If you are on the search for an easy no bake dessert to make during the heat of the summer, then look no further than this cookie cake, which combines thin rectangular cookies with a creamy mascarpone mixture. This cake has a hint of coffee flavor along with a dusting of cocoa powder which makes it look sophisticated despite its simplicity.
To make the cookie cake, you start by making a cream mixture by mixing whipped cream with mascarpone, coffee, honey, and hazelnut cream. Then, the cookies get assembled into sandwiches with the cream mixture as the filling, before they are assembled in a cake pan and covered with more of the cream. After that, cocoa powder gets dusted on top before the entire cake is placed in the fridge. The refrigeration time is key to giving the cookies the change to soften and become cake-like.
What is a Cookie Icebox Cake?
This cookie cake is a no bake cake made of thin dry cookies and a creamy mascarpone mixture. It gets assembled in a round cake pan to form a circular cake. The mascarpone mixture is flavored with hazelnut cream, honey, and espresso for added flavor and decadence.
Pro Tips
- Choose thin crisp rectangular cookies so that they are easy to arrange in the cake pan.
- Allow the cake to sit in the fridge for at least 3 hours to ensure that the cookies soften adequately and become cake-like.
- Use a springform pan so that it is easy to remove the cake.
- You can use either vanilla or chocolate flavored cookies for this cookie cake recipe.
Frequently Asked Questions
What Types of Cookies Should Be Used for the Cookie Cake?
Vanilla or plain flavored rectangular cookies are perfect in this recipe, however, you could choose chocolate cookies for more richness if you prefer.
Can I Replace the Mascarpone With Brick-style Cream Cheese?
While you technically could, brick-style cream cheese is denser than mascarpone and may result in your cake having a denser texture.
Why Did the Cookies Become Soggy?
If you find that your cookies become too soft, it may be that you oversoaked the cookies before assembling them in the cake pan. The cookies should just be dunked into the milk mixture quickly rather than allowing them to sit in the milk for a longer period of time.
How to Store the Cookie Icebox Cake
The cookie cake can be stored in a cake caddy in the fridge where it will keep well for up to 3 to 4 days. Alternatively, you can place it on a platter and loosely cover it with plastic wrap.
Ingredients
How to Make No-Bake Cookie Icebox Cake
In a bowl, whip the cream to stiff peaks. Add the mascarpone, coffee, hazelnut cream, and honey, and beat until just combined.
In a bowl, whip the cream to stiff peaks. Add the mascarpone, coffee, hazelnut cream, and honey, and beat until just combined.
Make cookie sandwiches with hazelnut cream and some of the mascarpone cream mixture. Dip the cookie sandwiches in the milk and coffee mixture.
Make cookie sandwiches with hazelnut cream and some of the mascarpone cream mixture. Dip the cookie sandwiches in the milk and coffee mixture.
Arrange the cookie sandwiches in a round cake pan and spread the remaining cream on top. Refrigerate it for 3 hours.
Arrange the cookie sandwiches in a round cake pan and spread the remaining cream on top. Refrigerate it for 3 hours.
Remove the cake from the pan, arrange strips of parchment paper on top on a diagonal, and dust cocoa powder on top before removing the strips.
Remove the cake from the pan, arrange strips of parchment paper on top on a diagonal, and dust cocoa powder on top before removing the strips.
Cut it into slices, and serve and enjoy!
Cut it into slices, and serve and enjoy!
;Resize,width=767;)
