If you’re a fan of rich desserts that require minimal effort, then this No-Bake Chocolate Espresso Cheesecake is about to become your new favorite indulgence. Imagine a smooth and creamy cheesecake infused with the bold flavors of chocolate and espresso, all without turning on the oven. This dessert is perfect for entertaining or simply treating yourself after a long day.
The beauty of this recipe lies in its simplicity. With just a handful of ingredients, you can whip up a stunning cheesecake that will impress anyone’s taste buds. The combination of chocolate and espresso creates a harmonious balance that tantalizes the palate, offering a delightful experience in every bite.
Whether you’re hosting a dinner party or celebrating a special occasion, this No-Bake Chocolate Espresso Cheesecake is an ideal choice. It’s a dessert that feels luxurious yet is surprisingly easy to prepare, making it perfect for both novice bakers and seasoned chefs alike.
Indulge in a Creamy No-Bake Delight
This no-bake cheesecake features a luscious chocolate filling enhanced by the richness of espresso, all sitting atop a buttery graham cracker crust. It’s smooth, velvety, and has a delightful depth of flavor that makes it a standout dessert.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- ½ cup unsweetened cocoa powder
- 2 tablespoons espresso powder
- 1 teaspoon vanilla extract
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and press into the bottom of a 9-inch springform pan. Refrigerate for at least 10 minutes.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Add in the cocoa powder, espresso powder, and vanilla extract; mix until fully incorporated.
- Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate-espresso mixture until well combined.
- Assemble the Cheesecake: Pour the filling over the chilled crust and smooth the top. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Serve: Once set, remove the cheesecake from the springform pan. Garnish with chocolate shavings or a dusting of cocoa powder before slicing and serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 350kcal
- Fat: 25g
- Protein: 4g
- Carbohydrates: 30g
