Espresso Martini Cheesecake is an irresistible no-bake dessert inspired by the iconic cocktail Espresso Martini. An elegant, coffee-infused winter dessert with a hint of alcohol, perfect for special occasions (adults only!). The perfect excuse? New Year’s Eve celebrations. Created out of a love for coffee, this cheesecake captures everything that makes an Espresso Martini so special: the deep aroma of espresso, the gentle sweetness of coffee liqueur and a subtle alcoholic kick. The result? A creamy, bold yet balanced cheesecake with a refined coffee flavour, topped with sweet coffee syrup and decorated with chocolate-covered coffee beans. It’s a fantastic choice for parties — highly recommended!
Ingredients for the base:
- 150 g digestive biscuits coated in dark chocolate
- 40 g butter, melted
Place the biscuits and melted butter in a food processor and blend until the mixture resembles wet sand. If you don’t have a processor, place the biscuits in a sturdy bag (e.g. a zip-lock bag) and crush thoroughly with a rolling pin, then mix with the melted butter.
Line the base of a 23 cm springform tin with baking parchment. Press the biscuit mixture firmly into the base, smoothing it with the back of a spoon. Chill in the fridge while preparing the cheesecake filling.
Ingredients for the cheesecake filling:
- 500 g full-fat or semi-skimmed curd cheese, triple-ground
- 200 g icing sugar
- 3 tablespoons brewed espresso, cooled
- 3 tablespoons coffee liqueur
- 2 teaspoons vanilla paste or vanilla extract
- 2 teaspoons cocoa powder, sifted
- 15 g powdered gelatine + 80 ml cold water
- 150 g natural yoghurt
- 300 ml double cream, chilled
All ingredients (except the double cream) should be at room temperature.
Sprinkle the gelatine over 80 ml of cold water, stir and leave for 10 minutes to bloom. Heat gently in a saucepan, stirring, until fully dissolved, or warm briefly in the microwave. Do not let it boil (boiling will weaken its setting properties). Remove from the heat and leave to cool slightly.
In the bowl of a mixer, combine the curd cheese, icing sugar, cooled espresso, coffee liqueur, vanilla and sifted cocoa powder. Beat until smooth and fully combined. Mix the slightly cooled gelatine thoroughly with the natural yoghurt (making sure no lumps form), then add to the cheesecake mixture. Beat until well incorporated. Whip the chilled double cream until stiff peaks form. Gently fold it into the cheesecake mixture. Spread the filling over the chilled biscuit base, level the surface and refrigerate for several hours or preferably overnight, until fully set.
Ingredients for the coffee syrup:
- 50 ml coffee liqueur
- 50 ml freshly brewed espresso
- 50 g sugar
Place all the ingredients in a small saucepan. Bring to the boil and simmer for 5–8 minutes, until the syrup thickens. To test, coat the back of a spoon — it should cling lightly rather than run straight off. Remove from the heat and leave to cool completely; the syrup will thicken further as it cools.
To decorate:
- chocolate-covered coffee beans
Spread the cooled coffee syrup over the chilled cheesecake. Decorate with chocolate-covered coffee beans. Slice and serve.
Note: the coffee syrup may gently run down the sides once the cheesecake is cut.
Store Espresso Martini Cheesecake in the fridge.
Enjoy!
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