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No-Bake Chocolate Icebox Dessert

Yasser
Have you ever craved a rich, decadent dessert without the hassle of baking? The No-Bake Chocolate Icebox Dessert is your answer. Perfect for hot summer days or when you want a quick sweet treat, this recipe combines creamy labneh cheese, whipped cream, and chocolate for a dessert that’s both indulgent and effortless.
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Prep Time 20 minutes
Total Time 24 minutes
Calories 280 kcal

Ingredients
  

  • 400 g labneh cheese strained yogurt can be substituted
  • 1 package heavy cream full-fat
  • 1 tablespoon powdered sugar
  • 150 g white chocolate
  • 1 tablespoon Lotus Biscoff spread optional, for added flavor

For coating the mold

  • 2 packages milk chocolate

Instructions
 

  • Pour the heavy cream into a mixing bowl and whip on high speed with a mixer for 5–6 minutes until stiff peaks form. Avoid overmixing to prevent lumps.
  • Drain any excess liquid from the labneh cheese to ensure a thick consistency. Gently fold it into the whipped cream by hand—do not use the mixer at this stage to maintain a light texture.
  • Melt the white chocolate using a double boiler to prevent burning. Stir until smooth, then fold it into the labneh and cream mixture.
  • Add the powdered sugar and mix until fully incorporated. For extra flavor, stir in the optional Lotus Biscoff spread.
  • Melt the milk chocolate using a double boiler. Pour it into a silicone mold, tilting to coat the bottom and sides evenly. Place in the freezer to set completely, about 15 minutes.
  • Once hardened, pour the cheesecake mixture into the chocolate-coated mold. Smooth the top with a spatula.
  • Arrange a layer of biscuits or cookies over the mixture for added crunch. Press lightly to embed them.
  • Cover with plastic wrap and refrigerate for 24 hours to allow the dessert to fully set.
  • The next day, carefully remove the dessert from the mold, slice, and serve chilled.

Notes

For those looking for lighter options, consider these swaps: Use reduced-fat labneh or Greek yogurt. Substitute sugar-free chocolate for a lower-carb version. Replace heavy cream with coconut cream for a dairy-free alternative. Opt for gluten-free biscuits if needed.