This Top Deck-inspired cheesecake has a crispy Oreo base, with a layer of milk chocolate flavoured cheesecake, topped off with another layer of white chocolate cheesecake. An impressive dessert, well worth the effort.
I've been wanting to make a Top Deck Cheesecake for years. Now that I have, I wonder why I waited so long!
A crispy, crushed Oreo base with two layers of creamy cheesecake filling - one milk chocolate flavoured, the other white chocolate. Topped with squares of Top Deck chocolate, you'll only need a small slice to satisfy any sweet tooth.
If you like this recipe, you might also love my Milky Bar No-Bake Cheesecake or my Snickers Cheesecake!
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Ingredient notes:
- Cream cheese: Let it come to room temperature before starting, this will make your cheesecake mixture nice and smooth.
- Oreos: This colour combo looks great with the layers as it suits the gradient but you can use any biscuits you like for the base.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Crush Oreos with a food processor or rolling pin. Add the melted butter and mix to combine.
Line a cake tin with cling film then pour the base mixture in. Flatten the base with the back of a metal spoon. Place in fridge to set.
Mix cold water and gelatin then set aside to bloom. In a mixer, whip the cream cheese and icing sugar together to remove any lumps. Add the sour cream and vanilla. Mix well.
Melt the bloomed gelatin in the microwave for 10-20 seconds. Add to the cheesecake mixture and whisk until combined. Remove half the mixture to a separate bowl.
Heat the cream in a glass bowl in the microwave for 30 seconds or until hot. Pour half of the hot cream into a separate bowl.
Add the dark chocolate to one bowl of cream and the white chocolate to the other. Stir each until smooth.
Take the first half of the cheesecake mixture and fold into the melted dark chocolate. Spread it over the chilled cheesecake base then freeze for 5 minutes.
Take the second half of the cheesecake mixture and fold it into the melted white chocolate. Spread it over the dark chocolate layer.
Set in the fridge for 6 hours or overnight.
Once set add pieces of top deck chocolate, slice with a hot clean knife and serve.
Recipe FAQs:
The cream cheese and icing sugar dilutes the chocolate flavour so even though it's dark chocolate it ends up tasting like milk chocolate.
Adding the gelatin to the cold water activates it. If you just put the powdered gelatin straight in it wouldn't set and the mixture would be lumpy.
Storage:
Store in an airtight container in the fridge for up to a week. Or wrap well and freeze for up to 2-3 months.
Top tips:
To get the layers looking super crisp smooth out the mixture very flat, and put the white chocolate layer on gently so they don't mix together.
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Top Deck Cheesecake
A layered cheesecake made from a crushed Oreo biscuit base, followed by dark chocolate and white chocolate cream cheese layers.
Ingredients
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
Instructions
- Crush Oreos with a food processor or rolling pin. Add the melted butter and mix to combine.
- Line a cake tin with cling film then pour the base mixture in. Flatten the base with the back of a metal spoon. Place in fridge to set.
- Mix cold water and gelatin then set aside to bloom.
- In a mixer, whip the cream cheese and icing sugar together to remove any lumps. Add the sour cream and vanilla. Mix well.
- Melt the bloomed gelatin in the microwave for 10-20 seconds. Add to the cheesecake mixture and whisk until combined. Remove half the mixture to a separate bowl.
- Heat the cream in a glass bowl in the microwave for 30 seconds or until hot. Pour half of the hot cream into a separate bowl.
- Add the dark chocolate to one bowl of cream and the white chocolate to the other. Stir each until smooth.
- Take the first half of the cheesecake mixture and fold into the melted dark chocolate. Spread it over the chilled cheesecake base then freeze for 5 minutes.
- Take the second half of the cheesecake mixture and fold it into the melted white chocolate. Spread it over the dark chocolate layer.
- Set in the fridge for 6 hours or overnight.
- Once set add pieces of top deck chocolate, slice with a hot clean knife and serve.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 450Total Fat: 75gSaturated Fat: 44gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 101mgSodium: 333mgCarbohydrates: 112gFiber: 9gSugar: 88gProtein: 13g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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