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No-Bake Espresso Chocolate Cheesecake

For the Chocolate Cookie Crust:

  • regular full-size package Oreo cookies, crushed into fine crumbs

  • 8 tablespoons unsalted butter, melted

  • 1/2 teaspoon espresso powder

For the Espresso Cheesecake Filling:

  • 14 ounces bittersweet chocolate, coar

  • sely chopped

  • 1 and 1/2 teaspoons espresso powder 1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature

  • 1 cup (198g/7 ounces) granulated sugar

  • 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed

  • 1 Tablespoons Dutch-process cocoa powder

  • 1 and 1/2 teaspoons vanilla extract

  • 1 cup (8 ounces) heavy cream, at room temperature

For the Espresso Ganache:

  • 1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped

  • 1 and 1/4 cups (12 ounces) heavy cream

  • 1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes

  • 1 teaspoon espresso powder

  • Espresso beans, for garnish, optional

  • Chocolate shavings, for garnish, optional


  1. Lightly grease the bottom and sides of a 9-inch springform pan.

  2. In a large bowl combine the Oreo cookie crumbs, melted butter, and espresso powder; mix well to combine.

Read more at https://bakerbynature.com/no-bake-espresso-chocolate-cheesecake/

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