Chocolate / Rasberry / White Chocolate No Bake Cheesecake
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.
Chocolate / Rasberry / White Chocolate No Bake Cheesecake
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.
Cooking Instructions
- 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
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