No Cook Chocolate Mascarpone Cake
Decadently rich and effortlessly elegant, this No Cook Chocolate Mascarpone Cake is the ultimate no-bake dessert to impress! Featuring a buttery chocolate sandwich cookie crust and luscious layers of creamy mascarpone cheese—one infused with velvety dark chocolate—this cake is a showstopper without requiring an oven. The combination of airy whipped cream and smooth mascarpone makes every bite irresistibly light yet indulgent. Perfectly suited for summer gatherings or anytime you want a stress-free, make-ahead dessert, this cake is ready in just 25 minutes of prep and sets beautifully in the fridge. Finished with a dusting of cocoa powder or a sprinkle of grated chocolate, it’s a chocolate lover’s dream that’s as stunning as it is simple.
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Recipe Information
Ingredients
- 300 grams Chocolate sandwich cookies
- 100 grams Butter (melted)
- 500 grams Mascarpone cheese
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 200 milliliters Heavy cream (cold)
- 150 grams Dark chocolate (melted and cooled)
- 2 tablespoons Cocoa powder or grated chocolate (for garnish)
Instructions
Prepare the base by finely crushing the chocolate sandwich cookies in a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin.
In a medium bowl, mix the crushed cookies with the melted butter until well combined and the mixture resembles wet sand.
Press the cookie mixture firmly into the bottom of a 9-inch (23 cm) springform pan to create an even base. Refrigerate the base while preparing the filling.
In a large bowl, whisk the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream to soft peaks using a hand mixer or stand mixer. Be careful not to overwhip.
Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
Divide the mascarpone mixture evenly into two portions. Mix the melted and cooled dark chocolate into one portion, folding gently until fully combined.
Spread the plain mascarpone mixture over the chilled cookie base, smoothing the top with a spatula.
Layer the chocolate mascarpone mixture on top of the plain layer, smoothing it evenly over the surface.
Refrigerate the assembled cake for at least 4 hours, or preferably overnight, to allow it to set properly.
Before serving, remove the cake from the springform pan and sprinkle the top with cocoa powder or grated chocolate for garnish.
Slice and serve chilled. Enjoy your decadent no-cook chocolate mascarpone cake!
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 29.1 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 39.8 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 247 mg | 5% | |
*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.
