No Bake Triple Chocolate Cheesecake
Serves : 12 slices
One bite of this decadently delicious triple chocolate cheesecake and there's no going back! With an Oreo base, white, milk and dark chocolate layers and a chocolate ganache, it's chocolate heaven!
Ingredients
- 250 g Oreo Cookies or Bourbon Biscuits
- 60 g Butter Unsalted, Melted
- 500 g Cream Cheese Full-fat
- 75 g Icing Sugar or Powdered Sugar
- 300 ml Double Cream or Heavy Cream
- 1 tsp Vanilla Extract
- 75 g White Chocolate
- 75 g Milk Chocolate
- 75 g Dark Chocolate
For the Ganache
- 100 ml Double Cream or Heavy Cream
- 100 g Dark Chocolate
For Decoration (Optional)
- 100 ml Double Cream or Heavy Cream
- Cocoa Powder
VIDEO
Instructions
Make the biscuit base
- Line an 8-inch springform cake pan with baking parchment, by clamping a square of parchment in place.
- Add the Oreo cookies into a food processor, and blitz until they form a sandy-like crumb. Add the biscuit crumb to a large mixing bowl and make a well in the centre then pour in the melted butter.250 g Oreo Cookies, 60 g Butter
- Mix together until well combined until the crumb mixture is like a wet-sandy texture. Then pour the mixture into the lined springform pan.
- Level-off the crumb mixture with the back of a spoon, pressing down to compact the base and smooth out to the edges. Chill in the fridge for at least 30 minutes.
Make the cheesecake filling
- Using a hand mixer and a large mixing bowl, whisk the icing sugar and cream cheese until combined. Don't overbeat the mixture, otherwise the cream cheese will slacken. Alternatively, you can make the cheesecake filling with a stand mixer with the balloon attachment or by hand with a balloon whisk.500 g Cream Cheese, 75 g Icing Sugar
- Add the double cream and vanilla extract to the cream cheese mixture, and whisk with a hand mixer until the mixture is thick and creamy but still easily spreadable.1 tsp Vanilla Extract, 300 ml Double Cream
- Divide the cheesecake filling into 3 equal quantities and place in 3 small mixing bowls.
- Add the white chocolate to a small heatproof bowl and place over a saucepan of simmering water. Make sure that the bowl does not touch the water; the water should be about 2-3cm deep. Heat until the white chocolate has almost melted. Remove the chocolate bowl from the heat and stir; the residual heat will melt the remaining chocolate. Set aside to cool slightly. Alternatively, melt in the microwave in 30-second blasts.75 g White Chocolate
- Add the melted white chocolate into one of the cheesecake filling bowls and mix together until well-combined.
- Repeat with process with the milk chocolate and dark chocolate. You will end up with 3 portions of chocolate cheesecake filling.75 g Milk Chocolate, 75 g Dark Chocolate
Assemble the cheesecake
- Pour the white chocolate cheesecake mixture over the top of the chilled biscuit base, and smooth out to the edges with the back of a spoon and level with an offset spatula. If time pop the cheesecake into the fridge for 10 minutes before adding the next layer.
- Repeat with the milk chocolate cheesecake mixture. Carefully add on top of the white chocolate layer and gently smooth and level. Repeat with the dark chocolate cheesecake mixture. Chill the cheesecake in the fridge for 6-7 hours or overnight.
- Chill the cheesecake in the fridge for 6-7 hours or overnight before serving.
Make the chocolate ganache (optional)
- You can serve the cheesecake with or without the ganache
- Break the dark chocolate into pieces and place in a heatproof bowl.100 g Dark Chocolate
- In a heavy bottomed saucepan, gently heat the double cream over a low to medium heat. When the cream starts to gently boil, pour over the chocolate and allow it to melt for 1 minute.100 ml Double Cream
- Gently stir together the chocolate and cream, then leave to cool for at least 30 minutes before pouring over the set cheesecake.
Decorating the cheesecake (optional)
- When ready to serve, pour over the chocolate ganache and use an angled palette knife to gently spread it over the top; if necessary.
- Whisk the remaining double cream until it is thick and smooth, but still spreadable. Spoon on the cream on top of the ganache, dust with cocoa powder then serve.Cocoa Powder, 100 ml Double Cream
Notes
Read my Top Tips and FAQs in the post above for some really helpful hints and tips to make this recipe successfully.
- Your cheesecake will keep for up to 3 days in the fridge and up to 3 months in the freezer. When freezing make sure you wrap it well with cling film or plastic wrap, and then a layer of aluminium foil to prevent ice crystals forming in the filling. Remember to allow the cheesecake to thaw before serving.
- Use a springform cake pan so you can release your cheesecake without running the risk of damaging it in the process.
- Full-fat cream cheese is a must - a traditional cream cheese, either a block or something like Philadelphia. Don't be tempted to overbeat your cream cheese, it will slacken and your filling won't set properly.
- Use room temperature cream cheese to avoid any potential lumps that you might get if it is too cold.
- Whip double or heavy cream so it forms soft, thick peaks, but be careful not to overwhip it. Double cream tends to be quite stable when whipped, but it can vary depending on the type of cream available in your country.
- Too runny? - If your cream is not whipping up or seems too runny, try using less cream and more cream cheese. And remember don't overbeat your cream cheese!
Nutrition
Serving: 1sliceCalories: 599kcalCarbohydrates: 39gProtein: 7gFat: 48gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 102mgSodium: 265mgPotassium: 286mgFiber: 3gSugar: 28gVitamin A: 1309IUVitamin C: 0.3mgCalcium: 98mgIron: 5mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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