Chocolate / Rasberry / White Chocolate No Bake Cheesecake
Hello everybody, it is John, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Chocolate / Rasberry / White Chocolate No Bake Cheesecake. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Chocolate / Rasberry / White Chocolate No Bake Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chocolate / Rasberry / White Chocolate No Bake Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chocolate / Rasberry / White Chocolate No Bake Cheesecake is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chocolate / Rasberry / White Chocolate No Bake Cheesecake estimated approx 60 mins.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have Chocolate / Rasberry / White Chocolate No Bake Cheesecake using 24 ingredients and 26 steps. Here is how you cook it.
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.
Ingredients and spices that need to be Prepare to make Chocolate / Rasberry / White Chocolate No Bake Cheesecake:
- 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
Instructions to make to make Chocolate / Rasberry / White Chocolate No Bake Cheesecake
- Break up cookies and crush in food processor or blender to make fine crumbs, add melted butter and pulse until combined
- Press into bakers sprayed 9 inch springform pan. Freeze while making filling
- MAKE CHOCOLATE CHEESECAKE
- Melt chocolate chips in the microwave just until smooth, cool to room temperature
- Beat cream cheese with confectioner's sugar, and vanilla until smooth
- Beat in melted chocolate
- Beat cream until it holds firm peaks
- Fold cream into cream cheese / chocolate mixture until uniform in color
- Spread into prepared crust, smoothing top and refrigerate while preparing rasberry cheesecake layet
- MAKE RASBERRY CHEESECAKE
- Beat cream cheese, confectioner's sugar, rasberry jam and vanilla until smooth
- In another bowl beat cream until it holds firm peaks
- Fold whipped cream into rasberry/ cream cheese mixture until uniform in color
- Spread carefully over chocolate cheesecake layer smooth top refigerate while making white chocolate cheesecake layer
- MAKE WHITE CHOCOLATE CHEESECAKE
- Melt white chocolate in the microwave just until smooth, cool to room temperature
- Beat cream cheese, confectioner's sugar and vanilla until smooth
- Beat in white chocolate
- Beat cream until it holds firm peaks
- Fold into white chocolate/cream cheese mixture until well blended
- Spread carefully over rasberry cheesecake layer, smoothing top. Cover and refigerate at least 6 hours or overnight
- Remove sides of springform pan
- Garnish with fresh rasberries and chocolate shavings. Drizzle with melted chocolate
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