Sumptuous Espresso-Infused Biscuit and Cream Cheese Cake Recipe
Indulge in the rich flavors of espresso-infused biscuit and cream cheese cake with this sumptuous dessert recipe. A no-bake treat that combines the bold taste of coffee with creamy cheesecake, perfect for any special occasion.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes (including chilling)
- Yield: 10 slices 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American-European Fusion
- Diet: Non-Vegetarian
Ingredients
Units
Scale
For the Crust:
- 2 cups crushed digestive biscuits or graham crackers
- 1/2 cup unsalted butter, melted
- 1 tablespoon instant espresso powder
For the Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup sour cream
- 1/4 cup strong brewed espresso, cooled
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons granulated sugar
For Garnish:
- Cocoa powder or chocolate shavings
Instructions
- Prepare the Crust: In a medium bowl, combine crushed biscuits, melted butter, and espresso powder. Press into the bottom of a 9-inch springform pan and chill for 20 minutes.
- Make the Filling: Beat cream cheese and powdered sugar until smooth. Add sour cream, espresso, and vanilla. Whip heavy cream with sugar until stiff peaks form, then fold into the cream cheese mixture.
- Assemble the Cake: Pour the filling over the chilled crust and refrigerate for at least 6 hours or overnight.
- Finish and Serve: Dust with cocoa powder or chocolate shavings before serving.
Notes
- For added texture, layer crushed chocolate-covered espresso beans between the crust and filling.
- This cake is best made a day ahead to allow the flavors to develop fully.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 22g
- Sodium: 230mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
