Description
A luscious no-bake cheesecake layered with coffee-infused chocolate cheesecake, topped with caramel and chocolate drizzle—perfect for coffee and dessert lovers.
Ingredients
- 200 g chocolate sandwich cookies (for crust)
- 100 g unsalted butter, melted
- 300 g cream cheese, softened
- 200 g mascarpone cheese
- 150 g granulated sugar
- 2 tbsp strong brewed coffee, cooled
- 200 g dark chocolate, melted
- 1 tsp vanilla extract
- 200 ml heavy cream, whipped to soft peaks
- 100 ml caramel sauce
- 50 g dark chocolate, chopped (for drizzle)
Instructions
- Prepare a 9‑inch (23 cm) springform pan by lining the base with parchment paper.
- Crush the chocolate cookies into fine crumbs. Mix with melted butter and press evenly into the bottom of the pan. Chill while preparing the filling.
- In a large bowl, beat cream cheese, mascarpone, and sugar until smooth.
- Divide the mixture in half. To one half, stir in the dissolved coffee and melted dark chocolate to create the coffee chocolate layer.
- Fold vanilla extract into the remaining plain cheesecake half.
- Gently fold whipped cream into each mixture separately.
- Layer the coffee‑chocolate filling into the crust, smoothing the top. Chill briefly, then add the plain cheesecake layer on top.
- Refrigerate for at least 6 hours or overnight to set.
- Before serving, pour caramel sauce over the top and drizzle with chopped dark chocolate or melted chocolate.
- Slice with a hot knife for clean cuts and serve chilled.
Notes
- Make the cheesecake a day ahead for best flavor and texture.
- Adjust coffee strength to taste—use espresso for a bolder flavor.
- For firmer texture, add 1 tsp of powdered gelatin dissolved in warm water to each layer.
- Store leftovers in the refrigerator for up to 4 days.