Espresso No Bake Cheesecake Recipe

For No Bake Cheesecake:

SwissBake® No Bake Cheesecake Mix – 200g

Water – 250g

Whipped Cream – 1000g

Instant Espresso Powder – 15g

For Mocha Coffee Ganache:

Heavy Cream – 350g

Milk Chocolate – 200g

Instant Espresso Powder – 10g

For Cheesecake Base – use our SwissBake® Brookie Mix to make crumbles using the brookies as a base and set inside a ring mould and refrigerate it.

For No Bake Espresso Cheesecake:

In a mixing bowl, combine SwissBake® No-Bake Cheesecake Mix and water.

Using a whisk attachment on a planetary mixer, blend on slow speed for 2 minutes until smooth.

Scrape down the sides of the bowl to ensure even mixing.

Add the whipped cream and instant espresso powder to the mixture.

Blend again on slow speed for 2-3 minutes until fully incorporated and smooth.

Pour the cheesecake filling over the cooled chocolate cookie base, spreading it evenly.

Freeze the cheesecake for 2 hours to set.

For Mocha Coffee Ganache:

Place the chopped milk chocolate in a heatproof bowl.

In a saucepan, heat the heavy cream until it begins to simmer.

Remove from heat and stir in the instant espresso powder until dissolved.

Pour the hot cream mixture over the milk chocolate.

Let it sit for a minute, then stir until smooth and glossy.

Allow the ganache to cool slightly before pouring it over the set cheesecake.

Once the milk chocolate ganache is completely cool, whip it with the whipped cream until light and fluffy.

Transfer the whipped coffee ganache to a piping bag with a decorative nozzle.

Remove the cheesecake from the freezer and pipe the coffee ganache as desired.

Slice and serve the espresso coffee cheesecake.