The dreamy dessert
Abhipriya Raghav
The dreamy dessert has four different flavors and textures starting with a crunchy oreo crust, then nutella cheesecake layer, followed by a chocolate swiss roll layer and finally a mocha pudding layer at the top.
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Chilling Time 4 hours hrs
Total Time 4 hours hrs 40 minutes mins
Course Dessert
Cuisine American
For the oreo crust (bottom layer)
- 240 grams chocolate oreo biscuits
- 60 grams unsalted butter, melted
For the nutella cheesecake layer (second layer)
- ¾ cup nutella
- 250 grams cream cheese, softened
- ⅛ cup icing sugar
- ½ cup heavy cream
- 1½ tsp gelatin
- 2 tbsp water
For the chocolate swiss roll layer (third layer)
- 360 grams store bought chocolate swiss roll, cut into pieces
For the mocha pudding layer (final layer)
- 3 tsp instant coffee powder
- 2 tbsp cocoa powder
- 1½ cups milk
- 2 tbsp corn flour
- 3 tbsp sugar
- salt, a pinch
- ½ tsp vanilla extract
Oreo crust layer
Break the oreo into pieces and place in a food processor.
Blitz the cookies into fine crumbs. Add melted butter and blitz again until fully combined.
Line a springform pan with parchment paper. Transfer the cookie crumbs into the pan and press evenly and firmly onto the base. Chill until further use.
Nutella cheesecake and chocolate Swiss roll layer
In a bowl, add gelatin and water. Stir it. Let it sit for 5 minutes for it to bloom.
In a mixing bowl, add softened cream cheese, icing sugar and nutella and beat using a hand held mixer in a medium speed, until smooth.0
Microwave the bloomed gelatin for a few seconds until it becomes a liquid.
After the gelatin is cooled slightly (for 5 minutes), add it to the nutella cream cheese and beat for 30 seconds.
In a separate bowl, beat the heavy cream until stiff peaks are formed. Gently fold the whipped cream into the nutella cream cheese mixture in three parts
Pour the mixture into the pan over the oreo crust. Chill for an hour. Cut the Swiss roll into half inch thick pieces and place over the nutella cheesecake layer. Place it back in the refrigerator until further use.
Mocha pudding layer
In a pan, add 1 cup milk along with vanilla extract, sugar, salt, instant coffee powder and cocoa powder and whisk until there are no lumps. Place over low heat and keep stirring.
In a separate bowl, add the rest of the milk along with the corn flour and whisk until there are no lumps. Add this to the pan with the coffee mixture and keep stirring until it thickens and the mixture coats the back of the spoon.
Let it cool down to almost room temperature. Pour over the Swiss roll layer into the pan. Chill for 2-3 hours or until set.
Top off with chopped nuts, slice and serve with some whipped cream if desired.
- You can use any cookies instead of oreos.
- To press the cookie crumbs onto the pan, you can use a flat bottomed measuring cup.
- For the nutella cheesecake layer, you can add more sugar or nutella, if required.
- To be on a safer side, you can strain the liquid gelatin after melting it to avoid any solidified pieces of it in the cheesecake.
- While folding in the whipped cream, fold gently. Do not whisk it.
- Instead of the Swiss roll, you can replace it with any chocolate cake, even homemade.
- While making the pudding, keep stirring it while on heat to make sure it does not burn.
- Keep stirring it even after taking it from heat to cool it down quickly.
- We do not want the pudding to set. It should still be in a pouring consistency and cooled down to pour onto the pan.
Keyword cheesecake, chocolate, chocolate cake, chocolate swiss roll, dessert, mocha, mocha pudding, nutella, nutella cheesecake, nuts, oreo, oreo crust