Easy Recipes: Espresso Cream Cheese Cake with Biscuits
This no-bake espresso cream cheese cake is a dreamy dessert made with biscuits and a smooth, creamy filling.
Servings: 10 slices
Ingredients
- 7 oz ladyfinger biscuits (or butter cookies)
- 1/2 cup hot espresso
- 2 cups heavy cream
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 2 tsp vanilla extract
- 1 tbsp espresso powder (optional, for deeper flavor)
- Chocolate shavings or cocoa powder for garnish
Instructions
- Brew the espresso and let it cool slightly.
- Dip the biscuits quickly into the espresso and layer them on the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese, powdered sugar, vanilla extract, and espresso powder until smooth.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spread half of the cream over the biscuit layer.
- Add another layer of espresso-dipped biscuits, then top with the remaining cream.
- Smooth the top, cover, and refrigerate for at least 6 hours or overnight.
- Before serving, garnish with chocolate shavings or a dusting of cocoa powder.