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:

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
Remove from heat and stir in mascarpone until smooth. Let cool slightly.
Gently fold in whipped cream until combined.
Assemble: In a deep dish or mold, arrange a single layer of cookies. Spread a layer of custard atop. Repeat layers, ending with cookies.
Chill: Cover and refrigerate for 4–6 hours, or preferably overnight, until set. cookist.com
Before serving, dust the top with powdered sugar or garnish as desired.

Servings and timing

Servings: approximately 4–6 slices in a 9‑inch dish youtube.com+15cookist.com+15foodandwine.com+15
Total time: ~10 minutes active prep, plus 4–6 hours chilling; overnight chilling recommended pinterest.com+5cookist.com+5everydaypie.com+5

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.