No-Bake Triple Chocolate Mascarpone Cheesecake, a rich and overly-indulgent dessert that screams perfection. The base is made of digestive biscuits, cocoa powder and butter, the first layer is milk chocolate and mascarpone filling, the second dark chocolate, and the topping is white chocolate. The sweetest treat for any party or celebration.
It's enough to say chocolate, and you've made someone's day. Chocolate shouldn't been seen as a guilty pleasure, but just sheer pleasure, why guilty? I mean, imagine this world without chocolate, how terrible would that be?!
So, for you, my chocoholics, l have the finest dessert to indulge in, triple chocolate cheesecake. Yes, that's right, triple chocolate: you've got milk, dark and white chocolate, all in one heavenly dessert.
And since chocolate is seen as an aphrodisiac, it makes perfect sense to surprise your loved one with a delightfully scrumptious cheesecake. You'll also love the fact that no baking is required at all.
Who has time for baking? We've got way more important things to do to get ready for Valentine's Day: manicure, pedicure, hairstyle, hunting for that wow dress, etc. Being a woman is tough!!!
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How to make chocolate cheesecake with mascarpone
- Place the biscuits into a bag and use a rolling pin to crush them finely - You can use a food processor if you have one.
- Combine with the cocoa powder, vanilla extract, the melted butter and mix everything well.
- Transfer the mixture to a round cake tin (mine is a 16X9cm), and use a a spoon to press the mixture down firmly into an even layer.
- Refrigerate while you get on with the cream.
- Melt the milk chocolate over a pan of simmering water, then add the mascarpone and use a silicone spatula to combine everything gently.
- Remove the tin from the fridge, spread the chocolate mixture over the biscuit base, then refrigerate again for at least an hour.
- Meantime, pour the double cream into a pan and add the dark chocolate to it, broken into pieces.
- Set the pan over a low heat and stir continuously until the chocolate melts, making sure you don’t boil it.
- Remove from the heat and leave to cool.
- Spread it over the milk chocolate layer, and refrigerate again overnight, if not, for at least 4 hours.
- Once set, top it with grated white chocolate.
Tips and tricks
Having a cake tin with a loose base or detachable sides helps a lot, the cake will come out so much easier. I did not use parchment paper to cover the sides of my tin, since it's a non-stick one, but feel free to use some if needed.
Mascarpone is the perfect replacement for soft cream cheese, it's richer, denser, and a lot creamier, which makes it ideal for a silky cheesecake recipe.
I have made cheesecake before, but used soft cheese instead of mascarpone. And while that was delicious too, l find that mascarpone can never be beaten.
It's entirely up to you, you could also use half mascarpone, half soft cheese. Just make sure it stays in the fridge overnight, so that it sets beautifully.
Other cheesecake recipes
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Triple Chocolate Mascarpone Cheesecake
Ingredients
- 200 g digestive biscuits
- 100 g butter
- 500 g mascarpone cheese
- 300 g milk chocolate
- 200 g dark chocolate
- 50 g white chocolate
- 300 ml double cream
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
Instructions
- Place the biscuits into a bag and use a rolling pin to crush them finely. You can use a food processor if you have one.
- Combine with the cocoa powder, vanilla extract, the melted butter and mix everything well.
- Transfer the mixture to a round cake tin (mine is a 16X9cm), and use a a spoon to press the mixture down firmly into an even layer.
- Refrigerate while you get on with the cream.
- Melt the milk chocolate over a pan of simmering water, then add the mascarpone and use a silicone spatula to combine everything gently.
- Remove the tin from the fridge, spread the chocolate mixture over the biscuit base, then refrigerate again for at least an hour.
- Meantime, pour the double cream into a pan and add the dark chocolate to it, broken into pieces.
- Set the pan over a low heat and stir continuously until the chocolate melts, making sure you don’t boil it.
- Remove from the heat and leave to cool.
- Spread it over the milk chocolate layer, and refrigerate again overnight, if not, for at least 4 hours.
- Once set, top it with grated white chocolate.
Notes
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
- Having a cake tin with a loose base or detachable sides helps a lot, the cake will come out so much easier. I did not use parchment paper to cover the sides of my tin, since it's a non-stick one, but feel free to use some if needed.
- Mascarpone is the perfect replacement for soft cream cheese, it's richer, denser, and a lot creamier, which makes it ideal for a silky cheesecake recipe.
- I have made cheesecake before, but used soft cheese instead of mascarpone. And while that was delicious too, l find that mascarpone can never be beaten.
- It's entirely up to you, you could also use half mascarpone, half soft cheese. Just make sure it stays in the fridge overnight, so that it sets beautifully.
Nutrition
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Ralph @ Bakell Edible Glitter
This cake is absolutely gorgeous! I’ve never had a mascarpone cheesecake, so I’m very intrigued. I would LOVE to dive into this cake for breakfast!
Daniela Apostol
I hope you liked it!
Sara Wills
Wonderful creamy rich decadent cheese cake.
Can this be frozen
Daniela Apostol
Yes, it can be frozen.
Emma
Omg never using phili again, I used it last time and it never set when I tried to make a caramel Cheesecake and it didn't taste right to me, this one tastes like heaven! I've died and gone to heaven thank you.
Daniela Apostol
I am glad you enjoyed it!
Michelle
Hi, please can you confirm that your tin is 16cm diameter.
Our tin is 23cm so I'm looking at multiplying the ingredients accordingly.
Daniela Anderson
Hello! Yes, mine is a small cake tin, 16cm.
Yvette
Made this for a friend's party today was absolutely gorgeous everyone enjoyed it. Thank you for sharing
Yvette
Daniela Anderson
Thank you, Ivette! I am very happy that the cheesecake was enjoyed by everyone, that's great!
Yvette
Hi Dainela can you tell me where you add the vanilla extact I will be having a go at making this tomorrow looks yummy will let you know the outcome.
Many thanks
Yvette
Daniela Anderson
Hi Ivette, thank you for your comment! Sorry, I seem to have omitted to add the vanilla extract to the instructions. It can be added to the crushed biscuits together with the cocoa powder and melted butter. I hope you will like the cheesecake, it's a favourite with us. Please do let me know how it turns out.
Brenda
What are the measurements in cups?
Daniela Anderson
Hi Brenda! Thank you for your comments!
I had to do a bit of research, as l am afraid in Europe we use grams and mililiters, and cup is standard of 250 g and l find it a bit tricky to convert in other units.
I'll list below all the ingrediends in american cups, l hope l'm doing it right.
The equivalent of digestive biscuits would be graham crackers, 200 g would be 1 cup
60 g butter - 1/4 cup
500 g mascarpone cheese- 2 cups
300 g milk chocolate- 1 1/2 cups
50 g white chocolate - 1/4 cup
200 ml dark chocolate - 1 cup
300 ml cream - 1 1/2 cups
1 tsp vanilla extract
1 tbsp cocoa powder
Brenda
Also what is digestive biscuits?
Brenda
Could you please make the ingredients amount in cup, teaspoon or tablespoons.
Daniela Anderson
I hope the message below clarifies the questions, but please let me know if there is anything else and l am very happy to answer any question. It's a lovely cake, l hope you like it!
Florentina
O super prajitura, delicioasa si savuroasa. Mi-ai facut o pofta incredibila si ar trebui sa stau la dieta... ehe...
Daniela Anderson
O feliuta mica mai merge, sa te motiveze sa continui dieta dupa ?
Ma bucur ca iti place reteta!