If you’re a chocolate lover looking for a dessert that requires minimal effort yet delivers maximum flavor, this No-Bake Dark Chocolate Cheesecake with Espresso Crust is the answer. It’s rich, creamy, and can be prepared in advance, making it the perfect treat for any occasion.
Imagine a smooth and velvety cheesecake that melts in your mouth, complemented by the deep, robust flavors of espresso in the crust. This dessert is not just a sweet ending; it’s an experience that will leave your taste buds dancing.
What makes this cheesecake even better is that you can whip it up without turning on your oven. Perfect for those hot summer days or whenever you want a quick, satisfying dessert, this recipe is sure to impress family and friends.
Indulge in a Rich No-Bake Dessert
This No-Bake Dark Chocolate Cheesecake with Espresso Crust features a luscious dark chocolate filling that is both creamy and indulgent. The espresso crust adds a delightful contrast, creating a rich flavor profile that balances sweetness with a hint of bitterness.
Enjoy the luxurious taste that comes from high-quality dark chocolate, complemented by the aromatic essence of espresso, perfect for satisfying your sweet cravings.
Ingredients
- 1 cup chocolate wafer cookies, crushed
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup dark chocolate, melted
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons espresso powder
- Chocolate shavings or cocoa powder for garnish
Instructions
- Prepare the Crust: In a mixing bowl, combine the crushed chocolate wafer cookies with the melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator while preparing the filling.
- Make the Filling: In another bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar, melted dark chocolate, vanilla extract, and espresso powder, mixing until well combined.
- Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until fully incorporated, taking care not to deflate the cream.
- Assemble the Cheesecake: Pour the chocolate filling over the chilled crust, spreading it evenly. Smooth the top with a spatula and refrigerate for at least 4 hours, or until set.
- Serve: Once set, remove the cheesecake from the springform pan. Garnish with chocolate shavings or a dusting of cocoa powder before slicing. Enjoy chilled.
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
