No Bake Espresso Cheesecake

A baked cheesecake is a lot denser with a smoother texture. It uses eggs and is baked in the oven – obviously! 

A no bake is quicker and easier to make and, although it’s not as luxurious as a baked cheesecake, it’s still creamy and has a lighter texture.

Some people prefer baked, others prefer no bake. Why not try my baked espresso cheesecake recipe and decide which one you think is best?

For this no bake espresso cheesecake, I’ve gone for an indulgent Oreo cookie biscuit base. It takes a simple cheesecake to a new level of decadence. 

Honestly, it really does make such a difference to change up the base from a standard digestive or graham cracker crust.

The chocolate flavor of the Oreos works so well with the coffee infused cream cheese mixture. Coffee and chocolate rule… who knew? Everybody… but still.

Keep in mind… we’re only using the chocolate biscuit part of the Oreo here. So, you need to break off the biscuit sections reading to make them into fine crumbs for your no bake espresso cheesecake biscuit base.

You can use different flavored Oreos if you like, but remember the filling is the thing that changes, not the actual biscuit. 

As we’re only using the biscuit for this recipe, getting a different flavor doesn’t really make sense. Unless you have plans for the filling, of course...

After you’ve separated the Oreo biscuits, you’ll be left with the white creme filling. Don’t let it go to waste!

My top tip… add it to the espresso cream cheese filling. You could even use it to make your own cream cheese frosting. Perfect for cupcakes!

If you really don’t want to separate the biscuit from the filling, you can throw the whole Oreo into the mix. It creates a less stable biscuit base in my opinion. Still, if time is short, throw the whole biscuit in.

Yes, absolutely! Try milk chocolate digestives, dark chocolate digestives or delicious vegan chocolate cookies. Or anything else that takes your fancy.

It is an intensely flavored, concentrated coffee. It’s made by darkly roasting coffee beans, then dehydrating the coffee to form crystals. This makes it dissolve quickly in liquid.

While you can use powdered espresso to make coffee, it’s specifically made for baking. It brings a great coffee flavor to cakes, biscuits, cookies and, of course, cheesecakes. When added to a cream cheese filling it produces an espresso ganache to die for!

All you need to do is add at least a teaspoon of espresso powder into your baking ingredients. 

This recipe calls for two tablespoons to bring a good balance of coffee flavor. I find this amount works really well with the chocolate.

Yes, you can. Just add double the amount of instant coffee to the cream cheese mixture as the amount of powdered espresso called for.

It won’t taste nearly as good though. So, my advice is to stick with the espresso. It’s totally worth it!

The only thing that’s not gluten free is the crust. However, you can get gluten free Oreos, which would make this a gluten free no bake espresso cheesecake!

Your best bet is to place it in a suitable airtight container and keep it in the fridge. You could also wrap it in plastic wrap, although it won’t stay as pretty with this method.

When stored in the fridge in an airtight container, this no bake espresso chocolate cheesecake will keep fresh for up to five days.

Yes, you absolutely can freeze this cheesecake. This is a great idea if you’re planning on making it in advance, for example.

I would highly recommend freezing it without decorations on top. This gives you the chance to add some last minute flair before serving it up.

Freeze your cheesecake in a freezer safe container or airtight freezer safe bag. If properly stored, a frozen cheesecake will keep for up to three months. 

To thaw your frozen cheesecake, place it in the fridge to thaw overnight.

Ah, the art of decoration. For me, it’s the fun part. If you follow the steps of this recipe, you’re guaranteed to end up with a delicious tasting cheesecake. 

Still, we want it to look the part as well as taste the part. So, get creative when adding the finishing touches to your no bake cheesecake.

A mixture of cocoa powder, espresso powder and double cream makes for an amazing cream topping, especially when piped through a piping bag.

A final dusting of cocoa powder gives it an elegant finish.

You could also use chocolate flakes, sliced almonds or a dusting of coconut powder, for a frosted finish.
 
If you want a touch more decadence, you could add a drizzle of vanilla syrup on top!