When I received an invitation to a tea party, I knew just the right dessert to make.
I’d been eyeing this chocolate espresso cheesecake for awhile, and was just waiting for the right occasion to make it.
I changed up the recipe a bit to make it more healthy, adding organic ingredients and omitting sugars where I could. What you see here is a decadent version of my own recipe. It turned out perfect and I had a lot of fun making it. Half the fun was decorating it and taking pictures! 🙂
The taste was just as amazing as it looks and if you are a chocolate lover, this is the one for you.
The tea party was fantastic! There were 10 ladies present and each one had brought a dish. There were all kinds of delicious goodies including peanut butter blossom cookies, mini cheese cakes and a plate of fresh fruit. There was also a delicious white cheddar bisque soup.
I hope you will enjoy this recipe as much as I did! Jabel said it’s like eating a chocolate truffle. I will take that as a compliment. 🙂
No Bake Espresso Chocolate cheesecake
A rich ,creamy chocolate cheesecake with warm notes of espresso and a rich chocolate ganache.
Ingredients
- 1 packet organic chocolate cookies
- 1/2 cup unsalted butter
- 1/2 teaspoon espresso powder
- 400 grams dark chocolate bar *** DO NOT USE THIS MUCH IF THE CHOCOLATE BAR IS VERY DARK***
- 1 1/2 teaspoon espresso powder
- 16 ounces cream cheeses ( 2 , 8 oz. boxes)
- 1/2 cup, scant, stevia blend
- 1/2 cup sucanat
- 1 tablespoon cocoa powder
- 1 1/2 teaspoon organic vanilla
- 1 cup whipping cream
- Espresso beans, fresh berries, mint leaves, white chocolate shavings for garnish
- ESPRESSO GANACHE
- 400 grams dark chocolate *** Use less if chocolate is very dark***
- 1/2 cup unsalted butter
- 1 1/4 cups whipping cream
- 1 Tablespoon espresso powder
Instructions
- Crust: Pulse cookies in a food processor until fine crumbs. Add melted butter and pulse until well coated. Pour the crumbs into a 12 inch tart pan or a shallow spring form cheesecake pan. Use the back of a spoon to press crumbs firmly into the bottom and sides of the pan. Chill in the fridge for 30 minutes.
- Filling: Melt the chocolate bar in the microwave for 20 seconds at a time, mixing until smooth. Add espresso powder and mix until dissolved. Set aside to cool.
- In a large bowl, add cream cheese, stevia blend, sucanat, cocoa powder, vanilla and whipping cream. Using a hand mixer on low speed, mix carefully and slowly. increase the speed as it mixes, scraping down the sides and continue mixing on medium speed until everything is mixed in a smooth. Mix in the melted chocolate and espresso mix and continue mixing until smooth and creamy. NOTE: If the mixture is a bit stiff, mix in a bit of milk until its the right consistency for cheesecake. Be careful, though, to not make it to thin!
- Pour on top of the chilled crust. spread evenly over the crust and let it chill for 4 hours until set and firm.
- GANACHE: Put chocolate, cream and butter and espresso powder into a microwave safe bowl. Melt for 20 seconds at a time, stirring each time until melted and smooth. Pour evenly on top of the chilled cheesecake. Set in the fridge to chill completely for 3-4 hours.
- Once it's chilled, garnish with fresh berries of your choice, white chocolate shavings, espresso beans, and mint leaves.