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No Bake Coffee Cheesecake W/ Dark Chocolate Coffee Ganache And Capresso Review
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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.
Course Dessert, Drinks/Cocktails
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 People
Author Savory Thoughts

Ingredients

For the Crust:

  • 1½ cups Graham cracker crumbs
  • 2 tablespoon Coconut
  • ¼ cup Brown sugar
  • 7 tablespoon Butter melted

For the Cheesecake:

  • 1 package Cream cheese
  • 3 cups Whipped cream
  • ⅓ cup Powdered sugar
  • 1 cup Dark chocolate melted
  • 3 tablespoon instant coffee
  • 3 tablespoon Heavy cream
  • 2½ teaspoon gelatin
  • 2 tablespoon Water

For the Ganache:

  • 2 tablespoon 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 tablespoon 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.