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No-Bake Espresso Swirl Cheesecake

Creamy cheesecake is swirled with real espresso flavor to create the ultimate coffee lover's treat in this No-Bake Espresso Swirl Cheesecake.
Course: Dessert, Snack
Cuisine: American
Keyword: cheesecake, espresso, espresso cheesecake, espresso swirl, espresso swirl cheeescake, mini cheesecake, no bake, no bake cheesecake, no bake espresso cheesecake, no-bake espresso swirl cheesecake
Servings: 10 Cheesecakes

Ingredients

For the Crust:

  • 1 ¾ Cups 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 Teaspoon Espresso Powder (14g)

Instructions

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

Notes

See blog for the following: 
Dietary substitutions on dairy and gluten 
FAQ's (frequently asked questions)
Alternative 8-inch cheesecake instead of 10 mini cheesecakes 
Products used in this creation