Espresso Martini No-Bake Cheesecake
There’s nothing better than an espresso martini no-bake cheesecake for happy hour. This super easy recipe fulfills the craving of both, an espresso martini and dessert. The combination of cream cheese, coffee, and chocolate makes it the perfect afternoon snack or the best way to impress your friends at your next hosting event.
Tasty Team
3 hr 20 min
3 hr 20 min
Ingredients
for 4 servings
- 12 chocolate sandwich cookies
- 3 tablespoons melted salted butter
- 2 teaspoons unflavored gelatin powder
- ½ cup boiling water
- 12 oz cream cheese, softened
- ⅔ cup heavy whipping cream
- 2 tablespoons sugar
- 2 tablespoons coffee liqueur
- 1 tablespoon instant coffee
- 2 tablespoons melted semi-sweet chocolate
- dark chocolate shaving, for decorating
- 4 coffee beans, for decorating
Nutrition Info
- Calories 625
- Fat 59g
- Carbs 22g
- Fiber 0g
- Sugar 18g
- Protein 8g
Estimated values based on one serving size.
Preparation
- For the cookie crust, add the chocolate cookies and melted butter to a food processor. Pulse for 30 seconds, or until the mixture reaches a sandy consistency. Set aside.
- In a heat-safe bowl, dissolve the gelatin powder in boiling water. Mix until fully dissolved, ensuring there are no clumps.
- For the filling, add the cream cheese, cream, sugar, coffee liqueur, instant coffee, melted chocolate, and gelatin mixture to a blender. Blend for 60 seconds, or until smooth.
- Divide the cookie crust among 4 martini glasses. Press the crust against the sides of each glass with a spoon.
- Pour the cheesecake filling into each glass and refrigerate for 3-4 hours, or until the cheesecake is set.
- Decorate the cheesecakes with dark chocolate shavings and coffee beans.
- Enjoy!
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