Espresso No-Bake Cheesecake
This espresso martini no-bake cheesecake combines rich cream cheese, coffee liqueur, and instant espresso in a silky, set-in-the-fridge filling over a chocolate cookie crust. With bold coffee flavor, hints of chocolate, and no oven required, it’s an easy make-ahead dessert that tastes like your favorite cocktail in cheesecake form.
Tasty Team
Total Time
4 hr 30 min
4 hr 30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Total Time
4 hr 30 min
4 hr 30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Ingredients
for 8 servings
Crust:
- 36 creme-filled chocolate sandwich cookies
- ⅔ cup butter, melted
- cooking spray
Filling:
- 6 tablespoons unflavored gelatin powder
- 1 ½ cups boiling water
- 36 oz cream cheese, softened
- 2 cups heavy cream
- 6 tablespoons granulated sugar
- 6 tablespoons coffee liqueur
- 6 tablespoons semisweet chocolate chips, melted
- 3 tablespoons instant espresso granules
Additional Ingredients:
- Dark chocolate shavings (optional)
- Dark chocolate curls (optional)
- Espresso beans (optional)
Nutrition Info
- Calories 826
- Fat 72g
- Carbs 34g
- Fiber 0g
- Sugar 27g
- Protein 13g
Estimated values based on one serving size.
Preparation
- Make the crust: Pulse the cookies in a food processor until they are uniformly finely crushed and resemble dry crumbs with no large pieces remaining, about 3 pulses over 30–45 seconds. Add the melted butter, and pulse until the mixture looks like wet sand and holds together when pressed between your fingers, about 2 pulses over 15–20 seconds.
- Grease the bottom and sides of a 9-inch springform pan with cooking spray. Press parchment paper strips (3 inches wide x 29–30 inches long) onto the greased side walls, ensuring they stick securely.
- Transfer the crust mixture into the prepared springform pan. Using the back of a 1-cup measuring cup or a flat-bottomed glass, press it firmly and evenly into the bottom of the pan until compact and smooth. Refrigerate, uncovered, until firm to the touch, about 15 minutes.
- Meanwhile, make the filling: Whisk the gelatin into the boiling water in a small heatsafe bowl for 30–45 seconds, until the mixture is completely dissolved, smooth, and free of any granules. Let stand for 2–3 minutes, until slightly cooled (the mixture should remain liquid and pourable). Transfer the cooled gelatin mixture to a blender. Add the cream cheese, heavy cream, sugar, coffee liqueur, melted chocolate, and instant espresso. Process for about 1 minute, or until the mixture is smooth and glossy with no visible streaks or lumps.
- Pour the filling into the cooled crust. Using a spatula, smooth the top to create an even, level surface. Refrigerate the cheesecake, uncovered, for about 4 hours, or until it is fully set and firm to the touch and it holds its shape when gently shaken.
- Remove the cheesecake from the springform pan. Garnish the cheesecake with dark chocolate shavings, dark chocolate curls, and espresso beans. Slice and serve.
- To store, cover the cheesecake tightly with plastic wrap, or transfer slices to an airtight container. Refrigerate for up to 5 days (the texture is best within the first 3 days). To freeze, chill the whole cheesecake or individual slices, uncovered, in the freezer for 1 hour to set, then wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. For the best texture, avoid thawing at room temperature.
- Enjoy!
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