Frozen Kahlua Cake
Indulge in the rich and velvety luxury of Frozen Kahlua Cake, a no-bake dessert that’s perfect for coffee and chocolate lovers alike. This irresistibly creamy treat features a buttery chocolate cookie crust topped with a decadent filling made from semi-sweet chocolate, smooth cream cheese, whipped cream, and a generous splash of Kahlua. The luscious layers are frozen to perfection, creating a refreshing and indulgent dessert that’s surprisingly easy to prepare. Garnish with whipped topping and chocolate shavings for a show-stopping presentation that’s ideal for celebrations or casual gatherings. With minimal prep time and maximum flavor, this Frozen Kahlua Cake is a crowd-pleasing masterpiece you’ll want to make again and again.
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Recipe Information
Ingredients
- 24 cookies Chocolate sandwich cookies
- 6 tablespoons Unsalted butter, melted
- 1.5 cups Semi-sweet chocolate chips
- 2 cups Heavy whipping cream, chilled
- 0.25 cups Powdered sugar
- 0.5 cups Kahlua (coffee liqueur)
- 8 ounces Cream cheese, softened
- 1 teaspoon Vanilla extract
- 1 cup Whipped topping (optional, for garnish)
- 2 tablespoons Chocolate shavings or cocoa powder (optional, for garnish)
Instructions
Place the chocolate sandwich cookies in a food processor and pulse until finely crushed. Alternatively, put them in a resealable bag and crush with a rolling pin.
In a bowl, combine the crushed cookies with the melted butter until evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Place in the freezer to set while you prepare the filling.
Melt the semi-sweet chocolate chips in a microwave-safe bowl in 20-second intervals, stirring after each interval until smooth. Set aside to cool slightly.
In a large mixing bowl, beat the heavy whipping cream and powdered sugar with a hand or stand mixer on medium-high speed until stiff peaks form. Transfer to another bowl and refrigerate.
In the same mixing bowl (no need to clean), beat the softened cream cheese until smooth and creamy. Add the cooled chocolate, vanilla extract, and Kahlua, and beat until fully combined.
Gently fold half of the whipped cream into the chocolate mixture to lighten it. Then fold in the remaining whipped cream until fully incorporated and the mixture is smooth.
Pour the filling over the chilled crust in the springform pan, spreading it evenly. Cover the pan with plastic wrap and freeze for at least 6 hours or overnight.
To serve, remove the cake from the springform pan. If desired, pipe or dollop whipped topping along the edges and sprinkle chocolate shavings or cocoa powder on top for garnish.
Let the cake sit at room temperature for 5-10 minutes to soften slightly before slicing and serving. Enjoy!
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 74% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 422 mg | 18% | |
| Total Carbohydrate | 89.7 g | 33% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 59.3 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 172 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
