Ingredients
FOR THE BASE
COCOA BISCUITS
600 gr
FRESH CREAM
200ml
FOR THE STUFFING
MASCARPONE CHEESE
300 gr
HAZELNUT SPREADABLE CREAM
250 gr
VACCINE RICOTTA
200 gr
POWDERED SUGAR
120 gr
DARK CHOCOLATE CHIPS
100 gr
YOU ALSO NEED IT
BUTTER
to taste
The no-bake cocoa crumble is the fresh and summery variant of the classic baked crumble. It is a delicious dessert that is very easy to make, ideal to serve as a happy ending to a meal at the end of a dinner with guests or to bring to the table for a party buffet together with miniature pastries, American muffins and homemade tarts.

To make it, simply pulverize the cocoa biscuits in the bowl of a mixer, then mix them in a bowl with the fresh cream and then distribute 2/3 of the prepared mixture on the bottom of a well-buttered springform pan, 22 cm in diameter . After a period of rest in the fridge, the biscuit shell is filled with a layer of hazelnut cream first and then with the cheese filling, obtained here by mixing the mascarpone in a bowl with the cow’s milk ricotta well drained from the whey, the sugar icing and dark chocolate chips and finally covering the surface with the remaining crumbled biscuits: the result will be a delicious and irresistible cold cake, perfect for a snack for adults and children.

For a more fragrant result you can use melted butter instead of liquid cream for the biscuit base, just like you do for cheesecake, or you can replace the cocoa biscuits with wholemeal or five-grain biscuits.

Those who wish can flavor the filling with the seeds of a vanilla bean or a pinch of ground cinnamon, or can choose a lighter fresh spreadable cheese or robiola as an alternative to mascarpone.

Find out how to prepare cocoa crumble without cooking by following the step-by-step procedure and advice. If you liked this recipe, also try the crumbled grandfather’s cup and the crumbled coconut.

How to prepare cocoa crumble without cooking
Step 1
Collect the cocoa biscuits in the bowl of a mixer and blend them finely until they become powdered, then transfer them to a large container 1.

Step 2
Add the liquid cream 2.

Step 3
Mix the ingredients with a spoon 3.

Step 4
Butter a 22cm diameter springform pan and line the base and edges with 2/3 of the biscuit mixture 4; then let it harden in the fridge for half an hour.

Step 5
In the meantime, place the mascarpone with the icing sugar and the ricotta well drained from the whey 5 in a bowl, and work the ingredients with a hand whisk until they become creamy.

Step 6
Add the dark chocolate chips to the cream cheese 6.

Step 7
Remove the base of the cake from the fridge and spread the hazelnut spread 7 on the bottom: if you want to make it more fluid you can heat it for a few moments in the microwave.

Step 8
Add the cheese filling and level the surface well with a spatula 8.

Step 9
Cover the filling with the remaining crumbled dough 9 and leave to cool in the fridge for at least 3 hours.

Step 10
Once the time has passed, turn the no-cook cocoa crumble onto a serving plate, cut it into 10 slices and serve.

storage
The uncooked cocoa crumbles can be stored in the fridge, in an airtight container or covered with a sheet of cling film, for a maximum of 3 days.