Icebox Chocolate Cheesecake (No-Bake Chocolate Wafer Cheesecake)

Introduction

This Icebox Chocolate Cheesecake is a rich, creamy no-bake dessert made with layers of chocolate wafers and smooth chocolate cream cheese filling. It sets beautifully in the refrigerator, making it perfect for make-ahead entertaining, holiday dinners, or warm-weather gatherings. With only a handful of ingredients, this classic icebox-style cheesecake delivers elegance with minimal effort.

Why You’ll Love This Recipe

  • A true no-bake cheesecake that requires no oven time.
  • Uses chocolate wafer cookies to create layered “cake” structure.
  • Silky cream cheese filling with deep chocolate flavor.
  • Only a few simple ingredients and minimal prep.
  • Sets overnight for a perfect sliceable texture.
  • Ideal for holidays, dinner parties, or potluck desserts.
  • Make-ahead friendly and easy to transport.

Ingredients

Main Ingredients

  • 70 Nabisco Famous Chocolate Wafers (from 2 packages)
  • Three 8-ounce packages cream cheese, at room temperature
  • 1 cup chocolate syrup (such as Hershey’s)
  • ¼ cup water

Directions

Step 1: Prepare the Cookie Crumbs

  1. Crush cookies – Place 20 chocolate wafers into a zip-top bag and crush with a rolling pin until fine crumbs form.
  2. Prepare the pan – Line an 8-inch round cake pan with plastic wrap, allowing at least 4 inches of overhang on all sides.

Step 2: Make the Chocolate Cream

  1. Beat cream cheese – In a large bowl, beat the cream cheese at high speed until light and fluffy, about 3 minutes.
  2. Add chocolate syrup – Beat in the chocolate syrup and ¼ cup water.
  3. Continue mixing – Beat the chocolate cream for 2 additional minutes, until smooth and airy.

Step 3: Assemble the Cake

  1. First cookie layer – Arrange 9 whole cookies in an overlapping ring on the bottom of the prepared pan and place 1 cookie in the center.
  2. Add filling – Spoon one-fourth of the chocolate cream (about 1¼ cups) over the cookies, spreading gently without disturbing them.
  3. Repeat layers – Continue alternating cookie layers and chocolate cream, ending with a final layer of 10 whole cookies on top.
  4. Cover and tap – Fold the excess plastic wrap over the top and lightly tap the pan on the counter to settle the layers.
  5. Chill – Refrigerate for at least 8 hours, or preferably overnight, to fully set.

Step 4: Unmold and Finish

  1. Invert the cake – Peel back the top plastic wrap and invert the cake onto a serving plate.
  2. Remove plastic wrap – Carefully peel off the remaining wrap.
  3. Coat the sides – Press the reserved cookie crumbs onto the sides of the cake to coat evenly.
  4. Slice and serve – Cut into wedges using a sharp knife.

Tips for Best Results

  • Use room-temperature cream cheese for a perfectly smooth filling.
  • Do not skip the overnight chill—it ensures clean slices and stable layers.
  • Crush the cookies very finely for the outer coating; coarse crumbs won’t adhere well.
  • Line the pan generously with plastic wrap to make unmolding easy.
  • Lightly tapping the pan helps remove air pockets and settles the layers evenly.
  • Slice with a warm knife (dip in hot water) for clean edges.

Variations & Substitutions

  • Mint version: Add ½ teaspoon peppermint extract to the filling.
  • Mocha cheesecake: Add 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water.
  • White chocolate swirl: Fold in melted white chocolate for a marbled effect.
  • Darker chocolate: Use dark chocolate syrup instead of classic Hershey’s.
  • Gluten-free: Substitute gluten-free chocolate wafer cookies.

Serving Suggestions

  • Serve chilled with a dollop of whipped cream.
  • Pair with coffee, espresso, or hot chocolate.
  • Add shaved chocolate or fresh berries for decoration.
  • Perfect for holidays, potlucks, or easy summer desserts.

Storage & Reheating

  • Refrigerator: Store covered for up to 3 days.
  • Freezer: Freeze tightly wrapped for up to 1 month; thaw in the refrigerator before serving.
  • Reheating: Not applicable; serve chilled.

Nutrition Information

Per Serving (about 1 slice, 1/12 of cake):

  • Calories: 410 kcal
  • Carbohydrates: 38g
  • Protein: 6g
  • Total Fat: 26g
    • Saturated Fat: 15g
    • Polyunsaturated Fat: 1g
    • Monounsaturated Fat: 7g
    • Trans Fat: 0g
  • Cholesterol: 65mg
  • Sodium: 270mg
  • Potassium: 180mg
  • Fiber: 1g
  • Sugar: 27g
  • Vitamin A: 900 IU
  • Vitamin C: 0mg
  • Calcium: 90mg
  • Iron: 1.2mg

Nutritional values may vary depending on cookie brand and chocolate syrup used.

FAQ

Can I use different cookies instead of Nabisco Famous Chocolate Wafers?
Yes. Thin chocolate cookies or chocolate graham crackers work well, though texture and flavor may vary slightly.

Why does it need to chill overnight?
The layers soften and meld together, creating the classic icebox cake texture and ensuring clean slices.

Can I use chocolate chips instead of syrup?
Chocolate syrup blends smoothly without seizing. Melted chips may thicken too quickly unless diluted.

Can I make this in a springform pan?
Yes. A springform pan works well and makes unmolding even easier.

Can I add toppings?
Absolutely—whipped cream, shaved chocolate, or crushed cookies all make great finishing touches.

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