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Chocolate Ricotta Icebox Cake Yum
A creamy and delicious Chocolate ricotta cake that needs no baking, no cooking but needs just 5 ingredients.
Chocolate Ricotta Icebox Cake
Course dessert
Cuisine american
Prep Time
20 minutes

Servings
serving
Ingredients
  • 2 15 oz ricotta cheese . containers of (whole milk or part skim)
  • 7 oz chocolate . Semisweet , chopped
  • 3/4 cup heavy cream
  • 1 tsp vanilla extract
  • 20 ~ 22 Chocolate Wafer Cookie
  • 2 ~ 3 tbsps chocolate Grated
Course dessert
Cuisine american
Prep Time 20 minutes
Servings
serving
Ingredients
  • 2 15 oz ricotta cheese . containers of (whole milk or part skim)
  • 7 oz chocolate . Semisweet , chopped
  • 3/4 cup heavy cream
  • 1 tsp vanilla extract
  • 20 ~ 22 Chocolate Wafer Cookie
  • 2 ~ 3 tbsps chocolate Grated
Chocolate Ricotta Icebox Cake
Instructions
Make the Chocolate filling:
  1. Melt the chopped chocolate either on a double boiler or in a microwave. Let cool for a few minutes.
  2. In a food processor, process the ricotta cheese until very smooth. Add the melted chocolate and vanilla; process until well incorporated.
Make the Cake:
  1. Line the bottom and sides of a 9″ spring-form with parchment paper. Make sure there’s a little extra hanging out of the bottom.
  2. Arrange the cookies on the bottom of the pan slightly overlapping the cookies. Break them a little to make them fit.
  3. Pour half of the chocolate mixture over the cookies and spread it out evenly.
  4. Place the second layer of cookies and pour the remaining chocolate filling on top. Smooth out the chocolate.
  5. Place the pan in the fridge and chill it for at least 3 hours or overnight.
  6. Grate the chocolate on top, slice and serve.
Recipe Notes
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