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Chocolate Espresso Cheesecake

Indulgent Chocolate Espresso Cheesecake to Wow Your Guests

This Chocolate Espresso Cheesecake is a no-bake masterpiece that combines rich chocolate and espresso flavors, perfect for impressing your guests.
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Prep Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 200 grams Digestive biscuits or Graham crackers finely crushed
  • 100 grams Butter melted
For the Filling
  • 200 grams Dark chocolate melted
  • 250 grams Cream cheese softened
  • 100 grams Castor sugar to add sweetness
  • 200 ml Heavy cream whipped to soft peaks
  • 60 ml Espresso brewed strong
For the Topping
  • Grated dark chocolate for garnishing
  • Whipped cream a dollop on top

Equipment

  • Double Boiler
  • stand mixer
  • food processor
  • springform cake tin

Method
 

Step-by-Step Instructions
  1. Melt the chocolate in a double boiler or microwave, stirring until smooth. Allow to cool slightly.
  2. Brew espresso and let it cool completely. It should be at room temperature before mixing.
  3. Line a 22 to 23-centimeter springform cake tin with baking paper and lightly grease the sides.
  4. Pulse the digestive biscuits in a food processor until finely crushed. Combine with melted butter and press into the base of the tin.
  5. Whip heavy cream to soft peaks and set aside.
  6. Beat cream cheese and castor sugar together until smooth and creamy.
  7. Combine the melted chocolate and cooled espresso into the cream cheese mixture, stirring until smooth.
  8. Fold the whipped cream into the chocolate and cream cheese mixture gently.
  9. Pour the filling over the biscuit base, smooth the top, and refrigerate until set.
  10. Garnish with grated dark chocolate and a dollop of whipped cream before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 35gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 100mgPotassium: 220mgFiber: 2gSugar: 18gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

Tips for best results include ensuring the crust consistency, cooling the chocolate and espresso before mixing, and allowing ample chilling time.

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