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

  1. To make the crust, add the Oreos to a food processor and pulse to fine crumbs.
  2. Next add the melted butter and blitz until the crumbs are well coated.
  3. 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.
  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.
  6. Scrape down the side of the bowl and blitz again to make sure everything is smooth and properly mixed in.
  7. Next add the melted chocolate and blitz on high speed until smooth.
  8. Pour the mixture into the prepared pie tin and chill for 4 hours to set.
  9. Pour half of it onto the set cheesecake and spread using a small offset spatula.
  10. Sprinkle with white chocolate and add chocolate coated coffee beans to finish before serving.

Espresso Ganache

  1. 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.
  2. 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.