No-Bake Coffee Cheesecake W/ Dark Chocolate Coffee Ganache And Capresso Review
No bake coffee cheesecake with chocolate coffee ganache and topped with black cherries.
My fellow coffee lovers – this cheesecake is made for you only! Thanks to my friends at Capresso, making this No-Bake Coffee Cheesecake W/ Dark Chocolate Coffee Ganache was a breeze. The coffee and chocolate come together to satisfy both your chocolate and coffee needs with just one bite.
I am a huge fan of coffee. That’s not a secret. It’s the number one way I boost my energy level to when starting my day. I am especially a fan of coffee makers that are slick, durable, time-saving, and practical.
The MG900 10-Cup Rapid Brew Coffee Maker not only help me start my morning the great aroma of freshly brewed coffee but was also readily available as I prepared my no bake coffee cheesecake.
About Capresso and their products
As you know I do not put my name next to a product I do not particularly use or care for. Any coffee maker can make a perfectly brewed fresh coffee; however, there’s something about drinking fresh coffee from a coffee maker you actually like and appreciate.
I do not have to worry about my coffee overheating as the coffee maker usually shut itself off if it is not in use after a long period.
The Capresso company finds ways to recreate and reinvent their products. I mean their name alone is a unique creation.
Cappuccino + Espresso = Capresso. Genius!
Capresso has a vast variety of products to choose from on their website. Seriously, they have something that’s uniquely designed to accommodate everyone’s need. From tea drinkers to coffee drinkers; from espresso lovers to iced tea lovers. The website is filled with a large source collection to choose from. They even have milk frothers and coffee grinders which comes in various size.
What I like about The MG900 10-Cup Rapid Brew Coffee Maker:
Slick. Elegant. Practical. Stylish.
Easy clean filters which require absolutely no filter paper.
Comes with a built-in well-lit clock. Perfect for those of us who are always racing time.
The glass container makes it easy to read the coffee line so you do not overfill.
Brews 10 cups within 7 minutes.
Coffee is always hot.
Easy to clean as the parts are detachable.
About the No-Bake Coffee Cheesecake W/ Dark Chocolate Coffee Ganache
Why this recipe work:
I love this recipe because it requires absolutely no baking.
Easy to prepare.
Goes well with your favorite fruits.
Just the perfect dessert to unwind.
Perfect for warm days as it is served cold.
How to make no-bake coffee cheesecake:
The method is simple.
Start with fresh room temperature coffee. The MG900 10-Cup Rapid Brew Coffee Maker has automatic programming. No more waiting!
For the Crust:
- 1½ cups Graham cracker crumbs
- 2 tbsp Coconut
- ¼ cup Brown sugar
- 7 tbsp Butter, melted
In a mixing bowl, add the graham cracker crumbs, coconut, brown sugar and mix everything roughly with a fork.
Add melted butter and mix everything until the mixture is coarse.
Dump this cookie mixture into a 6-inch springform pan.
Press it down tightly, using the flat base of a drinking glass or measuring cup.
Chill this graham cracker crust in the fridge for 3 hours or until it becomes hard.
For the Cheesecake:
- 1 package Cream cheese
- 3 cups Whipped cream
- ⅓ cup Powdered sugar
- 1 cup Dark chocolate, melted
- 3 tbsp instant coffee
- 3 tbsp Heavy cream
- 2½ tsp gelatin
- 2 tbsp Water
In a kitchen aid mixer or mixing bowl, add cream cheese and powdered sugar. Mix until everything becomes soft and smooth.
Add melted chocolate and mix again.
Blend the instant coffee with the heavy cream. Add it to the chocolate cream cheese mixture and mix again.
Now, add the gelatin and water in a small cup and let it bloom for 3 minutes. Then, heat it in the microwave until it dissolves.
Add the gelatin mixture into the chocolate cream cheese mixture and mix again.
Gently, stir in whipped cream until everything is thoroughly combined.
Spoon this mixture on top of the graham cracker crust.
Refrigerate the cake for 5 hours or until the cheesecake layer sets.
How to make dark chocolate coffee ganache:
All you need are the following items listed below.
- 2TBSP fresh strong coffee. The MG900 10-Cup Rapid Brew Coffee Maker can be automated so that you wake up to freshly brewed coffee every morning.
- 4 TBS Butter
- Dark chocolate chips
- Heavy cream.
Place cream and butter in a small saucepan and warm over medium-low heat until the butter is melted and the cream is warmed throughout and steaming.
Stir in the coffee.
Place the chocolate chips in a large mixing bowl and pour the warm cream mixture over it.
Allow standing for 3-5 minutes to soften the chocolate. Whisk quickly to combine until smooth.
Eat this coffee cheesecake for dessert after trying my salmon cakes.
Savory Thoughts: Perfection is not attainable, but if we chase perfection we can catch excellence. – Vince Lombardi.
I received the Capresso coffee maker product in exchange for an honest and unbiased review. All opinions are my own. I only share products I am truly interested in for myself and my family, and of course, it with my Savory Thoughts readers.
No-Bake Coffee Cheesecake W/ Dark Chocolate Coffee Ganache And Capresso Review
No bake coffee cheesecake with chocolate coffee ganache and topped with black cherries. The coffee and chocolate come together to satisfy both your chocolate and coffee needs with just one bite.
Ingredients
For the Crust:
- 1½ cups Graham cracker crumbs
- 2 tbsp Coconut
- ¼ cup Brown sugar
- 7 tbsp Butter melted
For the Cheesecake:
- 1 package Cream cheese
- 3 cups Whipped cream
- ⅓ cup Powdered sugar
- 1 cup Dark chocolate melted
- 3 tbsp instant coffee
- 3 tbsp Heavy cream
- 2½ tsp gelatin
- 2 tbsp Water
For the Ganache:
- 2 TBSP fresh strong coffee. The MG900 10-Cup Rapid Brew Coffee Maker can be automated so that you wake up to freshly brewed coffee every morning.
- 4 TBSP Butter
- 1 cup Dark chocolate chips
- 1 cup Heavy cream
Instructions
For the Crust:
- In a mixing bowl, add the graham cracker crumbs, coconut, brown sugar and mix everything roughly with a fork.
- Add melted butter and mix everything until the mixture is coarse.
- Dump this cookie mixture into a 6-inch springform pan.
- Press it down tightly, using the flat base of a drinking glass or measuring cup.
- Chill this graham cracker crust in the fridge for 3 hours or until it becomes hard.
For the Cheesecake:
- In a kitchen aid mixer or mixing bowl, add cream cheese and powdered sugar. Mix until everything becomes soft and smooth.
- Add melted chocolate and mix again.
- Blend the instant coffee with the heavy cream. Add it to the chocolate cream cheese mixture and mix again.
- Now, add the gelatin and water in a small cup and let it bloom for 3 minutes. Then, heat it in the microwave until it dissolves.
- Add the gelatin mixture into the chocolate cream cheese mixture and mix again.
- Gently, stir in whipped cream until everything is thoroughly combined.
- Spoon this mixture on top of the graham cracker crust.
- Refrigerate the cake for 5 hours or until the cheesecake layer sets.
For the Ganache:
- Place cream and butter in a small sauce pan and warm over medium-low heat until the butter is melted and the cream is warmed throughout and steaming.
- Stir in the coffee.
- Place the chocolate chips in a large mixing bowl and pour the warm cream mixture over it.
- Allow standing for 3-5 minutes to soften the chocolate. Whisk quickly to combine until smooth.
