Decadent No-Bake Chocolate Coffee Cheesecake

Are you a coffee fanatic who believes dessert is a food group? We’ve got just the thing for you: a no-bake chocolate coffee cheesecake that’s equal parts indulgence and simplicity. If you're the type who loves the smell of freshly brewed espresso and can’t resist a creamy, chocolatey slice of heaven, this dessert is about to become your new obsession. It’s rich, it’s creamy, and it’s got enough coffee kick to wake you up just by looking at it. Let’s dive in and whip up a dessert that’s easy enough for weeknights but impressive enough for guests.

Photo bySam Miller

Key Takeaways

• No Oven Required: Perfect for when it's too hot to bake or you just don't feel like it.
• Full of Flavor: Bold espresso and rich chocolate make for a decadent pairing.
• Super Creamy Texture: Achieved with full-fat ingredients and chilled to perfection.
• Make-Ahead Friendly: Ideal for dinner parties or just indulging in your midnight cravings.

Ingredients You'll Need

For the Crust:

• 2 cups Oreo baking crumbs (crush 'em finely)
• 5 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 800 grams (28 oz) full-fat cream cheese, at room temperature (No, you can’t swap this out for the "light" stuff. Just don’t.)
• 1 1/4 cups powdered sugar, sifted (Nobody wants lumps in their cheesecake.)
• 2 tablespoons espresso powder (more if you’re feeling bold), dissolved in 2 tablespoons hot water
• 200 grams (7 oz) dark chocolate, melted and cooled slightly (Dark chocolate adds that “grown-up” touch.)
• 1 1/2 cups whipped cream, whipped to stiff peaks

For the Ganache Topping:

• 1 cup heavy cream
• 200 grams (7 oz) dark chocolate, chopped

Prep and Chill Time

• Prep Time: 30 minutes
• Chilling Time: 6-8 hours (plus an extra 1-2 hours in the freezer if you want those perfect slices)
• Total Time: 6 hours 30 minutes (trust us, it's worth the wait)

Photo bySam Miller

Directions to Deliciousness

1. Get That Crust Ready
2. • Combine your Oreo crumbs and melted butter in a mixing bowl until every crumb is living its best buttery life.
   • Press the mixture firmly into the bottom of a 9-inch springform pan. Don’t just plop it in; really press it down and slightly up the sides. Your future cheesecake will thank you.
   • Pop the crust in the fridge to chill out while you move on to the filling.
3. Mix Up the Cheesecake Filling
4. • Dissolve the espresso powder in hot water and let it cool to room temperature. We’re not looking for scorching hot coffee vibes here.
   • In a large bowl, beat the cream cheese on medium speed until it’s smoother than a jazz saxophonist. Add the powdered sugar gradually and keep mixing.
   • Pour the cooled espresso mixture in while mixing on low speed. Yes, you may shed a tear of joy as the coffee aroma fills the air.
   • Melt your chocolate in the microwave in 30-second bursts, stirring in between. Once it’s cooled slightly (not cold), add it to the cream cheese mixture.
   • Fold in the whipped cream gently to keep things light and airy. You’re aiming for cloud-like fluff, not deflated mousse.
5. Assemble the Cheesecake
6. • Pour the cheesecake filling into your chilled crust and smooth out the top with a spatula. Think of this as your blank canvas.
   • Let it rest in the fridge for 6-8 hours. If you’re an overachiever, pop it in the freezer for the last hour for that clean slice look.
7. Make the Ganache Topping
8. • Heat the heavy cream in a saucepan over medium heat until it just starts to steam. We’re talking steam, not boil.
   • Pour the hot cream over the chopped chocolate in a bowl and let it sit for 5 minutes. Then stir until it’s glossy and smooth, like a magazine ad.
   • Let the ganache cool a bit, then pour it over the cheesecake. Allow it to drip over the edges for that Insta-worthy finish.
   • Chill the cheesecake for another 30 minutes to set the ganache.

Side Dish Ideas (Because You Need More Dessert)

• Espresso Martini: Why not double down on the coffee? A boozy, coffee-flavored cocktail is the perfect pairing.
• Fresh Berries: Lighten things up with a handful of raspberries or strawberries on the side.
• Whipped Cream Topped with Cocoa Powder: Because nothing complements chocolate better than more chocolate.

Photo bySam Miller

Nutritional Facts (Per Slice)

• Calories: 770
• Fat: 58g
• Saturated Fat: 29g
• Cholesterol: 105mg
• Sodium: 440mg
• Carbohydrates: 57g
• Sugar: 39g
• Protein: 8g

Conclusion

And there you have it—a no-bake chocolate coffee cheesecake that's a little bit sinful and a whole lot delicious. Whether you’re a seasoned dessert enthusiast or a newbie baker who just discovered the magic of whipped cream, this recipe is bound to become a favorite. The blend of bold espresso and smooth chocolate is guaranteed to keep you coming back for "just one more bite." Make it ahead of time, impress your friends, or enjoy it all to yourself (we won’t judge).