No-bake mint and chocolate crumble

Name: No-bake mint and chocolate crumble
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8
Ingredients: Dry chocolate cookies 2 ½ cups; Butter ½ cup; Fresh liquid cream cold 1 cup; Mint syrup ½ cup; Dark chocolate 3.5 oz; Gelatin in sheets 1 tsp; Dry chocolate cookies 1 ¼ cup; Butter 4 tbsp; Powdered sugar to taste; Mint to taste

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Difficulty: Average
Prep time: 30 min
Cook time: 10 min
Serving: 8
Cost: Low
Note + the resting time in the refrigerator (about 140 min.)

PRESENTATION

Recipe by
Lucake

So, you’re craving something sweet and easy, right? Look no further than the no-bake mint and chocolate crumb cake. It's really really good. Known as sbriciolata in Italy, this treat is especially popular in the central and northern regions. The crispy cocoa biscuit crust? Kind of like cheesecake, but—let's be real—way easier. As the temps go up, this cake becomes your best friend. No oven needed. The star here is its light and fluffy filling, made with whipped cream and mint syrup. Seriously good. Each bite gives you a cool and fresh flavor burst. And here's the thing: when you pair that with the crumbly chocolate exterior, you get a dessert that's rich but not too heavy. Pretty simple, right? That's why the no-bake mint chocolate crumb cake is perfect for an afternoon snack or a chill dinner finish.

Here's the deal: Italian desserts usually stick to tradition, but the no-bake mint chocolate dessert is different. It's got this bold mint and dark chocolate mix. For real. And the tender filling contrasts perfectly with the crunchy crust. It's like an ideal blend of textures. And listen, while it doesn’t follow a specific regional twist, that makes it flexible. You can put your own spin on it. Some folks might go heavy on the chocolate, others on the mint. Thing is, you don't need to be a pro baker for this. Which is great. It’s a solid choice for gatherings or when you just want something cool and fuss-free.

Compared to a no-bake mint chocolate cheesecake or a mint chocolate icebox cake, this Italian-style sbriciolata focuses on that crumbly shell and creamy center. And you know what? Whether you’re hosting a party or just treating yourself, the no-bake mint chocolate crumb cake shows that skipping the oven can lead to a treat that's both delicious and effortless. Can't go wrong.

INGREDIENTS

For the base (for a 9-inch diameter removable-bottom cake pan): Dry chocolate cookies 2 ½ cups (300 g); Butter ½ cup (120 g)

For the filling: Fresh liquid cream 1 cup (250 g) - cold; Mint syrup ½ cup (160 g); Dark chocolate 3.5 oz (100 g); Gelatin in sheets 1 tsp (5 g)

For the topping: Dry chocolate cookies 1 ¼ cup (150 g); Butter 4 tbsp (60 g)

For garnish: Powdered sugar to taste; Mint to taste

Preparation

How to prepare No-bake mint and chocolate crumble

To prepare the no-bake mint and chocolate crumble, first soak the gelatin sheets 1. Meanwhile, melt the butter in a saucepan and let it cool. Place the cookies in a food processor 2 and blend until you get a grainy mixture. Transfer everything to a bowl and add the melted butter 3.

Mix well 4. Pour two-thirds of the mixture into a 9-inch diameter removable-bottom pan. Use this amount to make the edge 5, then add the remaining part for the base 6. Place in the refrigerator to set for 10-15 minutes.

In the meantime, prepare the filling: take 1/4 cup from the total mint syrup and heat it in a saucepan, then add the well-squeezed gelatin sheets 7. Stir and let it melt completely 8. Pour the syrup into a bowl 9.

Add the rest of the syrup at room temperature 10, stir and let it cool. Meanwhile, whip the cream 11 12.

Incorporate the whipped cream into the cold syrup and mix to combine the ingredients 13. Chop the chocolate with a knife and add it to the cream 14, then mix gently 15.

Take the base from the refrigerator and pour the filling into the pan 16, then return it to the refrigerator. Meanwhile, prepare the topping: melt the butter in a saucepan, chop the cookies in a food processor 17 and mix both in a bowl 18.

Mix 19 and cover the surface of the filling with the mixture obtained, which will still be soft 20. Let it firm up in the fridge for at least 2 hours 21.

Unmold the cake onto a serving plate and garnish with powdered sugar 22 and mint leaves 23. Your no-bake mint and chocolate crumble is ready to be enjoyed 34!