Description
Pumpkin Cream Cold Brew Icebox Cake is a luscious no-bake dessert combining layers of espresso-infused cream, pumpkin spiced cream, and crispy graham crackers. This chilled treat offers a harmonious blend of bold coffee flavor and comforting pumpkin spice, perfect for autumn gatherings or any time you crave a creamy, refreshing dessert.
Ingredients
Scale
Graham Crackers
- 1 (14 ounce) box graham crackers
Espresso Layer
- 1 ½ cups heavy cream
- 8 ounces mascarpone cheese, at room temperature
- 1/3 cup granulated sugar
- 2 ½ tablespoons instant espresso powder
- 2 teaspoons vanilla extract
Pumpkin Layer
- 1 ½ cups heavy cream
- ¾ cup pumpkin puree
- ⅔ cup sugar
- 1 ½ teaspoons pumpkin spice
- 2 teaspoons vanilla extract
Toppings
- Crushed graham crackers, for topping
- Cinnamon or pumpkin spice, for topping
Instructions
- Prepare the espresso layer: In a medium bowl, beat 1 ½ cups of heavy cream on medium speed until it begins to thicken but is just before forming soft peaks. Add the mascarpone cheese and continue beating until combined. Then, beat in the granulated sugar, instant espresso powder, and vanilla extract until smooth and slightly fluffy. Set aside the mixture in the bowl, scraping off any remaining cream mixture from the beaters into the bowl without completely cleaning them.
- Prepare the pumpkin layer: In a separate bowl, beat 1 ½ cups of heavy cream on medium speed until it starts to thicken just before soft peaks form. Add the pumpkin puree and beat until combined. Then mix in the sugar, pumpkin spice, and vanilla extract until the mixture is soft, fluffy, and well incorporated.
- Assemble the cake: Using a 9×9 inch square dish, lay two layers of graham crackers at the bottom to form a sturdy base. Spread half of the espresso cream mixture evenly over the graham cracker layers.
- Add pumpkin cream and more layers: Spread half of the pumpkin cream mixture over the espresso layer. Add two more layers of graham crackers on top of the pumpkin layer for added texture and structure.
- Finish layering: Spread the remaining espresso cream mixture over the graham crackers, followed by the rest of the pumpkin cream mixture on top as the final creamy layer.
- Chill the cake: Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or preferably overnight to allow the layers to set and the flavors to meld. For cleaner slices, you may freeze the cake prior to serving.
- Serve: Just before serving, sprinkle crushed graham crackers and a dusting of cinnamon or pumpkin spice on top for added flavor and crunch. Slice and enjoy your Pumpkin Cream Cold Brew Icebox Cake!
Notes
- For best results, chill overnight to allow full flavor development and firm texture.
- If you prefer cleaner slices, freeze the cake for 30 minutes before cutting.
- Use room temperature mascarpone cheese to ensure smooth espresso cream.
- You can adjust the amount of espresso powder to taste for a stronger or milder coffee flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of recipe)
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
