Description
This Sumptuous Espresso-Infused Biscuit and Cream Cheese Cake is a decadent no-bake dessert that perfectly combines the rich aroma of espresso with a creamy cheese filling layered over a crunchy biscuit crust. Ideal for coffee lovers, this elegant cake offers a delightful balance of textures and flavors, finished with a dusting of cocoa and optional chocolate shavings for an irresistible treat.
Ingredients
Scale
Crust
- 2 cups crushed digestive biscuits or graham crackers
- ½ cup unsalted butter, melted
- 2 teaspoons instant espresso powder, divided
Filling
- 16 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 tablespoon granulated sugar
- ½ cup strong brewed espresso, cooled
- 1 tablespoon cocoa powder, for dusting
- Optional dark chocolate shavings for garnish
Instructions
- Prepare the crust: In a bowl, combine the crushed biscuits with melted butter and 1 teaspoon of instant espresso powder. Mix thoroughly until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill in the refrigerator while you prepare the filling.
- Make the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, vanilla extract, and the remaining 1 teaspoon of instant espresso powder. Continue beating until all ingredients are well combined and the mixture is light and fluffy.
- Whip the cream: In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form, ensuring the cream holds its shape when lifted.
- Fold whipped cream into cream cheese mixture: Gently fold the whipped cream into the cream cheese mixture, combining carefully so as to maintain the airy texture.
- Assemble the cake layers: Remove the crust from the refrigerator and evenly drizzle half of the cooled brewed espresso over the crust base. Spread half of the cream cheese filling over the espresso-soaked crust, smoothing it evenly with a spatula. Drizzle the remaining espresso over this layer, then carefully spread the remaining cream cheese mixture on top, smoothing the surface.
- Chill to set: Refrigerate the assembled cake for at least 6 hours or overnight to allow it to firm up and the flavors to meld beautifully.
- Finish and serve: Prior to serving, dust the top of the cake with cocoa powder. Garnish optionally with dark chocolate shavings for added elegance and flavor.
Notes
- For a bolder espresso flavor, add an extra teaspoon of espresso powder to the cream cheese filling.
- You can substitute chocolate biscuits for a richer and more indulgent crust base.
- This cake requires no baking, making it a perfect make-ahead dessert for entertaining.
