Recipe Notes

No-Bake Espresso Chocolate Cheesecake

Each mouthful of this cheesecake is pure delight, an Oreo biscuit base topped with a smooth chocolate and espresso laced filling and to finish it off – a rich dark chocolate espresso ganache.

Easy to make – you just need time on your side – and oh so impressive. If you’re not a fan of coffee just leave it out. Here’s how we made it, but be warned it’s virtually impossible to stop at just one slice…

Recipe Notes | No-Bake Espresso Chocolate Cheesecake - Humphrey Munson Blog

Serves: 10-12

I N G R E D I E N T S

Biscuit Base

200g Oreos crushed into fine crumbs (another biscuit will be fine)
100g unsalted butter melted
1/2 teaspoon espresso powder

Filling

350g dark chocolate
1 x shot of espresso (we used Safi coffee)
680g full fat cream cheese
150g icing sugar
1 x tbsp cocoa powder
1 and 1/2 tsp vanilla extract
8oz double cream

Ganache

200g dark chocolate
12oz double cream
60g unsalted butter at room temperature
1 x shot of espresso (we used Safi coffee)
Espresso beans (optional garnish)
Chocolate shavings (also optional)

M E T H O D

1. In a large bowl combine the Oreo crumbs, melted butter and espresso then mix well to combine.

2. Press the base into a 9inch springform tin, smoothing until it is as even as possible and reaching the sides. Place the tin in the freezer whilst you prepare the filling.

3. Fill a medium pot one-third with water and bring to a low simmer over a medium heat, place a bowl that will fit snugly on top without touching the water. Reduce the heat to low and add chocolate to the bowl over the pot and heat until completely melted stirring occasionally with a spatula. Remove the pot from the heat but leave the bowl over the water, stir the espresso in and set aside until required.

4. In a large bowl or a mixer (we used a KitchenAid), blend the cream cheese until smooth, add the icing sugar and cocoa powder and mix until smooth. Add the vanilla extract, cream and mix until just combined (roughly 20 seconds). Then turn off and gently fold in the chocolate until combined.

5. Remove the base from the freezer and use a spatula to scrape the mixture on top, then smooth off as much as possible. Place in the fridge to set for at least 6 hours or overnight.

6. To make the ganache add chopped chocolate to a medium bowl and set aside.

7. In a small saucepan over a medium heat, bring the cream to a low simmer – being careful not to burn it. Pour half the cream on top of the chocolate pieces and set aside for no less than 2 minutes. With a whisk, start to incorporate the melted chocolate into the cream, slowly pouring and whisking for a glossy finish.

8. Add the butter and use a spatula to stir until completely melted then fold in the espresso.

9. Remove cheesecake from the fridge and pour 2/3 of the ganache on top and set the last third aside until needed.

10. Place the cheesecake back in the fridge for 1 hour to help the ganache set.

11. (Optional) Scrape the reserved ganache into a piping bag with a star tip and pipe 10-12 swirls around the outside of the cheesecake. Sprinkle over chocolate shavings and add a coffee bean or two to each ganache swirl for an impressive finish! This will store nicely in the fridge for up to four days.

Recipe Notes | No-Bake Espresso Chocolate Cheesecake - Humphrey Munson Blog Recipe Notes | No-Bake Espresso Chocolate Cheesecake - Humphrey Munson Blog Recipe Notes | No-Bake Espresso Chocolate Cheesecake - Humphrey Munson Blog Recipe Notes | No-Bake Espresso Chocolate Cheesecake - Humphrey Munson Blog

Images: H|M