If you’re an espresso lover, then this No-Bake Chocolate-Covered Espresso Bean Cheesecake is about to become your new favorite dessert. This recipe combines the rich flavors of chocolate and coffee, creating a luscious cheesecake that requires no oven. Perfect for those warm evenings when you want something indulgent without the fuss of baking.
This cheesecake is a delightful balance of creamy cheesecake filling and the delightful crunch of chocolate-covered espresso beans. With each bite, you’ll experience a burst of coffee flavor that is perfectly complemented by the smoothness of the cheesecake. It’s an excellent choice for gatherings or simply as a sweet treat to enjoy at home.
A Delightful No-Bake Dessert
This No-Bake Chocolate-Covered Espresso Bean Cheesecake features a velvety filling made from cream cheese, whipped cream, and espresso, all resting atop a chocolate cookie crust. The addition of chocolate-covered espresso beans brings a delightful crunch and an extra kick of caffeine, making this dessert not only delicious but also energizing.
Ingredients
- 1 ½ cups chocolate wafer cookie crumbs
- ½ cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons espresso powder
- 1 cup chocolate-covered espresso beans, crushed (plus extra for garnish)
- Cocoa powder for dusting (optional)
Instructions
- Prepare the Crust: In a medium bowl, combine the chocolate wafer cookie crumbs and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well 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 fully incorporated.
- Add Espresso: Dissolve the espresso powder in a small amount of hot water and carefully fold it into the cheesecake filling along with the crushed chocolate-covered espresso beans.
- Assemble the Cheesecake: Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Cover and refrigerate for at least 4 hours, or until set.
- Serve: Once set, remove the cheesecake from the springform pan. Garnish with additional chocolate-covered espresso beans and a dusting of cocoa powder if desired. Slice and enjoy!
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 320kcal
- Fat: 22g
- Protein: 4g
- Carbohydrates: 30g
