Give dessert hour a jolt with these chic, coffee-kissed cheesecakes that embody the bold, buzzy spirit of an espresso martini! With layers of espresso-spiked cheesecake filling, a buttery biscuit crust and a fluffy Kahlúa whipped cream topping, these individual desserts are great for a date night, holiday parties, or whenever the grown-up treat feeling strikes. Best of all? No baking required — just blend, chill and dress!
Ingredients
(Serves 6–8)
Biscuit Crust:
- 1½ cups (150 grams) digestive biscuits (or gluten-free cookies)
- 6 tbsp (85g) unsalted butter, melted
- 1 tbsp granulated sugar
- Pinch of salt
Espresso Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- ¾ cup (150g) powdered sugar
- 1 tbsp instant espresso powder
- 2 tbsp Kahlúa or another coffee liqueur
- 1 tbsp vodka (optional, for added kick)
- 1 tsp vanilla extract
- 1 cup (240ml) cold heavy cream
Toppings:
- ½ cup (120ml) heavy cream, cold
- 1 tbsp Kahlúa
- 1 tbsp powdered sugar
- Coffee beans covered in chocolate
- Either cocoa powder or espresso powder
- Gold flake (optional glam)
Instructions
Crush & Press the Base
- Whiz biscuits in a food processor until finely crushed. Add melted butter, sugar, and salt; mix.
- Press 2–3 tbsp into individual serving glass (martini, jars, ramekins). Freeze 10 minutes.
Whip the Filling
- Mix cream cheese, powdered sugar, espresso powder, Kahlúa, vodka (if using), and vanilla until smooth.
- Beat heavy cream to stiff peaks in a separate bowl. Gently fold into cream cheese mixture.
Layer & Chill
- Filling crusts by piping or spooning. Refrigerate 4+ hours (or overnight).
Garnish & Serve
- Whip ½ cup cream with Kahlúa and powdered sugar. Padded cheesecakes by the dollop, espresso sbean, cocoa dust and gold flakes.
Tips & Variations
Dietary Tweaks:
- Gluten-Free: Use GF biscuits.
- Non-Alcoholic: Omit Kahlúa/vodka; add 1 tbsp espresso + 1 tsp vanilla.
- Vegan: Substitute vegan cream cheese, coconut cream and dairy-free butter.
Flavor Twists:
- Mocha Madness: Stir 2 tbsp melted dark chocolate into the filling.
- Salted Caramel Swirl: Pour caramel sauce in between layers.
- Hazelnut Bliss: Swap Kahlúa for Frangelico.
Texture Hacks:
- Extra Firm: Stir in 1 tsp gelatin dissolved in 2 tbsp hot water into the filling
- Lighter: With whipped coconut cream and reduced-fat cream cheese.
Serving & Storage
Serving Ideas:
- Cocktail Party: Serve in martini glasses with mini cocktail stirrers.
- Brunch Upgrade: Serve with iced coffee and fresh berries.
- Holiday Glam: Omit the coconut and dust with edible gold and crushed peppermint.
Storage Tips:
- Fridge: Store covered for 4 days.
- Freeze: Freeze cheesecakes, unfrosted, for 2 months. Thaw overnight.
FAQ
Q: Is it possible to make this as one big cheesecake?
A: Yes! Use a 9-inch springform pan and refrigerate overnight.
Q: My filling is runny. How to fix it?
A: Whip the cream longer, or add 1 tbsp cornstarch mixed with 2 tsp water.
Q: Can I use fresh espresso?
A: Yes! Use 2 tbsp cooled espresso, replacing instant powder.
Q: How do I avoid lumpy filling?
A: Make sure cream cheese is completely soft and mix well.
Final Thoughts
These No-Bake Espresso Martini Cheesecakes aren’t your run-of-the-mill dessert; they’re a speckled, caffeinated celebration in a glass — smooth, spirited and effortlessly elegant. They’re the dessert equivalent of a midnight cabaret: explosively colorful, slightly raunchy, and completely unforgettable.
Tried it? With your #EspressoCheesecakeMagic, shake up social media! 📸✨