Easy No-Bake Chocolate & Cream Layered Dessert
Easy No-Bake Chocolate & Cream Layered Dessert
A heavenly, no-fuss dessert with layers of rich chocolate and creamy goodness – no oven needed! Perfect for special occasions or whenever you crave something indulgent.
Makes a 9-inch (23 cm) round dessert.
Ingredients:
For the Chocolate Cookie Crust:
• 20–24 Oreo cookies (about 2 cups crumbs)
• 6 tbsp (85g) unsalted butter, melted
Choose Your Creamy Layer:
Option 1 – Classic Vanilla Cream:
• 2 blocks cream cheese (8 oz / 226g each), softened
• 1 cup (200g) powdered sugar
• 1 tsp vanilla extract
• 2 cups (480ml) cold heavy cream
Option 2 – Peanut Butter Twist:
• 2 blocks cream cheese (8 oz / 226g each), softened
• ½ cup (120g) creamy peanut butter
• 1 cup (200g) powdered sugar
• 1 tsp vanilla extract
• 2 cups (480ml) cold heavy cream
For the Chocolate Ganache Layer:
• ½ cup (120ml) heavy cream
• 1 cup (170g) semi-sweet or dark chocolate chips
Toppings (Optional but Recommended ):
• Whipped cream (½ cup heavy cream + 1–2 tbsp powdered sugar + ¼ tsp vanilla)
• Chocolate sauce or extra ganache
• Chocolate bars, chunks, or shavings (Kit Kat, fudge pieces, etc.)
Directions:
1. Prepare the Cookie Crust: In a food processor, crush the Oreo cookies into fine crumbs. In a mixing bowl, combine the crumbs with melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch round springform pan to form an even crust. Refrigerate while preparing the creamy layers.
2. Make the Creamy Layer:
- For Classic Vanilla Cream: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until combined. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- For Peanut Butter Twist: Follow the same steps as above, but add the creamy peanut butter to the cream cheese mixture before folding in the whipped cream.
3. Assemble the Dessert: Spread half of the creamy layer over the chilled cookie crust, smoothing it out evenly. Refrigerate for about 30 minutes to set.
4. Prepare the Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips, stirring until melted and smooth. Let it cool slightly before pouring over the set creamy layer.
5. Finish Assembling: Pour the remaining creamy layer over the chocolate ganache, smoothing it out evenly. Cover and refrigerate for at least 4 hours or overnight for best results.
6. Serve: Once set, carefully remove the springform pan. Top with whipped cream, chocolate sauce, and chocolate shavings if desired. Slice and enjoy this indulgent no-bake dessert!
Nutritional Information:Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes