Imagine a dessert that combines the rich, velvety smoothness of cheesecake with the bold, intense kick of espresso - all without ever touching an oven! This No Bake Espresso Cheesecake is not just a dessert; it's a culinary experience that will transform your understanding of what a truly decadent treat can be. Perfect for coffee enthusiasts and dessert lovers alike, this recipe promises a creamy, luxurious experience that will make your taste buds dance with delight.
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 200g digestive biscuits
- 100g unsalted butter
- 400g cream cheese
- 100g powdered sugar
- 2 shots of espresso
- 300ml double cream
- Cocoa powder for dusting
Instructions
- Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
- Melt the unsalted butter in a small saucepan over low heat or in the microwave until completely liquid.
- Mix the crushed biscuit crumbs with the melted butter until the mixture resembles wet sand and holds together when pressed.
- Press the biscuit mixture firmly into the bottom of a 9-inch springform pan, creating an even base layer. Refrigerate while preparing the filling.
- In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer.
- Gradually add powdered sugar to the cream cheese, mixing until fully incorporated and no lumps remain.
- Brew two shots of fresh espresso and allow to cool to room temperature.
- Fold the cooled espresso into the cream cheese mixture, ensuring even distribution of coffee flavor.
- In a separate bowl, whip the double cream until stiff peaks form.
- Gently fold the whipped cream into the espresso-cream cheese mixture, maintaining the light and airy texture.
- Remove the chilled base from the refrigerator and pour the espresso cheesecake filling over the biscuit crust.
- Smooth the top of the cheesecake with a spatula to create an even surface.
- Refrigerate the cheesecake for at least 4-6 hours or overnight to set completely.
- Before serving, dust the top of the cheesecake with cocoa powder using a fine mesh sieve.
- Release the springform pan, slice into 8 equal portions, and serve chilled.
Tips
- Ensure all ingredients are at room temperature before starting to achieve a smooth, lump-free mixture.
- Use freshly brewed espresso for the most intense coffee flavor - avoid instant coffee.
- When crushing biscuits, aim for fine, even crumbs to create a stable base.
- Whip the cream carefully - over-beating can cause it to become grainy.
- For the cleanest slices, use a knife dipped in hot water and wiped dry between cuts.
- Refrigerate for at least 6 hours, but overnight is ideal for the best texture and flavor melding.
- For an extra touch of elegance, consider garnishing with chocolate-covered espresso beans before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 6g
Fat: 32g
Saturated Fat: 20g
Cholesterol: 95mg
