Hello everybody, welcome to my recipe site. Today I’m gonna show you how to prepare a distinctive dish, Chocolate / Rasberry / White Chocolate No Bake Cheesecake. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Chocolate / Rasberry / White Chocolate No Bake Cheesecake Recipe.
You can cook Chocolate / Rasberry / White Chocolate No Bake Cheesecake using 24 ingredients and 26 steps. Here is how you cook it.
Ingredients of Chocolate / Rasberry / White Chocolate No Bake Cheesecake
- It’s of CRUST.
- Take 13 1/2 ounce of can of Pepperidge Farms Pirouete Chocolate Hazelnut filled cookiex.
- You need 2 1/2 tablespoons of melted butter, salted or unsalted.
- Make ready of FOR CHOCOLATE CHEESECAKE.
- Take 1/2 cup of semi sweet chocolate chips.
- It’s 8 ounces of cream cheese, at room temperature.
- Make ready 1/2 cup of confectioner's sugar.
- Make ready 1 teaspoon of vanilla extract.
- Take 1 cup of cold heavy whipping cream.
- You need of FOR THE RASBERRY CHEESECAKE.
- Take 8 ounces of cream cheese, at room temperature.
- Take 1/3 cup of rasberry jam.
- Take 1/2 cup of confectioner's sugar.
- Prepare 1 teaspoon of vanilla extract.
- Prepare 1 cup of cold heavy whipping cream.
- Prepare of FOR THE WHITE CHOCOLATE CHEESECAKE.
- It’s 8 ounces of white chocolate, chopped, not chips.
- Make ready 8 ounces of cream cheese, at room temperature.
- Take 1/2 cup of confectioner's sugar.
- It’s 1 teaspoon of vanilla extract.
- Take of FOR GARNISH.
- Prepare of fresh rasberries.
- You need of chocolate shavings.
- Make ready 2 ounces of semi sweet chocolate melted for drizzling.
Chocolate / Rasberry / White Chocolate No Bake Cheesecake instructions
- Break up cookies and crush in food processor or blender to make fine crumbs, add melted butter and pulse until combined.
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- 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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