No bake Chocolate Coffee Cheesecake

I like to top mine with ganache or coffee beans for crunch.

I love cheesecake. However, to make one homemade and restaurant style, it's an 8 hour to 2 day process. You have to bake it... then open the oven door to cool, then bake it again... then refrigerate over night. I just don't want to wait when I have that crazy, sugar craving. So... this recipe is a great alternative -- tasting like cheesecake, with a thick and moussey texture.

Ingredients

• 1 Prepared 9” Chocolate Crumb Crust ( I actually use vanilla... I am not a person that likes chocolate on chocolate on chocolate on chocolate. I need some break from the richness! :D ) 
• 8 oz of Semisweet Chocolate Chips
• 2 8oz Blocks of Cream Cheese (room temperature)
• ½ cup of Regular Granulated Sugar
• ½ cup of Brown Sugar 
• 2 Tbsp of milk (room temperature)
• 1 tsp of Vanilla Extract
• 3 tsps of Instant Espresso Powder (to taste... it depends on how strong you want it.) 
• Small candies, coffee beans or ganache for topping (optional)
  

Process:

1) Melt the chocolate chips in the microwave. Do so in 30 second increments, mixing each time until fully melted, but not burned! Set aside. 

2) In a large bowl,  combine the cream cheese, both sugars, milk, espresso powder and vanilla extract. Whip with an electric mixer for about 2 minutes. Or, begin working with a spatula and switch to a whisk and whip for 4  minutes until smooth and velvety.

3) Add the melted chocolate chips and mix for another 2 minutes.

4) Pour into the crust and smooth it out with a spatula.  Sprinkle the top with your favorite small candies, chocolate chips, coffee beans, ganache -- or leave it the way it is! Cover and refrigerate at least 4 hours before serving.


Easy ingredients. Simple. Quick. Delicious. Try it!


--Chels