also be used. I have not tried it, but I would assume a thin brownie brittle might work as well.
Mascarpone cheese: This is added to the whipped cream to stabilize and thicken it a bit. In a pinch, you can use cream cheese, just be aware the tangy flavor will likely come through.
Chill time: This icebox cake needs to chill long enough for the the cookies to soften into a cake like consistency. At 10-12 hours of chilling the cookies will be soft but still have a tiny bit of crunch. At 24 hours+ the cookies are noticeably soft and cake like. Plan accordingly based on your preference.
Add topping just before serving: I hold off on the final layer of cherry compote and mini chocolate chips and add them to the top just before serving. This makes for a prettier presentation.
Serving and storage
Serve chilled, straight from the fridge.
This will keep in the fridge for up to 48 hours, longer if you don’t mind the cookies getting really soft.
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Recipe
Black Forest Icebox Cake
Ingredients
Cherry compote:
- ¼ cup water
- 3 tablespoons lemon juice
- 3 scant tablespoons (23g) cornstarch
- 1 pound frozen pitted sweet cherries, see note
- ½ cup (100g) granulated sugar
Whipped cream:
- 1¾ cups chilled heavy cream
- 8 ounces chilled mascarpone cheese
- 1½ teaspoons pure vanilla extract
- ⅔ cup (80g) powdered sugar
Assembly:
- 25-30 thin crisp chocolate cookies, I use Tate's double chocolate chip cookies
- ¼ cup (45g) mini chocolate chips
Instructions
Cherry compote:
- In a medium saucepan, whisk water, lemon juice, and cornstarch. Add cherries and sugar. Bring to a simmer, stirring frequently, and simmer until the mixture has thickened and some of the cherries have broken down. Set aside to cool completely. You can speed this along by popping it in the fridge or freezer, stirring it occasionally.
Whipped cream:
- Using a stand mixer fitted with the whisk attachment, beat cream, mascarpone cheese, powdered sugar, and vanilla extract. Start the mixer slow, then gradually increase the speed to medium-high and beat until stiff peaks form. Scrape the sides and bottom of the bowl occasionally. Use immediately or refrigerate for up to a few hours.
Assembly:
- Spread a thin layer of whipped cream on the bottom of an 8×8 square baking dish. Place one layer of cookies on top of the whipped cream. Break the cookies as needed to cover the bottom as much as possible. Top with one-third of the whipped cream, spreading it into an even layer. Top with one-third of the cherry compote, then sprinkle some mini chocolate chips over the top (I use a heaping tablespoon).
- Repeat: cookies, half of the remaining whipped cream, half of the remaining cherries, chocolate chips. Then finish with the final layer of cookies and all the remaining whipped cream. Hold off on adding the last layer of cherries and chocolate chips until right before serving (store the cherry compote in the fridge). Cover the icebox cake with plastic wrap and refrigerate at least 10 hours, up to overnight (see note).
Serving:
- Right before serving, spoon the last of the cherry compote over the top of the icebox cake. Garnish with mini chocolate chips. Slice and serve.
Notes
Cherries:
I like to halve some of the cherries before making the compote. This makes for a nice variety of larger and smaller pieces. It’s an optional step.Chill time:
The longer this chills the softer the cookies will become. I like the texture best after about 10-12 hours of chilling. If it chills overnight the cookies will be much softer and more cake-like.Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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