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Chocotorta is the wildly popular Argentine no bake dessert that tastes like the love child of tiramisu and an icebox cake, with coffee dipped chocolate cookies layered between a dreamy dulce de leche cream cheese filling and finished with a silky ganache. My girls beg for a slice every time it comes out of the fridge on a hot summer day. If you love that caramel flavor, our creamy dulce de leche milkshake is another easy treat.
There is no oven required, just a few simple layers and an overnight chill in the fridge.
Chocotorta Quick Look
- 🕒 Prep Time: 30 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 8 hours 30 minutes
- 🍽️ Serving: 9 servings
- ⚡ Calories: 287kcal
- 🌶️ Flavor Profile: Rich and creamy with caramel dulce de leche, coffee soaked chocolate cookies, and silky ganache
- ✋ Difficulty: Easy, about as simple as our no bake Oreo cheesecake
Quick Answer
Whip cream cheese with dulce de leche until smooth. Stir together brewed coffee and creamer, then quickly dip chocolate cookies into the coffee and line the bottom of a parchment lined dish. Spread a thin layer of the dulce de leche cream on top, and repeat until you have about 6 layers ending with cream. Pour a chocolate ganache over the top and chill overnight so the layers soften and set.
Jump to:
Why This Recipe Works
Click to see the technique science
- No oven required. Chocotorta is a fully no bake dessert that comes together with a few simple layers and time in the fridge, perfect for hot days.
- Dulce de leche does the work. Whipping store bought dulce de leche into cream cheese makes an instant, rich caramel filling with no cooking involved.
- Coffee softens the cookies. A quick dip in coffee softens the crisp chocolate cookies so they turn cake like and tender as they chill.
- Overnight chill is key. Resting overnight lets the layers meld and the cookies soften completely, giving you that signature sliceable, cake like texture.
- The ganache makes it elegant. A simple two ingredient ganache poured over the top sets into a glossy chocolate layer that looks bakery worthy.
Why You’ll Love This Recipe
- It is a no bake dessert that tastes like a cross between tiramisu and a caramel icebox cake.
- A jar of dulce de leche and a few packages of cookies make it incredibly easy.
- It is just as creamy and crowd pleasing as our tiramisu pie with zero oven time.
Key Ingredients
Just a handful of simple ingredients layer up into this rich, no bake chocotorta.
- Chocolinas cookies: Thin chocolate cookies that soften into tender cake like layers after a quick coffee dip. Any crisp chocolate wafer cookie works.
- Dulce de leche: The caramel star, whipped into the cream cheese for a rich, sweet, no cook filling.
- Cream cheese: Softened and whipped with the dulce de leche for a smooth, tangy, creamy layer.
- Brewed coffee: Mixed with a little creamer for dipping the cookies, adding that classic coffee flavor and softening them.
- Chocolate chips and cream: Melted together into a silky ganache that tops the whole dessert.
See recipe card for exact quantities.
Variations and Substitutions
This chocotorta is easy to customize.
- Use chocolate graham crackers or any thin chocolate wafer cookie if you cannot find Chocolinas.
- Swap the coffee for chocolate milk or a coffee free option for a kid friendly version.
- Add a layer of sliced bananas or a sprinkle of flaky salt between the cream layers.
- Top with crushed cookies, cocoa powder, or extra dulce de leche drizzle instead of ganache.
How to Make Chocotorta
- In a large bowl with an electric hand mixer, whip the softened cream cheese with the dulce de leche until completely smooth.
- In a small bowl, stir together the brewed coffee and coffee creamer. Line an 8×8 baking dish with parchment paper.
- Quickly dip the cookies one by one into the coffee mixture and line the bottom of the baking dish.
- Spread a thin layer of the dulce de leche cream on top using a small offset spatula. Continue layering dipped cookies and cream until you have about 6 layers, ending with a cream layer. Freeze briefly while you make the ganache.
- Place the chocolate chips in a heat proof bowl. Heat the heavy cream until it just simmers, then pour it over the chips and let sit 2 minutes.
- Add the vanilla and whisk the ganache until smooth, then pour it over the chocotorta in an even layer. Chill overnight in the fridge, then lift out, garnish, slice, and serve.
Recipe Tips & Tricks
- Dip the cookies quickly, just a second or two, so they soften but do not fall apart or turn soggy.
- Use an offset spatula to spread thin, even cream layers for clean, pretty slices.
- Chill overnight, since the cookies need time to fully soften into that cake like texture.
- Line the dish with parchment with an overhang so you can lift the whole chocotorta out cleanly.
- Let the ganache cool slightly before pouring so it sets into a smooth, glossy top.
- Slice with a warm knife, wiping between cuts, for clean layered slices.
Serving Ideas and Suggestions
This chocotorta is best served cold, straight from the fridge, cut into neat squares that show off all those gorgeous layers of cookie, caramel cream, and ganache. A little extra drizzle of chocolate sauce and a sprinkle of crushed cookies on top make it feel extra special.
Serve it after a casual dinner or pair it with our dulce de leche milkshake for a serious caramel lover’s spread.
It is a perfect make ahead dessert for parties and holidays, right alongside our turtle brownie pie on the dessert table.
Chocotorta FAQs
Chocotorta is a popular Argentine no bake dessert made of coffee dipped chocolate cookies layered with a dulce de leche and cream cheese filling. It chills overnight until the cookies soften into a tender, cake like texture.
Traditional chocotorta uses Chocolinas, a thin Argentine chocolate cookie. If you cannot find them, any crisp chocolate wafer cookie or chocolate graham cracker will work.
A quick dip in coffee adds flavor and softens the crisp cookies so they turn cake like as the chocotorta chills. Dip them fast so they do not get soggy.
Yes. You can dip the cookies in chocolate milk or plain milk for a coffee free, kid friendly version that still softens the cookies beautifully.
Chill it in the fridge overnight, or at least 8 hours, so the layers set and the cookies fully soften into that signature sliceable texture.
Store chocotorta covered in the refrigerator for up to 4 days. It actually tastes even better on the second day once the flavors have fully melded.
Tried this easy chocotorta? I would love to hear how it turned out, leave a comment and a star rating below!
For a salty sweet snack, our chocolate covered peanut butter pretzels hit the spot.
Chocotorta
Ingredients
- 16 ounces cream cheese softened
- 14 ounces dulce de leche
- 1/2 cup brewed coffee
- 1/4 cup coffee creamer or milk
- 4 – 170 g packages Chocolinas Cookies
- 4 ounces semi-sweet chocolate chips
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- In a large bowl with an electric hand mixer, whip the cream cheese with the dulce de leche until smooth.16 ounces cream cheese, 14 ounces dulce de leche
- In a small bowl, stir the coffee and coffee creamer together.1/2 cup brewed coffee, 1/4 cup coffee creamer or milk
- Line an 8×8 baking dish with parchment paper.
- Start dipping the cookies one by one into the coffee mixture, and line the bottom of the baking dish.4 – 170 g packages Chocolinas Cookies
- Add a thin layer of the cream cheese mixture on top. I like to use a small offset spatula for this.
- Continue to layer the dipped cookies and dulce de leche mixture until you have 6 layers of cookies, and the top layer should be the remaining cream layer.
- Place in the freezer while you make the ganache.
- Add the chocolate chips to a small heat-proof bowl.4 ounces semi-sweet chocolate chips
- Heat the heavy cream until it just starts to simmer, and then pour the hot cream over the chocolate chips.1/3 cup heavy cream
- Allow to sit for 2 minutes. Add the vanilla, then whisk to combine until smooth.1 teaspoon vanilla extract
- Pour the ganache over the chocotorta recipe in an even layer.
- Place in the fridge overnight so the layers can set up properly.
- When ready to serve, lift it carefully out of the baking dish and place it on your serving platter, discard the parchment paper.
- Add garnishes if desired. I drizzled a little chocolate sauce on top and added more crushed cookies.
- Slice and serve immediately.
Notes
- Let the cream cheese get soft before mixing—no one likes lumpy filling.
- Dip the cookies quickly! A fast dunk is enough so they don’t get soggy.
- Use a square pan or baking dish lined with parchment for easy removal.
- Chill overnight—yes, it’s a bit of time, but worth it!
- Make the chocolate ganache topping right before pouring so it’s smooth and shiny.
- Want it fancy? Use a piping bag to decorate the top of the cake with extra cream.
Nutrition
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These were so much fun to make and tasted delicious.