Indulgent Chocolate Espresso Cheesecake Recipe
Introduction
This indulgent chocolate espresso cheesecake combines rich dark chocolate with a bold shot of espresso for a decadent dessert experience. The crunchy biscuit base pairs perfectly with the creamy, velvety filling, making it an irresistible treat for chocolate and coffee lovers alike.
Ingredients
- 200 grams digestive biscuits or Graham crackers
- 100 grams unsalted butter
- 200 grams dark chocolate
- 250 grams cream cheese
- 200 grams castor sugar
- 60 grams heavy cream
- 1 shot espresso
Instructions
- Step 1: Gently melt the dark chocolate using a double boiler or microwave, then set it aside to cool.
- Step 2: Brew a strong shot of espresso and allow it to cool completely.
- Step 3: Line the base of a 22 to 23-centimeter springform cake tin with baking paper.
- Step 4: Pulse the digestive biscuits or Graham crackers in a food processor until they become fine crumbs.
- Step 5: Melt the unsalted butter and mix it with the biscuit crumbs until well combined. Press this mixture firmly into the base of the prepared cake tin to form the crust.
- Step 6: Using a stand mixer, whip the heavy cream until soft peaks form.
- Step 7: In a large bowl, beat the cream cheese and castor sugar until smooth and creamy.
- Step 8: Pour the cooled melted chocolate and cooled espresso into the cream cheese mixture and mix thoroughly.
- Step 9: Gently fold the whipped cream into the chocolate and cream cheese mixture using a spatula, retaining the light texture.
- Step 10: Pour the filling over the biscuit base in the cake tin and refrigerate until set, ideally overnight.
- Step 11: When ready to serve, remove the cheesecake from the fridge and garnish with grated dark chocolate and extra whipped cream if desired.
Tips & Variations
- For a more intense coffee flavor, add a teaspoon of instant espresso powder to the cream cheese mixture.
- Substitute digestive biscuits with chocolate cookies for a deeper chocolate crust.
- Use semi-sweet or milk chocolate instead of dark chocolate for a sweeter, milder flavor.
- If you don’t have a food processor, place the biscuits in a sealed bag and crush them with a rolling pin.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. When ready to serve, let it sit at room temperature for 10 to 15 minutes to soften slightly. This cheesecake is not recommended for freezing as it may affect the creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant coffee instead of espresso?
Yes, you can substitute the espresso shot with a strong brew of instant coffee. Just dissolve a teaspoon of instant coffee granules in a small amount of hot water and allow it to cool before adding.
Is it necessary to use heavy cream?
Heavy cream helps create the light and creamy texture of the cheesecake filling. If you prefer, you can try whipping double cream as a substitute, but heavy cream is recommended for the best stability and richness.
PrintIndulgent Chocolate Espresso Cheesecake Recipe
Indulgent Chocolate Espresso Cheesecake is a luscious dessert combining the deep flavors of dark chocolate and robust espresso, set on a crunchy digestive biscuit base and enriched with creamy cream cheese and whipped cream. This no-bake cheesecake offers a rich, smooth texture with notes of coffee and chocolate for an irresistible treat perfect for special occasions or coffee lovers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Crust
- 200 grams digestive biscuits or Graham crackers
- 100 grams unsalted butter
Filling
- 200 grams dark chocolate
- 250 grams cream cheese
- 200 grams castor sugar
- 60 grams heavy cream
- 1 shot espresso
Instructions
- Melt Chocolate: Gently melt 200 grams of dark chocolate using a double boiler or microwave until smooth and fully melted. Set aside to cool slightly.
- Brew Espresso: Brew a strong shot of espresso and let it cool completely to avoid curdling the mixture later.
- Prepare Cake Tin: Line the base of a 22 to 23-centimeter springform cake tin with baking paper to prevent sticking and ease removal.
- Make Biscuit Base: Pulse 200 grams of digestive biscuits or Graham crackers in a food processor until they become fine crumbs. Melt 100 grams of unsalted butter and combine with the crumbs thoroughly. Press the mixture firmly into the base of the prepared cake tin to form an even crust.
- Whip Cream: Using a stand mixer, whip 60 grams of heavy cream until soft peaks form, creating light and airy whipped cream.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat 250 grams of cream cheese with 200 grams of castor sugar until smooth and creamy.
- Combine Ingredients: Pour the cooled melted chocolate and cooled espresso into the cream cheese mixture and mix well to incorporate all flavors evenly.
- Fold in Whipped Cream: Gently fold the whipped cream into the chocolate and cream cheese mixture using a spatula, preserving the airy texture.
- Assemble and Chill: Pour the rich filling over the prepared biscuit base in the cake tin. Smooth the top and refrigerate until fully set, ideally overnight for best texture.
- Garnish and Serve: Remove the cheesecake from the refrigerator, carefully release it from the springform tin, and garnish with grated dark chocolate and additional whipped cream before serving.
Notes
- For best results, allow the cheesecake to chill overnight to fully set and develop flavors.
- Ensure the espresso is completely cool before mixing to avoid curdling the cream cheese mixture.
- Use high-quality dark chocolate for the richest flavor.
- The crust can be pressed firmly using the bottom of a glass or measuring cup to ensure it holds together well.
- If desired, garnish with cocoa powder or chocolate shavings for added presentation appeal.
Keywords: Chocolate espresso cheesecake, no-bake cheesecake, chocolate dessert, coffee cheesecake, creamy dessert, indulgent cheesecake
