This No-Bake Espresso Cheesecake is a visual and flavorful treat for the senses. The rich coffee-infused filling combined with the chocolate cookie crust creates a perfect harmony of flavors that coffee and cheesecake lovers will adore. Topped with a dusting of cocoa powder, powdered sugar, and garnished with chocolate shavings and espresso beans, this dessert is as easy to make as it is delightful to eat. Ideal for any gathering or as a special treat for yourself, this cheesecake promises satisfaction in every creamy bite.
Pin this recipe
Print this recipeIngrédients
- 1 and and 1/2 cups chocolate cookie crumbs
- 1/3 cup melted butter
- 2 tablespoons instant espresso powder
- 3 cups cream cheese at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 and and 1/2 cups heavy cream
- 2 tablespoons cocoa powder
- 1/4 cup powdered sugar
- Chocolate shavings shavings for garnish
- Espresso beans beans for garnish
Instructions
- Combine the chocolate cookie crumbs and melted butter in a bowl. Mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust. Place in the refrigerator to set.
- In another bowl, dissolve the instant espresso powder in 1 tablespoon of hot water. Let cool.
- In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the dissolved espresso and vanilla extract to the cream cheese mixture and beat until well incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until fully combined.
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until firm.
- Before serving, sift cocoa powder and powdered sugar over the top.
- Garnish with chocolate shavings and espresso beans.
Nutrition
Serving: 100g | Calories: 450kcal | Carbohydrates: 40g | Protéines: 6g | Fat: 30g | Sucre: 30g