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Argentine No Bake Chocotorta

A delightful no-bake dessert combining creamy layers of dulce de leche and crunchy chocolate cookies, perfect for family gatherings.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 slices
Course: Dessert, No Bake
Cuisine: Argentinian, Fusion
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 400 g chocolate cookies (such as Chocolinas) Any halal chocolate cookie will do.
  • 500 g cream cheese, softened Can substitute with mascarpone or a plant-based alternative for vegan.
  • 400 g dulce de leche
  • 1 cup coffee, cooled Can substitute with milk if preferred.
  • to taste Cocoa powder for dusting

Method
 

Preparation
  1. In a mixing bowl, blend the softened cream cheese and dulce de leche until smooth and creamy.
  2. Brew a cup of coffee and let it cool down completely. You can also use milk for a non-caffeinated version.
  3. Quickly dip each chocolate cookie into the cooled coffee, ensuring not to soak them.
  4. In a rectangular or square dish, lay down a single layer of the coffee-dipped cookies followed by a layer of the cream cheese and dulce de leche mixture. Repeat the process until the dish is filled, finishing with a cream layer on top.
Chilling
  1. Cover the dish with plastic wrap and refrigerate for at least 4 hours; overnight is best.
Serving
  1. Before serving, dust the top with cocoa powder. Slice into squares and serve.

Notes

Store in the refrigerator for up to 5 days covered with plastic wrap or in an airtight container. Best served cold without reheating.