No-Bake Espresso Swirl Cheesecake

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Creamy cheesecake is swirled with real espresso flavor to create the ultimate coffee lover's treat in this No-Bake Espresso Swirl Cheesecake.

If you're a fan of cheesecake and espresso, then this No-Bake Espresso Swirl Cheesecake is the dessert you've been waiting for! It's a perfect combination of rich cream cheese, smooth vanilla, and the bold flavor of espresso, all in a convenient no-bake format. Perfect for any occasion (especially the warm days of summer!), these mini bites of decadence are sure to impress. Let's make them.

For the Crust:

• 1 ¾ Cups Graham Cracker Crumbs (210g)
• 2 tablespoons Granulated Sugar (25g)
• ⅓ Cup Salted Butter, melted (75g)

For the Swirled Filling:

• 24 Ounces Cream Cheese, softened to room temperature (680g)
• 2 Cups Granulated Sugar (400g)
• 1 Teaspoon Vanilla Bean Paste (or the seeds from one vanilla bean)
• 1 Cup Heavy Cream, whipped to stiff peaks (240ml)
• ½ tablespoon Espresso Powder (7g)

For the Espresso Vanilla Bean Whipped Cream:

• ⅔ Cup Heavy Cream (160ml)
• 1 ½ Tablespoons Granulated Sugar (18g)
• 1 Teaspoon Pure Vanilla Bean Paste
• 1 tablespoon Espresso Powder (14g)

Instructions:

1. Prepare the Crust:
   1. In a medium bowl, combine the graham cracker crumbs and granulated sugar.
   2. Add the melted salted butter and mix until the crumbs are well-coated and resemble wet sand.
   3. Press ¼ cup of the crust mixture into the bottoms of a 12-cavity 3-inch pan with removable bottoms, filling 10 of the 12 cavities.
   4. Using the bottom of a glass, press down on each, ensuring they are all compact and even.
   5. Alternatively, you can use an 8-inch springform pan and press the entire crust into the parchment lined bottom.
   6. Refrigerate the crusts while preparing the filling.
2. Prepare the Swirled Filling:
   1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
   2. Add the granulated sugar and vanilla bean paste, and continue beating until well combined.
   3. Gently fold in the whipped heavy cream until the mixture is smooth and fluffy.
   4. Remove one cup of the no-bake vanilla bean cheesecake filling and place it in a separate bowl.
   5. Add the ½ tablespoon of espresso powder to the removed filling and mix until completely incorporated.
   6. Spoon ¼ cup of the vanilla filling into each of the crust caverns.
   7. Add a 2 tablespoon spoonful of the espresso filling on top of each of the vanilla fillings.
   8. Use a toothpick or a skewer to swirl the espresso filling into the vanilla filling, creating a marbled effect.
   9. Add a final 2 tablespoons of vanilla bean filling to each cheesecake and swirl once more.
   10. Alternatively, if you are making one 8-inch cheesecake add the vanilla bean cheesecake to the pan, and then swirl in the espresso cheesecake.
   11. Refrigerate for at least 4 hours or overnight until set.
3. Prepare the Espresso Vanilla Bean Whipped Cream:
   1. In a mixing bowl, combine the heavy cream, granulated sugar, vanilla bean paste, and espresso powder.
   2. Whip the mixture to stiff peaks.
4. Assemble and Serve:
   1. Once the cheesecakes are set, remove them from the pan.
   2. Top each cheesecake with a dollop of the espresso vanilla bean whipped cream. Sprinkle with a bit of espresso powder if desired.
   3. Serve immediately or refrigerate until ready to serve.
   4. Makes 10 individual no-bake cheesecakes.

This no-bake cheesecake recipe is ideal for hot summer days when you want a delicious dessert without turning on the oven. The combination of the creamy vanilla filling with the robust espresso swirl creates a perfect balance of flavors. Plus, that espresso vanilla bean whipped cream adds THE ideal extra layer of indulgence.

One of the best things about this recipe is how easy it is to customize. If you're not a fan of espresso, you can easily swap it out for another flavor. Try using matcha powder for a green tea version, or add some melted chocolate for a chocolate swirl. The possibilities are endless!

Now, let's address some frequently asked questions about this delectable dessert:

FAQ's:

1. Can I use instant coffee instead of espresso powder?

Yes, you can substitute espresso powder with instant coffee. However, the flavor might not be as intense. If using instant coffee, you might want to increase the amount slightly to achieve a similar strength of flavor.

2. How long can I store these cheesecakes in the refrigerator?

These no-bake cheesecakes can be stored in the refrigerator for up to 5 days. Make sure to cover them with plastic wrap or place them in an airtight container to keep them fresh. They are best stored without the whipped topping if you plan to store them longer than 24 hours.

3. Can I freeze the cheesecakes?

Yes, you can freeze these cheesecakes. After they are set, wrap each one individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. To serve, simply thaw them in the refrigerator overnight and add the whipped topping just prior to serving.

Dietary Substitutions:

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Pamela's makes a gluten free graham cracker that would be an ideal base for a gluten free crust.

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe. 

Silk Dairy Free Heavy Cream is a great option for the cheesecake base and the whipped cream.

Products Used:

Follow the link below to see all of the products I used in this creation (both for the mini and 8-inch versions). The mini cheesecake pan is quite unique in that it has large caverns that makes these the ideal personal dessert size! The removable bottoms are essential for this dessert as you simply push up on each and the cheesecakes slide out the tops.

Mini (and 8-inch) Cheesecake Products

Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.

Conclusion:

This No-Bake Espresso Swirl Cheesecake recipe is a delightful treat that's both easy to make and incredibly satisfying. Whether you're a coffee lover or just looking for a refreshing, creamy, and cool dessert to enjoy on a hot summer's day, this recipe is sure to become a favorite.

If you loved this No-Bake Espresso Swirl Cheesecake recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! 

XO,

Heather

PS: Try my No-Bake Caramel Apple Cheesecake for a fresh take on a summertime favorite!