Chocolate / Rasberry / White Chocolate No Bake Cheesecake

Name: Chocolate / Rasberry / White Chocolate No Bake Cheesecake
Total time: 3600 s
Yield: 10 servings
Cuisine: American
Ingredients: CRUST; 13 1/2 ounce can of Pepperidge Farms Pirouete Chocolate Hazelnut filled cookiex; 2 1/2 tablespoons melted butter, salted or unsalted; FOR CHOCOLATE CHEESECAKE; 1/2 cup semi sweet chocolate chips; 8 ounces cream cheese, at room temperature; 1/2 cup confectioner's sugar; 1 teaspoon vanilla extract; 1 cup cold heavy whipping cream; FOR THE RASBERRY CHEESECAKE; 8 ounces cream cheese, at room temperature; 1/3 cup rasberry jam; 1/2 cup confectioner's sugar; 1 teaspoon vanilla extract; 1 cup cold heavy whipping cream; FOR THE WHITE CHOCOLATE CHEESECAKE; 8 ounces white chocolate, chopped, not chips; 8 ounces cream cheese, at room temperature; 1/2 cup confectioner's sugar; 1 teaspoon vanilla extract; FOR GARNISH; fresh rasberries; chocolate shavings; 2 ounces semi sweet chocolate melted for drizzling

fenway @Fenway

This is the result of needing a cheesecake in a limited amount of time. I wanted layers to make it special. So I made a three layer whipped no bake cheesecake. The texture is lighter than a baked cheesecake , almost like a mousse. It's very simple to prepare, it just uses a lot of bowls! It slices into beautiful layers with a delicious hazelnut cream cookie crust.

Saved

Ingredients

60 mins

10 servings

CRUST
13 1/2 ouncecan of Pepperidge Farms Pirouete Chocolate Hazelnut filled cookiex
2 1/2 tablespoonsmelted butter, salted or unsalted
FOR CHOCOLATE CHEESECAKE
1/2 cupsemi sweet chocolate chips
8 ouncescream cheese, at room temperature
1/2 cupconfectioner's sugar
1 teaspoonvanilla extract
1 cupcold heavy whipping cream
FOR THE RASBERRY CHEESECAKE
8 ouncescream cheese, at room temperature
1/3 cuprasberry jam
1/2 cupconfectioner's sugar
1 teaspoonvanilla extract
1 cupcold heavy whipping cream
FOR THE WHITE CHOCOLATE CHEESECAKE
8 ounceswhite chocolate, chopped, not chips
8 ouncescream cheese, at room temperature
1/2 cupconfectioner's sugar
1 teaspoonvanilla extract
FOR GARNISH
fresh rasberries
chocolate shavings
2 ouncessemi sweet chocolate melted for drizzling

Saved

Steps

60 mins

1

Break up cookies and crush in food processor or blender to make fine crumbs, add melted butter and pulse until combined
2
3

Press into bakers sprayed 9 inch springform pan. Freeze while making filling
4

MAKE CHOCOLATE CHEESECAKE
5

Melt chocolate chips in the microwave just until smooth, cool to room temperature
6

Beat cream cheese with confectioner's sugar, and vanilla until smooth
7

Beat in melted chocolate
8

Beat cream until it holds firm peaks
9

Fold cream into cream cheese / chocolate mixture until uniform in color
10

Spread into prepared crust, smoothing top and refrigerate while preparing rasberry cheesecake layet
11

MAKE RASBERRY CHEESECAKE
12

Beat cream cheese, confectioner's sugar, rasberry jam and vanilla until smooth
13

In another bowl beat cream until it holds firm peaks
14

Fold whipped cream into rasberry/ cream cheese mixture until uniform in color
15

Spread carefully over chocolate cheesecake layer smooth top refigerate while making white chocolate cheesecake layer
16

MAKE WHITE CHOCOLATE CHEESECAKE
17

Melt white chocolate in the microwave just until smooth, cool to room temperature
18

Beat cream cheese, confectioner's sugar and vanilla until smooth
19

Beat in white chocolate
20

Beat cream until it holds firm peaks
21

Fold into white chocolate/cream cheese mixture until well blended
22

Spread carefully over rasberry cheesecake layer, smoothing top. Cover and refigerate at least 6 hours or overnight
23

Remove sides of springform pan
24

Garnish with fresh rasberries and chocolate shavings. Drizzle with melted chocolate
25
26

Saved

Cooksnaps

Saved

fenway @Fenway

on January 10, 2016 19:26

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.