why make this recipe
No-Bake Espresso Chocolate Cheesecake is a delightful dessert that combines rich chocolate flavors with the bold kick of espresso. This recipe is perfect for chocolate lovers and coffee enthusiasts alike. It’s easy to prepare since it requires no baking, making it an ideal choice for warm days or when you want a sweet treat without heating up the kitchen. The creamy texture and indulgent flavors make it a crowd-pleaser for parties, gatherings, or just a treat for yourself!
how to make No-Bake Espresso Chocolate Cheesecake
Ingredients:
- One regular full-size package Oreo cookies, crushed into fine crumbs
- One and one half pounds full-fat cream cheese, at room temperature
- Eight tablespoons unsalted butter, melted
- One cup heavy cream, at room temperature
- One and one quarter cups heavy cream
- One quarter cup unsalted butter, at room temperature, cut into cubes
- Fourteen ounces bittersweet chocolate, coarsely chopped
- One quarter cup light brown sugar, packed
- One tablespoon Dutch-process cocoa powder
- One and one half teaspoons vanilla extract
- One and one third cups semi-sweet chocolate, finely chopped
- One half teaspoon espresso powder
- One cup granulated sugar
- Espresso beans, for garnish (optional)
- Chocolate shavings, for garnish (optional)
Directions:
- In a bowl, combine the crushed Oreo cookies and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the granulated sugar, brown sugar, cocoa powder, and vanilla extract, mixing until everything is well combined.
- Melt the bittersweet and semi-sweet chocolate in a microwave or double boiler until smooth. Allow it to cool slightly.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Add the melted chocolate to the cream cheese mixture and fold until fully combined.
- Pour the cheesecake filling over the crust in the springform pan, smoothing the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or until it is set.
- Before serving, you can garnish with espresso beans and chocolate shavings if you like.
how to serve No-Bake Espresso Chocolate Cheesecake
Serve your No-Bake Espresso Chocolate Cheesecake chilled from the refrigerator. You can slice it into wedges and serve each piece with a dollop of whipped cream or extra chocolate shavings for an added touch.
how to store No-Bake Espresso Chocolate Cheesecake
Store the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for about 5 to 7 days. If you’re making it ahead of time, it’s best to wait to garnish until you are ready to serve.
tips to make No-Bake Espresso Chocolate Cheesecake
- Make sure your cream cheese is at room temperature for easier mixing and a smoother filling.
- You can use different types of cookies for the crust, like graham crackers or chocolate wafers, if you prefer.
- Adjust the espresso powder depending on how strong you want the coffee flavor to be.
- For an even creamier texture, beat the heavy cream until just before stiff peaks form.
variation
You can add a layer of chocolate ganache on top of the cheesecake before chilling for an extra rich chocolate experience. You can also swap out the espresso for a different flavor, like hazelnut or mocha, for a unique twist.
FAQs
1. Can I use low-fat cream cheese?
Using low-fat cream cheese may change the texture of the cheesecake, making it less creamy and rich.
2. How long does it take for the cheesecake to set?
The cheesecake typically needs at least 4 hours to set properly, but overnight is best for a firmer texture.
3. Can I freeze No-Bake Espresso Chocolate Cheesecake?
Yes, you can freeze it! Wrap it tightly in plastic wrap and aluminum foil. It will keep for about 2 months in the freezer. Thaw it in the refrigerator before serving.