Ingredients:

  • 1 ½ cups (150g) chocolate cookie crumbs (like Oreo, filling removed), finely crushed
  • 5 tablespoons (70g) unsalted butter, melted, plus more for greasing
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 24 ounces (680g) cream cheese, softened to room temperature
  • 1 ½ cups (300g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon instant espresso powder
  • 2 tablespoons hot water
  • 1 cup (240ml) heavy cream, cold
  • 4 ounces (115g) semi-sweet chocolate, melted and cooled slightly
  • Chocolate shavings (optional)
  • Espresso beans (optional)
  • Whipped Cream (optional)

Instructions:

  1. Combine cookie crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the springform pan. Chill while making the filling.
  2. Dissolve the instant espresso powder in hot water and set aside to cool slightly.
  3. Beat the softened cream cheese and sugar until smooth and creamy.
  4. Add vanilla extract and the cooled espresso mixture to the cream cheese mixture. Mix well.
  5. In a separate bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture until just combined.
  7. Gently fold the melted and cooled chocolate into the cream cheese mixture.
  8. Pour the cheesecake filling over the prepared chocolate crust. Spread evenly.
  9. Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
  10. Remove the cheesecake from the springform pan. Garnish with chocolate shavings, espresso beans, or whipped cream, if desired. Slice and serve the No-Bake Espresso Chocolate Cheesecake.