No-Bake Espresso Cheesecake with Chocolate Crust

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A rich and creamy no-bake cheesecake infused with espresso, set on a crunchy chocolate cookie crust for a decadent dessert that requires no oven. This Italian-inspired recipe, ready in about 25 minutes, layers chocolate wafer cookies, unsalted butter, cream cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 370 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups (150 g), crushed chocolate wafer cookies
• 6 tbsp (85 g), melted unsalted butter
• 16 oz (450 g), softened cream cheese
• 3/4 cup (150 g) granulated sugar
• 1 cup (240 ml) heavy cream
• 2 tbsp instant espresso powder
• 1 tsp vanilla extract
• 1 tbsp gelatin powder
• 3 tbsp cold water

The espresso machines we’d pull this shot on → Best Espresso Machines for Home in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 1 1/2 cups crushed chocolate wafer cookies with 6 tablespoons melted unsalted butter; press mixture firmly into the bottom of a 9-inch springform pan to form an even crust; chill in refrigerator while preparing filling.
2. Step 2: In a small bowl, sprinkle 1 tablespoon gelatin powder over 3 tablespoons cold water and let bloom for 5 minutes.
3. Step 3: In a saucepan over low heat, warm bloomed gelatin mixture until fully dissolved, about 2 minutes; remove from heat.
4. Step 4: In a large bowl, beat 16 ounces softened cream cheese with 3/4 cup granulated sugar until smooth and creamy.
5. Step 5: Dissolve 2 tablespoons instant espresso powder in 2 tablespoons hot water; add espresso and 1 teaspoon vanilla extract to cream cheese mixture and beat to combine.
6. Step 6: In a separate bowl, whip 1 cup heavy cream to stiff peaks; gently fold whipped cream into cream cheese mixture.
7. Step 7: Slowly fold in dissolved gelatin mixture until fully incorporated.
8. Step 8: Pour filling over chilled crust and smooth the top with a spatula; refrigerate for at least 6 hours or overnight until set.
9. Step 9: Before serving, run a knife around the pan edge and release the springform; slice and serve chilled.