No-Bake Espresso Chocolate Cheesecake

Imagine a dessert that effortlessly combines the rich flavors of chocolate with a bold espresso kick, all without the need for an oven. This No-Bake Espresso Chocolate Cheesecake is just that! Creamy, decadent, and utterly indulgent, this cheesecake is perfect for any occasion, whether you’re hosting a dinner party or simply treating yourself after a long day. The best part? It comes together quickly and showcases the delightful flavors of espresso and chocolate in every luscious bite.

Why This Recipe Belongs in Your Rotation

This No-Bake Espresso Chocolate Cheesecake is a true showstopper! It brings a delightful twist to traditional cheesecake with its rich chocolate base and espresso-infused filling. Perfect for coffee lovers, this dessert is not only delicious but also visually stunning, making it an ideal choice for gatherings or celebrations. Plus, since it’s a no-bake recipe, it’s a fantastic option for those warm days when you don’t want to heat up the kitchen. With its creamy texture and bold flavors, this cheesecake will undoubtedly become a staple in your dessert repertoire!

Shopping List

• 1 regular full-size package Oreo cookies, crushed into fine crumbs
• 8 tablespoons unsalted butter, melted
• 1/2 teaspoon espresso powder
• 14 ounces bittersweet chocolate, coarsely chopped
• 1 and 1/2 teaspoons espresso powder
• 1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
• 1 cup (198g/7 ounces) granulated sugar
• 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
• 1 tablespoon Dutch-process cocoa powder
• 1 and 1/2 teaspoons vanilla extract
• 1 cup (8 ounces) heavy cream, at room temperature
• 1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
• 1 and 1/4 cups (10 ounces) heavy cream
• 1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes
• 1 teaspoon espresso powder
• Espresso beans, for garnish (optional)
• Chocolate shavings, for garnish (optional)

Gear Up: What to Grab

• 9-inch springform pan – for easy removal of the cheesecake
• Mixing bowls – for combining ingredients
• Electric mixer – to achieve a smooth, creamy filling
• Rubber spatula – for folding in the whipped cream
• Sharp knife – for slicing the finished cheesecake

Directions: No-Bake Espresso Chocolate Cheesecake

Step 1: Prepare the Crust

In a medium bowl, combine the crushed Oreo cookies with melted butter and 1/2 teaspoon of espresso powder. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.

Step 2: Melt the Chocolate

In a heatproof bowl, combine the bittersweet chocolate and 1/3 cup of heavy cream. Melt gently over a double boiler or in the microwave, stirring until smooth. Set aside to cool slightly.

Step 3: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese, granulated sugar, light brown sugar, Dutch-process cocoa powder, and 1 and 1/2 teaspoons of vanilla extract until smooth and creamy. Gradually add the melted chocolate mixture, mixing until fully incorporated.

Step 4: Whip the Cream

In a separate bowl, whip the remaining 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate cream cheese mixture until fully combined. This will give your cheesecake a light and airy texture.

Step 5: Assemble the Cheesecake

Pour the cheesecake filling over the prepared crust and spread it evenly. Smooth the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for best results.

Step 6: Prepare the Chocolate Ganache

Once the cheesecake has set, prepare the ganache by heating 1 and 1/4 cups of heavy cream and 1/4 cup of butter in a saucepan over medium heat. Stir until the butter is melted and the mixture is hot but not boiling. Remove from heat and add the finely chopped semi-sweet chocolate and 1 teaspoon of espresso powder. Let it sit for a minute, then stir until smooth.

Step 7: Top the Cheesecake

Pour the chocolate ganache over the chilled cheesecake, allowing it to drip down the sides. Chill again for about 30 minutes to set the ganache.

Step 8: Garnish and Serve

Before serving, top the cheesecake with optional garnishes like espresso beans or chocolate shavings. Slice and enjoy the no-bake espresso chocolate cheesecake with friends and family!

Low-Carb/Keto Alternatives

• Replace Oreo cookies with crushed almond flour and butter for a low-carb crust.
• Use a low-carb sweetener like erythritol or stevia in place of granulated and brown sugar.
• Opt for a sugar-free chocolate for the filling and ganache to keep it keto-friendly.
• Consider using full-fat coconut cream instead of heavy cream for a dairy-free option.

Little Things that Matter

• Let your cream cheese come to room temperature for a smoother filling.
• Chilling the cheesecake overnight enhances the flavors and texture.
• Use high-quality chocolate for the best flavor in both the filling and ganache.
• Feel free to adjust the espresso powder based on your preference for coffee flavor.

Storing Tips & Timelines

Store any leftover No-Bake Espresso Chocolate Cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 3 months. Just be sure to wrap it well and allow it to thaw in the refrigerator overnight before serving.

Questions People Ask

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake is perfect for making ahead. In fact, it tastes even better after a day in the fridge as the flavors meld together.

What can I substitute for cream cheese?

If you’re looking for a lighter option, you can use mascarpone cheese, or even a dairy-free cream cheese alternative made from nuts for a vegan version.

How can I make this cheesecake more festive?

Top the cheesecake with seasonal fruits like raspberries or strawberries, or add festive sprinkles for a cheerful touch!

Can I use milk chocolate instead of bittersweet chocolate?

While you can use milk chocolate, it will alter the flavor profile of the cheesecake, making it sweeter. If you prefer a balanced flavor, bittersweet chocolate is recommended.

Weekend Projects

• Chocolate Covered Strawberry Cheesecake – A delicious twist on traditional cheesecake!
• Creamy Cheesecake Stuffed Chocolate Chip Cookies Recipe – Indulge in the perfect blend of cookies and cheesecake!

Bring It to the Table

This No-Bake Espresso Chocolate Cheesecake is more than just a dessert; it’s an experience. The combination of rich chocolate and bold espresso creates a symphony of flavors that will leave your guests raving. Whether you serve it at a special occasion or make it for a cozy weekend treat, this cheesecake is sure to impress. So grab your ingredients, roll up your sleeves, and get ready to create a dessert that’s as delightful to make as it is to eat!