Description

This creamy Chocotorta is a no-bake Argentinian dessert with coffee-soaked cookies, dulce de leche, and cream cheese layers.

Ingredients

452 g (16 oz) cream cheese, at room temperature

396 g (14 oz) dulce de leche, at room temperature

375 mL (1½ cups) strong brewed coffee, cooled

2 batches (840 g / 14.8 oz) homemade chocolate wafer cookies (or store-bought Chocolinas)

108 mL (¼ cup + 3 tbsp) heavy cream (optional)

57 g (2 oz) dark chocolate, finely chopped (for garnish)

132 g (4.7 oz) dulce de leche (optional for piped decorations)

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Instructions

Prepare the pan: Line an 8-inch (20 cm) square baking pan with parchment paper, leaving overhang for easy removal.

Make the filling: Beat cream cheese until smooth. Add dulce de leche and mix until creamy and uniform. Optionally, add heavy cream for a lighter texture. Beat briefly on high.

Dip the cookies: Pour coffee into a shallow dish. Dip cookies one by one, flipping quickly to coat both sides.

Layer the dessert:

Arrange a layer of dipped cookies in the pan.

Spread 1/5 of the cream mixture on top.

Repeat until you have 5 layers, ending with a cream layer on top.

Chill: Cover tightly and refrigerate for at least 4 hours (overnight is ideal).

Decorate & serve: Top with piped dulce de leche, chopped dark chocolate, or cocoa powder. Slice and serve cold.

Notes

Don’t over-soak cookies—quick dip is enough to soften.
Use a scale for precision when layering evenly.
Chill overnight for the best flavor and texture.
Decorate before serving for a fresh, beautiful finish.
Make-ahead friendly: Ideal dessert for prepping the day before an event.
Swap flavors: Use cocoa powder, liqueur, or chopped nuts between layers for variations.

Prep Time: 45 minutes
Cook Time: 4 hours (or overnight for best results)