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No Bake Espresso Cheesecake Recipe

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4.3 from 43 reviews

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

Description

This No Bake Espresso Cheesecake is a rich and creamy dessert perfect for coffee lovers. Featuring a crunchy Oreo biscuit base infused with instant espresso powder and a smooth, velvety espresso-flavored cheesecake filling, topped with a decorative espresso whipped cream and cocoa powder, this dessert requires no baking and comes together in under 30 minutes plus chilling time.

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 cookie biscuits into a food processor and blitz until they form fine crumbs. Add the instant espresso powder and while the processor is running, pour in the melted butter, blending for about 15 seconds until fully combined. Stop the processor once the mixture is uniform.
  2. Form the Base in the Pan: Line the base of a 23cm (9 inch) springform pan with greaseproof paper. Secure the springform ring around the papered base. Pour the cookie crumb mixture into the pan and press evenly using the bottom of a large glass. Chill in the refrigerator for around 10 minutes to firm up.
  3. Make the Espresso Cheesecake Filling: In a mixing bowl, beat the cream cheese and vanilla paste using a stand mixer on medium speed until smooth. Gradually add the icing sugar and instant espresso powder while continuing to mix until fully incorporated.
  4. Whip the Cream: In a separate bowl, whisk the heavy (double) cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until completely blended and smooth.
  5. Assemble the Cheesecake: Remove the biscuit base from the fridge and pour the espresso cheesecake filling evenly over it. Carefully drop the pan onto the kitchen counter 5 to 10 times to release any trapped air bubbles.
  6. Chill to Set: Place the cheesecake in the refrigerator for at least 6 hours, preferably overnight, to allow it to fully set and develop flavors.
  7. Remove from Pan: After chilling, loosen the cheesecake from the pan sides using a kitchen blowtorch or a cloth dipped in hot water to gently warm the sides. Remove the springform ring and peel away the greaseproof paper.
  8. Prepare the Decoration: Whisk together the double cream, instant coffee powder, and icing sugar in a bowl until soft peaks form. Fill a piping bag with this mixture and pipe decorative swirls onto the cheesecake surface. Finish by dusting with cocoa powder.
  9. Serve and Enjoy: Slice the cheesecake into 12 portions and serve chilled for the best creamy and espresso-infused experience.

Notes

  • Using Oreo biscuits without cream filling results in a firmer biscuit base.
  • Instant espresso powder enhances the coffee flavor without adding liquid.
  • Allow the cheesecake to chill overnight for optimal texture and flavor.
  • A kitchen blowtorch is helpful to loosen the springform sides but can be substituted with a hot damp cloth.
  • Use a stand mixer or electric mixer for smoother cream cheese blending and whipped cream.
  • Ensure soft peaks are achieved in the whipped cream for a light and fluffy filling.
  • 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/