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Top Deck Cheesecake

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A rich no-bake Top Deck Cheesecake with a buttery Oreo base and two silky layers of dark and white chocolate, inspired by the classic Top Deck chocolate bar.

Ingredients

Base:

2 packs Oreos (133g each)

90g butter, melted

Filling:

3 tablespoons cold water

1 tablespoon powdered gelatin

500g cream cheese, room temperature

1 cup icing sugar

150g sour cream

1 teaspoon vanilla extract

150ml cream

150g dark chocolate (50–60%), chopped

150g white chocolate, chopped

To Serve:

Cadbury Top Deck chocolate (optional, for garnish)

Yogurt, cream, or ice cream

Instructions

  1. Crush the Oreos in a food processor or with a rolling pin. Mix with melted butter until combined.
  2. Line a cake tin with cling film, press the crumb mixture firmly into the base, and refrigerate to set.
  3. Combine cold water and gelatin in a small bowl and allow it to bloom.
  4. Beat cream cheese and icing sugar until smooth. Add sour cream and vanilla and mix again.
  5. Microwave the bloomed gelatin for 10–20 seconds until melted, then whisk into the cheesecake mixture.
  6. Divide the cheesecake mixture evenly between two bowls.
  7. Heat the cream until hot, then divide evenly into two bowls.
  8. Add dark chocolate to one bowl of cream and white chocolate to the other, stirring until smooth.
  9. Fold one half of the cheesecake mixture into the dark chocolate and spread over the base. Freeze for 5 minutes.
  10. Fold the remaining cheesecake mixture into the white chocolate and spread over the dark layer.
  11. Chill in the refrigerator for at least 6 hours or overnight until fully set.
  12. Garnish if desired, slice with a hot knife, and serve chilled.

Notes

Add espresso powder to the dark layer for a mocha flavor.

Swirl the layers instead of stacking for a marbled look.

Substitute the Oreo base with digestives or chocolate chip cookies.

Use full-fat cream cheese for best texture.

Prepare a day ahead for clean slices and perfect set.

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