If you’re looking for a dessert that combines the rich flavors of espresso and caramel without the hassle of baking, this No-Bake Espresso Caramel Cheesecake recipe is just what you need. It’s perfect for gatherings, celebrations, or when you simply want to treat yourself to something indulgent. The best part? You can whip it up in no time at all, making it a go-to option for last-minute dessert cravings.
Imagine a creamy cheesecake that melts in your mouth, enhanced by the bold taste of espresso and luscious caramel drizzled on top. This recipe is not only simple to prepare but also results in a stunning dessert that will have everyone asking for seconds!
No-Bake Espresso Caramel Cheesecake
This no-bake cheesecake features a smooth and velvety filling made with cream cheese, Espresso, and whipped cream, all resting on a buttery graham cracker crust. The contrast of the rich espresso flavor with the sweet caramel creates a delightful harmony that is both satisfying and refreshing.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup cream cheese, softened
- ½ cup powdered sugar
- 1 cup heavy whipping cream
- 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
- ½ cup caramel sauce, plus extra for drizzling
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Prepare the Crust: In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Refrigerate while you prepare the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Dissolve the instant espresso powder in a small amount of warm water and add it to the cream cheese mixture along with the vanilla extract. Mix until fully combined.
- Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Assemble the Cheesecake: Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Drizzle caramel sauce over the top and use a knife or toothpick to create a swirl effect.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight until set.
- Serve: Once set, carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled, garnished with extra caramel sauce and chocolate shavings if desired.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 350kcal
- Fat: 24g
- Protein: 4g
- Carbohydrates: 30g
