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We hope you got benefit from reading it, now let’s go back to chocolate / rasberry / white chocolate no bake cheesecake recipe. To make chocolate / rasberry / white chocolate no bake cheesecake you only need 24 ingredients and 26 steps. Here is how you cook that.
The ingredients needed to make Chocolate / Rasberry / White Chocolate No Bake Cheesecake:
- Provide CRUST
- You need can of Pepperidge Farms Pirouete Chocolate Hazelnut filled cookiex
- Get melted butter, salted or unsalted
- You need FOR CHOCOLATE CHEESECAKE
- You need semi sweet chocolate chips
- Get cream cheese, at room temperature
- Provide confectioner's sugar
- You need vanilla extract
- You need cold heavy whipping cream
- Provide FOR THE RASBERRY CHEESECAKE
- You need cream cheese, at room temperature
- Take rasberry jam
- You need confectioner's sugar
- Take vanilla extract
- You need cold heavy whipping cream
- Use FOR THE WHITE CHOCOLATE CHEESECAKE
- Provide white chocolate, chopped, not chips
- Use cream cheese, at room temperature
- Prepare confectioner's sugar
- Use vanilla extract
- Take FOR GARNISH
- Prepare fresh rasberries
- You need chocolate shavings
- Use semi sweet chocolate melted for drizzling
Steps 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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