Gingersnap Turtle Icebox Cake

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!

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!

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!

No-Bake Treats by Julianne Bayer

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.

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!

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!

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!

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!

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!

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.

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!

Bring on all the holiday goodies!!

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Gingersnap Turtle Icebox Cake

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!

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!

  • Author: Shawn
  • Prep Time: 4 hr. 20 min.
  • Total Time: 4 hr. 20 min.
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: freezer
  • Cuisine: American
Scale

Ingredients

For the Filling:

  • 8oz. cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 tbsp molasses
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1 3/4 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 1/2 (14oz) boxes gingersnap cookies

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
  • Crushed gingersnaps for garnish

Instructions

For the Filling:

  1. 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.
  2. 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.
  3. 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.
  4. 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:

  1. 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.
  2. 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!

Notes

Recipe from the No-Bake Treats cookbook by Julianne Bayer

Keywords: gingersnap, caramel, chocolate, ice box cake, cream

Disclaimer: This post contains affiliate links. 

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
11 Responses
  1. Cindee

    I was planning on making this Christmas Eve for the Christmas dinner. Is it ok that it’s in the freezer longer then 4 hours? I hadn’t realized it was a freezer icebox cake. Do you think I could just make it over night and not freeze like other ice box cakes…or It’s meant to be served frozen?

      1. Nancy

        Will it really do the same with an ordinary hand mixer? I’m making for a Thanksgiving dessert and want it to come out the way it’s supposed to

        1. Hi Nancy, yes, the hand mixer will work, just make sure you’re moving it all around the bowl and bring the mixture to the consistency as stated in the recipe. You’ll do great!

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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