These No Bake Triple Chocolate Oreo Cheesecake Pots are perfectly rich and scrumptious! Quick and easy to make and look so charming!
A crisp Oreo biscuit base with a dense and rich chocolate cheese cake topped with Nutella and whipped cream. I can never have enough chocolate. I love layer on later on layer, hence how i created these yummy cheesecakes!
Perfectly smooth and full of chocolate goodness.
Recipe
Tasty and rich triple chocolate cheesecakes. A crisp Oreo biscuit base with a dense and rich chocolate cheese cake topped with Nutella and whipped cream.
Prep Time: 20-30 minutes
Chill Time: 24 hours
Total Time: 24 hours and 30 minutes
Servings: 10
Author: Zainab
Ingredients:
360g cream cheese
540ml light double cream
60g caster sugar
40g unsweetened cocoa powder
400 Nutella spread
30g unsalted butter, melted and cooled
2 teaspoons black gel food colouring
22 Oreo buscuits
Chocolate Sprinkles
Method:
1. Begin by splitting 12 Oreo biscuits in half. Separate the Oreo stuffing from the biscuit. Set aside.
2. Add the outer Oreo biscuit to a food possessor (there should be 24 outer biscuit pieces). Add the butter and blitz until it reaches a breadcrumb-like texture.
3. In small cheesecake pots (mine are about 10cm width) fill the pots evenly and then press down with the back of a teaspoon.
4. Next, add the cream cheese and Oreo stuffing to a stand mixer with the paddle attachment or a large mixing bowl with an electric whisk, and beat on a medium speed for a few minutes. Add caster sugar, cocoa powder and 80ml of double cream. Beat until smooth.
5. Distribute evenly between the pots using a teaspoon. The mixture should be nice a thick and not too runny. Smooth out the tops so that they are nice and flat.
6. Microwave the Nuttella, every 20 seconds mixing it. Evenly distribute the melted Nutella into the pots.
7. Refrigerate overnight.
8. Whip the remaining 440ml of double cream and black gel food colouring until stiff peaks. Transfer into a piping back with a round nozzle and top the cheesecakes.
9. Top with some sprinkles and an Oreo biscuit.
10. Enjoy!
Notes
The cheesecakes are always best eaten immediately.
Store the cheesecakes in an airtight container for up to 3 days. Be sure that they are covered otherwise they will hardened and dry out.
I used GU cheesecake pots as my pots.
Calories per cheese straw: 578
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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