This tiramisu-like treat that starts with store-bought cookies and just a few easy to find ingredients is perfect for your summer gatherings. No baking required!
We made a 3/4 batch to fit in our 6-portion mini cheesecake pan, but it's just as easy to make a full recipe for 8 individual portions in a muffin/cupcake tin or as an 8-inch round cake pan or springform pan.
Our recipe is based on an Ina Garten classic. We're providing adaptations and substitutions so you can make it without searching for special ingredients.
Depending on which size you choose, you can make 8-12 smaller portions or 6 very generous portions. These are great for making ahead of your party or event. They'll keep in the fridge for 2-3 days, or in the freezer, covered, for about a week. Thaw before serving.
Ingredients & Equipment
- 12 ounces (340g) mascarpone cheese, cold (or full fat cream cheese)
- 1/2 cup (100g) fine granulated sugar
- 2 Tablespoons (7.5g) unsweetened cocoa powder
- 1 teaspoon (5g) instant espresso powder
- 2 cups (475ml) very cold heavy cream
- 1/4 cup (60ml) coffee liqueur, such as Kahlua (can use Irish cream liqueur or milk)
- 1 teaspoon vanilla extract
- 24 ounces (680g) thin chocolate chip cookies, about 24 (we used Tate's)*
- shaved semi-sweet chocolate and/or mini chips for garnish
- 6-opening mini cheesecake pan, standard or jumbo muffin tin, or 8-inch springform pan
- Chill your mixer bowl for a minimum of 1 hour in your refrigerator. This will help keep your ingredients cold so they whip well.
- In the bowl of your stand mixer fitted with SideSwipe or your whisk attachment (or your hand mixer), combine mascarpone, sugar, cocoa powder, and espresso powder and mix on medium speed until smooth and well combined.
- Add the cold cream, coffee liqueur, and vanilla. Mix on low speed to incorporate, then slowly raise the speed to medium or medium-high, until firm peaks form. If using SideSwipe, you'll hear a slapping sound ;)
- Individual portions: Begin Layer 1 by fitting the chocolate chip cookies to the bottoms of your baking tin. Trim the edges to fit if necessary. Save trimmings to use as filler for other layers. Layer 2: Scoop about 2 tablespoons of the mocha cream filling onto cookies in each cavity, smooth. Repeat layers so there are 3 cookies per cake. End with a cream layer.
- 8-inch springform pan, Cover the bottom of the pan with cookies (break some cookies to fill in the spaces). Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream.
- Smooth the top(s), cover with plastic wrap, and refrigerate overnight.
- Run a small sharp knife around the outside of the cake(s) and remove from the pan. Sprinkle the top with the chocolate and serve cold. Slice the cake or mini cakes while cold. Allow to warm a little before serving.
- This recipe works best with thin chocolate chip cookies. We used Tate's that we bought in a large box at Costco.
- You can also serve this as a frozen dessert. Just let it warm up a bit before serving.
- Please do chill your mixer bowl prior to making this recipe. It will ensure the success of your whipped mocha cream.