top of page
NO BAKE
3 LAYER CHOCOLATE
CHEESECAKE

No bake cakes are usually fun and easy, simply because no oven is needed. The method is simply mixing the ingredients and then place it in the fridge for chilling...and that's all it takes.

​

The amazing thing is this recipe won't go wrong and it is super yummy! Another thing that I really like about the "No bake" method is it can be stored in the fridge even up to 2 to 3 weeks. The longer it is stored, the more that is it well seasoned. This is what I love the "no bake" recipe.

​

Please try it out! Follow the steps closely. Refer to my video if that helps you better.

​

​

Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.

STEP 1: Prepare the ingredients

No Bake 3 Layer Chocolate Cheesecake Recipe:

For 20cm round baking pan


For the base:

250g or 25 pcs Oreo cookies

70g melted butter

For the cheesecake:

550g cream cheese

120g or 1/2 cup castor sugar

1 tsp vanilla extract

1 1/2 cup semisweet chocolate + 1/4 cup cream

2 tbsp cocoa powder

1 cup cream

1 tbsp gelatin

1/4 cup water

​

For the top: (optional)

100g semisweet chocolate

1/2 cup cream

STEP 2: Make the base

Put a round parchment paper on the base and around the sides of the baking pan.

​

Prepare the Oreo cookies. Blend the Oreo into fine powder form and pour into a large bowl. Melt the butter and then pour over the fine cookies and mix well. It will look like a wet sand. Pour the mixture into the baking pan. Flattened the surface using a spoon, as shown in the picture above. Refrigerate it while preparing the first layer.

​

​

​

​

STEP 3: Make the first layer

Mix the gelatin with cold water. Stir well and set it aside while preparing for the net step. Put the cream cheese in a large bowl. Beat it until it is softened and creamy.

Mix the gelatin with cold water. Stir well and set it aside while preparing for the net step. Put the cream cheese in a large bowl. Beat it until it is softened and creamy.

Add vanilla essence and then sugar. Continue beating until they are well combined.

Melt the semisweet chocolate chips over simmering water. Also, melt the gelatin which was set aside earlier.

Whisk the cream until it is thickened and creamy.

​

a. Next pour the melted chocolate over the cream cheese. Combine well.

b. Next sift the cocoa powder into the mixture and combine.

​

c. Scope 1/3 of the melted gelatin into the mixture. The other 2/3 will be saved for the next 2 layers.

d. Add the cream into the mixture and combine well.

​

e. As soon as the mixture is combined well, pour it into the baking pan.

f. Use a spatula to smoothen the surface.

​

g. Refrigerate while preparing for the second layer.

Second layer is basically the same as the first layer.

​

Repeat point a, b, c, d, e, f and g in Step 3 for making the second layer. However, use less chocolate ingredients (semisweet chocolate and cocoa powder) in the mixture.

​

Pour mixture over the first layer. Refrigerate it while preparing for the third layer.

STEP 4: Make the second layer

STEP 5: Make the third layer

The third layer is basically the same as previous layers except without the chocolate ingredients.

​

In a large bowl of cream cheese, add the melted gelatin and combine. Then add the cream and combine well.

​

Pour the mixture over the second layer. Refrigerate it overnight or at least 4 to 5 hours.

STEP 6: Make the top layer (optional but highly recommended)

Next day preparation...

Chop the roasted walnut into small pieces and set it aside. This will be used to garnish the top layer.

​

Mix the cream and the semisweet chocolate. Melt them over simmering water. Once the mixture is melted, pour over the third layer. Refrigerate for about 10 minutes. After 10 minutes of chilling in the fridge, remove the baking pan ring and the side plastic around it.

​

Sprinkle the roasted walnut around the top layer.

bottom of page