Coffee No Bake Cheesecake

coffee and chocolate no bake cheesecake recipe for one

Coffee & Dark Chocolate No Bake Cheesecake Recipe For One

If you like bitter tasting desserts this no bake cheesecake is an easy dessert recipe to make. I personally like to add a touch of sugar just to hide the bitterness and make it slightly sweeter – just like me.

I have made this recipe as a simple serving for one person, although it can easily be scaled up to produce more if you wish.

Having said that, an 8cm cheesecake portion is quite a big serving, so if you’re not that hungry and are feeling very, very generous, share this the single cheesecake with your loved one.

It’ll earn you more Brownie points!

Talking of brownies, if you like chocolate take a look at my simple chocolate brownies recipe.

No bake cheesecakes are certainly making a comeback on the dessert front as they seem to be appearing everywhere since Pleesecakes was featured on BBC Dragon’s Den.

You can make everything beforehand and crush the biscuit base up by hand or use a food processor. It’s your choice. I like to keep things simple and clean, which is how baking should be.

Makes 1 individual serving using a 8cm steel chef ring.

To make more simply multiply your ingredients by the number of servings required.

 

Print Recipe
Chocolate & Coffee No Bake Cheesecake Dessert
coffee and chocolate no bake cheesecake recipe for one
Prep Time 15 Minutes
Passive Time 4 Hours
Servings
Serving
Ingredients
Prep Time 15 Minutes
Passive Time 4 Hours
Servings
Serving
Ingredients
coffee and chocolate no bake cheesecake recipe for one
Instructions
  1. Gradually melt the butter in a saucepan and crumb the digestive biscuits in a food processor or break up by hand. Pour in the melted butter and mix thoroughly then press into the base of the steel ring, which you have already placed onto the serving plate. Place in the freezer for 5 minutes to cool and set.
  2. In a bowl stir the cream cheese and sugar together. In another bowl whisk the cream until reasonable stiff. Now mix the contents of both bowls together to combine. Fold in the coffee. Don’t over mix because you want to create a streaky effect. Retrieve the ring of biscuit base from the freezer and spoon the creamy mixture on top of the biscuit. Level off with the back of a spoon. Put in the fridge for about 2 hours to set or speed things up by placing it in the freezer for 30 minutes.
  3. Remove the cheesecake form the fridge/freezer and run a sharp knife around the inner edge of the steel ring to release the cheesecake. Lift the ring off and wash it up! Boil a saucepan of water and place a glass bowl on top of it making sure the water does not come into contact with the water. Break up the chocolate into 1cm squares and place in the bowl and leave to melt, stirring occasionally. Once melted, spoon the melted chocolate over the top of the cheesecake and using the back of the spoon spread the chocolate flat over the top so it drips down the sides of the cheesecake. Now, either put back in the fridge to set if you like a snap to your chocolate when breaking it with your spoon or just serve straight away if you like warm and melted chocolate.

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