Quick Recipe Version (TL;DR)
Quick Ingredients
- 400 g chocolate wafer cookies (about 48–56 thin cookies)
- 450 g dulce de leche (about 1 1/2 cups)
- 450 g full-fat cream cheese, room temp (2 blocks; about 2 cups)
- 1 tsp vanilla extract
- 1/8 tsp fine sea salt
- 1 1/2 cups strong brewed coffee, cooled (or whole milk)
- 1–2 tbsp dark rum or coffee liqueur (optional)
- 2 tbsp unsweetened cocoa powder, for dusting
- Dark chocolate shavings, for garnish (optional)
Do This
- 1. Line an 8-inch square pan with parchment, leaving overhang.
- 2. Beat cream cheese until smooth; mix in dulce de leche, vanilla, and salt.
- 3. Pour cooled coffee (and liqueur, if using) into a shallow dish.
- 4. Dip cookies 1–2 seconds per side; arrange in a snug single layer in the pan.
- 5. Spread half the filling over cookies; repeat with a second dipped-cookie layer and remaining filling; finish with a final cookie layer.
- 6. Cover and chill 8 hours (overnight best).
- 7. Lift out, dust with cocoa, garnish with chocolate shavings, and slice thick.
Why You’ll Love This Recipe
- No-bake and low-effort: perfect for warm days or when the oven is full.
- Dreamy texture: softened chocolate cookies with a creamy dulce de leche–cheesecake filling.
- Make-ahead friendly: improves as it chills, so dessert is ready when you are.
- Flexible flavors: dip in coffee for grown-ups or milk for a kid-friendly version.
Grocery List
- Produce: Optional garnish: strawberries or sliced bananas; lemon (optional, for a bright note).
- Dairy: Full-fat cream cheese (2 blocks).
- Pantry: Chocolate wafer cookies; dulce de leche; brewed coffee or whole milk; vanilla extract; fine sea salt; unsweetened cocoa powder; dark chocolate (for shavings); optional dark rum or coffee liqueur.
Full Ingredients
For the Filling
- 450 g dulce de leche (about 1 1/2 cups), ideally “repostero”/thick style
- 450 g full-fat block cream cheese, at room temperature (2 x 8-oz blocks; about 2 cups)
- 1 tsp pure vanilla extract
- 1/8 tsp fine sea salt
- Optional: 1 tsp fresh lemon juice (brightens the sweetness)
For the Cookie Layers and Dip
- 400 g chocolate wafer cookies (about 48–56 thin cookies), such as Chocolinas or similar
- 1 1/2 cups strong brewed coffee, cooled to room temperature (or use whole milk for a coffee-free version)
- Optional: 1–2 tbsp dark rum or coffee liqueur
To Finish
- 2 tbsp unsweetened cocoa powder, for dusting
- 20 g dark chocolate, shaved (about 1/4 cup), optional
- Optional: sliced strawberries or bananas; flaky sea salt to finish
Step-by-Step Instructions
Step 1: Prepare the pan
Line an 8-inch (20 cm) square pan with parchment paper, leaving a 2-inch overhang on two sides for easy lifting. Lightly grease the pan first so the parchment sticks in place.
Step 2: Make the filling
In a mixing bowl, beat the cream cheese with a hand mixer on medium speed for 45–60 seconds until completely smooth and lump-free. Add the dulce de leche, vanilla, and salt (plus lemon juice if using). Beat on medium until silky, 45–60 seconds more. Scrape the bowl and beat 10 seconds to ensure it is uniform. The mixture should be thick but spreadable.
Step 3: Mix the dipping liquid
Pour the cooled coffee (or milk) into a shallow dish. If using, stir in 1–2 tablespoons dark rum or coffee liqueur. The liquid should be at room temperature to prevent the cookies from breaking.
Step 4: Build the first layers
Working one cookie at a time, dip briefly—1 to 2 seconds per side—so the cookie is moistened but not soggy. Arrange dipped cookies in a snug single layer on the bottom of the pan (break pieces to fill gaps). Spread half of the filling evenly over the cookie layer, smoothing to the edges.
Step 5: Add the remaining layers
Dip and arrange a second cookie layer over the filling. Spread the remaining filling evenly. Finish with a third and final layer of dipped cookies. Gently press with a clean hand or an offset spatula to level the surface.
Step 6: Chill until set
Cover the pan tightly and refrigerate for at least 8 hours, ideally overnight. During this time, the cookies soften into a cakelike texture and the filling firms up for clean slices.
Step 7: Unmold, garnish, and slice thick
Use the parchment overhang to lift the chocotorta out of the pan. Dust generously with cocoa powder and add dark chocolate shavings. For extra contrast, finish with a tiny pinch of flaky sea salt. Warm a long knife under hot water, wipe dry, and cut into 12 thick slices, wiping the blade between cuts for sharp layers.
Pro Tips
- Use equal weights of cream cheese and dulce de leche for the ideal balance and set.
- Do not oversoak: a quick 1–2 second dip keeps layers defined and prevents mushiness.
- If your dulce de leche is very loose, chill the filling for 10–15 minutes before assembling.
- Chill overnight for the best texture and cleanest cuts.
- Heat and wipe your knife between slices to showcase those beautiful layers.
Variations
- Coffee-Free Kids’ Version: Dip cookies in cold whole milk or chocolate milk; skip the liqueur.
- Banana or Strawberry Chocotorta: Add a thin layer of sliced bananas or strawberries between the filling layers.
- Light and Fluffy: Fold 1 cup softly whipped cream into the filling for a lighter, mousse-like texture (chill time may increase by 1–2 hours).
Storage & Make-Ahead
Refrigerate, covered, for up to 4 days. The flavor and texture improve on day 2. To freeze, wrap the whole cake or individual slices tightly and freeze for up to 1 month; thaw overnight in the refrigerator. Serve well-chilled for the neatest slices.
Nutrition (per serving)
Approximate values for 1 of 12 servings: 420 calories; 24 g fat; 45 g carbohydrates; 6 g protein; 31 g sugars; 260 mg sodium. Values will vary based on brands and garnishes.
