These Chocolate Hazelnut Mascarpone Cups are rich, creamy, and indulgently smooth. I love making them when I want a no-bake dessert that feels luxurious without being overly complicated. The combination of a chocolate cookie crust and the nutty, velvety mascarpone filling makes every spoonful unforgettable.

Chocolate Hazelnut Mascarpone Cups

Why You’ll Love This Recipe

I love how quickly this dessert comes together and how elegant it looks when served in individual cups. There’s no oven required, just a little mixing, layering, and chilling. The balance of chocolate, hazelnut, and mascarpone creates a perfectly sweet, creamy treat that always impresses. It’s my go-to when I need something that feels fancy but is secretly easy.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookie crust:
12 chocolate creme sandwich cookies
2 tablespoons (30 grams) unsalted butter, melted

For the chocolate hazelnut mascarpone cream:
8.8 ounces (250 grams) mascarpone cheese, softened
2/3 cup (200 grams) chocolate hazelnut spread
1/4 cup (30 grams) powdered sugar
1 teaspoon vanilla extract
1 cup (240 milliliters) heavy cream

directions

I begin by preparing the crust. I pulse the chocolate creme sandwich cookies in a food processor until finely ground. Then I transfer the crumbs to a bowl, stir in the melted butter, and mix until everything is coated. I divide the mixture evenly among six to eight small serving glasses and press it down firmly using a spoon. I refrigerate the cups while I make the cream.

For the filling, I beat together the softened mascarpone cheese, chocolate hazelnut spread, powdered sugar, and vanilla in a mixing bowl until smooth and creamy. In a separate bowl, I whip the heavy cream to soft peaks.

I fold one-third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the rest until fully incorporated.

I spoon the creamy mixture over the chilled cookie crusts, cover the cups, and refrigerate them for at least 2 hours or until fully chilled. I serve them cold with any toppings I like—shaved chocolate, toasted hazelnuts, or fresh berries.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Resting Time: 2 hours
Total Time: 2 hours 15 minutes

Variations

Sometimes I add a dash of espresso powder to the filling for a mocha twist. I’ve also layered in chopped hazelnuts between the crust and cream for extra texture. If I want a stronger chocolate note, I use dark chocolate hazelnut spread instead of the regular one. For a festive touch, I’ll top each cup with a dollop of whipped cream and a drizzle of melted chocolate.

storage/reheating

I store the cups covered in the refrigerator for up to 3 days. Since it’s a chilled dessert, there’s no reheating necessary. I just serve them straight from the fridge whenever I’m ready to enjoy them.

FAQs

Can I make these ahead of time?

Yes, I often prepare them the night before and chill overnight. They taste even better after sitting for a few hours.

What kind of chocolate hazelnut spread works best?

I usually use Nutella, but any good-quality chocolate hazelnut spread will work.

Can I use a different cookie for the crust?

Absolutely. I’ve used chocolate graham crackers and even Biscoff cookies for a different flavor profile.

Can I make this dessert without a mixer?

Yes, I use a hand whisk for the whipped cream and stir the mascarpone mixture by hand if needed. It just takes a bit more effort.

Is there a dairy-free version?

I haven’t tested it, but using a dairy-free mascarpone and coconut whipped cream should work for a vegan version.

Can I freeze these cups?

I don’t recommend freezing, as it can alter the texture of the mascarpone filling.

What toppings go well with this dessert?

I like to add shaved chocolate, toasted hazelnuts, or a few fresh raspberries for color and flavor.

Can I make these in a large dish instead of individual cups?

Yes, I layer everything into an 8×8-inch dish and serve it like a no-bake cheesecake.

How long should I chill them?

At least 2 hours, but I find they’re best after 4 hours or overnight.

Do I need to soften the mascarpone first?

Yes, I let it sit at room temperature so it mixes more smoothly into the filling.

Conclusion

These Chocolate Hazelnut Mascarpone Cups are one of my favorite no-bake desserts. They’re elegant, decadent, and surprisingly easy to make. Whether I’m entertaining or treating myself, these chilled cups always bring smiles to the table.