This no-bake chocolate espresso cheesecake is a dessert that’s guaranteed to impress. The rich chocolate flavour is subtly enhanced by espresso, creating a deep, decadent treat that’s hard to resist. Plus, you can make it ahead of time, making it both convenient and perfect for any occasion. Whether you’re planning a special dinner or just treating yourself, this cheesecake is the ultimate indulgence for chocolate lovers.

I used two of my favourite Breville appliances to make this which is where the easy part comes in. You can literally whip the cream cheese and sugar in the 800 Class stand mixer while you grind up the biscuits in about 30 seconds using the Breville Control Grip Stick Blender with a chopper attachment. They also make some of the best domestic coffee machines around, so you could effortlessly make an espresso to add to the mix.

The crumb base is quite thick, but I like this. It balances out the richness of the cheesecake and adds texture. If you prefer it thinner, reduce the biscuits and butter by 25%.

How to make this cheesecake

Melt the chocolate in a double boiler or microwave and set it aside to cool.
Brew the espresso and allow it to cool as well.Line a 22–23 cm springform cake tin with baking paper.
Whip the cream to soft peaks in a stand mixer, then scrape it into another bowl and set aside.
Grind the biscuits in a food processor, mix them with the melted butter, and press the mixture into the base of the lined tin to form an even crust.
Beat the sugar and cream cheese in the same mixing bowl until the sugar dissolves.
Add the cooled chocolate and espresso to the cream cheese mixture and whip until smooth.
Fold the whipped cream into the chocolate mixture gently.
Pour the chocolate mixture over the biscuit base in the tin.
Smooth the top and chill the cheesecake in the fridge until set.
Decorate with grated chocolate and serve with whipped cream.

A few of my cheesecake recipes you might like:

The best Instant Pot cheesecake with caramel (miso or salted)

Easy Air Fryer loaf Basque cheesecake

No-bake strawberry cheesecake with nut crumble (this is the best crumble I have ever made)

Lemon meringue cheesecake (can be made in the oven, a pressure or slow cooker)

Cheesecake brownies with chocolate Romany Creams

Recipe ~ makes one cheesecake which serves 12

Prep Time:20

Ingredients

200 g dark chocolate with 70% cocoa solids + extra to decorate
60 ml espresso allowed to cool
200 g digestive biscuits or plain Graham crackers
100 g butter melted
250 ml 1 cup cream
400 g cream cheese
200 g castor sugar
additional cream to serve

Instructions

Melt the chocolate in a double boiler or in the microwave and set aside to cool.
Make the espresso and allow this to cool.
Line a 22 – 23 cm springform cake tin with baking paper.
Whip the cream to soft peaks in a stand mixer using the whisk attachment and scrape into another bowl and set aside.
Grind the biscuits in a small food processor, add the melted butter and press this into the base of the lined tin. Use the back of a spoon to even it out.
Using the same bowl as the cream, beat the sugar and cream cheese until the sugar crystals have dissolved. Add the cooled chocolate and espresso and whip until well combined.
Fold the whipped cream into the chocolate mix and empty this into the biscuit-lined tin. Smooth the top out and chill in the fridge until set.
Decorate with grated chocolate and serve with whipped cream.

Notes

This cheesecake can be made a day or two days in advance.

Store this cheesecake covered in the fridge

Servings: 8 -10

Author: Sam Linsell

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15 Comments

Talk about a crowd pleaser!! 🙂 there’s just nothing to not like.. delish!

Amazing !!!! wish I was eating that right now

Omg, so decadent! Love that 2nd photo, makes me want to dive in! Beautiful!!!

Looks delicious!

Oh my! What a delicious looking cheesecake, love the combination of chocolate and espresso, a match made in heaven!

Hi Sam, I’ve just stumbled across your blog and just wanted to say I’m so pleased I did! This chocolate cheesecake looks divine, as does all of your posts. Your photography and styling is inspirational. Can’t wait to see what you post next. 🙂

Thanks so much for the lovely comment Rachel, Im so glad you enjoy.
Sam 🙂

Thanks Sarvani 🙂

Anything chocolate espresso is my kind of dessert. Gorgeous!

Hello Sam,
I came across your blog few days ago through Miss Moss.
You are my new favourite food blogger. I love your recipes and the photos and styling.
I tried this recipe yesterday and it was so delicious!
<3