When you want a dessert that looks impressive but takes almost no effort, this No-Bake Chocolate Espresso Cheesecake delivers. It’s rich, creamy and lightly boozy, with deep chocolate-coffee flavour thanks to Chocolate Ginspresso - and best of all, there’s no oven required.
This recipe is perfect for warm weather, make-ahead entertaining, or when you want something indulgent without baking or fuss. Just blend, chill, and serve.
No-Bake Chocolate Espresso Cheesecake Recipe
You'll need (per serve):
- ¼ cup Chocolate Ginspresso
- 2 Scotch Finger biscuits
- 1 cup Greek yoghurt
- 250 g cottage cheese
- 1 tablespoon maple syrup
Optional garnish:
- Chocolate savings
- Coffee beans
How to make it:
- Crush or blend the Scotch Finger biscuits until fine. Spoon into the base of a glass, jar or small dish and press down lightly.
- Add the Chocolate Ginspresso, Greek yoghurt, cottage cheese and maple syrup to a blender or food processor.
- Blend until smooth and creamy.
- Pour the mixture over the biscuit base.
- Garnish with chocolate shavings and coffee beans if using.
- Refrigerate for at least 2 hours (or longer) until set.
Why It Works
Chocolate Ginspresso brings rich espresso depth and smooth chocolate notes, which pair perfectly with the tang of yoghurt and creaminess of cottage cheese. The maple syrup adds gentle sweetness without overpowering the coffee flavour, creating a dessert that’s balanced, indulgent and surprisingly light.
It's perfect for make-ahead desserts, summer entertaining and for coffee lovers who just want something a bit different.
Ready to try it?
Chocolate Ginspresso is available online from Heaps Good Spirits.
