Espresso Cheesecake Recipe (No-Bake)

Slice of Espresso Cheesecake with a bite taken out of it.

4.89 from 9 votes

This Espresso Cheesecake is no-bake, and its creamy filling sits on an Espresso Oreo Cookie Crust with a layer of chocolate Ganache, making it over-the-top delicious! Without turning on the oven, you can make this amazing dessert and impress everyone.

Prep Time45

Cook Time5

Refrigeration Time12

Total Time12 50

Course: Dessert

Cuisine: American

Keyword: cake for party, good for summer dinner parties, coffee desserts

Servings:

Calories: 605kcal

Author: Valentina K. Wein

Equipment

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

Nutritional information is only an estimate.

Nutrition