Decadent No-Bake Chocolate Espresso Cheesecake
Indulge in this luxurious no-bake chocolate cheesecake, perfect for any special occasion or simply to treat yourself. This rich and creamy dessert combines the smoothness of cream cheese with the intensity of dark chocolate and coffee, all elevated by a hint of your favorite liqueur. Whether opted for a classic large cheesecake or individualized mini servings, each bite offers a heavenly creamy texture. Not only is this dessert easy to make, requiring no baking, but it also fits diverse dietary preferences by using gluten-free cookies if needed. Allow it to set overnight in the fridge for the most delightful experience.
10
Servings
450
Calories
14
Ingredients
Ingredients
Chocolate cookie crumbs
250 grams (processed to fine crumbs)
Butter
125 grams (melted)
Desiccated coconut
1/4 cup (optional)
Boiling water
1/2 cup (none)
Gelatin
3 teaspoons (none)
Instant coffee
1 1/2 teaspoons (none, optional)
Cream cheese
500 grams (softened)
Caster sugar
1/2 cup (fine sugar)
Dark chocolate
160 grams (melted)
Tia Maria or Kahlua
8 teaspoons (optional)
Thickened cream
300 ml (whipped to soft peaks)
Thickened cream
300 ml (for topping, whipped to stiff peaks)
Caster sugar
1/4 cup (for cream topping)
Grated chocolate or chocolate curls
To taste (for decoration)
Instructions
1
If making one large cheesecake, grease the base of a 23cm springform tin and line the sides with baking paper. For higher cheesecakes, use a smaller tin. For individual servings, use small springform tins or elegant glass serving bowls.
2
Process the chocolate cookies into fine crumbs using a food processor. Combine the crumbs with melted butter until evenly mixed. Press the mixture evenly on the base of your preferred tin or serving dishes. Refrigerate for one hour to set the crust.
3
In a small bowl, dissolve the gelatin and instant coffee in boiling water. Stir well and let it cool to room temperature.
4
In a large mixing bowl, use an electric mixer to blend the softened cream cheese and caster sugar until smooth and creamy. Gradually add the cooled gelatin-coffee mixture, melted chocolate, and liqueur if desired. Mix well until all ingredients are fully combined and smooth.
5
In another bowl, whip 300 ml of the thickened cream until soft peaks form.
6
Gently fold the whipped cream into the chocolate-cream cheese mixture, ensuring an even, airy consistency.
7
Pour the cheesecake mixture over the prepared crust(s), smoothing the top with a spatula. Refrigerate overnight to allow it to set completely.
8
For the cream topping, whip the remaining cream with additional caster sugar until stiff peaks form.
9
Spread or pipe the cream topping over the set cheesecake or individual servings, and finish by garnishing with grated chocolate, chocolate curls, or your preferred crumbled chocolate bar for additional flair.
Nutrition Information
30g
Fat
45g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dessert?
The dessert is a Decadent No-Bake Chocolate Espresso Cheesecake.
How many servings does this recipe provide?
This recipe provides 10 servings.
Is this a baked or no-bake cheesecake?
This is a no-bake cheesecake recipe.
How many calories are in a single serving?
There are 450 calories per serving.
How much fat is in one serving?
One serving contains 30g of fat.
What is the carbohydrate content per serving?
There are 45g of carbohydrates per serving.
How much protein does a serving contain?
Each serving contains 6g of protein.
Can this recipe be made gluten-free?
Yes, it can be made gluten-free by using gluten-free cookies for the crust.
How long should the cheesecake set in the refrigerator?
The cheesecake should be allowed to set in the fridge overnight for the best experience.
What size springform tin is recommended for one large cheesecake?
A 23cm springform tin is recommended for one large cheesecake.
How do I prepare the tin for a large cheesecake?
Grease the base of the tin and line the sides with baking paper.
Can I make individual servings instead of one large cake?
Yes, you can use small springform tins or elegant glass serving bowls for individual portions.
How do I prepare the cookie crust?
Process chocolate cookies into fine crumbs, mix with melted butter, and press onto the base of the tin.
How long should the crust be refrigerated before adding the filling?
The crust should be refrigerated for one hour to set.
How is the gelatin prepared?
Dissolve 3 teaspoons of gelatin and the instant coffee in 1/2 cup of boiling water.
Is the instant coffee mandatory?
No, the instant coffee is listed as an optional ingredient.
How much cream cheese is needed for the filling?
You will need 500 grams of softened cream cheese.
What type of chocolate is used in the filling?
The recipe calls for 160 grams of melted dark chocolate.
Which liqueurs are suggested for this recipe?
Tia Maria or Kahlua are suggested as optional liqueur additions.
How much liqueur should be added?
If using, you should add 8 teaspoons of liqueur.
How is the cream prepared for the filling?
Whip 300 ml of thickened cream until soft peaks form, then fold it into the mixture.
What is the total number of ingredients in this recipe?
There are 14 ingredients in total.
Is desiccated coconut required for the crust?
No, the desiccated coconut is an optional ingredient for the crust.
How is the cream topping prepared?
Whip 300 ml of cream with 1/4 cup of caster sugar until stiff peaks form.
How should I decorate the cheesecake?
You can garnish it with grated chocolate, chocolate curls, or crumbled chocolate bars.
What type of sugar is used for the cheesecake filling?
Caster sugar is used for the filling.
How much butter is required for the base?
The base requires 125 grams of melted butter.
What quantity of chocolate cookie crumbs is needed?
You need 250 grams of chocolate cookie crumbs.
Can I make a taller cheesecake?
Yes, by using a smaller tin you can achieve a higher cheesecake.
What is the intended texture of this cheesecake?
The cheesecake is intended to be rich, creamy, and smooth.