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Espresso Cheesecake

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A rich and creamy no-bake Espresso Cheesecake infused with robust coffee flavor, perfect for satisfying your sweet cravings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons sugar
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • ½ cup heavy cream
  • 1/3 cup brewed espresso, cooled
  • 1 teaspoon vanilla extract
  • 2 teaspoons gelatin

Instructions

  1. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until evenly combined. Transfer to a springform pan and press firmly into the bottom. Chill for about 20 minutes.
  2. Mix the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, mixing well after each addition.
  3. Incorporate espresso and vanilla: Slowly add the cooled espresso and vanilla extract, mixing until smooth.
  4. Add whipped cream: Whip the heavy cream until soft peaks form and fold it into the espresso cream cheese mixture.
  5. Bloom the gelatin: Heat 2 tablespoons of water in a saucepan, sprinkle gelatin, and allow to bloom for 5 minutes. Then incorporate it into the filling.
  6. Combine the mixtures: Pour the filling over the chilled crust, smooth the top, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
  7. Serve and enjoy: Remove the sides of the springform pan, slice, and serve chilled.

Notes

Store leftover cheesecake in an airtight container in the fridge for up to a week.

Nutrition

Keywords: cheesecake, espresso, dessert, no-bake, Italian dessert

Find it online: https://saveurmagique.com/espresso-cheesecake-decadent-dessert-recipe/