No-Bake Zebra Cake with Mint Chocolate Crust

A striking no-bake zebra cake with layers of creamy dark and milk chocolate fillings on a mint-chocolate cookie and almond crust, perfect for a refreshing, decadent dessert.

Recipe Information

Total Time:

Yield:

16 servings

Ingredients

Crust

12 mint-chocolate sandwich cookies

8 mint-and-fudge cookies

⅓ cup roasted salted almonds

⅓ cup unsalted butter, melted

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Fillings

½ cup whole milk

1 (¼-ounce) envelope unflavored gelatin

2 cups heavy whipping cream

2 (8-ounce) packages cream cheese, softened

2 (14-ounce) cans sweetened condensed milk

2 teaspoons vanilla extract

1 cup 53%-cacao dark chocolate chips

8 tablespoons dark chocolate sauce, divided

1 cup milk chocolate chips

Fresh mint, for garnish

Directions

Line the inside upright edge of a 9-inch springform pan with a 3×30-inch strip of parchment or waxed paper.
For crust, in a food processor, place mint-chocolate cookies, mint-and-fudge cookies and almonds. Cover and pulse until coarsely chopped. Add butter; pulse until evenly moistened. Press mixture in bottom of prepared springform pan. Refrigerate until ready to fill.
For filling, in a small saucepan, stir together milk and gelatin; let stand for 5 minutes. Heat gelatin mixture over medium-low heat until very warm and gelatin completely dissolves, stirring constantly. Cool for 5 minutes.
Meanwhile, in a large bowl, beat heavy cream with an electric mixer on high until stiff peaks form (tips stand straight); set aside.
In another large bowl, beat cream cheese with electric mixer on high until smooth and creamy. With mixer on medium, beat in sweetened condensed milk and vanilla until smooth. Beat in gelatin mixture until combined. Fold in whipped cream; set aside.
In a medium microwave-safe bowl, microwave dark chocolate chips on HIGH for 1¼ to 1¾ minutes or until melted and smooth, stirring every 15 seconds. Fold in 2⅔ cups of the cream cheese mixture, then stir in 6 tablespoons dark chocolate sauce until combined. Set aside.
In another medium microwave-safe bowl, microwave milk chocolate chips on HIGH for 1¼ to 1¾ minutes or until melted and smooth, stirring every 15 seconds. Fold in 2⅔ cups of the cream cheese mixture, then stir in remaining 2 tablespoons dark chocolate sauce until combined. Set aside.
To assemble cake, spoon 2 tablespoons plain cream cheese mixture onto center of crust; let filling spread naturally. Spoon 2 tablespoons milk chocolate filling onto center of plain filling; let milk chocolate filling spread naturally. Spoon 2 tablespoons dark chocolate filling onto center of milk chocolate filling; let dark chocolate mixture spread naturally. Repeat process, adding 2 tablespoons each plain, milk chocolate and dark chocolate fillings until all fillings are used.
Gently tap the springform pan on work surface to remove any air pockets. Freeze for 6 hours or until firm.
To serve, let frozen cake stand at room temperature for 10 to 15 minutes. Remove side of pan; remove paper strip. Place cake on a serving platter. Garnish with mint, if desired.