This no-bake Gingersnap Turtle Icebox Cake is loaded with a sweet and creamy molasses filling, crisp gingersnap cookies and a hot fudge and caramel topping that’s to die for!
If you’re looking for a holiday inspired dessert that doesn’t require oven space, then this cake is for you!
This recipe is straight out of my good friend Julianne’s cookbook, “No-Bake Treats.” You may know Julianne’s delicious blog, Beyond Frosting, where she shares incredible dessert recipes. Well, she took it one step further with her new book. It’s loaded with incredible unbaked cheesecakes, icebox cakes, pies and so much more!
I had one heck of a time picking out one recipe to share on the blog.
Everything looks so good, but since we’re heading into the holidays, I couldn’t resist trying this gingersnap turtle icebox cake. I’m a sucker for anything that includes gingersnaps.
It doesn’t much simpler than this recipe, either. Layer the cookies on the bottom of a spring form pan and top with a layer of the molasses infused cream cheese spread.
PRO TIP: I love that Julianne includes tips within her instruction. She recommends lining the bottom of the springform pan with parchment paper before attaching the springform sides. Genius!
Once you have all your layers done, pop this beauty in the freezer and let it chill for at least 4 hours.
When you’re ready, pile on the turtle-inspired toppings of chopped pecans, caramel and hot fudge. It’s the perfect addition to this cake, and really makes it look so fancy!
I invited some family and friends over to give this cake a try, and it was a HUGE success. Everyone licked their plates clean and so did I!
I can’t wait to try more of the delicious recipes in this cookbook!
If you’re looking for a great gift idea, or just want this cookbook for yourself (you do, trust me), you can find it in bookstores now, or on Amazon HERE.
Bring on all the holiday goodies!!
Gingersnap Turtle Icebox Cake
For the Filling:
For the Topping:
- 3/4 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 cup pecans, crushed
- 3 tbsp hot fudge sauce
- 3 tbsp caramel sauce
- gingersnaps, Crushed (for garnish)
For the Filling:
- Beat the cream cheese on medium-high speed for 2 to 3 minutes until it's light and fluffy. Slowly add the sugar into the cream cheese while beating the mixture and scraping down the sides of the bowl as needed. Next, add the molasses, cinnamon and cloves and beat until the ingredients are well mixed. Scrape down the sides of the bowl.
- Next, slowly add the heavy whipping cream, about 1/4 cup at a time unit the cream cheese mixture is a liquid consistency. Then add all the remaining heavy whipping cream and increase the speed to high. As the mixture starts to thicken, add the powdered sugar and continue beating until stiff peaks form to finish the mousse filling.
- To assemble the dessert, line the bottom a 9-inch springform pan with parchment paper, wrapping around the removeable bottom of the pan. The pan will still close around the outside edge even if the parchment paper is hanging out. Line the bottom of the dish with 1 layer of gingersnap cookies, cutting some pieces to fit if necessary. If you are unable to get right to the edge, don't worry; the filling will freeze everything together.
- Divide the mousse into fourths. Spread a thin layer of mousse over the gingersnaps. Repeat this step 3 more times with layers of gingersnaps and mousse. You should end up with 4 layers of gingersnaps and 4 layers of mousse, with a mousse layer on top. Cover the springform pan with aluminum foil and freeze for 4 hours.
For the Topping:
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside.
- When the cake is frozen and you are ready to serve, remove it from the freezer and remove the springform edge. You may need to run a flat-edge knife around the inside edge. Spread the crushed pecans on top of the cake. Heat the hot fudge sauce in the microwave for 30-60 seconds until it runs off your spoon. Drizzle the hot fudge sauce and caramel sauce over the top of the pecans. Pipe the whipped cream around the border and sprinkle with crushed gingersnaps. Cut with a long, sharp knife to serve. Enjoy!
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