Layered Chocolate Cheesecake
Indulge in the ultimate no-bake dessert with this Layered Chocolate Cheesecake. This decadent treat combines a rich Oreo cookie base with luscious layers of semi-sweet and white chocolate cheesecake, all topped off with a smooth chocolate ganache. Perfect for any occasion, this cheesecake is sure to impress your guests and satisfy your chocolate cravings.
Layered Chocolate Cheesecake is a versatile dessert that can be enjoyed year-round. Whether you’re celebrating a special event or just want to treat yourself, this no-bake cheesecake is an excellent choice. Its rich chocolate flavors and creamy texture make it a favorite for both casual get-togethers and formal dinners. Plus, the no-bake aspect means you don’t have to worry about turning on the oven, making it ideal for hot summer days.
Why you’ll love this No Bake Layered Chocolate Cheesecake:
Chocolate Lovers
Cheesecake has always been one of my favorite desserts, and I love everything chocolate!One day, I thought, why not combine my love for cheesecake with the rich, decadent taste of chocolate? The result is this Layered Chocolate Cheesecake, a perfect blend of creamy, tangy cheesecake and indulgent chocolate layers. It’s now my new favorite, and I’m excited to share it with you.
Ingredients Needed for Easy Apple Pie
- Crushed Oreo cookies: Provides a rich, chocolatey base for the cheesecake.
- Unsalted butter (melted): Helps bind the cookie crumbs together to form a solid crust.
- Semi-sweet chocolate chips: Adds a deep, rich chocolate flavor.
- White chocolate chips: Brings a creamy sweetness to the layers.
- Cream cheese (softened): The base of the cheesecake, providing a smooth and creamy texture.
- Powdered sugar: Sweetens the filling without making it grainy.
- Vanilla extract: Enhances the overall flavor of the cheesecake.
- Crushed chocolate or chocolate shavings: Adds a decorative and tasty touch to the finished cheesecake.
How to prepare No Bake Layered Chocolate Cheesecake:
**For more detailed instructions, please refer to the printable recipe card below.**
In a bowl, mix the crushed Oreo cookies with melted butter
Press the mixture into the bottom of a springform pan
Melt the semi-sweet chocolate chips
In another bowl, melt the white chocolate chips
In a large mixing bowl, beat the softened cream cheese.
Add powdered sugar and vanilla extract.
Mix the melted semi-sweet chocolate into one half of the batter.
Mix the melted white chocolate into the other half.
Spread the semi-sweet chocolate cheesecake mixture over the Oreo crust,
Spread the white chocolate cheesecake mixture over the semi-sweet chocolate layer.
Melt the semi-sweet chocolate chips and heavy cream in the microwave.
Pour the ganache over the top, chill for 4 hours, and top with chocolate shavings.
Variations
- Mint Chocolate:
- Add a few drops of peppermint extract to the cheesecake filling for a refreshing minty twist.
- Berry Bliss:
- Swirl in a few tablespoons of raspberry or strawberry puree into the white chocolate layer for a fruity contrast.
- Nutty Delight:
- Sprinkle chopped nuts between the layers for added crunch and flavor.
- Espresso Kick:
- Add a teaspoon of espresso powder to the semi-sweet chocolate layer for a mocha-flavored cheesecake.
- Salted Caramel:
- Drizzle salted caramel sauce over the ganache for a sweet and salty finish.
Serving Suggestions
- Whipped Cream Dollop
- Top each slice with a dollop of whipped cream for added creaminess.
- Fresh Berries
- Garnish with fresh berries to add a pop of color and a touch of freshness.
- Mint Leaves
- Add a sprig of mint for a refreshing and visually appealing garnish.
- Caramel Drizzle
- Drizzle caramel sauce over each slice for an extra indulgent touch.
Storage and Freezing
- How should I store Cheesecake?
Store the cheesecake in an airtight container in the refrigerator for up to 5 days. Cover it well to maintain freshness. - Can I freeze this Cheesecake?
To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
Don’t forget to pin this for later!
Tips & Tricks
- Room Temperature Cream Cheese: Make sure your cream cheese is at room temperature before starting. This ensures a smoother and creamier cheesecake filling.
- Crushing Oreos: For the crust, place the Oreos in a resealable plastic bag and crush them with a rolling pin or use a food processor. This helps achieve a fine and even texture for the base.
- Even Layering: When layering the chocolate cheesecake mixtures, use an offset spatula or the back of a spoon to create even layers. This makes each bite a perfect balance of chocolate and creaminess.
- Smooth Ganache: When making the ganache, let it cool slightly before pouring it over the cheesecake. This ensures a smooth and glossy finish without melting the layers beneath.
- Patience is a Virtue: As tempting as it may be, resist the urge to cut into the cheesecake too soon. Let it chill for the recommended time (4 hours to overnight) for the best texture and flavor.
Recommended
Sweet tooth Recipes
FAQ:
No-Bake Layered Chocolate Cheesecake
Equipment
- Springform Pan
- Microwave-Safe Bowl
- Hand Mixer or Stand Mixer
- Spatula
Ingredients
For the Base:
- 2 cups crushed Oreo cookies
- ½ cup unsalted butter melted
For the Chocolate Layers:
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
For the Cheesecake Filling:
- 3 packages cream cheese, softened (24 ounces)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the Ganache:
- 1 cup semi-sweet chocolate chips
- ⅓ cup heavy cream
For Topping:
- Crushed chocolate or chocolate shavings
Instructions
Prepare the Base:
- In a large bowl, mix the crushed Oreo cookies with melted butter until well combined.
- Press the mixture into the bottom of a springform pan to create an even crust.
- Place the pan in the refrigerator to set while preparing the filling.
Prepare the Chocolate Layers:
- Melt the semi-sweet chocolate chips in a heatproof bowl using a double boiler or in short bursts in the microwave. Stir until smooth.
- In another bowl, melt the white chocolate chips using the same method. Stir until smooth.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and vanilla extract, continue to beat until well combined.
Divide and Mix:
- Split the cheesecake batter in half.
- Mix the melted semi-sweet chocolate into one half of the batter and the melted white chocolate into the other half. Mix each until well combined.
Layering:
- Take the springform pan from the refrigerator and spread the semi-sweet chocolate cheesecake mixture over the Oreo crust, creating an even layer.
- Carefully spread the white chocolate cheesecake mixture over the semi-sweet chocolate layer.
Prepare the Ganache:
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream.
- Microwave the mixture in 20-second intervals, stirring well after each interval.
- Continue microwaving and stirring until the chocolate is fully melted and the ganache is smooth and glossy.
Pour Ganache and Chill:
- Once slightly cooled, pour the ganache over the top of the layered cheesecake.
- Place the cheesecake in the refrigerator and let it set for at least 4 hours or overnight.
Top and Serve:
- Once set, remove the cheesecake from the springform pan.
- Top with crushed chocolate or chocolate shavings for an extra decadent touch.
Loving it, such a delicious and easy treat!
Thank you! It’s one of my go-to desserts for sure!
Chocolate and cheesecake is a heavenly combo and this recipe was really easy to follow. My whole family loved this cheesecake. It only lasted two days in the house and that’s because I wouldn’t let everyone eat it all the very first night!
Hahahah, that is too funny! This cheesecake is always a hit at my house too!