Gluten-Free Tiramisu Icebox Cake Recipe for Creamy No-Bake Dessert

Gluten Free Tiramisu Ice Box Cake made with layers of chocolate-covered graham crackers soaked in espresso and filled with a mascarpone and whipped cream mixture is the perfect make-ahead gluten free dessert.

This post was created in collaboration with Schar and My Gluten Free Miami. Opinions are my own.

Ice Box Cake

If you haven’t encountered the term “Ice Box Cake,” it’s a classic name for layered, make-ahead desserts assembled and chilled until set. These cakes often use graham crackers to form the layers, creating an easy, no-bake dessert that improves in texture and flavor after resting in the refrigerator.

For this recipe I used Schar Gluten Free Chocolate Honeygrams, which pair beautifully with the tiramisu flavors and help keep the cake from becoming overly soggy thanks to their chocolate coating.

Tiramisu is one of my favorite desserts—the tang of mascarpone combined with coffee and chocolate is irresistible. This ice box version is straightforward to assemble and can be made a day ahead, making it an ideal dessert for gatherings or when you want a stress-free treat ready to serve.

Chocolate Honeygrams

Schar Chocolate Honeygrams work especially well in this recipe. The graham base with a chocolate coating delivers both flavor and structure—the chocolate layer slows moisture absorption so the crackers maintain a pleasing texture after chilling. These crackers are dipped in dark chocolate and made with real honey for a rich, authentic flavor.

Gluten Free Tiramisu Ice Box Cake

The combination of coffee-soaked crackers and a light mascarpone-whipped cream filling gives this cake a classic tiramisu profile with less fuss. Rather than dunking the crackers, brush or lightly spoon espresso over them to impart coffee flavor without making them collapse. A pastry brush works well; if you don’t have one, a paper towel or spoon will do.

The filling is simple: whipped cream sweetened with sugar and vanilla folded into softened mascarpone creates a fluffy, creamy center. If mascarpone is unavailable or too costly, full-fat cream cheese can be used as a substitute, though the flavor will be slightly tangier.

This ice box cake is best made ahead so the layers can meld and soften to the ideal texture. When you’re ready, dust the top with unsweetened cocoa powder for a traditional tiramisu finish.

Enjoy your gluten free Tiramisu Ice Box Cake!

Print Recipe

Gluten Free Tiramisu Ice Box Cake

Prep Time15 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 15 minutes mins

Servings: 9 servings

Ingredients

• 8 ounces softened mascarpone cheese
• 2 cups heavy cream
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1/4 cup espresso or strong coffee
• 30 chocolate covered honeygrams squares or about 15 regular-sized graham crackers (I used Schar Chocolate Covered Honeygrams)

Instructions

• Beat the softened mascarpone until smooth and slightly fluffy. Set aside.
• Whip the heavy cream with the sugar and vanilla until soft peaks form.
• Reserve 1 cup of whipped cream for the top layer.
• Fold the remaining whipped cream into the mascarpone until evenly combined.
• Arrange a layer of honeygrams in a 9×9-inch baking dish.
• Lightly brush or spoon espresso over the crackers to add coffee flavor.
• Spread half of the mascarpone mixture over the first layer of crackers.
• Add another layer of honeygrams on top.
• Brush the second layer with espresso.
• Spread the remaining mascarpone mixture over the second layer.
• Top with a final layer of honeygrams and brush with the remaining espresso.
• Spread the reserved whipped cream over the top layer and dust with unsweetened cocoa powder.
• Refrigerate at least two hours, or until set. For best results, chill overnight to allow flavors to meld.