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Cold Brew Icebox Cake Recipe

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★★★★★

4.9 from 97 reviews

This Cold Brew Icebox Cake is a luscious, no-bake dessert featuring layers of espresso-infused mascarpone cream and crisp Oreo Thins. Perfect for coffee lovers, it combines the richness of mascarpone and cold brew concentrate with light whipped cream, layered to create a creamy and crunchy treat chilled to perfection. Ideal for make-ahead dessert needs, it offers a sophisticated coffee twist on a classic icebox cake.

Ingredients

Scale

Mascarpone Mixture

  • 16 oz. mascarpone, room temperature (Belgioso recommended)
  • 1/2 cup cold brew concentrate
  • 1 tbsp espresso powder
  • 1/4 tsp kosher salt
  • 3/4 cup confectioners’ sugar, divided

Whipped Cream

  • 2 1/4 cups heavy cream, divided

Layers

  • 32 Oreo Thins, divided
  • 1/4 cup chocolate-covered espresso beans
  • 2 tbsp confectioners’ sugar (part of the divided amount above)

Instructions

  1. Combine Mascarpone Base: In a large bowl, gently stir together mascarpone, cold brew concentrate, espresso powder, kosher salt, and 3/4 cup confectioners’ sugar using a rubber spatula until mixture is smooth and well incorporated.
  2. Whip Cream Into Mascarpone: Switch to a handheld mixer and gradually add 1 1/2 cups heavy cream in 1/2-cup increments on medium-low speed, mixing just until incorporated. Then increase the speed to medium-high and beat the mixture until stiff peaks form, about 2 to 4 minutes.
  3. Layer the Cake: Line an 8 1/2″ x 4 1/2″ loaf pan with plastic wrap, leaving about a 3-inch overhang on all sides for easy removal. Spread 1 cup of the mascarpone cream mixture evenly over the bottom. Arrange 8 Oreo Thins (4 by 2 grid) in a single layer on the cream. Spread another 1 cup of cream over the cookies. Repeat layering Oreo Thins and cream mixture three more times, ending with a final layer of cream mixture on top.
  4. Refrigerate to Set: Fold the plastic wrap over the top layer of cream to cover it, then refrigerate the cake for at least 12 hours and up to 3 days to allow flavors to meld and cookies to soften. Do not freeze.
  5. Unmold Cake: Remove the plastic wrap from the top of the cake. Place a rectangular platter or large serving plate upside down on top of the loaf pan. Invert the pan onto the platter, then carefully remove the loaf pan and peel off the plastic wrap.
  6. Frost the Cake: Using the reserved cream mixture, frost the top and sides of the unmolded cake thoroughly. You may not use all of the leftover cream mixture.
  7. Whip Topping Cream: In a separate large bowl, beat the remaining 3/4 cup heavy cream and 2 tablespoons confectioners’ sugar with a handheld mixer on medium speed until stiff peaks form, which takes about 1 to 2 minutes.
  8. Decorate and Serve: Dollop the freshly whipped cream onto the top of the cake with a spoon, creating an irregular, textured finish with peaks and valleys. Sprinkle chocolate-covered espresso beans evenly over the whipped cream for garnish. Keep refrigerated until serving.

Notes

  • Use room temperature mascarpone to ensure smooth mixing without lumps.
  • Cold brew concentrate provides a strong coffee flavor; adjust quantity if you prefer a milder taste.
  • This dessert is best made at least 12 hours ahead to allow the cookies to soften and flavors to meld.
  • Do not freeze the cake, as it may affect texture and flavor.
  • Use an 8 1/2″ x 4 1/2″ loaf pan or a similarly sized container for proper layering and setting.
  • The whipped cream topping adds lightness and can be sweetened more or less based on preference.
  • Chocolate-covered espresso beans provide a crunchy, bitter chocolate contrast and a decorative finish.

Keywords: Cold Brew Icebox Cake, coffee dessert, mascarpone dessert, Oreo icebox cake, no bake dessert, iced coffee cake

Find it online: https://kitchenbyclara.com/cold-brew-icebox-cake-recipe/