No-Bake Chocolate Layer Cheesecake

I at first shied away from this recipe.  I fear the boxed pudding, cool whip concoctions that this kind of resembles.  They just don't do it for me.  At all.  I was super thrilled to see that this recipe was not made from mixes and cool whip!  It is totally and completely made from scratch.  Okay, except for the Oreos.  I can handle Oreos though.  This dessert is rich and delicious.  A total hit!  It is 100% no bake, and very simple to put together.  Which is great when it is a zillion degrees outside with major humidity happening.  One major problem that I found with the recipe?  It totally didn't fit in the pan!!! I started putting it all together, and as you can see, the chocolate layer is quite skimpy.  Because it overflowed the pan and I had to take a lot out.  And I still had one layer left to go.  Hmmmm.  Kind of a problem.  Solution?  Use a bigger pan next time.  This recipe is modified to actually fit in the pan.  Original recipe found here.


No-Bake Chocolate Layer Cheesecake


Crust:
2/3 package Oreos
6 Tablespoons butter, melted


Cream Cheese Layer:
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 cup heavy whipping cream


Chocolate Layer:
1 jar (7 ounces) marshmallow cream
1 cup semi sweet chocolate chips
1/4 cup (1/2 stick) butter
1 cup + 2 Tablespoons heavy whipping cream, divided


Whipped Cream Layer:
1 cup heavy whipping cream
2 Tablespoons powdered sugar
1/2 teaspoon vanilla


Garnish (if desired):
Chocolate curls and/or
Chopped up Oreos (the remaining 1/3 of the package used for the crust is perfect)


Very lightly grease the bottom of a 9x11 pan or baking dish.


In a food processor, process the Oreos until you see uniform crumbs.  Add the melted butter and process, making sure that the mixture is well blended.  Transfer the Oreo mixture to the prepared pan and press in evenly to form the crust.


For the cream cheese layer, place the cream cheese in a bowl and beat with a hand mixer until smooth.  Carefully beat in the powdered sugar until combined.  Add the heavy whipping cream and beat on low until blended, then beat on high speed until the mixture is thick and holds its shape.  Spread the cream cheese mixture over the crust and chill while preparing the chocolate layer.


For the chocolate layer, in a microwaveable bowl combine the marshmallow cream, chocolate chips, butter, and 2 Tablespoons whipping cream.  Microwave in 30 second intervals, stirring after each interval, until the mixture is completely melted and smooth.  Let mixture cool to about room temperature.  Add the whipping cream to the chocolate mixture and beat on low to combine.  Once combined, increase speed to high and beat until the mixture is whipped and thick, 3 to 4 minutes.  Pour the chocolate mixture over the cream cheese layer and chill.


For the topping, beat together the whipping cream and powdered sugar until peaks form that hold their shape.  Spread the whipped cream over the chilled chocolate layer.  Refrigerate about 4 hours or overnight.  When ready to serve, garnish with chocolate curls and chopped oreos, if desired.  Makes 9 to 12 servings.  


Note:  The photo shows a dollop of whipped cream on the top.  This is because mine didn't fit in the pan.  If you would rather do it that way, wait to prepare the whipped cream layer until right before serving.  Spoon a dollop of whipped cream on top of each piece and garnish.


Enjoy!  -Cardamommy