No-Bake Espresso Chocolate Cheesecake

The recipe, step by step

This no-bake espresso chocolate cheesecake is pure indulgence: a crisp Oreo biscuit base topped with a smooth, rich chocolate and coffee cheesecake filling, then finished with a silky coffee chocolate ganache.

It is one of my personal favourites and always goes down well with the family. The combination of dark chocolate and espresso gives the cheesecake a deep, grown-up flavour, while the cream cheese and double cream keep the filling beautifully smooth and creamy.

Best of all, there is no baking involved. Once assembled, the cheesecake simply needs time in the fridge to firm up, making it an excellent dessert to prepare ahead for dinner parties, birthdays or any occasion that calls for something a little special.

It is undeniably rich, but that is part of its charm. A small slice with a cup of good coffee is pretty hard to resist.

Recipe Highlights

• Ease: Easy and completely no-bake.
• Taste: Rich dark chocolate with a distinct espresso flavour.
• Texture: Crisp Oreo base, smooth creamy cheesecake and soft chocolate ganache.
• Serving: Delicious on its own or with a little lightly whipped cream.
• Quantity: 16 slices.
• Pan: 20 cm / 8-inch springform pan.
• Preparation: 45 minutes.
• Chilling: At least 4 hours.
• Total: 4 hours 45 minutes.

Why You’ll Love This Espresso Chocolate Cheesecake

Chocolate and coffee are such a natural pairing. The espresso intensifies the flavour of the dark chocolate without turning the cheesecake into an overly sweet dessert.

The Oreo base adds a contrasting crunch beneath the soft filling, while the final layer of coffee chocolate ganache makes the whole cheesecake feel properly indulgent.

I also like that the ganache is used in two different ways. Some is poured directly over the chilled cheesecake to create a smooth top, while the remaining ganache is chilled, whipped until lighter and then piped around the edge.

Despite how impressive it looks, there is no oven involved. Give it enough time to chill properly and most of the work is done well before you need to serve it.

Ingredients and Substitutions

Oreo Biscuit Base

• Oreo biscuits: Use 235 g Oreo biscuits, approximately 1½ packets, crushed into fine crumbs. They make a rich chocolate biscuit base that works particularly well with the espresso cheesecake filling.
• Butter: Use 75 g butter, melted. The butter binds the biscuit crumbs together so the base holds its shape once chilled.

Espresso Chocolate Cheesecake Filling

• Dark chocolate: Use 300 g dark chocolate containing at least 50% cocoa solids, chopped into small pieces. It provides both flavour and structure to the cheesecake.
• Espresso powder: Use 1½ tablespoons espresso powder for the distinct coffee flavour.
• Full-fat cream cheese: Use 600 g full-fat cream cheese at room temperature. Full-fat cream cheese gives the filling its rich, creamy consistency.
• Caster sugar: Use 180 g caster sugar. Its fine texture makes it easier to dissolve into the unbaked cheesecake filling.
• Double cream: Use 200 ml double cream, also known as heavy cream in the US, at room temperature. It lightens the cream cheese mixture while helping create a smooth filling.

Coffee Chocolate Ganache

• Dark chocolate: Use 150 g dark chocolate containing at least 50% cocoa solids, finely chopped.
• Butter: Use 50 g butter for a softer, richer ganache.
• Double cream: Use 200 g double cream / heavy cream.
• Instant coffee: 1-2 teaspoon instant coffee, depending on taste

Decoration

• Dark chocolate: Use 50 g dark chocolate containing at least 50% cocoa solids to make chocolate curls or shavings.
• Espresso beans: Add espresso beans to decorate the finished cheesecake, if you like.

How to Make No-Bake Espresso Chocolate Cheesecake

Make the Oreo Base

1. Prepare the pan: Lightly grease the base and sides of a 20 cm / 8-inch springform pan.

2. Crush the biscuits: Crush the 235 g Oreo biscuits into fine crumbs using a rolling pin or blitz them in a food processor.

3. Add the butter: Melt the 75 g butter, then combine it thoroughly with the biscuit crumbs.

4. Make the base: Tip the biscuit mixture into the prepared springform pan and press it down firmly and evenly. Use a spatula or the bottom of a glass to compact the crumbs and create a level base.

5. Chill: Place the biscuit base in the refrigerator or freezer while you prepare the cheesecake filling.

Make the Espresso Chocolate Filling

6. Melt the chocolate: Place the 300 g chopped dark chocolate in a heatproof bowl set over a saucepan of gently simmering water. Make sure the bottom of the bowl does not touch the water. Allow the chocolate to melt gently until smooth.

7. Add the espresso: Stir the 1½ tablespoons espresso powder into the melted chocolate, then set the mixture aside to cool until needed.

8. Beat the cream cheese and sugar: Using an electric hand mixer or food processor, beat the 600 g cream cheese and 180 g caster sugar together until completely smooth.

9. Add the cream: Pour in the 200 ml double cream while whisking continuously. Continue whisking until the mixture becomes thick and smooth.

10. Add the chocolate: Pour in the cooled espresso chocolate and whisk vigorously until completely combined, scraping down the sides of the bowl as necessary.

11. Fill the pan: Pour the cheesecake mixture over the chilled Oreo biscuit base and smooth the surface with a spatula.

12. Chill the cheesecake: Refrigerate for at least 3 hours, or until completely set.

Make the Coffee Chocolate Ganache

13. Heat the cream and coffee: Place the 200 g double cream and the instant coffee in a small saucepan. Heat over medium-high heat until the cream just reaches the boil.

14. Prepare the chocolate: Meanwhile, chop the 150 g dark chocolate into small, even pieces and place it in a heatproof bowl.

15. Add the butter: As soon as the cream reaches the boil, remove the saucepan from the heat and stir in the 50 g butter.

16. Make the ganache: Pour the hot cream mixture over the chopped chocolate and leave it undisturbed for 1 minute to allow the chocolate to melt.

17. Stir until smooth: Gently whisk the chocolate and cream together until you have a completely smooth, glossy ganache.

Top the Cheesecake

18. Add the first layer of ganache: Pour just under half of the ganache over the chilled cheesecake and gently spread it into an even layer.

19. Chill the cheesecake and remaining ganache: Return the cheesecake to the refrigerator for an hour. Place the remaining ganache in the refrigerator as well so it can thicken sufficiently for piping.

20. Whip the remaining ganache: Once the reserved ganache has thickened, beat it with an electric hand whisk to aerate it and make it suitable for piping.

21. Pipe the decoration: Transfer the whipped ganache to a piping bag fitted with a star nozzle, then pipe swirls in a circular pattern around the edge of the cheesecake.

Decorate

22. Add the finishing touches: Decorate the cheesecake with espresso beans and chocolate curls or shavings.

23. Make chocolate shavings: To make the chocolate shavings, place the 50 g dark chocolate in the freezer until firm, then grate it using the coarse side of a grater.

Variations

Make It Without Coffee

For a pure chocolate cheesecake, simply leave the espresso powder out of the cheesecake filling and omit the instant coffee from the ganache.

You will still have a wonderfully rich no-bake chocolate cheesecake.

Change the Biscuit Base

Oreos give the cheesecake a particularly rich chocolate base, but other biscuits work well too.

Try:

• Biscoff biscuits
• Malted milk biscuits
• Digestive biscuits

For an extra homemade touch, you could use my Homemade Biscoff Biscuits for the base.

Make a Boozy Coffee Cheesecake

Add 25 ml Kahlúa coffee liqueur to the cheesecake filling and reduce the double cream in the filling from 200 ml to 180 ml.

Change the Chocolate

The recipe uses dark chocolate containing at least 50% cocoa solids, which balances the sweetness of the Oreo base and cheesecake filling.

A higher cocoa percentage will give the cheesecake a deeper, less sweet chocolate flavour.

Nigel’s Recipe Tips

Bring the Cream Cheese to Room Temperature

Room-temperature cream cheese is much easier to beat until completely smooth.

Cold cream cheese can leave small lumps in the filling that become harder to remove once the chocolate is added.

Let the Melted Chocolate Cool

Do not pour very hot melted chocolate straight into the cream cheese mixture.

Allow it to cool first so it blends smoothly without unnecessarily warming the filling.

Scrape Down the Bowl

As you mix the cheesecake filling, stop occasionally and scrape down the sides and bottom of the bowl.

This makes sure the cream cheese, chocolate and cream are evenly combined.

Give the Cheesecake Enough Time to Set

Do not rush the total 4-hour chilling time.

The filling needs to become properly firm before you add the ganache or remove the cheesecake from the springform pan.

Let the Ganache Thicken Before Whipping

The reserved ganache needs to cool and thicken before you try to whip it.

If it is still warm and fluid, it will not hold the piped swirls around the cheesecake.

Cut Clean Slices

Remove the fully chilled cheesecake from the springform pan.

Heat a large, sharp 24–26 cm knife in hot water, wipe it completely dry, then make your cut.

Repeat between slices for the cleanest edges.

Frequently Asked Questions

Does Espresso Chocolate Cheesecake Need Baking?

No. This is a completely no-bake cheesecake.

The chocolate, full-fat cream cheese and chilling time provide the structure.

How Long Does the Cheesecake Need to Chill?

The main cheesecake needs at least 4 hours in the refrigerator all together.

Can I Make It the Day Before?

Yes. In fact, this type of cheesecake is particularly well suited to making ahead because it needs several hours to become completely firm.

Can I Leave Out the Espresso?

Yes. Leave out the espresso powder from the cheesecake and instant coffee from the ganache to make a straightforward no-bake chocolate cheesecake.

What Strength Chocolate Should I Use?

WPRM specifies dark chocolate containing a minimum of 50% cocoa solids for the cheesecake filling, ganache and decoration.

Why Does the Chocolate Need to Cool Before I Add It?

Adding the chocolate after it has cooled makes it easier to combine evenly with the cream cheese mixture without warming the filling unnecessarily.

Can I Use Another Biscuit for the Base?

Yes. Biscoff, malted milk and digestive biscuits are all suggested alternatives.

Why Does the Recipe Use Full-Fat Cream Cheese?

Its thicker, richer consistency helps give this no-bake filling the texture and structure it needs.

Can I Make the Ganache Without Coffee?

Yes. Simply omit the instant coffee and make a plain chocolate ganache.

Tools You’ll Need

• 20 cm / 8-inch springform pan
• Food processor or rolling pin
• Mixing bowls
• Heatproof bowl
• Small saucepan
• Electric hand mixer
• Silicone spatula
• Piping bag
• Star piping nozzle
• Coarse grater
• Large sharp knife
• Digital kitchen scales

Storage and Freezing

Storing

Keep the cheesecake covered in the refrigerator.

It will keep for 4–5 days.

Because it contains cream cheese, cream and ganache, return any leftovers to the refrigerator after serving.

Freezing

Cut the cheesecake into individual portions and place the slices in a freezer-safe airtight container.

Freeze for up to 1 month.

For the best texture, thaw the slices in the refrigerator before serving, then allow them to sit at room temperature briefly if you prefer a softer texture.

Nutrition

Serving: One slice.

Nutrition information is provided as an estimate and may vary depending on the ingredients and portion size used.

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