Espresso Chocolate Cheesecake

Espresso Chocolate Cheesecake

Espresso chocolate cheesecake is the ultimate indulgence. A creamy, rich chocolate and espresso no-bake cheesecake with an Oreo biscuit base.



One of my personal favourites, this espresso cheesecake is one which all the family enjoy. This recipe is smooth, creamy and perfect for any occasion. It’s very rich, but that won’t stop you from having another piece later, so that diet is going to have to wait another week. 😉

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂


RECIPE HIGHLIGHTS

  • Ease: easy and no-bake.
  • Diets: check my substitutions section for gluten-free, sugar-free and vegan options.
  • Great for: weekend baking, celebrations, picnics or friends and family visiting.
  • Taste and texture: an Oreo biscuit base topped with a creamy, rich chocolate and espresso cheesecake filling.
  • Serving: great on its own or with a little whipped cream on the side.
  • Quantity: 16 slices (20cm / 8inch springform pan)
  • Time: 45 minutes, plus 4 hours chilling.

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    INGREDIENTS

    For this recipe all you need are these ingredients:

    • Oreo biscuits – used to create a delicious chocolaty biscuit base.
    • Butter – adds both structure and flavour to the biscuit base and the ganache topping.
    • Dark chocolate – gives this cheesecake and the ganache a lovely deep rich chocolate taste and helps with structure.

    Chocolate recommendations: bars – Lindt Excellence Dark 70% bar 100g, Montezuma’s darkside 51% bar 90g, Menier dark cooking chocolate 100g. 1kg bags – Callebaut dark chocolate, Callebaut milk chocolate, Callebaut white chocolate.

    • Espresso powder – gives the cheesecake its distinct flavour and makes it that little bit more special.
    • Double or heavy cream – makes the cheesecake filling lighter and the ganache softer, making the overall cake lighter.
    • Full-fat cream cheese – I tend to use Philadelphia for my cheesecakes, it has the perfect consistency for this type of no bake cheesecake. Just remember to remove it from the fridge a couple of hours prior to starting, so that it is easier to incorporate the other ingredients.
    • Caster sugar – I like to use caster or fine sugar for this, as the filling is not baked the sugar needs time to dissolve, when the ingredients are mixed together.

    TIP: Here I want to add how just a pinch of salt can make a difference to eating cake. With the addition of salt, all the intrinsic flavours of the chocolate are brought to the surface faster. In a seemingly absurd or contradictory way, salt intensifies the mouth’s ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.


    SUBSTITUTIONS

    I would love to know how you get on and share it with the other readers.

    GLUTEN-FREE OPTIONS

    • Oreo biscuits: are available gluten-free, look out for them in your supermarket.

    SUGAR-FREE AND LOW-CALORIE OPTIONS

    • Brown sugar suggestions: Pure Via Baker’s soft brown sugar or Sukrin Gold’s natural brown sugar alternative.

    VEGAN OPTIONS

    • Cream cheese: is available from specialist shops, or it can be made at home using soaked cashews. This is not something I have tried to make or know if it would work in this recipe.

    WHAT VARIATIONS CAN I MAKE?

    • Oreo alternatives – Try replacing the biscuits with any other biscuit or cookie. Biscoff, malted milk or digestives would be great.
    • Omit coffee – If you don’t like coffee this recipe makes a great chocolate cheesecake even without the coffee. Just omit the espresso coffee from the recipe.
    • Boozy version – Add (25ml) 1 shot of Kahula liquor to the cheesecake filling and only use 180ml of double cream, instead of 200ml.

    If you experiment, I would love to know how you get on and share it with the other readers.


    NUTRITION

    Serving: one slice

    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

    I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

    I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.


    STORAGE AND FREEZING

    This cheesecake will keep in the fridge for 4-5 days – if it lasts that long!

    Freezing: It is best to place slices into an airtight container and freeze for up to a month. Defrost completely at room temperature before serving.


    © THE GOURMET LARDER. All images and content are copyright protected. Do not use my images without prior permission. Further information can be found in my FAQ’s.


    TOOLS YOU’LL NEED

    Here is some kitchen equipment that I use and recommend for this recipe.

    TIP: If you have ever ended up with dry, dense or crumbly baked goods, it might be because you’re using inaccurate measurements. I highly recommend using metric measurements and a digital scale, rather than cup measurements for example. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂


    RECIPE TIPS

    • Room temperature ingredients – to ensure that the ingredients blend together smoothly and are easier to work with, I highly recommend removing the cream cheese and cream from the fridge a couple of hours prior to using them.
    • Chilling the cheesecake – Chill the completed cake for at least 4 hours or longer, if possible. This allows all the layers to firm up.
    • Cutting – Remove the chilled cake from the springform pan. I like to heat a large sharp 24-26cm knife in hot water and then wipe it dry/clean with a paper towel before cutting through the cake. This will give you nice clean-cut edges.

    READY TO MAKE YOUR ESPRESSO CHOCOLATE CHEESECAKE?

    Espresso Chocolate Cheesecake

    Espresso Chocolate Cheesecake

    Preparation:45 minutes
    Chilling:4 hours
    Total:4 hours 45 minutes
    Servings: 16 slices
    Tools you’ll need:
    • 20cm (8inch) springform pan
    Espresso chocolate cheesecake is the ultimate indulgence. A creamy, rich chocolate and espresso no-bake cheesecake with an Oreo biscuit base.

    INGREDIENTS LIST
     

    • 235 g Oreo biscuits (crushed into fine crumbs (1.5 packets))
    • 75 g butter (melted)

    Cheesecake Filling:

    • 300 g dark chocolate (minimum 50% cocoa solids) (chopped)
    • 1.5 tsp espresso powder
    • 600 g full-fat cream cheese (at room temperature)
    • 180 g caster sugar
    • 200 ml double cream or heavy cream (at room temperature)

    Chocolate Ganache:

    • 150 g dark chocolate (minimum 50% cocoa solids) (chopped)
    • 50 g butter
    • 200 g double cream or heavy cream
    • 1 tsp espresso powder

    Decoration:

    • 50 g dark chocolate (minimum 50% cocoa solids) (curls or shavings)
    • espresso beans (optional)

    Preparation
     

    • Base: Lightly grease the bottom and sides of a 20cm (8inch) springform pan.
    • Crush the biscuits with a rolling pin or blitz in a food processor.
    • Melt the butter and add to a medium bowl with the crumbs and stir to combine. Pour the mix into your prepared pan, pressing it firmly down and level with a spatula. Place it in the freezer or fridge to chill, while you prepare the filling.
    • Cheesecake filling: Melt the chocolate in a heatproof bowl over a pan of simmering water (double boiler method), making sure it doesn’t touch the water.
    • Stir in the espresso powder and then set aside until needed.
    • Using an electric hand mixer or food processor, beat together the cream cheese and sugar until smooth. Then pour in the cream, whisking continuously, until thick and smooth.
    • Add the cooled chocolate and whisk vigorously until combined, scraping down the sides of the bowl as necessary. Pour the mixture over the biscuit base, smoothing it out with a spatula. Chill in the fridge for at least 4 hours, until set.
    • Chocolate Ganache: Melt the chocolate and the butter in a heatproof bowl over a pan of simmering water (double boiler method), making sure it doesn’t touch the water.
    • Once the chocolate has melted and is nice and smooth, stir in the espresso coffee. Remove from the heat and pour in the cream, whisking until smooth and glossy.
    • Pour just under half of the ganache over the chilled cheesecake. Then place both the cheesecake and the ganache back in the fridge so it can thicken.
    • When the ganache has thickened, use an electric hand whisk to aerate it. Then place it into a piping bag fitted with a star nozzle and pipe in a circular motion around the edge of the cake.
    • Decoration: Decorate with espresso beans and chocolate curls or shavings. To make chocolate shavings, freeze half a bar of chocolate (50g) and then grate it on a course grater.
    insta
    KEYWORDS cheesecake, coffee, no bake, Oreo biscuits

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    Espresso Chocolate Cheesecake

    PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!

    If you tried this Espresso Chocolate Cheesecake or any other recipe on my website, please let me know how you got on in the comments below. I love hearing from you. Also, please leave a star rating whilst you’re there!

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