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No-Bake Espresso Cheesecake

Luscious No-Bake Espresso Cheesecake for Coffee Lovers

This No-Bake Espresso Cheesecake offers a rich and creamy indulgence for coffee lovers, making it perfect for any gathering.
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Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 ounces cream cheese softened
  • 1 cup whipped cream fresh
  • 2 tablespoons brewed espresso or instant espresso powder
For the Crust
  • 1 cup graham crackers crumbled
  • 4 tablespoons unsalted butter melted

Equipment

  • Food processor
  • 9-inch springform pan
  • mixing bowl
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Crush graham crackers into fine crumbs using a food processor or a rolling pin for about 2-3 minutes.
  2. Melt 4 tablespoons of unsalted butter and mix it into the crumbs until fully combined.
  3. Press the mixture into the bottom of a 9-inch springform pan and refrigerate for 15 minutes to set.
  4. In a mixing bowl, combine 8 ounces of softened cream cheese and mix until smooth and creamy.
  5. Fold in 1 cup of fresh whipped cream and 2 tablespoons of brewed espresso or instant espresso powder.
  6. Pour the filling over the chilled crust and smooth the top. Cover and refrigerate for at least 4 hours.
  7. Remove from the refrigerator, unclip the springform pan, and slice into wedges before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 24gSaturated Fat: 14gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 16gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Use high-quality espresso and fresh cream for the best flavor. Ensure cream cheese is at room temperature for a smooth filling.

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