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 on Cake Stand

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!

Side View of Piece of Double Decker Cheesecake

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.

Slice of Double Decker Cheesecake on Plate

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.
5 from 5 votes

Double Decker Cheesecake

Prep Time 15 mins
Cook Time 1 hr
chilling 4 hrs 30 mins
Total Time 5 hrs 45 mins
Double Decker Cheesecake is two creamy layers of cheesecake with two graham cracker crusts and decorated with homemade whipped topping roses.



  • cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • cup unsalted butter, melted


  • 4 packages (8 ounces each) cream cheese, room temperature
  • cups granulated sugar
  • ¾ cup milk
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 4 large eggs, room temperature
  • ¼ cup all-purpose flour

Whipped Topping

  • 1 pint (454g) heavy whipping cream
  • ¼ cup (31g) confectioners' sugar
  • 1 drop ivory-colored gel food coloring, optional


  • Preheat oven to 350°F. Prepare two 7-inch springform pans by lining each with parchment paper.


  • Mix graham cracker crumbs, sugar, and butter. Make sure all graham crackers are coated in butter and that it is a coarse sand consistency.
  • Press crust onto the bottoms of both pans. Bake each crust for about 10 minutes. Remove from the oven and let cool before adding the cheesecake filling.


  • In the bowl of a stand mixer with a paddle attachment, combine the cream cheese and sugar on medium speed until smooth (about 3 minutes). Lower speed and slowly add in milk.
  • Once the milk is incorporated, add in the sour cream and vanilla. Then add in eggs, one at a time. Finally add in flour, mixing only long enough to incorporate.
  • Pour the filling equally over the cooled crusts in the 7-inch springform pans.
  • Bake both cheesecakes for one hour at 350°F. Remove the cheesecakes from the oven and let cool in the pans on wire racks.
  • Place cheesecakes in the refrigerator to cool for at least 4 hours.
  • When ready to assemble the double-decker cheesecake, place the cheesecakes in the freezer for 15-30 minutes just prior to assembly.

Whipped Topping

  • Add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
  • When the cream starts to thicken, stop the mixer. Slowly add in the confectioners' sugar and then resume mixing again, starting with low speed and increasing to medium speed and eventually moving to a high speed.
  • The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely.


  • Stack the cheesecakes on top of each other. Then, pipe or spread the whipped topping. If your cheesecakes have a ridge around the outside edge, you may want to trim them to level so they are easier to stack.
  • Decorate with whipped cream roses. (You may have extra whipped topping, depending on how much you decorate the cheesecake.)

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Hi Amanda, I hope you see my comment. Have you ever just made this cheesecake as a single cheesecake. The double decker sounds & looks awesome, but way too much cake for my friends/family. (hmmmm, maybe I need more friends?) Also, does leaving it in the turned off oven really keeps cracks at bay & continue to cook it? Cuz, every time I’ve made a cheesecake, I normally have to cook it at least 10 minutes more than what the recipe calls for. I sure hope you see this and respond! Thanks.

      1. I would like to try this, but as a single cheesecake. Not sure when you answered “Yes” to my questions, if you were answering yes–that it can be made as one cheesecake, not a double decker one or if you were answering this question I had: Also, does leaving it in the turned off oven really keeps cracks at bay & continue to cook it? Cuz, every time I’ve made a cheesecake, I normally have to cook it at least 10 minutes more than what the recipe calls for. Thanks.

  2. So lovely as always! I don’t even like cheesecake but that would be a really pretty Easter dessert.

  3. This looks like a wonderful cheesecake and I LOVE cheesecake. I dont believe in skim milk, its nothing but white water with synthetic vitamins and minerals added back in. The fat in milk is the least of our worries. I dont drink whole milk, I still buy two percent. Iv seen cheesecake recipes that call for heavy whipping cream. Im going to try your recipe soon but I wont be using skim milk. It seems a little redundant to put it in a cheesecake.

    1. Good point! My family has changed since I posted this recipe. I now drink whole raw milk and bake with it as well! 🙂

    2. Skim milk has never had vitamins or minerals removed. That is merely what people (wrongly) think dairy processing is doing. Milk processing does not have synthetic additions, it only is a way to take out fat globules and pasteurize. That is why there is a difference between percentages. It has absolutely nothing to do with vitamin and mineral content.

      That being said, skim milk won’t make a “classic” cheesecake. Fat is flavor. Some people prefer low fat taste, some do not. Traditional cheesecake is made with a LOT of fat. It won’t ruin the cheesecake to use less though; I’ve made many with skim milk and low fat cream cheese that still were to die for, BUT they do have a slightly different flavor profiles. Those are normally masked by whatever flavor you add into the cheesecake. If you understand the basic cheesecake baking properties, texture of the cheesecake won’t change significantly enough for taste buds to know the difference.

  4. Amanda, I just found your blog. I love this tutorial! I’m doing a cheesecake for my friends wedding and I’m wondering if this would keep up in the fridge overnight? I guess I could do it before the wedding, but this is only the second time I’ve made a wedding cake and I’m just not sure about details. Let me know! Thank you!

    1. Hi Susan… I have not kept this specific dessert in the fridge overnight, but I think it might end up making the crust a bit soft. It just depends on if you want a solid crust. 🙂

  5. I am curious how would add a layer of strawberry filling to make a double Decker cheesecake. I have a great cheesecake recipe from great gma which comes out 2.5 in thick. I was considering adding a layer of filling and then place the rest of the group on top and bake it. Not sure what would be the best way. Giving the cheesecake away for a fund raiser in a week and need to decide what to do. Any and all comments are appreciated!

  6. My husband has requested the Sara Lee, so I am definitely purchasing the cheesecakes So grateful to find someone else has done it. Should I put them together when frozen? I’m worried about getting the bottom out cleanly. I shouldn’t try 3 layers, right!!!??? Thank you so much for any advice.

  7. Hi! Im new around here, but I´ve definetely loved your page and recipes. I´m curious about something in your cheesecake recipe, whats the function of the skim milk? I´ve done cheesecake before but never added milk. Thank you and thanks for sharing this recipes with us.

  8. Can I make a smaller cheesecake and stack it on top of a larger one? If so do I need to press dowels and a base to support the smaller one as you would do on a tiered cake and can I bake it the second one without a crust. A friend wants her wedding cake to be a tiered cheesecake.

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