Tiramisu Icebox Cake


Tiramisu Icebox Cake! This classic Italian dessert is to die for, and the best part is that it’s no-bake. Just a few ingredients, a cake pan, and 20 minutes to let this cake cool completely in the fridge before serving.

Total Time: 25 minutes


  • 16 ounces cream cheese
  • 1/2 cup ricotta cheese
  • 3 Tbsp half and half
  • 1 cup powdered sugar
  • 7 ounces lady finger cookies
  • 2 tsp instant espresso powder
  • 1 1/2 cups boiling water
  • 2 Tbsp Amaretto liquor
  • 1/2 cup unsweetened cocoa powder



  1. A kettle of water should be brought to a boil.
  2. Place 2 teaspoons of instant espresso powder in a basin large enough to dip your lady fingers in, and when ready, pour in the boiling water. Allow cooling before serving.
  3. Mix the cream cheese, ricotta cheese, half-and-half, and powdered sugar in a large mixing bowl, adding extra half-and-half if needed to achieve a smooth texture that can be spread with an offset spatula or spoon.
  4. Using parchment paper, line a casserole dish.
  5. When the coffee is cool enough to handle, add the Amaretto and dip each lady’s finger into the coffee one at a time to create an even layer on the bottom of the casserole dish.
  6. Place a few spoonfuls of the cream cheese mixture (about half) on top of the lady’s fingers. Using the back of a spoon or an offset spatula, carefully distribute into a uniform layer.
  7. Sift in a layer of cocoa powder with a sifter (half of the amount called for).
  8. Continue with a second biscuit layer, another cream cheese layer, and a final sprinkle of cocoa powder.
  9. Refrigerate for at least an hour or overnight to firm up.


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