If you adore the rich, comforting flavors of coffee and chocolate combined in one luscious dessert, you are absolutely going to fall in love with this Chocolate Espresso Cheesecake Recipe. This cheesecake offers the perfect balance of silky cream cheese, deep dark chocolate, and the vibrant kick of espresso, all resting on a crumbly biscuit base. It’s a treat that feels elegant yet approachable—ideal for impressing guests or simply indulging yourself. Ready to dive into a recipe that’s as luxurious to eat as it is to make? Let’s get started!
Ingredients You’ll Need
Gathering the ingredients for this cheesecake is wonderfully straightforward. Each component plays a crucial role in creating the deep, indulgent flavor and smooth texture that make this dessert special. From the bold punch of the espresso to the buttery biscuit base, every item is essential for that perfect bite.
- Dark chocolate with 70% cocoa solids (200 grams): This gives the cheesecake its rich, slightly bitter, and intense chocolate flavor.
- Espresso (60 milliliters): Provides a deep coffee note that enhances the chocolate’s complexity.
- Digestive biscuits or plain Graham crackers (200 grams): Crushed to form a crispy, buttery crust that holds everything together.
- Melted butter (100 grams): Binds the biscuit crumbs to create a sturdy yet tender base.
- Cream (250 milliliters / 1 cup): Whipped to soft peaks, it adds lightness and creaminess to the filling.
- Cream cheese (400 grams): The star of the show, offering tang and richness.
- Castor sugar (200 grams): Sweetens the cheesecake without graininess, ensuring a smooth texture.
- Additional cream to serve: For an extra touch of decadence alongside each slice.
How to Make Chocolate Espresso Cheesecake Recipe
Step 1: Melt the Chocolate
Start by melting your dark chocolate gently either over a double boiler or carefully in the microwave in short bursts. The key is to avoid overheating so the chocolate stays smooth and glossy. Once melted, set it aside to cool slightly while you prepare the rest of the ingredients.
Step 2: Prepare the Espresso
Brew a strong shot of espresso and let it cool completely before mixing. This concentrated coffee flavor is what gives the cheesecake its wonderful hint of bitterness and depth, perfectly balancing the sweetness of the other ingredients.
Step 3: Prepare the Tin
Take a 22 to 23-centimeter springform cake tin and line the base with baking paper. This ensures the cheesecake will come out beautifully once it has set.
Step 4: Whip the Cream
Use a stand mixer with a whisk attachment to whip the cream to soft peaks. This airy texture is important as it lightens the dense chocolate cream cheese filling. Once whipped, transfer the cream to another bowl and set it aside.
Step 5: Make the Biscuit Base
Pulse the digestive biscuits or Graham crackers in a food processor until they become fine crumbs. Add the melted butter and stir until the mixture resembles wet sand. Press this mixture firmly and evenly into the base of your lined tin using the back of a spoon. This creates a firm foundation for your cheesecake of dreams.
Step 6: Beat the Cream Cheese and Sugar
In a clean bowl, beat together the cream cheese and castor sugar until the sugar is completely dissolved and the mixture is smooth and creamy. This ensures a silky texture free from graininess when baked or set.
Step 7: Add Chocolate and Espresso
Pour in the cooled melted chocolate and the espresso to the cream cheese mixture. Beat all together until they are fully incorporated and the mixture looks glossy and uniform. This is where your cheesecake starts to take on its irresistible flavor.
Step 8: Fold in Whipped Cream
Gently fold the whipped cream into the chocolate and cream cheese mixture. Taking care here keeps the filling light and airy rather than dense, a key feature of this no-bake cheesecake.
Step 9: Assemble and Chill
Pour the luscious filling over your biscuit base and smooth out the top for an even finish. Cover your tin and place it in the fridge for several hours or overnight so it can fully set into that perfect creamy texture.
Step 10: Decorate and Serve
Before serving, grate some extra dark chocolate over the top and add a dollop of whipped cream. These finishing touches not only look beautiful but enhance every bite with extra layers of flavor and indulgence.
How to Serve Chocolate Espresso Cheesecake Recipe
Garnishes
Keep it simple yet elegant by sprinkling grated dark chocolate across the top, or dust some cocoa powder to add a hint of bitterness that contrasts beautifully with the creamy filling. A few coffee beans or chocolate curls also make a charming finishing touch that elevates the presentation.
Side Dishes
This cheesecake shines on its own but pairs wonderfully with fresh raspberries or a berry compote, which adds a tart freshness that complements the intense chocolate-espresso fusion. A small glass of dessert wine or a rich cup of coffee makes the perfect accompaniment to round out this indulgent experience.
Creative Ways to Present
If you’re serving at a party, consider layering individual servings in clear glasses with alternating layers of cheesecake and crushed biscuit, finishing with whipped cream and a dusting of cocoa. This makes for a stunning visual and an easy-to-enjoy format that your guests will adore.
Make Ahead and Storage
Storing Leftovers
Once set, the cheesecake can be stored in the refrigerator for up to 4 days, tightly covered to prevent it absorbing any fridge odors. The flavors actually deepen over time, making leftovers even more enjoyable.
Freezing
You can freeze this cheesecake for up to 2 months. Wrap it securely in plastic wrap and then aluminum foil to protect it from freezer burn. Thaw it overnight in the refrigerator before serving, allowing the texture to return to creamy perfection.
Reheating
Since this is a no-bake cheesecake, reheating is not recommended. For the best experience, serve it chilled straight from the fridge or after thawing if frozen. The cold temperature is what makes it truly irresistible.
FAQs
Can I use instant coffee instead of espresso?
Yes, you can substitute instant coffee dissolved in a small amount of hot water for espresso. Just be sure it is strong and cooled before adding to maintain that rich coffee flavor.
Is this cheesecake gluten-free?
The base uses digestive biscuits or Graham crackers, which typically contain gluten. You can easily substitute gluten-free cookies to make this dessert gluten-free without sacrificing flavor.
Can I make this cheesecake vegan?
With some ingredient swaps like vegan cream cheese, dairy-free cream, and plant-based butter, you can create a vegan version. The chocolate should also be checked for vegan certification.
How long does it take for the cheesecake to set?
Allow the cheesecake to chill in the refrigerator for at least 4 hours, though overnight is best to ensure it firms up properly and the flavors meld beautifully.
Can I use milk chocolate instead of dark chocolate?
Dark chocolate is preferred for its intense flavor and balance with espresso. Milk chocolate will make the cheesecake sweeter and less rich, but it can work if you prefer a milder taste.
Final Thoughts
This Chocolate Espresso Cheesecake Recipe is a celebration of flavors and textures that truly makes dessert an experience to savor. Whether you’re treating yourself after a long day or putting together an impressive display for friends, this cheesecake never disappoints. Give it a try—you might just discover your new favorite go-to dessert!
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Chocolate Espresso Cheesecake Recipe
- Total Time: 4 hours 25 minutes (including chilling time)
- Yield: 8 servings 1x
Description
Indulge in this rich and velvety Chocolate Espresso Cheesecake, featuring a smooth blend of dark chocolate and espresso layered over a crunchy biscuit base. This no-bake cheesecake offers a perfect balance of bold coffee flavors and creamy sweetness, ideal for dessert lovers seeking a sophisticated treat.
Ingredients
Chocolate and Espresso
- 200 grams dark chocolate with 70% cocoa solids (plus extra for decorating)
- 60 milliliters espresso, allowed to cool
Biscuit Base
- 200 grams digestive biscuits or plain Graham crackers
- 100 grams melted butter
Cheesecake Filling
- 250 milliliters (1 cup) cream
- 400 grams cream cheese
- 200 grams castor sugar
To Serve
- Additional cream (whipped)
Instructions
- Melt the chocolate: Melt the dark chocolate in a double boiler or microwave carefully until smooth. Set aside to cool completely.
- Make the espresso: Prepare a fresh espresso shot and allow it to cool to room temperature.
- Prepare the tin: Line a 22-23 centimeter springform cake tin with baking paper, ensuring it is well covered for easy removal of the cheesecake.
- Whip the cream: Using a stand mixer fitted with a whisk attachment, whip the cream to soft peaks. Once ready, transfer it to a clean bowl and set aside.
- Make the biscuit base: Place the digestive biscuits in a food processor and grind them into fine crumbs. Add the melted butter and blend until combined. Press the mixture evenly into the base of the prepared tin using the back of a spoon. Chill while preparing the filling.
- Beat the cream cheese and sugar: In a large mixing bowl, beat the cream cheese and castor sugar together until the sugar fully dissolves and the mixture is smooth.
- Add chocolate and espresso: Pour the cooled melted chocolate and espresso into the cream cheese mixture. Whip thoroughly until all ingredients are fully combined and smooth.
- Fold in whipped cream: Gently fold the whipped cream into the chocolate mixture, taking care to maintain the airy texture for a light cheesecake filling.
- Pour into tin: Transfer the combined cheesecake mixture into the biscuit-lined cake tin. Smooth the surface evenly with a spatula.
- Chill until set: Refrigerate the cheesecake for several hours, preferably overnight, to allow it to set firmly.
- Decorate and serve: Before serving, decorate the top of the cheesecake with grated dark chocolate and serve with additional whipped cream on the side.
Notes
- Ensure the chocolate is fully cooled before mixing with the cream cheese to prevent curdling.
- The espresso adds depth and enhances the chocolate flavor; strong coffee can be used as a substitute.
- You can use gluten-free biscuits to make this recipe gluten-free if preferred.
- For best results, chill the cheesecake overnight.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
