Why You’ll Love Top Deck Cheesecake Recipe

I enjoy this recipe because it delivers a beautiful layered effect without complicated steps. The chocolate layers set into smooth, distinct stripes that look stunning when sliced. I also love that it’s a no-bake cheesecake, so all I need is a bit of chilling time rather than turning on the oven. It’s crowd-pleasing, decadent, and ideal for celebrations or make-ahead desserts.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Base
2 packs Oreos, 133g each
90g butter, melted

Filling
3 Tbsp cold water
1 Tbsp powdered gelatin
500g cream cheese, room temperature
1 cup icing sugar
150g sour cream
1 tsp vanilla
150ml cream
150g 50-60% dark chocolate, chopped
150g white chocolate, chopped

To Serve
Cadbury Top Deck chocolate to garnish (optional)
Yoghurt, cream or ice cream

Directions

1. I crush the Oreos in a food processor (or with a rolling pin), then mix in the melted butter until well combined.

2. I line a cake tin with cling film, press the base mixture firmly into the bottom using the back of a spoon, and refrigerate to set.

3. I mix the cold water and gelatin together and let it bloom.

4. In a mixer, I whip the cream cheese and icing sugar until smooth and lump-free. I add the sour cream and vanilla and mix again.

5. I melt the bloomed gelatin in the microwave for 10–20 seconds and whisk it into the cheesecake mixture. I then divide the mixture evenly into two bowls.

6. I heat the cream in the microwave for about 30 seconds until hot, then divide it into two bowls as well.

7. I add the dark chocolate to one bowl of cream and the white chocolate to the other, stirring each until smooth.

8. I fold the first half of the cheesecake mixture into the melted dark chocolate and spread it over the chilled base. I freeze this layer for 5 minutes to firm slightly.

9. I fold the second half of the cheesecake mixture into the melted white chocolate and spread it over the dark chocolate layer.

10. I chill the cheesecake in the fridge for at least 6 hours or overnight to fully set.

11. Once set, I garnish with Top Deck chocolate if I’m using it, slice with a hot clean knife, and serve.

Servings and Timing

Servings: 12
Prep time: 40 minutes
Chilling time: 6 hours
Total time: 6 hours 40 minutes

Variations

• I sometimes add a pinch of espresso powder to the dark chocolate layer for a mocha twist.

• I mix crushed chocolate bars into the white chocolate layer for extra texture.

• I replace Oreos with chocolate chip cookies or digestive biscuits for a different base flavor.

• I swirl the two chocolate mixtures for a marbled effect instead of distinct layers.

• I add a splash of almond or peppermint extract to one layer for fun flavor variations.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 5 days. To freeze, I wrap slices individually and store them for up to 2 months; I thaw them overnight in the fridge before serving. Since it’s a no-bake cheesecake, reheating isn’t needed—just serve chilled.

FAQs

Does this cheesecake need baking?

No, it’s completely no-bake and sets in the fridge.

Can I replace gelatin with another setting agent?

Yes, I can use agar-agar, but I adjust the quantity since it sets firmer.

How do I get clean slices?

I use a hot knife, wiping it between each cut.

Can I use chocolate chips instead of chopped chocolate?

Yes, but I melt them carefully since they contain stabilizers.

Can I use reduced-fat cream cheese?

I prefer full-fat for the best texture and stability.

What if the chocolate seizes?

I gently warm it again and stir until smooth, adding a splash of cream if needed.

Can I make this ahead of time?

Yes, I often prepare it a day in advance so it sets perfectly.

How do I prevent lumps?

I make sure the cream cheese is fully softened and well whipped before adding other ingredients.

Can I swap the Oreo base?

Yes, any crumb-based biscuit crust works.

Can I freeze the whole cheesecake?

Yes, I freeze it without toppings for best results, then thaw and decorate before serving.

Conclusion

I love making this Top Deck Cheesecake because it’s rich, creamy, beautifully layered, and incredibly easy for how stunning it looks. The combination of dark and white chocolate gives it a nostalgic, indulgent flavor that always impresses. It’s one of those desserts that feels luxurious yet approachable—perfect for celebrations or anytime I want something extra special.