Easy No-Bake Mascarpone Mille Crêpe Cake with Berries

This no-bake mascarpone mille crêpe cake with berries is a gorgeous dessert that stacks thin pink crêpes with creamy filling, tangy berry sauce, and silky chocolate ganache-perfect for special occasions! As a simpler take on the classic Mille Crêpe Cake, it requires no oven and is completely beginner-friendly.

🍰 Serves 8 | ⏱ Total Time 50 Min | 🚫 No-Bake | 🇫🇷 French Cuisine

This easy no-bake cake is ideal when you need a stunning dessert without the stress of turning on the oven. Unlike traditional layered cakes that require intensive baking and cooling, this mascarpone crêpe cake is assembled in minutes, then chilled to set. Its elegant presentation-thin pink layers separated by a rich, creamy mascarpone filling-makes it a centerpiece for any celebration, from birthdays to simple weekend gatherings, proving that a complex look doesn't always mean a complex process.

The secret to this exceptional texture lies in the mascarpone cheese filling. Mascarpone provides a decadent creaminess and stability that allows the cake to hold its shape beautifully without the need for gelatin or excessive whipping. Paired with tart berries and a homemade sauce, the result is a perfectly balanced no-bake dessert that feels light and refreshing. Follow the step-by-step instructions for cooking the crêpes and layering the cake, and you'll have an impressive mille crêpe cake ready for the fridge in under an hour!

If you're ready for a baking spree, check out these easy-to-make treats! Start with a warm and cosy classic plum crumble, followed by some buttery afternoon scones, or a light and airy cherry sponge cake. For something with a little more indulgence, try the apple raisin bundt cake drizzled with caramel-it's sure to impress!

Craving chocolate? Go for the bite-sized chocolate tarts-perfect for sharing. Or, keep it simple with a flourless Greek yoghurt cake that's both refreshing and satisfying. Finally, add a hint of the tropics with a raspberry coconut delight cake. These recipes bring something special to the table, so grab your ingredients, roll up your sleeves, and let's get baking!

💗 Why You'll Love This Recipe

✅ No oven needed - This is the perfect no-bake mascarpone dessert recipe for hot days or small kitchens. Just like this, berry mascarpone dessert, it's a great no-bake option.
✅ Make-ahead friendly - Great for entertaining
✅ Customizable - Swap fillings & toppings for endless variations
✅ Naturally colored - Uses beetroot juice for a gorgeous pink hue
✅ Light & not overly sweet - Ideal for those who love balanced desserts

🥧 Ingredients

*See the recipe card for full information on ingredients and quantities.

• Milk: Use whole milk for a rich, creamy texture.
• Beetroot Juice: Opt for organic, cold-pressed juice for that vibrant pink colour.
• Melted Butter: If using unsalted butter, skip the salt.
• Eggs: Fresh large eggs are key. Make sure they're at room temperature.

These crepes with cream cheese filling are made using mascarpone, double cream, and icing sugar for a creamy, set texture.

• Double Cream: If you're in the U.S., heavy cream is the best substitute for double cream, as it has a similar fat content, making it perfect for whipping.
• Icing Sugar: Sift it to avoid lumps for a perfectly creamy texture.

♻️ Substitutions

For the Crêpes ingredients

• Milk: Use any plant-based milk like almond, soy, or oat milk.
• Beetroot Juice: You can use pomegranate juice or raspberry puree for red colour. For other nuances, use these:
  • Pink: Strawberry puree, hibiscus powder
  • Orange: Carrot juice
  • Green: Matcha powder
  • Purple: Blueberry powder
  • Brown: Cocoa powder, coffee
• Flour: Try using gluten-free flour or whole wheat flour.
• Melted Butter: Substitute with vegetable oil or coconut oil.
• Eggs: Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) or a commercial egg replacer.
• Sugar: Honey or maple syrup.
• Vanilla Essence: Vanilla extract or a dash of almond extract can be used instead.

Cream Cheese Filling

• Mascarpone or Soft Cheese: Cream cheese, ricotta, or even Greek yoghurt can be used.
• Double Cream: Heavy cream or a non-dairy cream alternative works well.
• Icing Sugar: Granulated sugar or honey can substitute, though you might need to adjust quantities and blend the granulated sugar more finely.

📋 Variations

• Berry Citrus: Mix lemon zest and a splash of orange juice into the cream cheese filling. Finish with fresh mint leaves.
• Tropical: Stir mango chunks into the cream cheese filling. Spread it on each crêpe, add pineapple and berry sauce, and stack. Top with toasted coconut flakes.
• Chocolate Berry: Swirl some chocolate ganache into the cream cheese filling. Spread it on each crêpe, layer with berry sauce, and stack. Add chocolate shavings on top.
• Spiced Berry: Blend cinnamon and nutmeg into the cream cheese filling. Spread it on each crêpe, layer with berry sauce, and stack. Dust with cinnamon sugar.
• Vanilla Almond: Mix almond extract into the cream cheese filling. Spread it on each crêpe, layer with berry sauce, and stack. Top with sliced almonds and a drizzle of honey.

💭 Expert Tips

🔹 Use cold-pressed beetroot juice for the brightest pink.
🔹 Let batter rest - Prevents rubbery crêpes.
🔹 Keep pan at medium heat - No burnt edges!
🔹 Chill the mascarpone mille crêpe cake before slicing. This ensures neat layers and clean presentation.

❓No-Bake Mascarpone Mille Crêpe Cake FAQs

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📖 Recipe

No-Bake Mascarpone Mille Crêpe Cake

Claudia Ciorteanu

This stunning, easy No-Bake Mascarpone Mille Crêpe Cake features soft pink crêpes, a creamy mascarpone filling, and fresh berries. A perfect, elegant no-oven dessert for any celebration. 🍰

5 from 4 votes

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine French

Servings 8

Calories 961 kcal

Equipment

• ▢
  Cake stand or plate
• ▢
  Blender, food processor, or hand mixer
• ▢
  Non-stick pan (9 inches or about 23 cm for cooking crêpes)
• ▢
  Thin-edged spatula (for flipping the crêpes)

Ingredients

 

US CustomaryMetric

 

1x2x3x

Crêpes

• ▢ 600 ml milk
• ▢ 100 ml beetroot juice
• ▢ 350 g all-purpose flour
• ▢ 100 g melted butter
• ▢ 3 eggs
• ▢ 2 tablespoon granulated sugar
• ▢ A pinch of salt
• ▢ 2 teaspoon vanilla essence

Cream Cheese Filling

• ▢ 500 g mascarpone or soft cheese
• ▢ 250 ml double cream (heavy cream in the US)
• ▢ 150 g icing sugar

Instructions

 

• Crêpes: Crack the eggs into a blender. Add the melted butter, sugar, a pinch of salt, vanilla essence, milk, and beetroot juice.
  600 ml milk, 100 g melted butter, 3 eggs, 2 tablespoon granulated sugar, A pinch of salt, 2 teaspoon vanilla essence, 100 ml beetroot juice
• Add the flour on top of the other liquid ingredients. Blitz everything in the blender until the batter is completely smooth and evenly colored. You can also whisk by hand in a bowl, adding the flour gradually after the liquids. Let the batter rest for 10 to 15 minutes.
  350 g all-purpose flour
• Heat a non-stick 9-inch pan (23 cm) over medium heat. For the first crêpe, add a splash of oil. Pour approximately ¾ ladle of batter into the pan, swirling to spread it evenly.
• Cook the crêpe for about 30 seconds per side, flipping with a thin spatula when the edges lift easily. Repeat until the batter is used up, stacking the crêpes as you go.
• Cream Cheese Filling: In a bowl, combine mascarpone or soft cheese, double cream, and icing sugar. Use a stand or hand mixer to whip the mixture for about 3-4 minutes, until stiff peaks form and the filling becomes smooth and creamy.
  500 g mascarpone or soft cheese, 250 ml double cream, 150 g icing sugar
• Assembling the Cake: Place the first crêpe on your cake plate or stand. Spread a layer of the cream cheese filling for crepes evenly over the crêpe. Add the next crêpe and repeat the process until you've stacked 12-15 layers of crêpes and cream.
• Once all the layers are assembled, drizzle the top with my professional-style chocolate drizzle and with homemade berry sauce that pairs perfectly with the cream cheese filling. Finish with a few fresh mint leaves for a pop of colour.
• Refrigerate the mascarpone mille crêpe cake for at least 3 hours to let the layers set before serving.

Notes

• Make sure your crepe batter is smooth and lump-free for even, thin crepes.
• Let the batter rest for at least 30 minutes to ensure tender crepes.
• Use a non-stick pan and keep the heat consistent for perfectly cooked crepes.
• Stack crepes with filling evenly to create a balanced cake.
• Chill the cake for a few hours before serving to let it set and make slicing easier.
• Mille crêpe cake rely on thin, delicate crêpes; be patient during the cooking and layering process-the final result is worth the effort!

Nutrition

Calories: 961kcalCarbohydrates: 76gProtein: 15gFat: 66gSaturated Fat: 41gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 230mgSodium: 187mgPotassium: 285mgFiber: 2gSugar: 38gVitamin A: 2392IUVitamin C: 3mgCalcium: 245mgIron: 3mg

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