No-Bake Layer Chocolate Cheesecake Recipe

Name: No-Bake Layer Chocolate Cheesecake
Prep time: 55 min
Total time: 55 min
Yield: 2
Cuisine: Korean
Ingredients: 50g Crushed oreo (without cream); 15g Melted unsalted butter; 150g Cream cheese; 40g Sugar; 25g Plain Yogurt; 2g Vanilla extract; 2g Gelatin sheet (or Powdered gelatin); 100g Whipped cream (whipped 50%); 25g Cocoa Powder; 70g Warm whipping cream

by Cooking Tree 2022-10-23

written by Cooking Tree Published: 2022-10-23Last Updated on 2022-10-16

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Cooking Tree is serving you a delectable recipe for No-Bake Layer Chocolate Cheesecake, and we’ll show you how to prepare it from scratch.

I made a chocolate cheesecake with hidden layers~

It looks like dark chocolate from the outside, but when you cut it, it’s a reversed cake with two more layers hidden~^^

When you eat it, it melts in your mouth and the taste is different for each layer, so it’s fun to eat~

I think it looks neat and pretty without any special decorations~*^^*

It’s small and cute, so it’s good to eat at once.

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

No-Bake Layer Chocolate Cheesecake
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Rating: 5.0/5
( 70 voted )

Serves: 2 Prep Time: 55 Minutes Cooking Time: 00 Minutes 00 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

50g Crushed oreo (without cream)
15g Melted unsalted butter
150g Cream cheese
40g Sugar
25g Plain Yogurt
2g Vanilla extract
2g Gelatin sheet (or Powdered gelatin)
100g Whipped cream (whipped 50%)
25g Cocoa Powder
70g Warm whipping cream

Instructions

Mix crushed Oreo and melted unsalted butter, press firmly on the bottom of the mold, and place in the refrigerator.
Mix cocoa powder and warm whipped cream.
Soften the cream cheese, add sugar, plain yogurt, and vanilla extract and mix, then add melted gelatin and mix.
Add 50% whipped cream and mix, put a little dough in a piping bag, add half of (2) to the remaining dough, mix, and put a little in the piping bag.
Add all the remaining (2) to the remaining dough, mix, and place in a piping bag.
Pour the thick chocolate dough into the mold, squeeze the soft chocolate dough into the center, squeeze the white dough in the middle, pour a little dark chocolate dough on the top to flatten it, and then harden it in the refrigerator for 2 hours.

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