No Bake Marble Cheesecake

This easy no bake Marble Cheesecake is absolutely irresistible! It's made with both milk and white chocolate, cream cheese & a crunchy Oreo cookie crust. This decadent and creamy cheesecake is topped with a beautiful chocolate swirl that will impress.

Looking for an effortlessly impressive dessert to take to your next get-together or to serve to guests? Look no further than this No Bake Marble Cheesecake!

This creamy and decadent cheesecake is seriously so easy to prepare. The hardest part is waiting for it to set in the fridge so you can sneak a bite!

Made with both milk and white chocolate, cream cheese, whipped cream and a crunchy Oreo cookie crust, you'll be wanting to go back for seconds and thirds.

Don't let the beautiful chocolate swirl on top daunt you - it's very easy to achieve and makes a lovely centrepiece to any dinner table.

I love to bring this marble cheesecake for the holidays - Easter, Christmas, New Years - it all works and there is never a bite leftover.

INGREDIENTS

Here's what you'll need to make this cheesecake (measurements listed in the full recipe at the bottom of this post)...

• Oreos
• Butter
• Cream Cheese
• Caster Sugar - Caster sugar is slightly finer than granulated sugar but either can be used in this recipe.  See this super helpful guide "what is caster sugar" guide for more information.
• Gelatine
• White Chocolate
• Heavy Cream / Thickened Cream
• Milk Chocolate
• Optional Toppings - grated chocolate, chocolate eggs, fresh fruit etc.

INSTRUCTIONS

Make the crust: Lightly grease a 8 inch (19cm) springform pan with butter. Place oreos in a food processor and blitz until they resemble a fine crumb.

Melt butter in the microwave, then pour over the crushed oreos and mix to combine.

Pour the oreo mix into the greased springform pan. Press the mixture down using the back of a spoon until it's an even layer packed in tightly. Place in the fridge to chill.

Prepare filling components: Follow packet instructions to prepare 2 teaspoons of gelatine in ¼ cup of water and set aside.

Add white chocolate to a microwave-safe bowl (if it's a block, break it up first) and microwave on high in 20 second intervals, stirring well each time, until melted and smooth. Set aside.

Add milk chocolate to a microwave-safe bowl (if it's a block, break it up first) and microwave on high in 20 second intervals, stirring well each time, until melted and smooth. Set aside.

Add cream to a mixing bowl and whip into stiff peaks with an electric mixer. Set aside.

Make the filling: Add cream cheese and sugar to a seperate mixing bowl and beat with an electric mixer until smooth and creamy.

Add in gelatine mix and melted white chocolate and beat until smooth.

Now use a spatula to fold in the whipped cream.

Pour the mixture over the prepared base.

Spoon the milk chocolate randomly over the top of the cheesecake and use a toothpick or rounded blade knife to gently swirl across the cake to create a marble effect.

Cover and chill for at least 2 hours, or until set. For best results, chill overnight.

Serve: Use a knife to loosen the cheesecake from the rim of the springform pan, then remove the rim. Slice and serve.

TOP TIPS

• Caster sugar is slightly finer than granulated sugar but either can be used in this recipe.  See this super helpful guide "what is caster sugar" guide for more information.
• I've found some brands of gelatine recommend different preparation methods, hence recommending following what your packet says. Mine recommended adding ¼ cup of boiling water to a cup, then sprinkling the 2 tsps of gelatine on top, mixing well to combine.
• When baking it really is best to measure your ingredients to get exact results. A kitchen scale is inexpensive (generally around $10) and will make baking so much easier. I've provided rough cup estimates here.
• Feel free to use a different cookie for your base if desired. I love Oreos here but a similar style cookie would work the same.
• Use good quality chocolate for this cheesecake. I use Cadbury White and Milk Chocolate Melts (real chocolate) which are great for cooking. As a general rule of thumb, if you don't like the taste of the chocolate you're using, you won't like it in whatever you're baking.
• If you're in a pinch, 2 hours should be more than sufficient chilling time but it's best if left overnight (12 hours).
• Store covered tightly in the fridge for up to 2 days.

MORE DESSERT RECIPES

• Caramel Slice
• 2 Ingredient Chocolate Mousse
• White Chocolate Mud Cupcakes
• Easy Banana Cake
• Flourless Orange & Almond Cakes
• Easy Apple Cake
• OR see all Dessert Recipes

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