Cappuccino Icebox Cake


1 brick (8 oz.) cream cheese, softened
1 1/2 c. heavy cream, cold
1/4 c. unsweetened cocoa
1 tbsp. espresso powder
1 tsp. vanilla extract
1/2 c. sugar
1 pkg. chocolate wafer cookies
2 oz. melted dark or semisweet chocolate


  1. With mixer on medium-high speed, beat cream cheese, cream, cocoa, espresso powder, and vanilla extract until soft peaks form. Gradually beat in sugar until stiff peaks form.
  2. Line 8 1/2″-x-4 1/2″ loaf pan with plastic wrap. Line bottom and sides of pan with cookies. Add half of cream mixture to pan; spread into even layer. Top with double layer of cookies. Repeat with remaining cream and another double layer of cookies. (You may not need to use all cookies.) Cover pan with plastic. Refrigerate overnight.
  3. Remove plastic from pan. Cover with long serving platter. Invert cake onto platter. Drizzle with melted chocolate. Serve immediately or refrigerate, covered, up to 2 days before serving.


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