How To Make No-Bake Espresso Cheesecake (No eggs, No flour, No oven)

De Tasty · 180 min

Ingredientes

Preparación

1. Pulse the cookies in a food processor until finely crushed into dry crumbs with no large pieces, about 3 pulses over 30–45 seconds. Add the melted butter and pulse about 2 times over 15–20 seconds, until the mixture looks like wet sand and holds together when pressed.
2. Grease the base and sides of a 9-inch springform pan with cooking spray. Press parchment strips (3 inches wide, 29–30 inches long) securely against the greased sides.
3. Press the crumb mixture firmly and evenly into the base of the pan with the flat bottom of a 1-cup measure or glass. Chill uncovered until firm to the touch, about 15 minutes.
4. Whisk the gelatin into the boiling water in a small heatproof bowl for 30–45 seconds until completely dissolved and smooth. Let it stand 2–3 minutes until slightly cooled but still pourable.
5. Blend the cooled gelatin with the cream cheese, heavy cream, sugar, coffee liqueur, melted chocolate and instant espresso for about 1 minute, until smooth and glossy with no streaks or lumps.
6. Pour the filling over the cooled crust and smooth the top. Chill uncovered for about 4 hours, until fully set, firm to the touch and holding its shape when gently shaken.
7. Remove the cheesecake from the springform pan. Decorate with dark chocolate shavings, curls and espresso beans if you like, then slice and serve.

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