No-Bake Espresso Chocolate Cheesecake

I’m not one of those people who typically says things like “it’s too hot to bake” or “I’m not turning my oven on until September…

But today? IT’S JUST TOO HOT TO BAKE! And while I don’t plan on going on a baking strike for the rest of the Summer, I do plan on sharing a few no-bake treats to see us through this heatwave! Starting with today’s new recipe for no-bake espresso chocolate cheesecake. This gorgeous dessert is so rich, creamy, and flavorful!!!

I’ve baked hundreds of cheesecake in my life – and shared many of them here on the blog – but this is the first time I’m posting a no-bake cheesecake. However it certainly won’t be my last! Because while I can’t speak for all no-bake cheesecakes, this No-Bake Espresso Chocolate Cheesecake tastes just as good – if not better – than baked cheesecake! What more can you ask for?!

Ok, so let’s talk about flavor for a second. Because this cheesecake has lots of it! And it comes from the chocolate and the espresso powder. So obviously you should use quality brands for both! You know I’m a major fan girl of Lindt chocolate, so I use their 70% dark chocolate in this recipe. And for the espresso powder, I use King Arthur. I highly recommend them both!!!

Ingredients
For the Chocolate Cookie Crust:

• (1) regular full-size 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 (680g/24 ounces) full-fat cream cheese, at room temperature
• 1 cup (198g/7 ounces) granulated sugar
• 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
• 1 Tablespoons Dutch-process cocoa powder 
• 1 and 1/2 teaspoons vanilla extract 
• 1 cup (8 ounces) heavy cream, at room temperature

For the Espresso Ganache:

• 1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
• 1 and 1/4 cups (12 ounces) heavy cream
• 1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes
• 1 teaspoon espresso powder
• Espresso beans, for garnish, optional 
• Chocolate shavings, for garnish, optional 

Instructions
For the Chocolate Cookie Crust:

1. Lightly grease the bottom and sides of a 9-inch springform pan. 
2. In a large bowl combine the Oreo cookie crumbs, melted butter, and espresso powder; mix well to combine.
3. Press the crust into the prepared pan, pressing it firmly down in the middle and slightly up the sides. Place crust in the freezer while you prepare the filling. 
4. ....................................

for full recipes please see : bakerbynature.com

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