This No-Bake Triple Chocolate Mascarpone Cheesecake is a dream for chocolate lovers! With layers of rich chocolate and creamy mascarpone, it’s smooth and oh-so-delicious!
Seriously, who can resist a dessert that’s easy to make and involves no baking? I love serving it chilled—I just can’t wait to hear the “wow” from everyone when they take a bite!
Key Ingredients & Substitutions
Chocolate Graham Cracker Crumbs: These create a tasty crust, but you can use regular graham cracker crumbs or even Oreo cookie crumbs if you want an extra chocolatey flavor. I love the rich taste of chocolate digestives too!
Mascarpone Cheese: This is essential for that creamy texture. If you can’t find it, cream cheese mixed with a bit of heavy cream works as a substitute, though it may have a slightly different flavor.
Heavy Cream: For the filling, you need cold heavy cream to achieve stiff peaks. If you’re looking for a non-dairy option, try coconut cream for a unique twist! Just chill the can overnight and scoop out the solid part.
Chocolate for Ganache: Semi-sweet is commonly used, but feel free to use dark chocolate if you prefer a richer flavor. Milk chocolate can work too, for a sweeter topping!
How Do I Make Sure My Cheesecake Sets Perfectly?
Setting the cheesecake correctly is crucial for that perfect slice. Here are some tips to ensure it holds together well:
- Be sure the mascarpone is at room temperature before mixing; this helps it blend smoothly.
- Whip the heavy cream until stiff peaks form before folding it into the mascarpone. This adds fluffiness!
- Let the cheesecake chill completely in the fridge—4 hours minimum, but overnight is best for ultimate firmness.
- When pouring the ganache, be gentle; this keeps the filling intact and looking pristine.
- Don’t skip the chilling after adding the ganache—it allows everything to set nicely.
No-Bake Triple Chocolate Mascarpone Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups chocolate graham cracker crumbs (or chocolate digestive biscuits, crushed)
- 1/4 cup unsweetened cocoa powder
- 1/3 cup unsalted butter, melted
- 2 tbsp granulated sugar
For the Mascarpone Chocolate Filling:
- 16 oz (450 g) mascarpone cheese, softened
- 1 cup heavy cream, cold
- 1/2 cup powdered sugar
- 1/2 cup semi-sweet or milk chocolate, melted and slightly cooled
- 1 tsp vanilla extract
For the Chocolate Ganache Topping:
- 3.5 oz (100 g) semi-sweet or dark chocolate, chopped
- 1/3 cup heavy cream
For Garnish:
- Whipped cream or mascarpone whipped with a little sugar
- Cocoa powder or fine chocolate shavings
How Much Time Will You Need?
This delightful cheesecake takes about 20 minutes of preparation time, plus at least 4 hours in the fridge to chill and set, with an even better taste if left overnight. So, be sure to plan ahead for the best results!
Step-by-Step Instructions:
1. Make the Crust:
In a bowl, mix together the chocolate graham cracker crumbs, cocoa powder, sugar, and melted butter until the mixture resembles wet sand. Press this evenly and firmly into the bottom of a 9-inch (23 cm) springform pan. Pop it in the refrigerator to set while you prepare the filling.
2. Prepare the Filling:
In a large mixing bowl, beat the softened mascarpone cheese until it’s nice and smooth. In another bowl, take the cold heavy cream and whip it along with the powdered sugar until you get stiff peaks. Now, gently fold the whipped cream into the mascarpone until they are just combined and creamy.
3. Fold in Chocolate:
Next, add the melted chocolate and vanilla extract to the mascarpone mixture. Fold gently until everything is nicely incorporated and smooth—this is where the magic happens!
4. Assemble the Cheesecake:
Pour the chocolate mascarpone filling over the chilled crust, smoothing the top with a spatula. Put it back in the refrigerator for at least 4 hours to set—overnight is even better for the flavors to meld.
5. Make the Ganache Topping:
To create the ganache, heat the heavy cream in a small saucepan until it’s just about to simmer. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for about 2 minutes before stirring it until smooth and glossy.
6. Add Ganache and Chill Again:
Pour the ganache evenly over the chilled cheesecake layer, allowing it to drip slightly down the sides for that lovely presentation. Return the cheesecake to the fridge for another 30 minutes to let the ganache set.
7. Garnish and Serve:
Before serving, garnish the cheesecake with dollops of whipped cream or sweetened mascarpone cream on top. Finish it off by dusting lightly with cocoa powder or adding some fine chocolate shavings for a touch of elegance.
8. Slice and Enjoy:
Carefully remove the cheesecake from the springform pan, slice it up, and serve chilled. Enjoy your decadent, dense, and creamy No-Bake Triple Chocolate Mascarpone Cheesecake!
Can I Use Different Types of Chocolate for the Filling?
Absolutely! While semi-sweet and milk chocolate are commonly used, you can switch it up with dark chocolate for a richer flavor, or use white chocolate for a sweeter, creamier taste.
How to Store Leftovers?
Leftovers should be stored in an airtight container in the refrigerator. They’ll stay fresh for about 3-4 days. If you like, you can freeze individual slices for up to a month—just be sure to wrap them well!
Can I Make This Cheesecake Gluten-Free?
Yes! Simply use gluten-free chocolate graham crackers or a blend of almond flour and cocoa powder for the crust. Just confirm that the chocolate you’re using is also gluten-free.
What If I Don’t Have Mascarpone Cheese?
If mascarpone cheese isn’t available, you can substitute it with cream cheese mixed with a bit of heavy cream. Just blend them until smooth to mimic the texture of mascarpone. While the flavor will be a bit different, it will still be delicious!
