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S’mores Icebox Cake Recipe

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4.4 from 63 reviews

S’mores Icebox Cake is a no-bake dessert that layers graham crackers, a creamy marshmallow mixture, and silky chocolate ganache to create a deliciously soft and indulgent treat reminiscent of classic campfire s’mores. Chilled overnight, the graham crackers soften to cake-like perfection, making this dessert perfect for warm weather or when you want a quick, impressive sweet without turning on the oven.

Ingredients

Base

  • 14.4 oz Box of Graham Crackers (27 full graham cracker sheets)

Chocolate Ganache

  • 12 oz Chocolate Chips (about 2 cups)
  • 1 cup Heavy Cream

Cream Layer

  • 7 oz Jar Marshmallow Creme
  • 8 oz Cool Whip (thawed)
  • 8 oz Cream Cheese (softened)

Instructions

  1. Prepare the Pan: Line a 9×9 inch pan with parchment paper ensuring it completely covers the bottom and sides for easy removal. Avoid using an 8×8 inch pan to get the right size and layering.
  2. Make the Chocolate Ganache: Place the chocolate chips in a medium bowl. Heat 1 cup of heavy cream in the microwave for 60-90 seconds until it begins to bubble at the edges. Pour the hot cream over the chocolate chips, cover with a lid or plate to trap steam, and let sit for 5 minutes to melt the chocolate. Whisk until smooth and silky in texture.
  3. Chill the Ganache Briefly: Place the ganache in the refrigerator for 5 minutes to slightly thicken without fully setting, so it remains spreadable when layering.
  4. Prepare the Cream Layer: In a medium-large bowl, beat the softened cream cheese with a hand or stand mixer until whipped and fluffy. Add the marshmallow creme and mix until fully incorporated. Gently fold in the thawed Cool Whip in two additions, ensuring a smooth and airy cream mixture.
  5. Start Assembling the Cake: Cover the bottom of the prepared pan with approximately 6.5 graham crackers, breaking and trimming to fit the space as needed. Spread one quarter of the cream layer evenly over the crackers. Then, dollop one third of the ganache on top and gently spread it out evenly.
  6. Repeat Layers: Add another layer of graham crackers, followed by a quarter of the cream layer, and one third of the ganache. Repeat once more with crackers, cream, and ganache.
  7. Finish with Final Layers: Place the remaining graham crackers on top and spread the rest of the cream layer over them, omitting the ganache at this final step.
  8. Chill the Cake: Cover the cake tightly and refrigerate for at least 8 hours, or overnight, to allow the graham crackers to soften and the layers to meld.
  9. Serve: To serve, lift the cake from the pan using the parchment paper edges and place on a cutting board. Slice with a sharp knife. Optionally, garnish with chocolate curls, graham cracker crumbs, mini marshmallows, or toast marshmallows separately with a kitchen torch or broiler before decorating.

Notes

  • Use a 9×9 inch pan for proper layering and size; an 8×8 inch pan is too small.
  • Do not leave the ganache in the fridge more than 5 minutes before spreading or it will set too hard.
  • Thaw Cool Whip completely before folding into the cream cheese mixture for smooth consistency.
  • For a toasty marshmallow flavor, toast mini marshmallows with a torch or broiler before adding as garnish.
  • Graham crackers soften as they chill, so the cake develops a soft, cake-like texture when properly refrigerated.

Find it online: https://justsosavory.com/smores-icebox-cake-recipe/