S’mores Icebox Cake
Our S’mores Icebox Cake is a no-bake treat loaded with the chocolaty, marshmallowy flavors of S’mores in every bite. Graham crackers, a rich marshmallow cream cheese filling, and fudge sauce are layered and chilled to create a dessert that’s easy to make and hard to stop eating.
Whether you’re looking for a holiday treat or a weeknight dessert, there’s never a bad time to make an icebox cake! Serve up this S’Mores icebox cake or our strawberry icebox cake for summer, caramel apple icebox cake for fall, or chocolate mint icebox cake for the holidays.
Table of contents
Why You’ll Love This Recipe
- Simple Ingredients: This recipe uses simple ingredients you can find in just minutes at your local grocery store.
- Easy to Make: Just mix, layer, chill, and enjoy!
- Rich and Creamy: The marshmallow cream cheese layers make this a rich, creamy treat that feels as good as it tastes.
- Classic Flavor: This icebox cake is filled to capacity with classic S’Mores marshmallow and chocolate flavors.
Key Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Cream Cheese: Full-fat cream cheese gives the marshmallow filling its luxurious texture and adds a bit of tang.
- Marshmallow Cream: Marshmallow cream makes the filling so sweet and rich, and gives it that tasty S’Mores flavor.
- Graham Crackers: Classic cinnamon graham crackers for the most S’Mores-like flavor.
Variations
- Graham Crackers: Use your choice of cinnamon, honey, or chocolate graham crackers to create different variations.
- Graham Cracker Alternatives: For equally delicious desserts with a different flavor profile, try Nilla Wafers, Oreos, Lady Fingers, or your other favorite cookies in place of graham crackers.
How to Make a S’Mores Icebox Cake
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Beat the cream cheese, marshmallow cream, and powdered sugar in a large bowl. Then, fold in the whipped topping.
- Add a layer of graham crackers to the bottom of a lined 8×8 baking dish. Then, add 1/3 of the filling and 1/2 of the fudge sauce.
- Repeat the process, ending with a top layer of filling.
- Cover and freeze for at least 8 hours. Then, garnish with toasted marshmallows and chocolate bar pieces. Enjoy!
Expert Tips
- Leave a generous overhang on all sides of your dish when you line it. You’ll use that later to cover it before freezing.
- Fully soften your cream cheese to ensure the richest, creamiest marshmallow filling.
- Fold your whipped topping into the cream cheese mixture, rather than mixing. This preserves that light, fluffy texture.
- Eight hours is the minimum chilling time for this dessert, but overnight results in even better flavor!
S’mores Icebox Cake FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
You can store this icebox cake tightly covered for up to a month in the freezer.
If you didn’t fully soften your cream cheese, you may have small bits of raw cream cheese in the filling. In addition, freezing the icebox cake for longer than a month results in ice crystals that give the cake a grainy texture.
For a traditional S’mores flavor, use cinnamon graham crackers. However, you can use any variety to change up the flavor to a tasty effect!
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
S’mores Icebox Cake
Equipment
- large mixing bowl
- Electric mixer
- 8×8 baking dish
- plastic wrap or parchment paper
Ingredients
- 16 graham crackers
- 8 ounces cream cheese softened
- 7 ounces marshmallow cream
- 1 cup powdered sugar
- 8 ounces whipped topping thawed
- 1 cup hot fudge sauce
- Marshmallows for topping
- Chocolate bar for topping
Instructions
- In a large bowl beat together the the cream cheese, marshmallow cream and powdered sugar until smooth.
- Next fold in the whipped topping.
- Line an 8×8 baking dish with plastic wrap leaving plenty of overhang on both sides.
- Place a layer of graham crackers down the bottom. I usually do 3 across and then break off a couple pieces to fill in the gap.
- Place a third of the marshmallow mixture on the graham crackers and spread out evenly.
- Drizzle with half the hot fudge sauce.
- Next top with graham crackers again.
- Again with the marshmallow mixture, the rest of the hot fudge.
- The last layer of graham crackers, then the last of the marshmallow cream.
- Fold the plastic over the top of the cake and place in the freezer overnight or at least 8 hours.
- The next day let thaw for an hour.
- Garnish toasted marshmallows and chocolate bar pieces.
- Slice and serve!
Notes
- Store leftovers in the refrigerator for up to 3 days.
- This cake does need to sit overnight, it is what makes the graham crackers soft and have a cake like texture.
- You can toast your marshmallows in the oven under the broiler or toast them over an open flame. You can also just use untoasted marshmallows.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
