Layered Chocolate Espresso Cheesecake Dessert (No Bake

• Vegetarian

• Baking & Spices

  • 1/4 cup Cocoa powder
  • 10 oz Cool whip topping, original
  • 2/3 cup Granulated sugar, White

• Snacks

  • 18 Oreo cookies

• Drinks

  • 4 tsp Espresso coffee, instant

• Dairy

  • 4 tbsp Butter
  • 2 8 oz packs Cream cheese
  • 16 oz Mascarpone cheese

• Liquids

  • 5 tbsp Water, HOT

Found on willcookforsmiles.com

Description

Ingredients

• Crust:
• 18 Oreo cookies
• 4 Tbsp melted butter
• 1 tsp instant espresso coffee (granules)
• Cheesecake layer:
• 2 8 oz packs of cream cheese
• ⅓ cup white granulated sugar
• 1 Tbsp instant espresso coffee (granules)
• ¼ cup cocoa powder
• 5 Tbsp hot water
• 5 oz cool whip topping (original, not lite)
• Mascarpone cream:
• 16-18 oz mascarpone cheese
• ⅓ cup white granulated sugar
• 5 oz cool whip topping (original, not lite)

Directions

• Grease a 9x9 tall rimmed baking dish (8x8 baking dish will work too) and set it aside.
• Pulse Oreo cookies in a blender until its all crumbs. Transfer cookie crumbs into a mixing bowl. Add espresso and melted butter. Mix well, until butter in completely incorporated.
• Transfer cookie crumb mixture into the prepared dish and spread it all over the bottom, in one even layer. Press down.
• In a bowl of an electric mixer, with paddle attachment, beat cream cheese for a couple of minutes on medium-high speed.
• Scrape sides and bottom of the bowl, add sugar and mix well.
• Combine cocoa powder and instant espresso with hot water and stir well.
• Add the cocoa mixture to the cream cheese and beat until evenly incorporated.
• Add cool whip topping into the cheesecake mixture and fold with a rubber spatula until all smooth and evenly incorporated.
• Transfer the cheesecake mixture into the prepared baking dish, over the cookie crust. Spread evenly.
• Wash out your electric mixer bowl, dry and prepare for mascarpone layer.
• Using a whisk attachment, beat mascarpone cheese on medium-high speed for about a minute. Slowly add sugar and beat until incorporated. Turn off the mixer.
• Add cool whip topping and fold it until all smooth and completely incorporated.
• Scoop out spoonfuls of mascarpone cream all over the cheesecake layer and then smooth it over evenly with a spatula.
• Cover and refrigerate for at least 6 hours. (You can refrigerate it overnight if you wish.)
• When taking it out, I recommend using a soft spatula for the first piece (It may not come out all pretty) and then a hard, metal spatula for the remaining pieces will be better for taking out and not breaking the crust.