Ginger Mascarpone Icebox Cake

Ginger Mascarpone Icebox Cake Recipe

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Cathy Gillespie


This is very rich. If you serve this with fresh fruit, it not only looks good, but it helps cut some of the richness to the taste.


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No-Cook or Other


  • 2 1/2 c
    gingersnap crumbs
  • 5 Tbsp
    unsalted butter, melted
  • 8 oz
    cream cheese, room temp
  • 1/2 c
    plain yogurt
  • 2/3 c
  • 1/2 tsp
  • 1/2 c
    crystallized ginger, minced
  • 1 lb
    mascarpone cheese
  • 1/2 c
    heavy cream

How to Make Ginger Mascarpone Icebox Cake


  1. Spray 9" spring-form pan with cooking spray. Dust the pan with a little sugar and knock out excess.
  2. Combine the gingersnap crumbs and butter, rubbing them together with your fingertips to combine thoroughly. Sprinkle half of the crumbs over the bottom of the pan and pat down evenly; reserve the remainder.
  3. Whip cream cheese, yogurt, sugar, vanilla and crystallized ginger until smooth, scraping down the sides. Add mascarpone and cream; whip until the mixture is thoroughly combined and just hold peaks. Don't over-whip or it might separate.
  4. Carefully spoon half of the mixture over the crumb layer; spreading evenly to the edges of the pan. Sprinkle half the remaining crumbs over top. Top with remaining cream filling and finish with the remaining crumb mixture. Gently tap the pan on the counter to release any air bubbles. Cover with plastic wrap and refrigerate overnight.
  5. When ready to serve, run a thin knife around the sides of the cake and remove the spring-form. Cut the cake into slices with a warm knife.

Printable Recipe Card

About Ginger Mascarpone Icebox Cake

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American

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