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)
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.