Easy No-Bake Coffee Mascarpone Icebox Cake: the Easy Recipe for a Timeless Dessert Classic

Craving a showstopping dessert that's effortless to make? This No-Bake Icebox Cake is just what you need. This isn't your average cake – it's a celebration of everyone's favorite childhood treat: cookies! But instead of baking a traditional batter, we're layering store-bought cookies with a creamy, coffee-infused mascarpone filling.  Think of it as a giant, edible cookie sandwich – perfect for birthdays or simply satisfying your sweet tooth. It’s quick and easy to make. No preheating ovens, no complicated steps – just a handful of delicious ingredients and a little assembly. In no time, you'll have a stunning dessert that's guaranteed to impress everyone at the table. So, ditch the stress of baking and get ready to indulge in this no-bake masterpiece!

What Is Icebox Cake?

This icebox cake is a unique and delicious dessert that combines the familiar flavors of cookies and creamy filling into a show-stopping cake format.

The concept of a cookie cake seems to have emerged sometime in the late 20th century, likely in the United States. The rise of mall culture and specialty cookie stores like Great American Cookies might have played a role in popularizing this unique dessert.

No baking is required, making them a great option for anyone who wants a showstopping dessert without the oven. Cookie cakes can be customized with various cookie types, toppings, and decorations, allowing for endless creativity and personalization.

Tips

• Using a cold bowl and chilled mascarpone cheese helps the cream whip up lighter and fluffier.
• Don't oversaturate the cookies in coffee. Aim for a light coating to add a subtle flavor without making them soggy.
• Select sturdy cookies that can hold their shape when dipped in coffee and layered in the cake. Shortbread, chocolate chip, or oatmeal cookies would all work well.
• If you don't have Nutella, other hazelnut spreads or even chocolate ganache can be used as a delicious substitute.
• Use a measuring cup or spoon to ensure even distribution of the mascarpone cream and hazelnut cream layers for a visually appealing cake.
• When placing the coffee-dipped cookies, press them gently into the cream layer to create a cohesive cake structure.
• After removing the cake from the fridge, allow it to sit for 5-10 minutes at room temperature to soften slightly for easier cutting and a creamier texture.

What Is a Cookie Cake?

It's a dessert made with layers of cookies, cream filling, and often a chocolatey or nutty spread, resembling a traditional cake in form.

Can I Make It Ahead of Time?

Absolutely! The cake needs to chill for at least an hour to set, but it can be stored in the refrigerator for up to 3 days.

Can I Use a Different Type of Cheese?

While mascarpone is ideal for its light and creamy texture, ricotta cheese can be used as a substitute. However, the result might be slightly denser.

What If I Don’t Have Hazelnut Cream?

You can use chocolate ganache made with melted chocolate and heavy cream, or another chocolate spread you enjoy.

How Long Should I Dip the Cookies in Coffee?

A quick dunk is enough to add a subtle coffee flavor. Avoid soaking them to prevent them from becoming soggy.

Can I Use Different Types of Cookies?

Sure! Experiment with your favorite flavors, but choose cookies that hold their shape well when dipped and layered.

How To Store Cookie Cake

While this cookie cake is best enjoyed fresh, leftovers can be stored in the refrigerator for up to 3 days. Be aware that the cookies might soften slightly over time.

More Recipes To Try

Strawberry Chocolate Ice Cream Sandwiches

Cookie Trunk

NO-BAKE Strawberry cookie cake

How To Make Cookie Cake

In a chilled bowl, using an electric mixer, whip together the mascarpone cheese, powdered sugar, and liquid cream until light and fluffy. Set aside.

Briefly dip each cookie into the instant coffee, ensuring a light coating but not soaking them.

On a serving dish, arrange 8 coffee-dipped biscuits in a single layer to form the base.

Spread a generous amount of the prepared mascarpone cream over the biscuit layer.

Drizzle or pipe the hazelnut cream on top of the mascarpone cream, creating a decorative swirl or pattern if desired.

Repeat and Chill: Repeat steps 3 and 4 two more times.

Finish with a final layer of coffee-dipped biscuits. Refrigerate for at least 1 hour to allow the flavors to meld and the cake to set.

Remove the cake from the refrigerator and slice it using a sharp knife.

Plate and serve chilled.