This no-bake cheesecake features two light, silky layers — a creamy vanilla layer and a rich chocolate layer — set in a chocolate cookie crust and finished with sweetened whipped cream and chocolate shavings. It’s an easy, refreshing dessert perfect for warm-weather gatherings.
This layered no-bake cheesecake is a summer favorite for a reason: it’s smooth, airy, and delightfully creamy. The texture is light and fluffy — so much so that it’s easy to eat far more than you intended. It’s simple to assemble and reliably impressive when served.
The dessert has a nostalgic feel reminiscent of classic refrigerated chocolate pies, but it tastes fresher and comes together easily. Start with a store-bought (or homemade) chocolate cookie crust, prepare a single batch of no-bake cheesecake filling, divide it in two, and add cocoa and a bit of powdered sugar to make the chocolate half.
Top the finished cheesecake with freshly whipped sweetened cream and shave chocolate over it for an elegant finishing touch. Chilling the cheesecake for several hours yields the cleanest slices, though it will set enough to serve after a shorter rest if you’re eager. Allowing it to refrigerate longer improves texture and sliceability.
This no-bake cheesecake is easy to make and tends to disappear quickly — it’s a crowd-pleaser for family meals, potlucks, or summer parties. Enjoy!
Layered No Bake Cheesecake
Amber Brady
20
20
8 servings
Ingredients
Cheesecake:
- 1 (9-inch) prepared Oreo/Chocolate crust
- 8 oz block-style cream cheese, room temperature
- ½ cup granulated sugar (100 g)
- 1 cup light sour cream (240 g)
- 2 tsp vanilla
- 8 oz tub whipped topping, thawed (226 g)
- ¼ cup cocoa powder (20 g)
- 2 Tbsp powdered sugar
Toppings:
- 1 cup heavy cream (237 g)
- ¼ cup powdered sugar (30 g)
- ½ (50 g) Cadbury milk chocolate bar, for shaving
Instructions
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In a large bowl, beat the cream cheese and granulated sugar with an electric hand mixer until smooth. Add the sour cream and vanilla, then beat again until combined. Gently fold in the thawed whipped topping until incorporated.
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Pour half of the cheesecake filling into the prepared chocolate crust and spread evenly to form the vanilla layer. To the remaining filling, add the cocoa powder and 2 tablespoons powdered sugar and beat until fully combined. Spread this chocolate mixture over the vanilla layer.
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In a chilled bowl fitted with a whisk (or using a stand mixer with a whisk attachment), beat the heavy cream and ¼ cup powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chocolate layer. Use a vegetable peeler to shave chocolate from the bar over the whipped cream. Refrigerate 4–6 hours or overnight to set completely before slicing.
Notes
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