This no-bake Nutella coffee icebox cake features tender coffee-soaked graham crackers, fluffy espresso cream, and a rich Nutella layer. After several hours in the refrigerator, the crisp crackers soften into delicate cake-like layers that slice beautifully.
Nutella and coffee are a natural match. The chocolate-hazelnut spread brings sweetness and richness, while the espresso keeps the dessert from tasting overly sugary. Add a cool cream cheese filling, and every bite has a smooth, almost cheesecake-like finish.
There’s no oven needed. Just assemble the layers, cover the pan, and let the refrigerator do the rest. I love how easy this dessert is to prepare the night before a party or family dinner. By the time you’re ready to serve it, the layers are soft, chilled, and ready to cut.
WHY YOU’LL LOVE THIS NUTELLA ICEBOX CAKE
NO BAKING: You won’t need to turn on the oven. The only heating required is warming a small amount of cream for the Nutella layer.
EASY TO MAKE AHEAD: This cake needs at least eight hours to chill, so it’s perfect for preparing the day before you plan to serve it.
CREAMY LAYERS: The coffee cream is light and fluffy, yet the cream cheese gives it enough body to hold a neat slice.
RICH COFFEE FLAVOR: Strong brewed coffee softens the graham crackers, while a little espresso powder flavors the cream. Neither one overwhelms the chocolate.
BEAUTIFUL SLICES: Once chilled, the pale cream, dark Nutella, and golden cracker layers create a striking striped dessert without complicated decorating.
NO-BAKE NUTELLA COFFEE ICEBOX CAKE INGREDIENTS
You’ll need:
- One 14.4-ounce box of honey graham crackers, about 27 full cracker sheets, divided
- ¾ cup of strong brewed coffee, completely cooled
- 2 teaspoons of instant espresso powder
- 2 teaspoons of hot water
- One 8-ounce package of cream cheese, softened to room temperature
- ¾ cup of powdered sugar
- 1 teaspoon of pure vanilla extract
- ¼ teaspoon of salt
- 2½ cups of cold heavy whipping cream, divided into 2 cups and ½ cup
- 1½ cups of Nutella chocolate-hazelnut spread
- ⅓ cup of finely chopped roasted hazelnuts, optional
GRAHAM CRACKERS
Standard honey graham crackers work especially well because they soften without falling apart too quickly. You’ll need enough to create three complete layers in a 9×13-inch dish, plus several extra crackers for the crumb topping.
The number used in each layer will depend on the exact shape of your pan. Break a few crackers into smaller rectangles to fill any open spaces along the edges.
COFFEE
Use a strong coffee rather than a mild breakfast blend. Its flavor becomes softer once it’s mixed with the sweet cream and Nutella.
The coffee must be completely cool before you brush it onto the crackers. Warm coffee can loosen the cream filling and make the layers slide.
ESPRESSO POWDER
Espresso powder adds a deeper coffee taste to the cream without introducing much extra liquid. Dissolving it in two teaspoons of hot water prevents dry granules from remaining in the filling.
CREAM CHEESE
Let the cream cheese soften fully before mixing. Cold cream cheese can leave small lumps that become difficult to remove once the whipped cream has been added.
HEAVY WHIPPING CREAM
Two cups are whipped for the creamy filling. The remaining half cup is warmed and mixed with Nutella to create a smooth, spreadable chocolate-hazelnut layer.
Keep the cream for whipping cold until you’re ready to use it. Cold cream thickens faster and holds its shape better.
NUTELLA
Nutella forms the glossy center of this dessert. Mixing it with warm cream makes it easier to spread across the fragile cream and cracker layers without pulling them apart.
INGREDIENT SUBSTITUTIONS AND ADDITIONS
GRAHAM CRACKERS: Chocolate graham crackers can replace the honey variety for an even richer dessert. Plain digestive biscuits also work, although you may need to adjust the number depending on their size.
COFFEE: Decaffeinated coffee is a good choice when serving this dessert in the evening or to anyone avoiding caffeine. Make it strong so the flavor still comes through after chilling.
INSTANT COFFEE: If you don’t have brewed coffee, dissolve one tablespoon of instant coffee granules in ¾ cup of hot water. Let it cool completely before assembling the cake.
CREAM CHEESE: Mascarpone can replace the cream cheese in equal amounts. It creates a softer, less tangy filling, so beat it briefly and avoid overmixing.
WHIPPED TOPPING: You can replace the two cups of heavy cream used in the filling with approximately 16 ounces of thawed whipped topping. The finished filling will be sweeter and slightly softer.
HAZELNUTS: The nuts on top are optional. Leave them out for a smoother finish, or replace them with mini chocolate chips, chocolate curls, or extra graham cracker crumbs.
CHOCOLATE SPREAD: A plain chocolate spread can be used when hazelnuts aren’t suitable. Check the ingredient label carefully when preparing this cake for anyone with food allergies.
HOW TO MAKE NO-BAKE NUTELLA COFFEE ICEBOX CAKE
This layered dessert needs time in the refrigerator, but the hands-on work is simple. Have the coffee cooled, the cream cheese softened, and the pan ready before you begin.
STEP ONE: PREPARE THE PAN
Line a 9×13-inch baking dish with parchment paper, leaving a little overhang on the two long sides.
The parchment isn’t required when you plan to serve the cake directly from the dish. It is helpful when you want to lift out the entire chilled dessert before cutting it into squares.
STEP TWO: PREPARE THE CRACKERS
Set aside five full graham cracker sheets for the topping. Keep the remaining crackers whole for the cake layers.
Test a single layer in the bottom of the pan. This will show you where the crackers need to be broken to fit along the sides.
Don’t worry about making every edge perfect. Small gaps will be filled by the cream, and the crackers will expand slightly as they soften.
STEP THREE: MIX THE COFFEE
Pour the cooled brewed coffee into a shallow bowl.
In a separate small dish, stir the instant espresso powder and two teaspoons of hot water together until the powder dissolves. Set this concentrated espresso mixture aside for the cream filling.
STEP FOUR: MAKE THE NUTELLA LAYER
Place the Nutella in a medium heat-safe bowl.
Heat ½ cup of heavy whipping cream in the microwave for 45 to 60 seconds, or until it is hot and steaming. Don’t let it boil.
Pour the hot cream over the Nutella. Let it stand for two minutes, then whisk until the mixture is glossy and completely smooth.
Allow the Nutella mixture to cool for about 15 minutes. It should remain spreadable but shouldn’t feel warm when added to the cake.
PRO TIP:
Don’t pour hot Nutella mixture over the cream layer. Heat will soften the filling and can cause the layers to blend together.
STEP FIVE: MAKE THE COFFEE CREAM
Add the softened cream cheese, powdered sugar, vanilla extract, salt, and dissolved espresso mixture to a large mixing bowl.
Beat with an electric mixer on medium speed for about two minutes. Stop and scrape down the bottom and sides of the bowl, then mix again until smooth.
The filling should have an even light beige color with no visible cream cheese lumps.
STEP SIX: WHIP THE CREAM
Pour the remaining two cups of cold heavy whipping cream into a separate chilled bowl.
Beat on medium-high speed until stiff peaks form. The cream should hold its shape when the beaters are lifted, but it should still look smooth rather than grainy.
Add one-third of the whipped cream to the cream cheese mixture and gently fold it in. Repeat with the remaining whipped cream in two additions.
Use broad strokes with a spatula, turning the mixture from the bottom of the bowl toward the top. This keeps the filling light.
PRO TIP:
Stop whipping as soon as stiff peaks form. Overwhipped cream can become grainy and may begin separating.
STEP SEVEN: BUILD THE FIRST LAYER
Spread about ½ cup of the coffee cream in a thin layer across the bottom of the prepared dish. This small amount helps hold the crackers in place.
Arrange one layer of graham crackers over the cream, breaking crackers as needed to cover the pan.
Use a pastry brush to lightly coat the tops with cooled coffee. You want the crackers moistened, not soaked.
Spread half of the remaining coffee cream evenly over the crackers. Work gently so they don’t shift.
STEP EIGHT: ADD THE NUTELLA CENTER
Place a second complete layer of graham crackers over the coffee cream. Brush them lightly with coffee.
Spoon the cooled Nutella mixture over the crackers. Spread it from the center toward the edges using an offset spatula or the back of a spoon.
Take your time here. A gentle touch will keep the graham crackers in an even layer beneath the chocolate.
STEP NINE: FINISH THE LAYERS
Add the third and final layer of whole graham crackers over the Nutella. Brush the tops with the remaining coffee, using only enough to dampen them.
Spread the remaining coffee cream over the crackers. Smooth the top with a clean spatula.
Cover the pan tightly with plastic wrap and refrigerate for at least eight hours. Overnight chilling gives the best texture.
STEP TEN: ADD THE TOPPING
Just before serving, crush the reserved graham crackers into small crumbs. You can leave a few slightly larger pieces for extra texture.
Sprinkle the crumbs evenly over the chilled cream. Add the chopped roasted hazelnuts, if using.
For cleaner pieces, place the cake in the freezer for 20 minutes before cutting. This brief chill firms the layers without freezing the dessert solid.
TIPS FOR THE BEST ICEBOX CAKE
Use room-temperature cream cheese and cold whipping cream. It may seem like a small detail, but those two temperatures help the filling become smooth, thick, and airy.
Brush the crackers rather than dipping them. Graham crackers absorb liquid quickly. A fast dip can make them collapse before the dessert has had time to set.
Let the Nutella mixture cool. It doesn’t need to become cold or firm, but it shouldn’t carry enough heat to melt the whipped filling.
Give the cake a full eight hours in the refrigerator. Four or five hours may leave the crackers firm in the middle, especially where two broken pieces overlap.
For tidy slices, run a sharp knife under hot water and wipe it dry. Cut one piece, clean the knife, and repeat. This keeps dark Nutella streaks from spreading across the pale cream layers.
Add the crumb topping near serving time. The crumbs stay crisp and provide a nice contrast to the soft cake underneath.
HOW TO SERVE NUTELLA COFFEE ICEBOX CAKE
Cut this rich dessert into 12 squares and serve it cold. A small piece is usually plenty because the combination of cream cheese, whipped cream, and chocolate-hazelnut spread is quite satisfying.
Fresh strawberries or raspberries provide a bright, lightly tart contrast. Arrange them beside each slice rather than adding them inside the cake, where their juices could soften the layers too much.
A light dusting of cocoa powder also looks beautiful on top. For a more pronounced coffee finish, sprinkle a tiny pinch of espresso powder over each plate.
Serve the cake with hot coffee, cold milk, or unsweetened iced coffee. The chilled dessert softens slightly as it sits, becoming extra creamy around the edges.
Don’t leave it at room temperature for longer than two hours. Return any remaining pieces to the refrigerator once everyone has been served.
HOW TO STORE THIS NO-BAKE DESSERT
MAKE AHEAD
This recipe is made for preparing in advance. Assemble it up to 24 hours before serving, cover the pan tightly, and keep it refrigerated.
Wait to add the cracker crumbs and chopped hazelnuts until shortly before serving. This keeps the topping dry and crunchy.
IN THE FRIDGE
Store the cake tightly covered in the refrigerator for up to four days.
The crackers will continue to soften over time. The cake is at its best during the first two days, when the layers are tender but still easy to distinguish.
IN THE FREEZER
Individual slices can be frozen for up to one month.
Place the pieces on a parchment-lined tray and freeze until firm. Wrap each piece in plastic wrap, then place the wrapped slices in an airtight freezer container.
Thaw them in the refrigerator for four to six hours before serving. Add fresh cracker crumbs after thawing.
You can also enjoy the slices partially frozen. The filling will have a texture similar to a soft ice cream cake.
TROUBLESHOOTING THIS ICEBOX CAKE
THE FILLING IS TOO SOFT
The heavy cream may not have been whipped to stiff peaks, or the cream cheese may have been overly warm.
Refrigerate the filling for 20 to 30 minutes before assembling. If the cake has already been layered, give it extra chilling time and briefly freeze it before cutting.
THE CREAM CHEESE FILLING IS LUMPY
The cream cheese was likely still cold. Beat it with the powdered sugar before adding the whipped cream, scraping the bowl several times.
Once whipped cream has been folded in, avoid aggressive mixing. Overworking the filling can remove the air that gives it structure.
THE NUTELLA LAYER MIXED WITH THE CREAM
The Nutella mixture may have been too warm, or the cream layer may not have been spread evenly.
Allow the chocolate mixture to cool until it feels close to room temperature. Spoon it across the surface in several small portions before spreading instead of dropping it all in the center.
THE CRACKERS ARE STILL HARD
The dessert needs more time to chill. Cover it again and refrigerate it for another two to four hours.
Be sure each cracker layer is lightly brushed with coffee. Dry areas around the edges can remain crisp longer than the center.
THE CAKE IS TOO SOFT TO CUT
Chill the dessert in the freezer for 20 to 30 minutes. Use a hot, dry knife and wipe the blade between every cut.
Avoid freezing the entire cake for several hours before cutting. A deeply frozen Nutella layer can become difficult to slice.
NO-BAKE NUTELLA COFFEE ICEBOX CAKE FAQS
How long does an icebox cake need to chill?
This cake needs at least eight hours in the refrigerator. Overnight chilling is even better because it gives the coffee, cream, and graham crackers enough time to settle into soft cake-like layers.
Can I make this dessert without coffee?
Yes. Replace the brewed coffee with cold milk and leave the espresso powder out of the cream.
The dessert will have a creamy chocolate-hazelnut flavor rather than a mocha flavor.
Can I use decaf coffee?
Decaffeinated coffee works well. Brew it strongly and cool it fully before brushing it onto the crackers.
Can I dip the graham crackers in coffee?
You can, but only dip each cracker for a fraction of a second. They soften quickly and may break while you’re moving them to the pan.
Brushing gives you better control and produces a more even texture.
Can I make this cake in a smaller pan?
A deep 8×8-inch pan can be used for a thicker cake, but you may have extra filling and crackers. You can also divide the recipe between two loaf pans.
When using a loaf pan, line it with plastic wrap or parchment so the chilled cake can be lifted out easily.
Can I use mascarpone instead of cream cheese?
Yes. Replace the cream cheese with an equal amount of mascarpone.
Mascarpone has a mild flavor and soft texture. Mix it only until smooth, since overbeating can cause it to loosen.
Does the cake have to stay refrigerated?
Yes. The filling contains cream cheese and whipped cream, so the assembled cake must remain cold.
Keep it refrigerated until shortly before serving, then return leftovers to the refrigerator.
Can I add more Nutella?
A little extra Nutella can be drizzled over the top, but avoid making the center layer much thicker. A heavy chocolate layer may become firm when chilled and can press the soft cream out as the cake is cut.
Why is it called an icebox cake?
An icebox cake sets in the refrigerator instead of baking in the oven. The moisture from the cream gradually softens the crackers or cookies, giving them a texture similar to thin cake layers.
YOU’LL LOVE THIS EASY NO-BAKE CAKE
This Nutella coffee icebox cake brings together fluffy espresso cream, rich chocolate-hazelnut filling, and soft graham cracker layers in one make-ahead dessert. The hardest part is waiting for it to chill.
Prepare it the night before, add the crisp topping when you’re ready to serve, and cut it into cool, creamy squares. Every layer has a distinct flavor and texture, yet they come together beautifully once the cake has rested.
No-Bake Nutella Coffee Icebox Cake Recipe
Ingredients
- Ingredients
- One 14.4-ounce box of honey graham crackers about 27 full cracker sheets, divided
- ¾ cup of strong brewed coffee completely cooled
- 2 teaspoons of instant espresso powder
- 2 teaspoons of hot water
- One 8-ounce package of cream cheese softened to room temperature
- ¾ cup of powdered sugar
- 1 teaspoon of pure vanilla extract
- ¼ teaspoon of salt
- 2½ cups of cold heavy whipping cream divided into 2 cups and ½ cup
- 1½ cups of Nutella chocolate-hazelnut spread
- ⅓ cup of finely chopped roasted hazelnuts optional
Instructions
- Line a 9×13-inch baking dish with parchment paper, leaving an overhang along the long sides.
- Reserve five graham cracker sheets for the topping. Set the remaining crackers aside for the cake layers.
- Pour the cooled coffee into a shallow bowl. Stir the espresso powder and hot water together in a separate small dish until dissolved.
- Place the Nutella in a medium heat-safe bowl. Heat ½ cup of heavy cream for 45 to 60 seconds, until steaming but not boiling. Pour it over the Nutella, let it stand for two minutes, and whisk until smooth. Cool for 15 minutes.
- Beat the softened cream cheese, powdered sugar, vanilla, salt, and dissolved espresso mixture until smooth.
- In a separate bowl, beat the remaining two cups of cold heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture in three additions.
- Spread ½ cup of coffee cream across the bottom of the dish. Add one layer of graham crackers and lightly brush them with coffee.
- Spread half of the remaining coffee cream over the crackers. Add a second graham cracker layer, brush it with coffee, and spread the cooled Nutella mixture over the top.
- Add the final cracker layer and brush it lightly with coffee. Spread the remaining coffee cream over the top.
- Cover and refrigerate for at least eight hours or overnight.
- Crush the reserved graham crackers. Sprinkle the crumbs and optional chopped hazelnuts over the cake shortly before serving.
- Cut into 12 squares using a hot, dry knife, wiping the blade clean between cuts.
Notes
- The brewed coffee must be completely cool before it touches the cream filling.
- Don’t soak the graham crackers. A light coating of coffee is enough.
- Chill the cake overnight for the softest, most even layers.
- Place the cake in the freezer for 20 minutes before cutting when you want especially clean slices.
- Store leftovers covered in the refrigerator for up to four days.
