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
