Do you need to refrigerate cheesecake?

Baked cheesecake should cook to an internal temperature of about 150 degrees Fahrenheit, but since its ingredients are perishable, it still must be stored in a refrigerator with a temperature of roughly 35 degrees Fahrenheit .

How long does cheesecake take to set in fridge?

Many recipes say to let the cheesecake sit in the turned-off oven with the door cracked for about an hour, then let it cool completely on the counter. It also needs to spend four hours, or ideally overnight , in the fridge before slicing and eating to ensure the perfect velvety smooth texture.

What not to do when making cheesecake?

16 Mistakes You're Making With Homemade Cheesecake Working with cold ingredients. Hobo_018/Getty Images. ... Using whipped cream cheese. ... Using low-fat cream cheese. ... Undermixing your cheesecake. ... Not diversifying your cheeses. ... Not being careful with your eggs. ... Only making plain cheesecake. ... Baking in anything but a springform pan. More items... May 29, 2023

Should I cover no bake cheesecake in the fridge?

Once filled, the cheesecake is best served within 36 hours, but can be tightly wrapped and refrigerated for up to a week .

What happens if you don't refrigerate cheesecake overnight?

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply . According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

Does cheesecake go bad overnight?

Bacteria can grow on cheesecake if it's not stored properly, which can cause food poisoning. To avoid this, refrigerate the cheesecake for 4 hours and keep it below 40 degrees Fahrenheit.

How do I know if my no bake cheesecake is set?

To get cheesecake filling to firm up completely, it needs to be refrigerated for a minimum of 6 to 8 hours. If you skip this step, the texture of the cheesecake will be more like mousse . Obviously, the goal is to create a firm cheesecake filling, similar to a baked cheesecake filling.

How long can cheesecake be left unrefrigerated?

While we wish we had better news, if you accidentally went to bed and left your cheesecake cooling on the counter, it's best to not risk illness by consuming it. When you have cheesecake that's already baked and chilled, the absolute max time you could let it sit out to avoid the USDA's "danger zone" is two hours .

How long can cheesecake be out of refrigeration?

According to Foodsafety.gov if a power outage leaves your refrigerator incapacitated, cheesecake that has been stores above 40 degrees F for more than 2 hours must be tossed.

What happens if you don't put a cheesecake in the fridge?

Leaving a cheesecake out of the fridge for 8 hours is a significant amount of time and can potentially lead to bacterial growth , especially if the room temperature was warm.

How long can cake sit out unrefrigerated?

How long can cake sit out unrefrigerated? If your cake is frosted with buttercream, it will last covered at room temperature for up to four days . However, it is best to refrigerate cakes with other frostings such as cream cheese or ganache. A fully covered unfrosted cake will last for up to 2 days at room temperature.

Layered Chocolate Cheesecake with Oreo Crust – No Bake – Recipe from Yummiest Food Cookbook (2024)

December 10, 2016 By Yummiest Food 61 Comments

Layered Chocolate Cheesecake with Oreo Crust – creamy, moist and very delicious cake! Perfect for every occasion and so easy and quick to make – Layered Chocolate Cheesecake with Oreo Crust – No Bake!

Can you imagine that you make your favorite recipe for a short time and without baking? I couldn’t believe in this till I haven’t tried this Layered Chocolate Cheesecake with Oreo Crust. This Layered Chocolate Cheesecake with Oreo Crust is my choice for dessert today and I know that you will love it! I am pretty sure that this dessert will become favorite chocolate dessert and I know that your family will love it too.

This Layered Chocolate Cheesecake with Oreo Crust is the most delicious and the most beautiful cake I have ever made. There is no anything more romantic than melted chocolate I your mouth. I have made this Layered Chocolate Cheesecake with Oreo Crust so many times and I can say that it is super every time, it is unique and very moist and creamy. I know that you share my opinion that chocolate desserts are ideal for every occasion so I know that there are many similar chocolate recipes out there.

Maybe you will think that this cake is hard to make but I know that you will be surprised when you start making it. This is one of the real and excellent combinations. This cake is sweet and it is so delicious when melt in your mouth real madness for chocolate lovers. This Layered Chocolate Cheesecake with Oreo Crust is one of the favorite cakes in my family. In certain way I have made it only for my family, but everyone else who has tasted the cake wanted the recipe. I am always happy when people want to make my recipes, but it was very funny to me when other thinks that it is hard to make this cake. Honestly, I think that I haven’t made easiest cake in last period. Today, Layered Chocolate Cheesecake with Oreo Crust is favorite cake of my friends and their families.

Reader Interactions

Comments

Kay says
December 11, 2017 at 2:39 am
Whomever designed this cheesecake is A food genius! So simple and delicious! My husband will love his birthday cake 🙂
Reply
- EDUARDO says
  February 21, 2018 at 3:16 pm
  HELLO DOES ANYONE KNOW HOW TO FIND SHRIMPS
  Reply
Aynslie Hahn says
December 21, 2017 at 12:09 am
Can u substitute whipping cream for the heavy cream?
Reply
- Lidia Simic says
  December 26, 2017 at 2:48 pm
  Hi Aynslie, I haven’t made this recipe with whipping cream myself but you could certainly try. Is the whipping cream will thicken to stiff peaks? If so, yes, that will work!
  Reply
Brenda says
December 23, 2017 at 4:44 pm
Too much cream cheese. I probably threw at least a cup of the mixture away. However, I have high hopes!
See Also
Ultimate Chocolate Cheesecake - The Best Chocolate Cheesecake Recipe Brownie Milkshake ~ Recipe | Queenslee Appétit Ina Garten's Chocolate Cake Recipe Starbucks Mocha Syrup Recipe (Copycat)
Reply
- Jonathan Hannam says
  May 27, 2019 at 1:11 pm
  I agree. Take 1/3 away
  Reply
Dianna Cornell says
December 27, 2017 at 1:59 am
About how many cookies do you need to make 2-1\2 cups of crumbs?
Reply
- Lidia Simic says
  January 6, 2018 at 6:44 pm
  Hi Dianna, You need about 26 Oreo cookies. Enjoy!
  Reply
Donna says
January 7, 2018 at 2:09 pm
Heavy whipping cream and whipping cream are the same thing. Just so long as you’re not confusing it with whipped cream. Whipped cream is like Cool whip and that won’t work. Heavy whipping cream is in the same section as milk. It’s usually next to the half and half that you buy to put in your coffee. Hope this helps!
Reply
- Sue says
  August 24, 2018 at 12:09 pm
  Hi. Is heavy cream the same as thickened cream in australia? Thanks.
  Reply
- Ann Solar says
  October 27, 2018 at 4:33 am
  Heavy cream contains 36 % or more milkfat.Whipping cream contains only 30 %.Most of the time you can substitute one for the other.The heavy cream will hold together better so it is best to use it when you need a firmer texture.As a topping there wouldn’t be an issue.
  Reply
Cali An says
January 12, 2018 at 2:35 pm
I know this is probably a silly question but do you remove the filling from the oreos? I’m 100% sure you do but I wanted to be sure. Recipe looks delicious.
Reply
- Lidia Simic says
  January 18, 2018 at 7:35 pm
  Hi Cali, I don’t remove the cream from the Oreo cookies for this recipe. Enjoy!
  Reply
  - Ariel says
    February 21, 2019 at 10:44 am
    I had the same question lol, and I did it with removing the cream from the Oreos. Would that possibly be the cause of my crust crumbling and not sticking to the filling when cut?
    Reply
    - Yummiest Food says
      February 24, 2019 at 11:53 pm
      Hi Ariel, I haven’t had that problem. Did you use real butter or did you use a substitute by any chance?
      Reply
Nithya says
March 25, 2018 at 11:17 am
Why can’t we use cool whip instead of heavy whipping cream?
Reply
- Lidia Simic says
  March 28, 2018 at 3:06 am
  Hi Nithya, The recipe calls for whipped cream, so it’s the liquid cream that you buy and whip yourself, I haven’t made this recipe with cool whip but you could certainly try. Is the cool whip will thicken to stiff peaks? If so, yes, that will work!
  Reply
Penny says
March 29, 2018 at 9:52 pm
Great recipe! I made some slight changes to lessen the richness. Also used extra crumbs on the side all the way around!
Reply
- Lidia Simic says
  March 30, 2018 at 12:43 am
  Thank you for such a nice comment Penny! I’m glad that you like the recipe! 🙂
  Reply
Lauren says
April 13, 2018 at 3:00 am
Am I reading it correctly that you need 4 (8oz packages) of cream cheese so 32 oz of cream cheese total?
Reply
- Lidia Simic says
  April 16, 2018 at 10:25 pm
  Hi Lauren, Yes, you need 32 oz of cream cheese. Enjoy!
  Reply
Barb says
April 22, 2018 at 2:49 pm
I made this cheesecake and it was delicious but large. I’m wondering if I can freeze the leftovers?
How long will it store in the refrigerator?
Reply
- Lidia Simic says
  April 28, 2018 at 9:39 am
  Hi Barb, It probably could but I have never frozen so I can’t say for sure. This cheesecake can be made a couple of days ahead of time and stored covered in the fridge. I actually love this cheesecake the day after I made it and even on the second and third day. I would just make it like 2 days in advance or the day before and leave it in the fridge.
  Reply
  - Jackie Newark says
    See Also
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    December 7, 2018 at 8:42 am
    Just come across this recipe – I make lots of cheesecakes and this one looks super! I have frozen (undecorated) cheesecakes many times and they are fine. I freeze them in the tin, which I cover with cling film, then foil, then a polythene bag. I get them out and put them in the fridge the night before I need them, removing all the wrapping and replacing it with a new piece of clingfilm. When I’m ready to decorate it, I take it out of the tin, decorate it and then put it back in the fridge (uncovered) until I want to serve it up. Incidentally, I always use double cream (heavy cream in the USA) in my cheesecakes. I live in the UK.
    Reply
    - Lidia Simic says
      December 9, 2018 at 6:42 am
      Thank you for such a nice comment, Jackie!
      Reply
- Patricia says
  July 23, 2018 at 6:44 pm
  Did you have any luck freezing the cake? Make this along with another cake for a birthday party and was considering freezing the cheesecake and then defrosting it on the day.
  Reply
Dimpy says
April 24, 2018 at 2:43 am
Hello, I liked the recipe since it was quick and easy, I had made few modifications in the plain filling layer , I added some coffee extract to add in a mocha flavor. I have put the cake in refrigerator for 3 hours already, doesn’t really look firm enough to me. How long does it take actually to be firm enough?
Reply
- Lidia Simic says
  April 28, 2018 at 9:40 am
  Hi Dimpy, it took me an hour but, you can refrigerate it overnight. I hope it helps!
  Reply
- Carol Fran says
  July 24, 2018 at 7:42 pm
  It is possible that the liquid extract you used may have made it too watery. I usually just use instant espresso powder when I want a coffee flavor.
  Reply
Danielle says
May 1, 2018 at 4:23 pm
Made this cheesecake for my sons 15th birthday after he saw a picture of it online and I quote ” he had to have it ” followed the recipe to a T and oh my goodness .. amazing .. it’s a huge cheesecake but absolutely incredible.. I can see me making this for family events … its rich and creamy and totally delicious.. not hard to make at all if your organized and lay out all ingrediants.. I also made the evening before his birthday so it could chill all night long .. amazing xox thank you so much xox
Reply
- Lidia Simic says
  May 3, 2018 at 1:13 am
  You’re very welcome Danielle! 🙂 Thank you for such a nice comment! I’m glad that you like the recipe!
  Reply
Marie says
May 13, 2018 at 5:52 pm
I’m making it for Mother’s Day in a rectangle pan. Used 1 pkg. of regular Oreos for the bottom. We haven’t had it yet, but the bowl tidbits are delicious. Thank you! I’m looking forward to it!
Reply
- Lidia Simic says
  May 15, 2018 at 5:44 pm
  You’re very welcome Marie! 🙂 Thank you for such a nice comment! I’m glad that you like the recipe!
  Reply
Jo says
May 22, 2018 at 11:52 am
Doesn’t this need gelatin to set?
Reply
- Lidia Simic says
  May 26, 2018 at 5:27 am
  Hi Jo, You don’t need to use gelatin in this recipe
  Reply
Angeline says
May 31, 2018 at 3:46 pm
I’m new at using a springform pan how should we line it?
Reply
- Lidia Simic says
  June 7, 2018 at 3:37 am
  Hi Angeline, Line the bottom of a 9-inch springform pan with parchment paper grease the side of the springform pan or with butter or cooking spray.
  Reply
Rhonda says
June 3, 2018 at 4:14 pm
This is the best cheese cake I have ever tried. Thanks!!!
Reply
- Lidia Simic says
  June 5, 2018 at 5:57 am
  You’re welcome! 🙂 I’m glad that you like the Cheesecake!
  Reply
Safaa says
June 12, 2018 at 7:20 pm
Hey!!
It would be my first time making a cheesecake. Can i substitute Heavy cream with Butter and milk? Because i do not have it where i live :l
Reply
- Lidia Simic says
  June 14, 2018 at 8:55 pm
  Hi Safaa, I haven’t made this recipe with substitute myself but you could certainly try, you can make a substitute by combining whole milk and melted butter. This will not whip like regular heavy cream, but it works fine to substitute heavy cream as a recipe ingredient. For each cup of whipping cream, use 3/4 cup of whole milk and 1/3 cup of melted butter. Melt the butter and mix it with the whole milk until the cream is thick and frothy. Make sure you have let your butter cool before pouring it into milk. Enjoy!
  Reply
sandy says
September 15, 2018 at 11:32 pm
I made this for a neighborhood get together that I hosted It was fantastic. Everyone raved about it. The next week someone else hosted the get together and there were requests for me to make this again. I also sent this recipe to my brother who made it and his family loved it as well. Definitely a keeper!!
Reply
- Lidia Simic says
  September 17, 2018 at 3:45 am
  Thank you for such a nice comment Sandy! I’m glad that you like the recipe! 🙂
  Reply
amy says
September 27, 2018 at 10:25 am
Very delicious- it was a huge hit!
Reply
Lisa says
November 13, 2018 at 4:27 am
Can this recipe be made in a rectangular pan instead of a springform pan?
Reply
- Lidia Simic says
  November 15, 2018 at 3:20 am
  Hi Lisa, Yes, you can made this recipe in a rectangular pan.
  Reply
  - Lisa says
    November 16, 2018 at 10:41 pm
    Thank you! I’m making this awesome recipe to take to a family dinner!
    Reply
    - Lidia Simic says
      November 18, 2018 at 8:50 am
      You’re very welcome Lisa! 🙂 I’m very glad you like the recipe!
      Reply
Patti says
November 26, 2018 at 3:21 am
I just made this cheesecake for the first time a few days ago and had it for Thanksgiving dessert. It is soooo delicious! Very easy to make. I like that I don’t have to bake this cheesecake. I am planning on making this again for Christmas. Thanks so much for sharing the recipe.
Reply
- Lidia Simic says
  November 26, 2018 at 1:06 pm
  You’re very welcome Patti! 🙂 Thank you for such a nice comment! I’m glad you like the recipe!
  Reply
Vicky says
January 28, 2019 at 9:17 pm
Do you have to beat the 3/4 cups of heavy cream for the topping or just pour in the liquid?
Reply
- Lidia says
  February 2, 2019 at 4:41 am
  Hi Vicky, you just need to pour in the liquid.
  Reply
Jennifer Leonardini says
February 8, 2019 at 7:20 pm
How would you recommend transporting this cheesecake? Thinking of making it for an auction event. Would it be ok to take it out of the springform and put on platter for a number of hours?
Reply
- Lidia says
  February 11, 2019 at 4:28 am
  Hi Jennifer, Let it sit in the fridge, then just remove the springform sides and you’re all set.
  Reply
Stacy says
February 16, 2019 at 5:59 am
Heavy cream and whipping cream are the same thing
Reply
Nika says
February 22, 2019 at 11:06 am
I saw this recipe and new I had to have some time in the kitchen to play! I replaced 1 and 1/2 of the cream cheese blocks with Non-fat Greek Yogurt (pressed/strained for more thickness) and to counter the tartness of that, used semi-sweet chocolate instead. The result is simply amazing! Thank you!
Reply
- Yummiest Food says
  February 24, 2019 at 10:10 pm
  You’re very welcome, Nika! 🙂 Thanks for sharing this great comment!
  Reply
Summer says
April 9, 2019 at 11:20 pm
Do you think I could half the recipe and use a smaller pan?
Reply
- Yummiest Food says
  April 13, 2019 at 7:37 pm
  Yes, you could. Just adjust ingredients by your needs. Thanks for a great idea, Summer! 🙂
  Reply
Xxx says
January 9, 2021 at 6:31 pm
Can this be frozen?
Reply
- Yummiest Food says
  January 10, 2021 at 12:12 pm
  Yes, it can.
  Reply

Layered Chocolate Cheesecake with Oreo Crust – No Bake – Recipe from Yummiest Food Cookbook (2024)

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