No-Bake Chocolate Espresso Cheesecake is a creamy, decadent dessert with bold coffee flavor—an effortless treat perfect for coffee lovers.

Why You’ll Love This Recipe

No oven needed—perfect for warm days or when you want a simple, fuss-free dessert.
Creamy and decadent with bold chocolate and espresso flavors.

Perfect for entertaining, holidays, or any special occasion.
Make-ahead friendly—prep it the day before and chill overnight.
Customizable with your favorite cookies or toppings.

Ingredients

1 1/2 cups chocolate cookie crumbs (such as Oreos)
6 tablespoons unsalted butter, melted
12 oz cream cheese, softened
1 cup heavy cream, chilled
1/2 cup powdered sugar
1/2 cup semisweet chocolate, melted and cooled
2 tablespoons cocoa powder
2 tablespoons espresso or strong brewed coffee, cooled
1 teaspoon vanilla extract
Pinch of salt
Whipped cream and chocolate shavings for garnish (optional)

Directions

In a bowl, combine chocolate cookie crumbs and melted butter. Mix until fully coated.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.

In a large mixing bowl, beat softened cream cheese until smooth and creamy.
Add powdered sugar, cocoa powder, espresso, vanilla extract, and salt. Mix until well combined.
Stir in melted chocolate and blend until smooth.

In a separate bowl, whip heavy cream until stiff peaks form.
Gently fold the whipped cream into the chocolate-espresso mixture until fully incorporated.
Spread the filling evenly over the chilled crust and smooth the top with a spatula.

Refrigerate for at least 4–6 hours or overnight until fully set.
Before serving, garnish with whipped cream and chocolate shavings if desired.

Servings And Timing

Servings: 10
Prep Time: 20 minutes
Chill Time: 6 hours
Total Time: 6 hours 20 minutes
Calories per serving: ~420 kcal

Variations

Mocha Twist: Add a touch of coffee liqueur for an adult-friendly version.
Nutty Crust: Mix crushed nuts (like almonds or hazelnuts) into the crust for extra crunch.
White Chocolate Version: Swap semisweet chocolate for white chocolate and reduce the sugar slightly.

Gluten-Free: Use gluten-free chocolate cookies for the crust.
Mini Cheesecakes: Make individual servings using muffin tins with liners.

Storage/Reheating

Storage:
Keep the cheesecake covered in the refrigerator for up to 5 days.

Freezing:
Freeze whole or in slices for up to 1 month. Thaw in the refrigerator overnight before serving.

Reheating:
No reheating needed—serve chilled straight from the fridge for best texture and flavor.

FAQs

Can I Use Instant Coffee Instead Of Espresso?

Yes, you can dissolve 1 teaspoon of instant coffee in 2 tablespoons of hot water as a substitute.

How Do I Prevent The Cheesecake From Sticking To The Pan?

Use a springform pan and line the bottom with parchment paper. Lightly grease the sides for easy release.

Can I Make This Without A Springform Pan?

You can use a regular 9-inch pie dish, but it may be harder to slice cleanly. Lining the dish with parchment helps.

Is It Safe To Eat Without Baking?

Yes! This recipe contains no eggs, so it’s safe to eat as long as your cream and cheese are properly stored.

What Kind Of Chocolate Works Best?

Semisweet or dark chocolate is ideal. Avoid milk chocolate if you want a deeper cocoa flavor.

Can I Make It Vegan?

Yes, use vegan cream cheese, plant-based whipped topping, dairy-free chocolate, and a vegan butter substitute.

How Do I Know When It’s Set?

The filling should be firm and no longer jiggly. Chill for at least 6 hours or preferably overnight.

Can I Add A Gelatin For Stability?

Yes, dissolve 1 teaspoon of unflavored gelatin in hot water and mix it into the chocolate filling for extra firmness.

What Other Toppings Can I Use?

Try chocolate curls, a dusting of cocoa powder, caramel drizzle, or crushed espresso beans.

Can I Reduce The Sugar?

You can reduce the powdered sugar slightly, especially if using a sweeter chocolate or cookie base.

Conclusion

This No-Bake Chocolate Espresso Cheesecake is a showstopping dessert that delivers intense flavor and luxurious texture with minimal effort. Whether you’re entertaining guests or simply treating yourself, this cheesecake is a fail-proof favorite that tastes as impressive as it looks.

Best No-Bake Cheesecake Recipes to Try

If you’re obsessed with this No-Bake Chocolate Espresso Cheesecake, wait until you try our Caramel Macchiato Cheesecake with layers of indulgent flavor. For another caffeine-kissed dessert, don’t miss the No-Bake Twix Cheesecake or our creamy Strawberry Cheesecake Dump Cake. Chocolate fans will go wild for the Milky Way Caramel Cheesecake Brownies, and if you’re short on time, the No-Bake Caramel Rolo Cheesecake is a quick win for dessert cravings.

No-Bake Chocolate Espresso Cheesecake

Author: Chef Clara

Print Recipe

Description

A rich and creamy no-bake cheesecake infused with espresso and chocolate, layered on a buttery cookie crust for an indulgent dessert that requires zero oven time.

Ingredients

Scale

1 1/2 cups chocolate cookie crumbs (such as Oreos)

6 tablespoons unsalted butter, melted
12 oz cream cheese, softened
1 cup heavy cream, chilled

1/2 cup powdered sugar
1/2 cup semisweet chocolate, melted and cooled
2 tablespoons cocoa powder

2 tablespoons espresso or strong brewed coffee, cooled
1 teaspoon vanilla extract
Pinch of salt

Whipped cream and chocolate shavings for garnish (optional)

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Instructions

In a bowl, combine chocolate cookie crumbs and melted butter. Mix until fully coated, then press into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add powdered sugar, cocoa powder, espresso, vanilla, and a pinch of salt. Mix until well combined.
Stir in melted chocolate and blend until smooth.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until fully incorporated.
Spread filling evenly over the chilled crust. Smooth the top with a spatula.
Refrigerate for at least 4–6 hours, or overnight, until set.

Before serving, garnish with whipped cream and chocolate shavings if desired.

Notes

For a stronger coffee flavor, use espresso powder or add an extra tablespoon of espresso.
Use a food processor to finely grind cookies for the crust.

Chill overnight for best results and clean slices.