No‑Bake Icebox Cookie Custard Cake with Mascarpone | YumSprint

No‑Bake Icebox Cookie Custard Cake with Mascarpone

A luscious, no‑bake layered dessert featuring creamy vanilla‑cornstarch custard enriched with mascarpone, sandwiched between soft cookies and chilled into a cake‑like delight.

Why You’ll Love This Recipe

  • Effortless yet impressive — no oven needed, just stovetop custard and layering.

  • Silky custard balanced by cookie texture makes every bite satisfyingly creamy.

  • Make‑ahead friendly — ideal for prepping in advance for gatherings or weeknight indulgence.

  • Highly customizable — swap cookies, add zest, chocolate, or fruit layers to suit your taste.


ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Custard‑Mascarpone Filling

  • 1 cup whole milk

  • 2 large egg yolks

  • ¼ cup granulated sugar

  • 2 tbsp cornstarch

  • 1 tsp vanilla extract

  • 1 cup mascarpone cheese, softened

  • ½ cup heavy cream, whipped to soft peaks

Layers

  • Flat cookies (e.g. Maria, Petit Beurre, digestive biscuits), enough to layer a 9‑inch dish

  • Optional for garnish: powdered sugar


directions

Based on method from Cookist:

  1. Make custard: In saucepan, whisk together milk, egg yolks, sugar, cornstarch, and vanilla. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon. parisstarn.substack.com+7cookist.com+7cookist.com+7youtube.com+4foodandwine.com+4epicurious.com+4southernliving.com+1epicurious.com+1

  2. Remove from heat and stir in mascarpone until smooth. Let cool slightly.

  3. Gently fold in whipped cream until combined.

  4. Assemble: In a deep dish or mold, arrange a single layer of cookies. Spread a layer of custard atop. Repeat layers, ending with cookies.

  5. Chill: Cover and refrigerate for 4–6 hours, or preferably overnight, until set. cookist.com

  6. Before serving, dust the top with powdered sugar or garnish as desired.


Servings and timing


Variations

  • Cookie swap: use graham crackers, ladyfingers, or chocolate chip cookies for different flavors.

  • Mix‑ins: fold lemon or orange zest into the custard for a citrus lift.

  • Chocolate layer: drizzle ganache or add melted chocolate between layers.

  • Fruit addition: spread a thin layer of jam, cherry compote, or fresh berries between custard layers.


storage/reheating

  • Refrigerate covered for up to 4 days.

  • Freezing: wrap tightly, freeze up to 1 month; thaw in fridge overnight.

  • Serving tip: chill the cake 30–60 minutes in freezer before slicing for clean cuts.


FAQs

1. How do I know when the custard is thick enough?

It should coat the back of a spoon and leave a clear line when you run a finger through it.

2. Can I use cream cheese instead of mascarpone?

Yes — though mascarpone offers a richer, silkier texture; cream cheese yields a tangier, firmer custard.

3. Do cookies need to be soaked?

No—they soften naturally from contact with custard during chilling. Quick dips in milk are optional.

4. Can I add fruit layers?

Absolutely—strawberries, cherries, or jam work beautifully between custard layers.

5. How long should I chill the cake?

Allow at least 4–6 hours; overnight chilling gives the best texture and flavor melding.

6. What size baking dish should I use?

A 9‑inch round or similar-sized deep dish / springform pan works well.

7. Can I make this gluten‑free?

Yes, use gluten‑free cookies or crackers in place of traditional ones.

8. Will it work without eggs?

Egg yolks are key for custard thickness; you could substitute with pudding mix, but texture will differ.

9. Is it suitable for children?

Yes—omit alcohol and citrus zest for a kid‑friendly version.

10. How do I get neat slices?

Chill well; for clean cuts, warm a sharp knife under hot water and dry before slicing.


Conclusion

This No‑Bake Icebox Cookie Custard Cake with Mascarpone is a delightful balance of creamy custard and soft cookies, requiring minimal effort but delivering maximum flavor. Perfect for hot days, casual gatherings, or whenever you’re craving a decadent, yet fuss‑free dessert. Make it your own with optional citrus, chocolate, or fruit additions to fit your mood—or simply enjoy it as the velvety classic it is.

[tasty-recipe id=”19937″]

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