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Triple Chocolate Mascarpone Cheesecake

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.

Prep Time
2 hrs
Total Time
2 hrs
Servings: 6 people
Calories: 1262 kcal
Course: Dessert
Cuisine: International

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

    Cup of Yum
  1. 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.
  2. Combine with the cocoa powder, vanilla extract, the melted butter and mix everything well.
  3. 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.
  4. Refrigerate while you get on with the cream.
  5. Melt the milk chocolate over a pan of simmering water, then add the mascarpone and use a silicone spatula to combine everything gently.
  6. Remove the tin from the fridge, spread the chocolate mixture over the biscuit base, then refrigerate again for at least an hour.
  7. Meantime, pour the double cream into a pan and add the dark chocolate to it, broken into pieces.
  8. Set the pan over a low heat and stir continuously until the chocolate melts, making sure you don’t boil it.
  9. Remove from the heat and leave to cool.
  10. Spread it over the milk chocolate layer, and refrigerate again overnight, if not, for at least 4 hours.
  11. 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.
  • 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 Information

Calories 1262kcal (63%) Carbohydrates 79g (26%) Protein 14g (28%) Fat 101g (155%) Saturated Fat 60g (300%) Cholesterol 176mg (59%) Sodium 317mg (13%) Potassium 503mg (14%) Fiber 7g (28%) Sugar 49g (98%) Vitamin A 2165IU (43%) Vitamin C 0.3mg (0%) Calcium 212mg (21%) Iron 6.7mg (37%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 1262

% Daily Value*

Calories 1262kcal 63%
Carbohydrates 79g 26%
Protein 14g 28%
Fat 101g 155%
Saturated Fat 60g 300%
Cholesterol 176mg 59%
Sodium 317mg 13%
Potassium 503mg 11%
Fiber 7g 28%
Sugar 49g 98%
Vitamin A 2165IU 43%
Vitamin C 0.3mg 0%
Calcium 212mg 21%
Iron 6.7mg 37%

* Percent Daily Values are based on a 2,000 calorie diet.