Description
A no-bake dessert with a chocolate cookie crust, coffee-infused cheesecake layer, caramel swirls, and decadent chocolate ganache. Rich, creamy, and packed with coffee and caramel flavors.
Ingredients
2 cups chocolate cookie crumbs (200g / 20–25 cookies)
½ cup unsalted butter, melted (115g)
¼ cup granulated sugar
24 oz cream cheese, softened (680g)
1 cup powdered sugar
1 tsp vanilla extract
2–3 Tbsp instant espresso powder or strong brewed coffee
1½ cups heavy whipping cream (or 12 oz whipped topping)
1 cup caramel sauce (240ml)
½–¾ cup extra caramel for drizzling
8 oz semi-sweet/dark chocolate, chopped (225g)
¾ cup heavy cream
1 Tbsp butter
½–1 cup chopped chocolate (dark/milk)
Optional toppings: whipped cream swirls, chocolate shavings, sea salt flakes
Instructions
Mix cookie crumbs, melted butter, and sugar until sandy. Press into a 9-inch springform pan. Chill.
Beat cream cheese until smooth. Add powdered sugar, vanilla, and dissolved espresso/brewed coffee. Mix until creamy.
Whip chilled heavy cream to stiff peaks (or use whipped topping). Fold into cream cheese mixture.
Pour half the filling over the crust. Drizzle ½ cup caramel, then swirl. Add the remaining filling and smooth.
Refrigerate for 4–6 hours. Top with remaining caramel before serving.
For ganache: Heat cream, pour over chopped chocolate, stir until smooth. Add butter. Pour over chilled cheesecake and spread. Chill 1 hour before slicing.
Notes
Use Oreo or chocolate graham crackers for best flavor.
Whipped topping simplifies no-bake preparation.
Store in an airtight container in the fridge for up to 2 weeks.
Brush caramel on the crust for extra richness before spreading the filling.
- Prep Time: 25
- Category: Featured
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 40g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 90mg