No-Bake Chocolate Spartak Cake Recipe

This here is a no-bake version of the classic European Spartak cake that is so popular. Chocolate layers with a delicious cream. So good.

Amazing, easy recipe for the complicated European spartak. It's a NO-BAKE version.

If you haven’t noticed, I love to bake. All kind of desserts, we like jello’s, layered cakes and simple dessert bars. My hubby has a major sweet tooth (which we are slowly working on) but for now I bake a lot. If it wasn’t for 5 kiddos, I could spend hours in the kitchen creating and be oh so happy. Having a large family as ours though, I just don’t always have the time to spends hours baking something for the Mr. I was walking through the grocery aisle and saw chocolate graham crackers and it’s as if a light went on in my head. A no-bake Russian Chocolate Layered Spartak!. I mean, don’t get me wrong, it surely is different than the original Spartak but who has 3 hours to spend in the kitchen? This is so simple, easy, quick and it really, really does taste pretty fabulous for how little time you spend making it.

Ingredients for No-Bake Chocolate Spartak:

1 (14.4 oz) box chocolate graham crackers

Chocolate soaking-

3 Tbsp half and half

½ cup sugar

4 Tbsp butter (1/2 stick), room temp

3 Tbsp cocoa

Cream-

4 Tbsp butter (1/2 stick), room temp

½ cup sweetened condensed milk, raw

1 (8 oz) cream cheese, room temp

4 oz cool whip, thawed

Serves: 6-8

How to make No-Bake Chocolate Spartak:

How to make the chocolate soaking for Chocolate Spartak-

In a medium saucepan on med/high heat add the butter, sugar and half and half. Keep mixing until sugar has dissolves and butter melts. Add the cocoa, remove from heat, mix vigorously until cocoa in incorporated. Set aside to cool slightly.

No-Bake Chocolate Spartak. ValentinasCorner.com

Hot to make the cream for the Chocolate Spartak-

With a mixer on medium speed, beat cream cheese, just until creamy; add the butter, beat again, add the condensed milk and beat again.

Add the cool whip and on low speed beat again.

No-Bake Chocolate Spartak. ValentinasCorner.com

How to assemble the Chocolate Spartak-

Spread just a smudge of the cream on your platter so the crackers will be easier to work with.

Take 3 crackers and cut them in half.

Arrange four whole and plus a half of one so they form a square. Spread ¼ of the chocolate soaking onto the crackers. Generously add cream over chocolate.  Make a second layer with the graham crackers (lay out the crackers going in a different direction than the first layer). Continue until you have five layers (don’t add any of the chocolate soaking to the top of the cake). Cover top and sides of cake with the remaining cream. Take the remaining crackers and with a rolling pin, crush them in a Ziploc bag. Cover sides and top of cake with the crushed graham crackers.

add cream and chocolate to layers

Refrigerate for at least 6 hours or overnight so the layers soften.

No-Bake Chocolate Spartak. ValentinasCorner.com

Tip: Run knife under very warm water before cutting.

Note: Keep cake cover tightly.

This no-bake chocolate spartak cake recipe will become a favorite.

No-Bake Chocolate Spartak Cake Recipe

A no-bake version to the classic European Spartak cake. Layers of chocolate with a delicate cream. So delicious. 
Prep Time20 mins
Total Time20 mins
Course: Desserts
Cuisine: American
Keyword: no bake cake
Servings: 8 servings
Calories: 245

Ingredients

  • 1 (14.4oz) box chocolate graham crackers
  • Chocolate soaking-
  • 3 Tbsp half and half
  • ½ cup sugar
  • 4 Tbsp butter (1/2 stick), room temp
  • 3 Tbsp cocoa
  • Cream-
  • 4 Tbsp butter (1/2 stick), room temp
  • ½ cup condensed milk. uncooked
  • 1 cream cheese (8 oz), room temp
  • 4 oz cool whip, thawed

Instructions

How to make the chocolate soaking for Chocolate Spartak-

  • In a medium saucepan on med/high heat add the butter, sugar and half and half. Keep mixing until sugar has dissolves and butter melts. Add the cocoa, remove from heat, mix vigorously until cocoa in incorporated. Set aside to cool slightly.

Hot to make the cream for the Chocolate Spartak-

  • With a mixer on medium speed, beat cream cheese, just until creamy; add the butter, beat again, add the condensed milk and beat again.
  • Add the cool whip and on low speed beat again.

How to assemble the Chocolate Spartak-

  • Spread just a smidge of the cream on your platter so the crackers will be easier to work with.
  • Take 3 crackers and cut them in half.
  • Arrange four whole and one half crackers so they form a square.
  • Spread ¼ of the chocolate soaking onto the crackers.
  • Generously add cream.
  • Make a second layer with the graham crackers (lay out the crackers going in a different direction than the first layer).
  • Continue until you have five layers (don’t add any of the chocolate soaking to the top of the cake). Cover top and sides of cake with remaining cream.
  • Take the remaining crackers and with a rolling pin, crush them in a Ziploc bag.
  • Cover sides and top of cake with the crushed graham crackers.
  • Refrigerate for at least 6 hours or overnight so the layers soften.

Notes

Tip: Run knife under very warm water before cutting.
Note: Keep cake cover tightly so it doesn't dry out.
Nutrition Facts
No-Bake Chocolate Spartak Cake Recipe
Amount Per Serving
Calories 245 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Cholesterol 41mg14%
Sodium 139mg6%
Potassium 124mg4%
Carbohydrates 27g9%
Fiber 0g0%
Sugar 25g28%
Protein 2g4%
Vitamin A 450IU9%
Vitamin C 0.5mg1%
Calcium 82mg8%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
No-Bake Chocolate Spartak Cake Recipe
Amount Per Serving
Calories 245 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Cholesterol 41mg14%
Sodium 139mg6%
Potassium 124mg4%
Carbohydrates 27g9%
Fiber 0g0%
Sugar 25g28%
Protein 2g4%
Vitamin A 450IU9%
Vitamin C 0.5mg1%
Calcium 82mg8%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
No-Bake Chocolate Spartak. ValentinasCorner.com

Valentina's Corner

Show 40 Comments
  • Irina 03/04/2016, 1:50 pm Link Reply

    hi, is that sweetened or unsweetened condensed milk?

    • admin 03/04/2016, 2:22 pm Link Reply

      Irina, Ooops, forgot to clarify, it’s sweetened milk. 🙂 (p.s. unsweetened milk is actually called evaporated milk:O)..)

      • Irina 03/11/2016, 2:16 pm Link

        Thanks. Another question, what brand of graham crackers did you use? The ones I bought were not perfect squares when you broke them in half. So I had to do a lot of trimming. When I soaked the crackers, they didn’t absorb. So when I started putting the cream on, it slid around and didn’t want to stick to the layers. I ended up piping the cream on. This time I will be using a different brand of cracker and hopefully it will be easier.

      • admin 03/14/2016, 1:40 pm Link

        Oh my Irina, I share a link to the graham crackers I used (click on the graham crackers in the ingredients list). I tried a cheaper kind our grocery carried, they worked too. You don’t have to do it square, you could just do a rectangle if that helps. I am not sure why the chocolate soaking wouldn’t stay on, it should be really thick. Sorry you had so much trouble but I don’t even know where you could have gone wrong..:/

  • Anna 01/21/2016, 2:51 pm Link Reply

    I made this cake and loved it! I loved that it doesn’t take long to do and no oven involved. Thanks for a great recipe:)

    • admin 01/21/2016, 8:15 pm Link Reply

      Anna. That’s awesome. Yes, it will not replace the original spartak, but for a no-bake, I agree pretty yummers!!
      Thanks for the feedback:-)

  • Dina @SimplyHomeCooked 01/06/2016, 1:19 am Link Reply

    My friend made this cake for a girls get together. I couldn’t believe it was a no bake cake. It was so delicious! Great recipe Valya!

    • admin 01/06/2016, 8:03 am Link Reply

      That’s awesome to hear. Thank you for sharing.. 🙂 🙂

  • VV 11/14/2015, 12:53 am Link Reply

    Is there a reason to leave the cake in the refrigerator, I usually leave mine out and they become more moist that why. Can I leave this one out? 🙂

    • admin 11/14/2015, 3:05 am Link Reply

      VV, cream cheese and cool whip have dairy in it, I prefer mine refrigerated. I just take it out a few hours before serving. It’s still moist and soft:). If you prefer no refrigeration, that’s great too:).

  • Marina 11/07/2015, 2:05 am Link Reply

    I bought some chocolate graham crackers at Safeway today. And they were buy one get one free 🙂 Gonna try making it this weekend, can’t wait!

    • admin 11/07/2015, 10:17 am Link Reply

      Marina.
      Wahoo for finding the chocolate crackers.
      Double wahoo for getting a deal!! 🙂
      Cannot wait for you to try it..

  • Rosa 11/05/2015, 3:51 pm Link Reply

    Looks delicious!! Trying it tonight- will it be good with just regular graham crackers? I couldn’t find any chocolate one.

    • admin 11/05/2015, 4:27 pm Link Reply

      Rosa,
      Yes you can use regular, it will however completely change the taste. It will just taste like a regular Spartak which is still great:). Enjoy:)

  • Mariana 10/31/2015, 7:57 pm Link Reply

    I made this cake today for halloween dinner for the family…Wowwww! It’s DELICIOUS!!! Everyone loved it! I left it 7 hours in the refrigerator turned out perfect, thank you so much, I think this is my new favorite cake 🙂

    • admin 10/31/2015, 11:09 pm Link Reply

      That is AWWWWEEEESOOOOMMMMEEEE to hear. Super happy that this was a hit with your family, high five. :O)

  • Zhanna 10/27/2015, 9:22 am Link Reply

    Hello, is there a reason for RAW condensed milk? Can I use regular condensed milk? What’s the difference here?

    • admin 10/27/2015, 10:20 am Link Reply

      Hello Zhanna. SORRY for the confusion. That is what I meant, regular condensed milk from a can that isn’t cooked:-)..

  • delightsofculinaria 10/27/2015, 2:06 am Link Reply

    This looks so delicious and easy! I do something similar but with regular honey graham.

    • admin 10/27/2015, 10:18 am Link Reply

      Mmm. You’re so smart Nadyush:)..

  • Nim 10/21/2015, 4:53 am Link Reply

    Hi. What is half and half on the recipe? I would love to make this for my two kids.

    • admin 10/21/2015, 7:26 am Link Reply

      Half&Half is creamer. You can just use milk, just do a little less:).

  • Looks delicious Valya! I make this cake too, but I use a little different cream, the same as for honey graham crackers. For cinnamon graham cracker cake I add pumpkin puree and pumpkin pie spice. They are all really good. What I love about this kind of recipes, is that it’s so quick and easy to put together a delicious cake. Beautiful pictures too! ♡♡♡ 🙂

    • admin 10/21/2015, 7:26 am Link Reply

      Sounds great Valya..

  • marina 10/19/2015, 4:02 am Link Reply

    Where did you find chocolate grahams?I’ve looked at 3 stores and I couldn’t find them.

    • admin 10/19/2015, 10:55 am Link Reply

      My last pack I purchased at Wal-Mart. If you cannot find it anywhere, you can buy it online and at either Amazon or WalMart, buy a few packs so you have extra. :O)…

  • Irene 10/18/2015, 6:16 pm Link Reply

    I bet its delicious… I make honey layered cake with store bought honey graham crakers 🙂 my family loves it!

    • admin 10/20/2015, 12:16 am Link Reply

      Irene, mmm, sounds great, I will have to try that too, love not opening the oven. Family happy=mamma’s happy..:-)..

  • Tania 10/16/2015, 4:59 pm Link Reply

    You are an artist. I love your recipes!

    • admin 10/17/2015, 12:39 am Link Reply

      and Tania you are really sweet as is your comment :). :). <3

  • Anna D Kart 10/16/2015, 4:07 pm Link Reply

    This looks so good! We used to use cookies at my grandma’s house for ‘cake’. This brings back so many memories

    Anna
    Happy Medley

    • admin 10/16/2015, 7:04 pm Link Reply

      I love it when recipes bring back sweet memories!! 🙂

  • Larisa 10/16/2015, 3:56 pm Link Reply

    Ha this was my secret for a long time… people at parties really thought I spent hours 🙂

    • admin 10/16/2015, 4:57 pm Link Reply

      Love it!!. I can just see it, “oh this is great, which recipe did you use?” and the reply is something like “oh it’s a family recipe” 😂😂hahaha:).

  • Luba 10/16/2015, 1:02 pm Link Reply

    Mmmm I looooove Spartak- but never made it. Usually just enjoy it at baby and wedding showers 🙂 Looking forward to making this soon! Thanks 👌🏼

    • admin 10/16/2015, 4:51 pm Link Reply

      Oh my, I’m the same way. Probably embarrassing to say it for a blogger but it’s true🙈. This is as spartak as I’ll get☺..

  • Olga 10/16/2015, 11:07 am Link Reply

    As much as I LOVE spartak……it’s so hard to find that xtra time to make it lol so this recipe is a life saver for us too 🙂
    Thnx a lot dear…will be making it very soon 🙂

    • admin 10/16/2015, 12:54 pm Link Reply

      Oh my do I agree Olechka:).. Best part is it really is so similar to spartak and looks so attractive your family and friends will think you took forever to make it!!:).. When in reality you were done and dishes washed in less than 1/2 hour..:)

  • Tanya 10/16/2015, 10:37 am Link Reply

    Valechka,
    Thank you for sharing this neat version of cake when you just don’t have the time to roll out all of those layers and in a hurry. I will be trying as soon as my daughter will be feeling better. Thank you!

    • admin 10/16/2015, 12:56 pm Link Reply

      Yup, yup Tanyush, it’s a great alternative to the amazing “takes a half day to make” spartak.. Hoping your little lady feels better soon. It’s no fun when kids are sick..:/

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