Layered Chocolate No-Bake Cheesecake

Recipe

Dessert
Layered Chocolate No-Bake Cheesecake

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4.68 out of 5 stars
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22 ratings

Recipe Data

14
Servings
30min
Prep
2hr30min
Total

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    Description

    No-bake and packed with white, milk, and dark chocolates with a chocolate chip cookie crust. This cheesecake is the definition of indulgence. 

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    Servings and Ingredients

    Ingredients
    Serves 14
    QuantityIngredientAdd
    7Hy-Vee Bakery chocolate chip cookies, plus additional for garnish
    1 tbsp.Hy-Vee unsalted butter, melted
    ½ c.Hy-Vee vanilla white baking chips
    ½ c.Hy-Vee 60% cacao bittersweet chocolate chips
    ½ c.Hy-Vee milk chocolate chips
    2(8-oz. each) Hy-Vee plain cream cheese, at room temperature
    1(16-oz.) pkg. Hy-Vee frozen whipped topping, thawed, plus additional for garnish
    1 tbsp.Hy-Vee vanilla extract

    Things To Grab

    • Food processor
    • 8-or-9-inch spring form pan
    • 3 medium microwave-safe bowls
    • Large bowl
    • Electric mixer
    • Spatula

    Directions

    1. Place chocolate chip cookies in a food processor and process until coarse crumbs are formed. Slowly add melted butter until mixture resembles wet sand. Pat cookie crumbs into an 8 or 9-inch spring form pan. Place in refrigerator.

    2. Add vanilla chocolate chips to a medium microwave-safe bowl. Microwave at 30 second intervals, stirring between each interval, until chocolate chips are just melted. Repeat method with remaining bittersweet chocolate chips and then milk chocolate chips until you have 3 separate bowls of melted chocolate. Set aside, and allow to cool.

    3. Place cream cheese in a large bowl and beat with an electric mixer until light and fluffy. Beat in melted and cooled white chocolate. Continue beating until mixture is well combined. Using a spatula, gently fold in whipped topping and vanilla extract.

    4. Fold 1/3 of cream cheese mixture into melted bittersweet chocolate chips until well combined. Pour on top of cookie crust in cream cheese mixture. Fold in 1/3 of cream cheese mixture into melted milk chocolate chips until well combined. Pour over bittersweet chocolate layer. Pour remaining 1/3 cream cheese mixture on top of milk chocolate layer.

    5. Place cheesecake in refrigerator and refrigerate until chilled and set, about 2 to 4 hours. When ready to serve, 14 dollops of whipped topping around the edge of the cheesecake and top with broken pieces of chocolate chip cookies. Remove latch from spring form pan and cut into slices. Store leftover cheesecake in refrigerator.

    Nutrition facts

    Servings

    400 Calories per serving

    Amounts Per Serving

    • Total Fat: 27g
    • Cholesterol: 45mg
    • Sodium: 210mg
    • Total Carbohydrates: 34g
    • Protein: 5g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 6%
    0%
    Vitamin D 0%
    0%
    Potassium 2%

    Recipe Source:

    Hy-Vee Test Kitchen