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Before you jump to Chocolate / Rasberry / White Chocolate No Bake Cheesecake recipe, you may want to read this short interesting healthy tips about Discover How to Elevate Your Mood with Food.
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We hope you got insight 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 need 24 ingredients and 26 steps. Here is how you cook that.
The ingredients needed to prepare Chocolate / Rasberry / White Chocolate No Bake Cheesecake:
- Prepare CRUST
- Take 13 1/2 ounce can of Pepperidge Farms Pirouete Chocolate Hazelnut filled cookiex
- Use 2 1/2 tablespoons melted butter, salted or unsalted
- Prepare FOR CHOCOLATE CHEESECAKE
- Use 1/2 cup semi sweet chocolate chips
- Use 8 ounces cream cheese, at room temperature
- You need 1/2 cup confectioner's sugar
- Get 1 teaspoon vanilla extract
- Take 1 cup cold heavy whipping cream
- Prepare FOR THE RASBERRY CHEESECAKE
- Get 8 ounces cream cheese, at room temperature
- Provide 1/3 cup rasberry jam
- Use 1/2 cup confectioner's sugar
- Get 1 teaspoon vanilla extract
- Get 1 cup cold heavy whipping cream
- Prepare FOR THE WHITE CHOCOLATE CHEESECAKE
- Prepare 8 ounces white chocolate, chopped, not chips
- Provide 8 ounces cream cheese, at room temperature
- Provide 1/2 cup confectioner's sugar
- Provide 1 teaspoon vanilla extract
- Take FOR GARNISH
- Provide fresh rasberries
- Take chocolate shavings
- Use 2 ounces 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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