Description
Creamy espresso chocolate cheesecake emerges as a luxurious dessert without baking. Rich coffee-infused layers melt seamlessly with chocolate, creating pure indulgence you cannot resist.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 cup strong brewed espresso or coffee, cooled
- 1/2 cup unsweetened cocoa powder
Crust Ingredients:
- 1 1/2 cups chocolate graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar (optional)
Garnish Ingredients:
- 1 teaspoon vanilla extract
- Chocolate shavings
- Cocoa powder
- Whipped cream
- Espresso beans
Instructions
- Create a rich, textured base by thoroughly blending chocolate graham cracker crumbs with melted butter and optional sugar until the mixture resembles damp earth.
- Transfer the crumb mixture into a 9-inch springform pan, firmly pressing to create a compact, even foundation. Refrigerate for 15 minutes to solidify.
- Using an electric mixer, whip cream cheese until silky and completely smooth at room temperature.
- Gradually incorporate powdered sugar and cocoa powder, mixing until the texture becomes uniform and lump-free.
- Stream in cooled espresso and vanilla extract, blending until the mixture achieves a consistent, glossy appearance.
- In a separate bowl, whip heavy cream until it forms sturdy, peaked waves that hold their shape.
- Delicately fold whipped cream into the chocolate mixture, maintaining the cream’s airy structure while ensuring complete integration.
- Elegantly pour the filling over the chilled crust, using a spatula to create a perfectly leveled surface.
- Seal with plastic wrap and allow the cheesecake to set in the refrigerator for 4-6 hours, preferably overnight at 40°F.
- Carefully release from the springform pan and adorn with chocolate shavings, cocoa dusting, or dollops of whipped cream.
- Serve thoroughly chilled for maximum flavor and optimal texture.
Notes
- Use room temperature cream cheese to prevent lumps and ensure a smooth, creamy filling that blends effortlessly.
- Dissolve instant espresso powder in a small amount of hot water before cooling to intensify the coffee flavor without adding excess liquid.
- Fold whipped cream gently to maintain its airy texture, using a bottom-up motion to preserve the cheesecake’s light and fluffy consistency.
- Substitute graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs for a celiac-friendly version of this decadent dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 445
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg