No Bake Espresso Cheesecake

A baked cheesecake is a lot denser with a smoother texture. It uses eggs and is baked in the oven – obviously! 

A no-bake is quicker and easier to make and although it’s not as luxurious as a baked cheesecake, it’s still creamy and has a lighter texture.

Some people prefer bake, others prefer no bake. Why not try my baked espresso cheesecake recipe and decide which is best?

I’ve gone for an indulgent Oreo cookie biscuit base for this no-bake espresso cheesecake. It takes a simple cheesecake to a new level of decadence. 

Changing the base from a standard digestive or graham cracker crust makes such a difference.

The chocolate flavor of the Oreos works so well with the coffee-infused cream cheese mixture. Coffee and chocolate rule… who knew? Everybody… but still.

Remember that we’re only using the chocolate biscuit part of the Oreo here. So, it would be best to break off the biscuit sections reading to make them into fine crumbs for your no bake espresso cheesecake biscuit base.

You can use different flavored Oreos if you like, but remember, the filling is the thing that changes, not the actual biscuit. 

We only use the biscuit for this recipe, so getting a different flavor doesn’t make sense. Unless you have plans for the filling, of course...

After you’ve separated the Oreo biscuits, you’ll be left with the white creme filling. Don’t let it go to waste!

My top tip is to add it to the espresso cream cheese filling. You could even use it to make your cream cheese frosting. Perfect for cupcakes!

If you don’t want to separate the biscuit from the filling, throw the whole Oreo into the mix. It creates a less stable biscuit base, in my opinion. Still, if time is short, throw the entire biscuit in.

Yes, absolutely! Try milk chocolate digestives, dark chocolate digestives, or delicious vegan chocolate cookies. Or anything else that takes your fancy.

It is an intensely flavored, concentrated coffee. It’s made by darkly roasting coffee beans and dehydrating them to form crystals. This makes it dissolve quickly in liquid.

While you can use powdered espresso to make coffee, it’s made for baking. It brings a great coffee flavor to cakes, biscuits, cookies, and cheesecakes. When added to a cream cheese filling, it produces an espresso ganache to die for!

All you need to do is add at least a teaspoon of espresso powder to your baking ingredients. 

This recipe calls for two tablespoons to bring a good balance of coffee flavor. I find this amount works well with the chocolate.

Yes, you can. Add double the amount of instant coffee to the cream cheese mixture as the amount of powdered espresso is called for.

It won’t taste nearly as good, though. So, my advice is to stick with the espresso. It’s worth it!

The only thing that’s not gluten-free is the crust. However, you can get gluten-free Oreos, making this a gluten-free no-bake espresso cheesecake!

Your best bet is to place it in a suitable airtight container and keep it in the fridge. You could also wrap it in plastic wrap, although it won’t stay as pretty with this method.

When stored in an airtight container in the fridge, this no bake espresso chocolate cheesecake will keep fresh for up to five days.

Yes, you absolutely can freeze this cheesecake. For example, this is an excellent idea if you plan on making it in advance.

I recommend freezing it without decorations on top. This allows you to add some last-minute flair before serving it up.

Freeze your cheesecake in a freezer-safe container or airtight freezer-safe bag. If properly stored, a frozen cheesecake will be kept for up to three months. 

To thaw your frozen cheesecake, place it in the fridge to thaw overnight.

Ah, the art of decoration. For me, it’s the fun part. If you follow the steps of this recipe, you’re guaranteed to end up with a delicious-tasting cheesecake. 

Still, we want it to look the part and taste the part. So, get creative when adding the finishing touches to your no-bake cheesecake.

Mixing cocoa powder, espresso powder, and double cream makes for a fantastic topping, especially when piped through a piping bag.

A final dusting of cocoa powder gives it an elegant finish.

You could also use chocolate flakes, sliced almonds, or a dusting of coconut powder for a frosted finish.
 
If you want more decadence, add a drizzle of vanilla syrup on top!