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    Home » Desserts » Cake & Pie Recipes » No-Bake Espresso Ganache Cheesecake

    No-Bake Espresso Ganache Cheesecake

    Jul 11, 2019 · by Valentina · 27 Comments

    This post may contain affiliate links.

    Jump to Recipe

    No-Bake Espresso Ganache Cheesecake is rich, creamy, over-the-top delicious! It sits on a divine, crisp espresso Oreo cookie crust, after all. Without turning on the oven, you can make this amazing dessert and impress everyone. Obviously, it's what you have to make next!No-Bake Espresso Cheesecake with Ganache on a white cake stand.

    This Espresso Cheesecake with Ganache is a dessert I've been making for the past decade.

    I make it at least a couple of times a year, and usually it's during the summer, when I love to entertain without turning on the oven.

    Close up of the edge of No-Bake Espresso Cheesecake with Ganache

    Not only is this coffee cheesecake no-bake, it's also a dessert that has to be made at least one day ahead of time. So the day your guests are coming, you have even less to do. Yay!

    One big slice of No-Bake Espresso Cheesecake with Ganache on a cream plate.

    What's in this recipe?


    • Ganache, for starters -- if you know what that is, that means chocolate! (Read all about Ganache here.)
    • Oreo cookies
    • butter
    • instant espresso powder
    • heavy whipping cream
    • cream cheese
    • vanilla
    • powdered sugar

    No-Bake Espresso Cheesecake with Ganache on cake stand with one large piece removed

    How to Make Espresso Cheesecake


    This cheesecake has an espresso Oreo cookie crust, two fillings, and a chocolate top. The first filling is Ganache, and the second is a chocolate-espresso cream cheese mixture.

    1. Make the crust and press it into the pan.Oreo Cookie crust pressed into springform pan2. Make the Ganache and pour it over the crust. Let it set. Ganache on Oreo cookie crust in cake pan for No-Bake Espresso Cheesecake with Ganache 3. Whip heavy cream.
    4. Blend the cream cheese with melted chocolate, espresso, vanilla and sugar. And take a moment to look at how luscious it looks!Filling in food processor for No-Bake Espresso Cheesecake with Ganache5. Fold the cream cheese mixture gently into the whipped cream, until it's totally combined.Filling being mixed for No-Bake Espresso Cheesecake with Ganache6. Pour this into the prepared crust with the set Ganache, top with finely chopped chocolate and refrigerate overnight.

    (More detailed instructions are below in the recipe card.)

    Top view of No-Bake Espresso Cheesecake with Ganache

    Can you freeze it?


    More good news about this dessert . . .

    If you want to make it more than a few days ahead of time, or just save leftovers, it freezes beautifully!

    If you're freezing it once it's out of the springform pan, to keep the top surface pretty, stick a few toothpicks in the top and wrap it with plastic wrap gently. This way, the plastic will rest on the toothpicks and not the cake.

    Coffee cheesecake has never been better!

    A slice of No-Bake Espresso Cheesecake with Ganache being held up in the air.

    Recipe Tips


    • Whip the cream until it's stiff, but not butter. There's a fine line here, but as soon as you lift the whisk and see peaks that aren't collapsing, you're there. This is partially what helps make a no-bake cheesecake firm.
    • Before opening the spring from the pan, run a dull knife along the edges to be sure it will loosen evenly.
    • If the cream cheese isn't softened to room temperature, it's possible your cake will have tiny lumps in it. This is the case even with a food processor. So be sure it's soft first!
    • It's important that the Ganache layer is completely set before you add the next filling. Otherwise it will spread up the sides of the cake. Still delicious, just not as pretty.
    • When you fold the cream cheese mixture into the whipped cream, do so as gently as possible. If you mix this vigorously, you'll loose a lot of the air you whipped into the cream.
    • If when you release the ring from the pan, the Ganache looks as if it's oozing a bit out of the sides, just smooth the edges with a spreading knife.
    • To make a gluten-free version of this cheesecake you can use these Chocolate Cream Cookies.

    Slice of No-Bake Espresso Cheesecake with Ganache with one bite missing on cream plate

    A few other delicious cheesecakes . . .

    • Sweet Basil Cheesecake with Lemon Crust
    • Passion Fruit Ginger Cheesecake Bars
    • Blueberry Swirl Cheesecake from That Skinny Chick Can Bake

    I hope you enjoy every last delectable bite of this No-Bake Espresso Ganache Cheesecake recipe, and that it will become a favorite you make as often as I do.

    slice of espresso ganache cheesecake with a bite taken out of it

    No-Bake Espresso Cheesecake with Ganache

    Valentina K. Wein
    This chocolate-espresso cheesecake is easy, delicious and fun to make. With a divine, crisp Oreo cookie crust, its flavor is deep and rich, and the texture is creamy and smooth.
    5 from 8 votes
    Print
    Prep Time 45 mins
    Cook Time 5 mins
    Refrigeration Time 12 hrs
    Total Time 12 hrs 50 mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 609 kcal

    Ingredients
      

    Crust

    • 2 cups Oreo cookie crumbs (about 20 Oreos)
    • ¼ cup unsalted butter, melted
    • 2 tablespoons instant espresso powder

    Filling: Layer 1

    • 1 cup semisweet chocolate, finely chopped
    • 1 cup heavy whipping cream

    Filling: Layer 2

    • 1½ cups semisweet chocolate, finely chopped, divided
    • 2 tablespoons instant espresso powder
    • 1¾ cups heavy whipping cream
    • 4 (8-ounce) packages cream cheese, softened at room temperature
    • 1½ tablespoons pure vanilla extract
    • 1 cup powdered sugar

    Instructions
     

    Crust

    • Use a food processor fitted with the blade attachment to grind the Oreos into a fine crumb.
    • Pour the ground Oreos into a large mixing bowl and mix in the espresso powder and melted butter.
    • Add this mixture to the bottom of a 9 X 3-inch springform pan, and use your hands to gently press it down firmly.

    Filling: Layer 1

    • Add the finely chopped chocolate to a small mixing bowl. In a small saucepan, scald the cream. Tiny bubbles will appear on the edges and it should be very hot, but not boiling. Pour the cream over the chocolate. Do not stir it yet – wait about 4 minutes and then, use a wooden spoon and stir to combine. It will take a few minutes of mixing before you see it come together. (This is Ganache.)
    • Let it cool slightly and then pour it directly on the prepared crust. Place the springform pan on a baking sheet in the refrigerator until this layer solidifies, at least 1 hour. (You want it totally firm.)

    Filling: Layer 2

    • Melt 1 cup of chocolate and mix in the espresso powder. Set aside to cool.
    • Use an electric mixer or a stand mixer fitted with the whisk attachment, to whip the cream into stiff peaks. This will take about 2 minutes. Set aside.
    • Add the cream cheese to a food processor fitted with the blade attachment, or a bowl with an electric mixer. Blend for about 30 seconds. Then add the vanilla and powdered sugar, and blend until it's velvety smooth. Use a rubber spatula to scrape in all of the chocolate-espresso mixture. Mix to blend.
    • Fold the whipped cream into the cream cheese mixture just until it’s combined.
    • Once it's been an hour, remove crust from the refrigerator and pour in the filling. Smooth the top and cover with plastic wrap. Refrigerate overnight (at least 12 hours.)
    • Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Sprinkle the top with the remaining ½ cup of chocolate. Slice and serve.

    Notes

    Calorie count is only an estimate.
    Keywords cake for party, good for summer dinner parties, coffee desserts
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


    More Cake & Pie Recipes

    • Passion Fruit Cheesecake (No-Bake)
    • Pumpkin Coffee Cake with Streusel and Caramel
    • No-Bake Nutella Pie with Hazelnut Praline
    • Banana Chocolate Chip Cookies

    Reader Interactions

    Comments

    1. priya

      July 11, 2019 at 10:21 am

      No bake is my kinda dessert...

      Reply
      • valentina

        July 11, 2019 at 2:34 pm

        Thanks! Hope you try it. 🙂 ~Valentina

        Reply
    2. Christina Conte

      July 11, 2019 at 7:12 pm

      Genius, Valentina! I'm sure it's not too sweet, either! Love this idea and the make ahead plan is perfect for summer entertaining! Love, love, love!

      Reply
      • valentina

        July 12, 2019 at 5:37 pm

        Thank you, my friend! Yes, I love having a dessert totally ready the day of a party. 🙂 ~Valentina

        Reply
    3. Marissa

      July 11, 2019 at 10:34 pm

      This looks incredible, Valentina! So creamy and chocolaty! Love that there is no oven needed and that it can be (needs to be) made in advance - perfect for these hot summer days.

      Reply
      • valentina

        July 12, 2019 at 5:36 pm

        Marissa, thank you. I hope you try it and love every bite. 🙂 ~Valentina

        Reply
    4. 2pots2cook

      July 12, 2019 at 6:17 am

      So into everything made with coffee and no bake 🙂 Love it ! Thank you so much !

      Reply
      • valentina

        July 12, 2019 at 5:36 pm

        Coffee one of my top favorite flavors int he world. Happy you love it, too. 🙂 Enjoy and thank you! ~Valentina

        Reply
    5. angiesrecipes

      July 12, 2019 at 6:44 am

      The cheesecake looks incredibly yummy with the combo of chocolate and coffee. A great summer treat.

      Reply
      • valentina

        July 12, 2019 at 5:35 pm

        Thank you, Angie! 🙂 Enjoy! ~Valentina

        Reply
    6. David Scott Allen

      July 12, 2019 at 6:59 am

      Looks absolutely gorgeous! I need to find an espresso replacement, though... in addition to my other personality flaw (no garlic), I don’t do anything with coffee! Will you still be my friend?

      Reply
      • valentina

        July 12, 2019 at 5:34 pm

        Ha! Yesssss! Friends. As long as you do chocolate, I think we're okay. 😉 ~Valentina

        Reply
        • PM

          September 11, 2021 at 1:08 am

          I got so many compliments on this cake. Everyone thought it was from a bakery.
          I am not a fan of oreo and thought it might be too sweet but it was just perfect. Thank you so much for the wonderful recipe

          Reply
    7. Nancy

      July 12, 2019 at 9:52 am

      It's a really good thing this cheesecake is not actually in front of me - because I could do severe damage to it! Coffee and chocolate are definitely a weakness of mine. Combined with a sweet creaminess - that's double trouble!!!

      Reply
      • valentina

        July 12, 2019 at 5:34 pm

        It's my favorite combination in the world, Nancy! And I do, do damage. 😉 Thank you for visiting. 😀 ~Valentina

        Reply
    8. Deb|EastofEdenCooking

      July 13, 2019 at 8:13 am

      Enjoying the no-bake, make-ahead recipe! This sweet treat would be a perfect dessert to take to this weekends BBQ.

      Reply
      • valentina

        July 14, 2019 at 2:20 pm

        Hope if you tried it, it was a hit. Thanks! 🙂 ~Valentina

        Reply
    9. Jeff the Chef

      July 13, 2019 at 9:08 am

      I haven't had a no-bake cheesecake in a long time. My grandma used to make one on my birthday. I love the addition of ganache to this one! I'll bet it's fantastic!

      Reply
      • valentina

        July 14, 2019 at 2:20 pm

        Thanks, Jeff. Hope you try it for your birthday, then. 😉 Enjoy! ~Valentina

        Reply
    10. Liz

      July 13, 2019 at 5:41 pm

      I gave up drinking coffee years ago, but I adore coffee desserts, especially cheesecake! This no-bake cheesecake looks exquisite!!!

      Reply
      • valentina

        July 14, 2019 at 2:19 pm

        Liz, this is a good way to get a little coffee without the drink.;-) I'm on overload because I have both at once. Ha! Enjoy and thank you! 🙂 ~Valentina

        Reply
    11. David @ Spiced

      July 15, 2019 at 5:03 am

      You are talking my kind of language with this cheesecake, Valentina! First of all, cheesecake. Second of all, chocolate. Third of all, coffee. I love coffee desserts, so I would be all about this one! Also, that's a cool idea to put the ganache down before adding the filling. Sign me up for a slice or three!

      Reply
      • valentina

        July 15, 2019 at 10:59 pm

        Thanks, David. I was actually thinking the ganache would be just as good on top, too. Instead of the bottom -- or perhaps even both! 😉 Enjoy! ~Valentina

        Reply
    12. PM

      September 05, 2020 at 8:21 pm

      Hi,
      Planning to make this recipe. Just a slight confusion is it 4 packages of 8 ounces each of cream cheese (32 ounces) or 4 packages which altogether weigh 8 ounces?
      Thanks

      Reply
      • valentina

        September 06, 2020 at 9:29 am

        Hi and thanks for writing in. You want 32 ounces total. So yes, it's 4 packages of 8 ounces each. Sorry if it wasn't more clear. I hope you love it!! 🙂 ~Valentina

        Reply
    13. Mel

      November 24, 2020 at 11:19 am

      I love no bake cheesecakes. I made this recipe for my cousins birthday. She loves cheesecake and coffee so I thought it would be perfect. This was so ridiculously good. Everyone LOVED it!!! The recipe was so easy! Highly recommend if you love coffee/mocha flavour.

      Reply
      • valentina

        November 24, 2020 at 3:19 pm

        Hi Mel, I so appreciate your note, and I'm so happy it was a hit. Happy Thanksgiving! 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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