This No Bake Black Forest Icebox Cake is an easy no bake dessert that is perfect for summer! Just FOUR ingredients.
You might also love this No Bake Funfetti Icebox Cake, No Bake Pumpkin Pie Icebox Cake, or No Bake Lemon Raspberry Icebox Cake!
An icebox cake is absolutely a cheater cake, but when a cheater cake looks this good, does anyone care?
Icebox cakes are perfect for any occasion, and this Black Forest version is a total showstopper. We can all use an easy, delicious no-bake project right now!
This cake is just 4 ingredients (or 3 if you use frozen whipped topping instead of homemade), takes about 10 minutes to throw together, and requires zero baking. It’s also a great project to make with kids!
Tips for making the best Icebox Cake:
- Whip cream to very stiff peaks if making homemade. It should be very thick!
- Fresh whipped cream is best served ASAP after the cake has set. For longer storage, stabilize it by dissolving 1/2-1 package of unflavored gelatin in warm water and mixing it in, or use frozen whipped topping instead.
- Don’t skip the chill time! If the cake doesn’t chill long enough, the cookies won’t soften and the cake won’t set.
- Use almost any pan — a 9″ springform, 8-9″ round or square pan, or a deep dish pie plate all work great. A springform pan makes it easiest to show off the layers and slice.
Variations on this Black Forest Icebox Cake:
- Use different flavors of pie filling in place of the cherry
- Use vanilla wafer cookies or graham crackers in place of the chocolate
- Add half a package of room-temperature cream cheese to the whipped cream: beat the cream cheese first, then add the cream, beat until thickened, then add sugar and beat to stiff peaks.
- Stir a spoonful of cocoa powder into the whipped cream for a chocolate version.
No Bake Black Forest Icebox Cake
written by Ashley Fehr
Ingredients
- 2 packages chocolate wafer cookies or chocolate graham crackers, (about 300g)
- 1 can cherry pie filling, (540ml or 2 cups)
- 2 cups heavy whipped cream, (or substitute frozen whipped topping, thawed, and omit sugar)
- 1/2 cup powdered icing sugar
Instructions
- In a large bowl, beat cream and powdered sugar on high speed until stiff peaks form. *See my notes above for stabilizing whipped cream if keeping for longer periods of time*
- Place one layer of chocolate wafer cookies in a 9" Springform pan, breaking to fit or overlapping somewhat is fine. Top with about ⅓ of whipped cream and ⅓ of the cherry pie filling.
- Repeat layers two more times for 3 layers total.
- Cover and refrigerate for at least 6 hours or overnight. Garnish with additional whipped cream if desired, slice and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel*This post has been updated and republished since the original in January 2016.
Alice says
Can this cake be frozen ahead of time? Say a week or more.
Ashley Fehr says
Yes it can definitely be frozen! It may not hold up as well after thawing, so you could serve partially frozen or just keep in mind it may not slice as perfectly.
Lori says
So yummy!!! I made this in my heart cake pan for my valentine!! I couldn’t find the chocolate wafers so I used thin Oreos in their place. Worked just fine!!
Ashley Fehr says
Thanks for sharing Lori!
Sandra elliott says
How
Much whipped
Topping
Do you sub for the whipping
Cream?
The Recipe Rebel says
Hi Sandra! You’ll need 4 cups. Hope this helps!
Linda Hail says
I’m curious as to what cookie wafer did you use as I can’t find what I think you’re referring to? Could you refer to a brand name you used or a picture of such?
Plz n Thx, Linda
The Recipe Rebel says
Hi Linda, any thin chocolate cookie (or wafers as we call these particular cookies in Canada). Some brands would be Goya, Nabisco, Dewey’s Bakery to name a few. Take a look in the video and you’ll see what the wafers look like. Hope this helps!
Sofia Silva says
Hello! Great recipe!
2 quick questions:
1- what is exactly half a pack of cream cheese? 200, 500 gr?…
2- if I use the cream cheese do you still recommend the gelatin?
Thanks 😊
Ashley Fehr says
There is no cream cheese or gelatin in this recipe so I’m not sure what your question is referring to
Sofia says
😳 yes I’m aware they’re not in the recipe but both were mentioned as variations and options. It’s a bit vague, especially the cream cheese quantity hence my question.
You might want to reread your own text before you reply like that.
Ashley Fehr says
I’m aware and I often offer variations so people can have fun with a recipe. They are not part of the recipe, so you can just throw in WHATEVER AMOUNT of cream cheese you want, and see what happens 🙂 It’s to experiment for fun, if you want to. I haven’t tested the recipe 100 different ways, but I offer you suggestions if you want to.
Kristian baker says
No you silly goose
Corinne says
Hi Ashley. We can’t wait to try this! Can we use chocolate cookie crumbs? If so should I add anything to them? We can’t find chocolate cookie wafers or chocolate graham wafers right now and aren’t going to the grocery store that often. I have bags of crumbs to use tho!
Carolynn Wiens says
The crumbs work well as a base… similar to cheesecake. But they don’t work well for the layers. You need something with stability so the cake holds its shape when unmolded. However, you could do tjus as a parfait kind of thing. Same ingredients but as individual servings in a glass (sundae glass, wine glass, parfait glass, etc.). Because it is served in the container, you could use the crumbs instead of cookies.
Kimberly says
Oh I love how easy this is and yet it looks so fancy! Making this pronto!
Ashley Fehr says
Thanks Kimberly!
Krissy Allori says
This is so easy to make and tastes so great! We are getting warmer weather these days and I can just see having this at our next BBQ. Yummy!
Ashley Fehr says
Thanks Krissy!