This Coffee Cheesecake combines rich espresso flavor with velvety cream cheese in a no-bake dessert that’s easier than Starbucks runs! Featuring a chocolate cookie crust and coffee-infused filling, it’s the ultimate treat for coffee lovers. Perfect for dinner parties or solo indulgence.
Why You’ll Obsess:
✔️ No oven needed – sets in fridge
✔️ Balanced bitterness with espresso and chocolate
✔️ Make-ahead friendly – lasts 5 days
✔️ Customizable – add Baileys or caramel swirls
🛒 Ingredients
For the Crust:
- 20 Oreo cookies (with filling)
- 5 tbsp unsalted butter, melted
For the Filling:
- 2 cups (450g) full-fat cream cheese, softened
- 1 cup (240ml) heavy cream, cold
- 1/2 cup (60g) powdered sugar
- 2 tbsp espresso powder (or 1/4 cup cold brew concentrate)
- 1 tsp vanilla extract
For Garnish:
- Chocolate ganache (1/4 cup cream + 1/2 cup chocolate chips)
- Espresso beans
- Cocoa powder
👩🍳 Step-by-Step Instructions
1️⃣ Make Crust (5 mins)
- Process cookies in food processor to fine crumbs.
- Mix with melted butter until wet sand texture.
- Press into 8″ springform pan. Freeze 10 mins.
2️⃣ Prepare Filling (10 mins)
- Whip cream to stiff peaks. Set aside.
- Beat cream cheese, powdered sugar, espresso, and vanilla until smooth.
- Fold in whipped cream in 3 batches.
3️⃣ Assemble (5 mins)
- Pour filling over crust. Smooth top.
- Chill 6+ hours (overnight best).
4️⃣ Finish
- Run knife around edges before releasing springform.
- Drizzle with ganache and top with espresso beans.
Health Notes:
• Contains dairy (use vegan subs if needed)
• Lower sugar than bakery versions
🌟 Pro Tips
✅ Espresso hack: Dissolve powder in 1 tsp hot water first
✅ Clean slices: Dip knife in hot water before cutting
✅ Freezer option: Store up to 1 month
