The perfect delicious no-bake cookie cake with lemon mousse: easy to make, tasty, perfect for special occasions or for every day!
About the recipe
This recipe resembles a classic Icebox cake with Nabisco Chocolate Wafers and a delicious lemon mascarpone mousse.
You can, however, use different kind of cookies or graham crackers for it, which I will list below.
This dessert is moist, soft, tasty and with refreshing lemony taste. It is also quick and easy to prepare!
It is quite similar to the Quick Nutella and Mascarpone Biscuit Cake and to the Easy Icebox Cake with Dulce de Leche, we just have a different icing here.
Recipe ingredients
You need just a few simple ingredients for this recipe:
- ¾ cup/ 150 g sugar
- 1 large untreated lemon: juice and zest
- 6 egg yolks
- 12,3 oz / 350 g chocolate graham crackers, cookies or Nabisco wafers: see options below
- 1 cup/ 250 g mascarpone cheese
- ⅞ cup / 200 g heavy whipping cream
- chocolate sprinkles, for decoration
Nabisco chocolate wafers substitute
As every other classic icebox cake, the first choice for this one would be the Nabisco Famous chocolate wafers. But given the fact that they have been discontinued, here are a few other options that can make this cake equally good:
- Chocolate Graham Crackers - possibly the best replacement here
- Oreo thins
- Chocolate Shortbread Cookies
- Any other kind of plain chocolate cookies
You can also use plain cookies or regular graham crackers: you don't necessarily need the chocolate taste, even though I highly recommend it for this recipe.
Preparation summary
Preparation summary- First you need to prepare the lemon mixture in a pan on the stove by combining. It is similar to Lemon Curd but you will use the 6 yolks here, mixed with the lemon juice and zest and the sugar.
- When the prepared lemon mixture cools down, combine it with the mascarpone. Add the whipped cream at the end. This is your frosting.
- From here it is just arranging cookies or graham crackers on the bottom of a pan and spreading frosting on top - easy!
- Refrigerate the no-bake cake for 6-8 hours before serving it. This would allow the tastes to blend and the cookies to absorb the moisture.
Variations
VariationsThis cake is quite versatile. You can substitute ingredients easily and make it your way. here are some examples:
- Use plain cookies or graham crackers, without cocoa
- Prepare my Easy Lemon Curd instead of the recipe one: this is an option if you don't want to leave egg whites unused.
- Use rainbow sprinkles to make a Funfetti icebox cake for a birthday celebration.
Storing
- Keep this cake in the fridge for up to 4 days.
- You can also freeze it, covered in plastic wrap or in airtight containers, for up to 2 months.
This cake is trully delicious and I am sure you will love it too!
Here are some more recipes using cookies or graham crackers, in case you want to check:
📝 Recipe
No Bake Cookie Cake with Lemon Mousse
Ingredients
- ¾ cup/ 150 g granulated sugar
- 1 large lemon, not treated, Juice and zest from
- 6 egg yolks
- 12,3 oz / 350 g chocolate graham crackers or wafers, approximately
- 1 cup/ 250 g mascarpone
- ⅞ cup / 200 g heavy whipping cream
- chocolate sprinkles
Instructions
- In a small saucepan over medium heat combine lemon juice, lemon zest, sugar and egg yolks. Stir continuously with a spoon. The mixture should start simmering and thickening. When it thickens to the point of the spoon remaining coated when raised, remove the pan from heat.
- Let cool until room temperature, whisking from time to time. You can leave the lemon curd in the fridge and make the cake on the next day.
- In a large bowl beat together the lemon curd and mascarpone until well combined.
- In a separate bowl whip the cold heavy cream. Using a rubber spatula carefully fold the cream into the mascarpone mixture, until the mousse becomes uniform.
- Arrange a layer of cookies in a rectangular cake pan (8 x 9 inch / 20 x 23 cm or similar). You may need to break them to fill the gaps.
- Alternatively you can use a round pan and break the cookies in small pieces before spreading them. Cover generously and evenly with lemon mousse. Continue the process until using all biscuits and all the lemon mousse.
- Wrap the pan with cling film and transfer it to the fridge. Refrigerate for at least 6-8 hours.
- Before serving decorate with chocolate sprinkles.
Notes
- You can use different kinds of cookies or graham crackers for this recipe: Nabisco chocolate wafers, chocolate graham crackers or Oreo thins are just some of the options.
- Store the cake for up to 4 days in the fridge.
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