Double Decker Cheesecake

Double Decker Cheesecake is two creamy layers of cheesecake with two graham cracker crusts and decorated with homemade whipped topping roses. If you love cheesecake, be sure to check out this single cheesecake recipe.

Double Decker Cheesecake

Not only is this dessert two complete cheesecakes stacked on top of one another, but it is topped with my homemade whipped topping. And, I didn’t stop there…I even covered the cheesecake with whipped cream roses, tinted in a pale yellow. So, just like a double-decker bus and a double-decker sandwich, you can now add a double-decker cheesecake to the mix!

Double Decker Cheesecake Ingredients

There are three main parts to this recipe–the graham cracker crusts, the double layer of cheesecakes, and the whipped topping.

Graham Crackers: You can buy graham cracker crumbs at the store or crush your own for the two crusts.

Butter: Make sure you have melted enough butter to coat all of the graham cracker crumbs. It is the glue that holds the crust together.

Room Temperature Ingredients: Make sure to use room temperature ingredients (cream cheese, milk, sour cream, and eggs) when making the cheesecake filling. This will ensure a smooth and creamy consistency.

Sour Cream: The amount of sour cream used in the filling is just enough to give the cheesecake a creamier texture, but not too much to be noticeable. It should be at room temperature.

Heavy Whipping Cream: Heavy cream is at least 36% fat. (Using a lower-fat cream or milk will not whip as well; the end result would be a more unstable form.)

Food Coloring: I used a drop of ivory-colored gel food coloring in the whipped topping; you could definitely leave that out if you don’t have any on hand. Or, make it the color you want!

How to Make the Cheesecake Filling

The cheesecake filling will be equally divided into two, 7-inch springform pans, on top of the cooled crust. To make the filling, grab a hand mixer or use a stand mixer with a paddle attachment and beat the cream cheese until it’s creamy. Then, just add the sugar to the cream cheese. Doing this and scraping down the sides of the bowl after every step will ensure there are no lumps left before adding the ingredients with more of a loose consistency.

Next, add the sour cream and vanilla, followed by the eggs, one at a time. Finally, add the flour and mix until just incorporated. Pour the filling into the prepared pans and bake at the same time for about an hour. Remove the cheesecakes from the oven and let them cool in the pan before transferring them to the refrigerator to chill for at least 4 hours.

After the cheesecakes have set, place them in the freezer for 15-30 minutes before stacking them. This would be a good time to make the whipped topping.

How to Make Whipped Cream Rosettes

Once you have your whipped cream made, cover the stacked cheesecakes with it. Then, if you are feeling motivated, use a 1M tip and this technique, (video tutorial) to cover the cake in whipped cream roses.  (I tinted mine slightly yellow, but pink or even white would be so lovely!) You may need to make more whipped cream, depending on how elaborate you decorate the cake. Chill the cheesecake until ready to serve.

Tips for Success

• Make sure your whipped cream is very chilled and that you have whipped it long enough.  The roses will just slide down the sides if they are too soft.
• This feeds a LOT of people (around 24), so making it for a big crowd is the ideal scenario!
• If you want you can use chocolate whipped cream, strawberry, or even blueberry. You could also use some homemade caramel…try drizzling a little on each piece right before serving.