Description
This Pumpkin Cream Cold Brew Icebox Cake is a luscious layered dessert combining the bold flavors of espresso and creamy mascarpone with the cozy warmth of pumpkin spice. Set in a 9×9 inch dish, it features layers of crisp graham crackers, smooth espresso cream, and fluffy pumpkin cream, chilled overnight to meld the flavors perfectly. Topped with crushed graham crackers and a sprinkle of pumpkin spice, it’s an ideal no-bake treat for cozy gatherings and fall celebrations.
Ingredients
Units
Scale
Graham Cracker Base
- 1 (14 ounce) box graham crackers
Espresso Layer
- 1 1/2 cups heavy cream
- 8 ounces mascarpone cheese, at room temperature
- 1/3 cup granulated sugar
- 2 1/2 tablespoons instant espresso powder
- 2 teaspoons vanilla extract
Pumpkin Layer
- 1 1/2 cups heavy cream
- 3/4 cup pumpkin puree
- 2/3 cup sugar
- 1 1/2 teaspoons pumpkin spice
- 2 teaspoons vanilla extract
Topping
- Crushed graham crackers, for topping
- Cinnamon or pumpkin spice, for topping
Instructions
- Prepare the espresso cream layer: Beat 1½ cups heavy cream on medium speed with an electric mixer until it thickens just before soft peaks form. Add mascarpone cheese and beat until combined. Add sugar, instant espresso powder, and vanilla extract; continue beating until fully mixed. Set aside the mixture, scraping any remaining off the beaters into the bowl.
- Prepare the pumpkin cream layer: In a separate bowl, beat 1½ cups heavy cream on medium speed until it thickens to just before soft peaks. Mix in pumpkin puree, sugar, pumpkin spice, and vanilla extract and beat until soft and fluffy.
- Assemble the cake: In a 9×9 inch square dish, layer graham crackers at the bottom—preferably two layers. Spread half of the espresso cream mixture evenly over the crackers. Then add half of the pumpkin cream layer on top.
- Add more layers: Add another two layers of graham crackers over the pumpkin cream. Spread the remaining espresso cream mixture evenly on top, followed by the remaining pumpkin cream layer.
- Chill the cake: Cover the dish with plastic wrap and refrigerate for at least 8 hours or preferably overnight to allow flavors to meld and the cake to set. For cleaner slices, freeze briefly before serving.
- Serve: Before serving, sprinkle the top with crushed graham crackers and a dusting of cinnamon or pumpkin spice for added texture and flavor. Cut into slices or scoop out and enjoy!
Notes
- Use a hand mixer or stand mixer for best results when whipping the creams.
- For firmer slices, freeze the assembled cake for about 30 minutes before cutting.
- You can adjust the pumpkin spice amount to taste, adding more for a stronger autumn flavor.
- Ensure mascarpone is at room temperature to blend smoothly with the cream.
- This dessert is best served chilled and consumed within 2 days for optimal freshness.
Nutrition
- Serving Size: 1 slice (approximately 1/10 of the cake)
- Calories: 360
- Sugar: 27g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
