No-Bake Espresso Cheesecake


For the Chocolate Cookie Crust

one 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, coarsely chopped

1 and 1/2 teaspoons espresso powder

1 and 1/2 pounds cream cheese, at room temperature

1 cup granulated sugar

1/4 cup coconut sugar, packed

1 Tablespoons Dutch-process cocoa powder

1 and 1/2 teaspoons vanilla

1 cup 1/2 n 1/2, at room temperature

For the Espresso Ganache

1 1/3 cups dark chocolate, finely chopped

1 1/4 cups heavy cream

1/4 cup unsalted butter, at room temperature, cut into cubes

1 teaspoon espresso powder

Espresso beans, for garnish, optional

Milk Chocolate shavings, for garnish, optional


For the Chocolate Cookie Crust

Lightly grease the bottom and sides of a 9" springform pan.

Combine cookie crumbs, melted butter and espresso powder, then stir to combine.

Press the crust into the pan, pressing it firmly down in the middle and slightly up the sides.

Place crust in the freezer while you prepare the filling.

For the Espresso Cheesecake Filling

Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.

Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan.

Reduce heat to low and add chopped chocolate into the bowl over the pot.

Heat until chocolate is completely melted, stirring occasionally with a spatula.

Remove pot from the heat, leaving the bowl of chocolate over the hot water.

Stir in espresso powder, then set aside until needed.

In a food processor pulse the cream cheese until completely smooth, scraping down the sides as needed, about 2 minutes.

Add both sugars with cocoa powder and beat smooth.

Add vanilla and heavy cream and mix until just combined, about 20 seconds.

Fold in chocolate until evenly combined.

Remove the bowl from the processor and stir the filling several times to ensure it’s evenly blended.

Remove the crust form the freezer.

Spread the filling over the crust and smooth the top.

Put the cheesecake into the refrigerator to chill for 6 hours.

For the Espresso Chocolate Ganache

Put chopped chocolate into a bowl, then set aside.

In a small saucepan over medium-heat, bring cream to a low simmer.

Pour half of the cream on top of the chocolate and set aside for 2 minutes.

With a whisk, stir the melted chocolate into the cream.

Slowly add the remaining cream and continue carefully whisking until smooth and glossy.

Add butter and use a spatula to stir until the butter is completely melted.

Fold in espresso powder, note the mixture will be dark and glossy.

Place a 1/2 cup of ganache in a bowl and set it aside.

Pour remaining ganache over chilled cheesecake, then sprinkle with chocolate shavings, if using.

Set aside until ganache is set, about 1 hour.

Scrape reserved ganache into a piping bag fitted with a star tip.

Pipe ganache stars around the edge of the cheesecake and top each star with espresso beans (optional).

To serve, slice cheesecake with a thin-bladed sharp knife, wiping it clean between each cut.

Store, loosely covered, in the refrigerator, for up to 4 days. Enjoy!
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