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No Bake Espresso Cheesecake Recipe

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3.9 from 22 reviews

  • Author: Ezabella
  • Total Time: 6 hours 20 minutes
  • Yield: 12 portions
  • Diet: Vegetarian

Description

This No Bake Espresso Cheesecake is a creamy and rich dessert combining the bold flavor of instant espresso with a crunchy Oreo biscuit base. Perfect for coffee lovers, it features a smooth cream cheese filling lightly infused with espresso powder and topped with a delicate coffee-flavored cream and cocoa powder. An easy and elegant no-bake recipe that sets overnight for a luscious finish.

Ingredients

Biscuit Base

  • 300g Oreo cookies, just the biscuit
  • 150g unsalted butter, melted
  • 6g instant espresso powder

Espresso Cheesecake Filling

  • 650g cream cheese
  • 5ml vanilla paste
  • 75g icing sugar
  • 12g instant espresso powder
  • 420ml heavy (double) cream

Decoration

  • 125ml double cream
  • 2g instant coffee powder
  • 15g icing sugar
  • 15g cocoa powder

Instructions

  1. Prepare the Biscuit Base: Place the Oreo cookies in a food processor and blitz them into fine crumbs. Add 6g of instant espresso powder. While the processor is running, gradually pour in the melted butter and combine for about 15 seconds. Turn off the processor once mixed.
  2. Assemble the Base in the Pan: Line a 23cm (9 inch) springform pan base with greaseproof paper and clasp the ring around the side. Pour the biscuit crumb mixture into the pan and press it evenly and firmly using the bottom of a large glass. Chill the base in the refrigerator for around 10 minutes to set.
  3. Make the Espresso Cheesecake Filling: In a large bowl, beat 650g cream cheese with 5ml vanilla paste using a mixer at medium speed until smooth. Gradually add 75g icing sugar and 12g instant espresso powder, mixing continuously until evenly combined.
  4. Whip the Cream: In a separate bowl, whisk 420ml heavy (double) cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
  5. Assemble and Refrigerate: Remove the biscuit base from the fridge and spread the cheesecake filling evenly over it. Gently drop the springform pan on the countertop 5 to 10 times to release any air bubbles. Place the cheesecake in the fridge for at least 6 hours, preferably overnight, to set properly.
  6. Release the Cheesecake from the Tin: Remove the ring from the springform pan carefully. To loosen the sides, use a kitchen blowtorch gently or a cloth dipped in hot water wrapped around the tin’s side for easier removal.
  7. Prepare the Decoration: In a bowl, whisk together 125ml double cream, 2g instant coffee powder, and 15g icing sugar until soft peaks form. Transfer to a piping bag and decorate the top of the cheesecake as desired.
  8. Finish the Decor: Dust the decorated cheesecake lightly with 15g cocoa powder for a rich finishing touch. Serve chilled and enjoy!

Notes

  • Use only the Oreo biscuit pieces, removing the cream filling, for the base to ensure proper texture.
  • For best results, chill the cheesecake overnight to allow flavors to blend and achieve the perfect set.
  • Use a springform pan lined with greaseproof paper to make removal easier and neater.
  • If you don’t have vanilla paste, vanilla extract can be used as an alternative.
  • The kitchen blowtorch helps loosen the cake sides gently without damaging the cheesecake.
  • For a stronger espresso flavor, adjust the instant espresso powder amount in the filling or decoration to taste.
  • This cheesecake should be kept refrigerated and consumed within 3 days for freshness.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://kitchenloving.com/no-bake-espresso-cheesecake-recipe-2/