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Ultimate No Bake Chocolate Layered Cake

A perfect square slice of layered chocolate no bake cake with white cream filling and dark chocolate ganache topping.
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This is a simple, refrigerated cake that requires no oven time, perfect for quick dessert plans or summer heat.

Ingredients

Scale
  • 1 package (14.3 ounces) chocolate sandwich cookies (like Oreos)
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1 cup chocolate chips
  • 1/4 cup milk

Instructions

  1. Crush the chocolate sandwich cookies until fine crumbs form. You can use a food processor or place them in a sealed bag and crush with a rolling pin.
  2. Mix the cookie crumbs with the melted butter until fully combined. Press this mixture firmly into the bottom of an 8-inch springform pan. Place the crust in the freezer while you prepare the filling.
  3. In a large bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
  4. In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
  5. Pour half of the cream cheese mixture over the chilled crust. Spread evenly.
  6. In a small saucepan, heat the milk and chocolate chips over low heat, stirring constantly until the chocolate is melted and smooth. Let it cool slightly, about 5 minutes.
  7. Pour the slightly cooled chocolate ganache over the first layer of filling.
  8. Carefully spread the remaining half of the cream cheese mixture over the chocolate layer.
  9. Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the cake to set completely. This is key for a firm slice.
  10. Before serving, carefully release the springform side. You can decorate the top with extra whipped cream or chocolate shavings.

Notes

  • For the best results when making this easy no bake dessert, make sure your cream cheese is truly at room temperature.
  • If you want a crunchier base, press only half of the butter mixture into the pan, chill for 15 minutes, then press the remaining half on top before freezing.
  • This make ahead dessert plans well; it tastes even better on day two.

Nutrition

Find it online: https://carlacooking.com/no-bake-cake-ultimate-chocolate-layered-recipe/