No Bake Triple Chocolate Cheesecake
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!
Nutrition Facts
Ingredients
Instructions
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. 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.
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. 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. 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. 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.
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Continue Reading at Crumbscorkscrews →Chef's 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.Â
Use room temperature cream cheese to avoid any potential lumps that you might get if it is too cold.Â
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!
Frequently Asked Questions
Q: What size baking pan do I need to use?
A: The cheesecake is best made in an 8-inch springform cake pan, and will serve between 10-12 portions, depending on how you slice the cheesecake.
Q: How should I store the cheesecake?
A: The cheesecake should be keep chilled in the fridge. Cover the cheesecake loosely with cling film or kitchen foil. I recommend keeping the cheesecake in the tin until you are ready to serve.
Q: How long will the cheesecake last for?
A: If stored correctly, the cheesecake will keep for up to 3 days.
Q: Can I freeze the cheesecake?
A: The cheesecake can be frozen for up to 3 months. I recommend freezing without the ganache and topping. If freezing, wrap the set cheesecake with cling film and a layer of kitchen foil. This reduces the risk of ice crystals forming in the filling and helps protect from freezer burn. Allow the cheesecake to defrost in the fridge before topping with ganache and serving.
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