FOOD
No Bake Espresso Chocolate Cheesecake
Espresso your love for cheesecake, chocolate & coffee, all in one dessert.
FOOD
No Bake Espresso Chocolate Cheesecake
Espresso your love for cheesecake, chocolate & coffee, all in one dessert.
Ingredients
No Bake Espresso Chocolate Cheesecake
- 1 packet Oreo cookies, crushed
- ½ cup unsalted butter, melted
- 1/2 teaspoon espresso powder
- 400g dark chocolate
- 1 ½ teaspoons espresso powder
- 500g full-fat cream cheese, at room temperature
- 200g granulated sugar
- 60g brown sugar
- 1 tbsp Dutch-process cocoa powder
- 1 ½ teaspoons vanilla extract
- 1 cup thickened/whipping cream
- Espresso beans, for garnish, optional
- White chocolate shavings, for garnish
Espresso Ganache
- 400g dark chocolate
- 300g thickened/whipping cream
- 60g unsalted butter
- 1 tbsp espresso powder
Steps
No Bake Espresso Chocolate Cheesecake
- To make the crust, add the Oreos to a food processor and pulse to fine crumbs.
- Next add the melted butter and blitz until the crumbs are well coated.
- Pour the wet crumb mixture into a 9” pie tin with a removable bottom. Use the back of a spoon to spread and firmly press the crumbs into the sides and bottom of the pie tin. Chill for 30 min.
- To make the espresso cheesecake filling, add the chocolate to a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Add the espresso powder and mix until dissolved. Set aside to cool.
- Add cream cheese, sugar, brown sugar, cocoa powder, vanilla extract and whipping cream to a food processor. Blitz on low speed to begin with and then bring to high speed until completely smooth.
- Scrape down the side of the bowl and blitz again to make sure everything is smooth and properly mixed in.
- Next add the melted chocolate and blitz on high speed until smooth.
- Pour the mixture into the prepared pie tin and chill for 4 hours to set.
- Pour half of it onto the set cheesecake and spread using a small offset spatula.
- Sprinkle with white chocolate and add chocolate coated coffee beans to finish before serving.
Espresso Ganache
- To prepare the ganache add the chocolate, cream, butter and espresso powder into a microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth.
- Chill the other half of the ganache, and once set, fit the end of a piping bag with an open star tip and frost swirls and blobs of ganache on the cheesecake.