This Triple Chocolate Mascarpone Cheesecake is a dream come true for chocolate lovers! With velvety layers of rich chocolate, creamy mascarpone, and a crunchy crust, it’s a treat you’ll want again and again.
No baking is required here! Just mix, layer, and chill. Easy peasy! I love serving it with a sprinkle of cocoa on top—it makes it look fancy, even if I’m just in my PJs. 😉
Key Ingredients & Substitutions
Chocolate Graham Cracker Crumbs: These give the crust a sweet, chocolatey base. If you can’t find them, regular graham cracker crumbs mixed with cocoa powder will work well. You can also use crushed chocolate cookies for an even richer flavor!
Mascarpone Cheese: This creamy cheese is key to a luscious filling. If you’re looking for a lighter option, you could use whipped cream cheese, but it won’t be as creamy. Some people even mix cream cheese and sour cream for a similar taste.
Heavy Whipping Cream: This ingredient helps give the filling a fluffy texture. If you’re worried about calories, you can use a lighter whipping cream, but the results will be less rich. For a dairy-free version, try coconut cream instead!
Semi-Sweet Chocolate: Chocolate enhances the flavor of the cheesecake. Dark or even milk chocolate can be used, depending on your sweetness preference. You could also use dairy-free chocolate for a vegan option.
How Do I Get the Perfect Cheesecake Filling?
Getting that light and fluffy cheesecake filling can be tricky, but it’s all about the mixing techniques! Here’s how to nail it:
- Start with softened mascarpone cheese for easy mixing.
- Beat the mascarpone until smooth before adding any other ingredients.
- When whipping the cream, whip until stiff peaks form. This means it should hold its shape without drooping.
- Be gentle when folding the whipped cream into the mascarpone mixture to keep it airy. Use a spatula and fold from the bottom up gently.
- Spread the mixture evenly over the crust without pressing too hard, which keeps it light.
Best of all, be patient and let it chill properly—this allows the flavors to meld beautifully!
No-Bake Triple Chocolate Mascarpone Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups chocolate graham cracker crumbs or chocolate cookie crumbs
- 1/4 cup finely chopped nuts (e.g., walnuts or pecans)
- 1/4 cup unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 8 oz (225g) mascarpone cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 4 oz (115g) semisweet or dark chocolate, melted and slightly cooled
- 1 tsp vanilla extract
For the Chocolate Ganache Topping:
- 4 oz (115g) semisweet or dark chocolate, chopped
- 1/3 cup heavy cream
For Garnish:
- Dark chocolate shavings or curls
- White chocolate shavings
How Much Time Will You Need?
This delicious cheesecake requires about 20 minutes of prep time and needs to chill for at least 3-4 hours, so plan for a total time of about 4-5 hours before you can dig in. It’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Crust:
In a mixing bowl, combine the chocolate graham cracker crumbs (or cookie crumbs), finely chopped nuts, melted butter, and sugar. Mix it all together until the crumbs are well-coated and damp. Firmly press this mixture into the bottom of an 8-inch (20 cm) springform pan to create an even layer. Once nice and flat, pop the crust into the fridge while you work on the filling!
2. Make the Cheesecake Filling:
In a separate mixing bowl, start by beating the softened mascarpone cheese until it’s smooth and creamy. In another bowl, whip the heavy cream with the powdered sugar until stiff peaks form. This makes the filling light and fluffy! Now, gently fold the melted chocolate and vanilla extract into the mascarpone, being careful not to overmix. Finally, fold in the whipped cream until everything is blended and airy. Spread this luscious filling evenly over the chilled crust, then return the cheesecake to the fridge to set for at least 3-4 hours.
3. Prepare the Chocolate Ganache Topping:
To make the rich ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped chocolate in a heatproof bowl and let it sit for 2-3 minutes. Then, stir gently until the chocolate is fully melted and the mixture is smooth and glossy. Let it cool slightly until it thickens but is still pourable. Pour the ganache over the set cheesecake layer, using a spatula to smooth it over the top evenly.
4. Garnish and Serve:
For the finishing touch, sprinkle dark and white chocolate shavings or curls on top of the ganache. After garnishing, refrigerate for an additional 30 minutes to help the ganache set. When ready to serve, carefully release the cheesecake from the springform pan and slice it with a sharp knife. Enjoy the rich and creamy flavors of your homemade cheesecake!
This no-bake dessert is an indulgence of textures and flavors, making it a perfect treat for any chocolate lover!
Can I Use Different Types of Chocolate?
Absolutely! You can substitute semisweet chocolate with dark chocolate for a richer flavor or use milk chocolate if you prefer a sweeter taste. Just keep in mind that the sweetness will vary slightly with different chocolate types.
Can I Make This Cheesecake Without Nuts?
Yes, you can omit the nuts if you have allergies or prefer not to include them. The crust will still be delicious! Alternatively, you can replace them with more cookie crumbs for added crunch.
How Should I Store Leftovers?
Leftover cheesecake can be covered with plastic wrap or stored in an airtight container in the refrigerator for up to 5 days. If you want to freeze it, wrap individual slices tightly and store them in an airtight container for up to 2 months. Just let them thaw in the fridge overnight before serving.
What’s the Best Way to Serve This Cheesecake?
This cheesecake is best served chilled. You could pair it with fresh berries or a drizzle of chocolate sauce for an extra treat. Just remember to slice it with a sharp, warm knife for clean edges!