Caramel Chocolate Coffee Cheesecake
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.
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.