Triple Chocolate Mascarpone Cheesecake

Published: Jan 2, 2017 · Modified: Aug 15, 2022 by Daniela Apostol · This post may contain affiliate links · 19 Comments

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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.

Triple Chocolate Mascarpone Cheesecake - My Gorgeous Recipes (1)

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
Tips and tricks
Other cheesecake recipes
Triple Chocolate Mascarpone Cheesecake

Triple Chocolate Mascarpone Cheesecake - My Gorgeous Recipes (2)

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.

Triple Chocolate Mascarpone Cheesecake - My Gorgeous Recipes (3)

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

Mascarpone Nutella Cheesecake

Raspberry Mousse Cheesecake

3.85 from 32 votes

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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

Metric - US Customary

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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