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No Bake Espresso Chocolate Cheesecake

Espresso your love for cheesecake, chocolate & coffee, all in one dessert.


  • For the Chocolate Cookie Crust:
  • 1 packet Oreo cookies, crushed
  • ½ cup unsalted butter, melted
  • 1/2 teaspoon espresso powder
  • For the Espresso Cheesecake Filling:
  • 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
  • For the Espresso Ganache:
  • 400g dark chocolate
  • 300g thickened/whipping cream
  • 60g unsalted butter
  • 1 tbsp espresso powder
  • Espresso beans, for garnish, optional
  • White chocolate shavings, for garnish.


  1. For the Chocolate Cookie Crust:
  2. 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.
  3. For the Espresso Cheesecake Filling:
  4. 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.
  5. 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.
  6. Next add the melted chocolate and blitz on high speed until smooth.
  7. Pour the mixture into the prepared pie tin and chill for 4 hours to set.
  8. For the Espresso Ganache:
  9. 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.
  10. Pour half of it onto the set cheesecake and spread using a small offset spatula. Chill.
  11. Allow the rest of the ganache to set. Once set fit the end of a piping bag with an open star tip and frost swirls and blobs of the ganache on the cheesecake. Sprinkle with white chocolate and add chocolate coated coffee beans to finish before serving.