This dessert features three luscious layers: a buttery chocolate-cookie crust, a thick and velvety vanilla cream filling, and a glossy, rich chocolate ganache topping. It’s ideal for parties, potlucks, or whenever you need a dessert that looks impressive but requires minimal effort. The texture is creamy, smooth, melt-in-your-mouth, and perfectly balanced with the crunchy base.
Below is the detailed recipe with tips to make it perfect every single time.
🥣 INGREDIENTS
1. Crust Layer
- 2 ½ cups crushed chocolate cookies (like Oreos without the cream)
- ½ cup unsalted butter, melted
- 1–2 tbsp sugar (optional)
2. Cream Filling
- 2 cups cold heavy whipping cream
- 1 cup condensed milk
- 1 block (226g) cream cheese, softened
- 1 tbsp vanilla extract
- 3 tbsp powdered sugar
- Optional: 1 packet unflavored gelatin (if you want an extra-firm slice)
3. Chocolate Ganache
- 1 ½ cups semi-sweet chocolate chips (or chopped chocolate)
- 1 cup heavy cream
- 1 tbsp butter (adds smooth shine)
🥄 DIRECTIONS
STEP 1 — Prepare the Chocolate Crust
Start by crushing your chocolate cookies. You can pulse them in a blender or place the cookies in a sealed bag and crush with a rolling pin until they become fine crumbs. The finer the crumbs, the smoother your crust will be.
Pour the crumbs into a bowl, add the melted butter, and mix until every part is moistened. When the mixture can be pressed between your fingers and hold its shape, it’s ready.
Press the mixture firmly into the bottom of a tray or baking dish (like the one in the image). Use the back of a spoon, a cup, or your hands to pack it tightly.
Place the dish in the refrigerator for at least 20 minutes to set.
STEP 2 — Make the Cream Filling
In a separate bowl, beat the softened cream cheese until smooth, creamy, and without lumps. Add the condensed milk slowly while mixing. This ensures a silky filling without graininess.
Add the vanilla and powdered sugar. Mix until smooth.
In another cold bowl, whip the heavy cream until it forms stiff peaks. The cream should stand tall and hold its shape. This step is crucial because the whipped cream gives your filling structure and a light, airy texture.
Gently fold the whipped cream into the cream-cheese mixture using a spatula. Fold, don’t stir—this keeps the filling fluffy.
If you want a slice that holds firmly when cut, dissolve 1 packet unflavored gelatin in ¼ cup warm water, let it cool slightly, and mix it into the filling.
Spread the filling over the chilled crust. Smooth the top with a spatula and return to the fridge while preparing the ganache.
STEP 3 — Prepare the Chocolate Ganache
Place the chocolate in a heatproof bowl.
Heat the cream in a saucepan until it’s steaming but not boiling. Pour the hot cream over the chocolate, cover the bowl with a plate for 2 minutes, then stir slowly until the chocolate melts into a smooth, glossy ganache.
Add 1 tbsp butter for extra shine and silkiness.
Allow the ganache to cool slightly for 5–10 minutes so it thickens just a bit. If you pour it piping hot, it may melt the cream layer underneath.
Pour the cooled ganache gently over the cream filling. Tilt the pan to spread it evenly without disturbing the filling.
STEP 4 — Chill
Refrigerate the entire dessert for at least 6 hours, ideally overnight.
This allows all three layers to firm up, set properly, and develop a perfect sliceable structure.
🍫 SERVING
Cut into large square slices with a sharp knife warmed in hot water and wiped dry.
Serve chilled.
The result is a creamy, dreamy, chocolate-topped dessert with a rich base and a soft, cloud-like center—exactly like the one in your picture.