If you’re looking for a dessert that combines rich, creamy flavors with a caffeine kick, look no further than this No-Bake Espresso Cheesecake. It’s the perfect indulgence for coffee lovers or anyone who appreciates a sweet treat that doesn’t require turning on the oven.
This No-Bake Espresso Cheesecake is incredibly easy to make, and you won’t believe how quickly it comes together. With just a handful of ingredients, you can whip up a dessert that’s not only visually stunning but also delivers a delightful balance of sweetness and bold coffee flavor. Your friends and family will be raving about it!
Perfect for gatherings or simply enjoying at home, this cheesecake is as versatile as it is delicious. Whether you’re hosting a dinner party or just craving a little something sweet, this recipe will impress everyone.
Irresistible No-Bake Espresso Cheesecake Recipe
This No-Bake Espresso Cheesecake features a smooth, velvety cream cheese filling infused with espresso, all atop a buttery graham cracker crust. It’s creamy, rich, and has a delightful coffee flavor that lingers pleasantly on the palate.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter until evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing until fully incorporated. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Add Espresso Flavor: Dissolve the instant espresso powder in a tablespoon of hot water and add it to the cream cheese mixture along with the vanilla extract. Mix until well combined.
- Assemble the Cheesecake: Pour the espresso cream cheese filling over the crust in the springform pan. Spread it evenly and smooth the top with a spatula.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.
- Serve: Once set, remove the cheesecake from the springform pan. Garnish with chocolate shavings or a dusting of cocoa powder if desired. Slice and enjoy your delicious No-Bake Espresso Cheesecake!
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: 25g
- Protein: 5g
- Carbohydrates: 30g
