No-Bake Espresso Cheesecake Bites — Coffee Lover Dessert Bites

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Cookie crumb crust

For the crust, crushed chocolate wafer cookies are combined with melted coconut oil or butter and pressed into the pan. A food processor is the easiest way to crush the cookies, but if you don’t have one, place cookies in a sealed bag and crush them with a rolling pin or the bottom of a measuring cup. Using the whole box of cookies works well and keeps preparation simple.

The cheesecake filling gets a touch of espresso powder for a concentrated coffee flavor. For garnish, sprinkle a little extra espresso powder and, if desired, drizzle with hot fudge sauce for a decadent finish.

Lots to love

Below are other no-bake dessert recipes contributed by bloggers in the 30 Day No Bake Dessert Challenge. They’re all easy, delicious, and worth a try.

• Strawberry and Coconut Trifle by Lovefoodies
• No Bake Creamy Strawberry Pie by Hot Eats and Cool Reads
• No Bake Strawberry and White Chocolate Cheesecake Pie by Manila Spoon
• Coconut Pudding Cheesecake by Serena Bakes Simply From Scratch
• No Bake Chocolate Cheesecake by Savory Experiments
• No Bake White Chocolate Raspberry Cheesecake Parfaits by Blessed Beyond Crazy
• {Easy} No Bake Peach Yum Yum by The Kitchen is My Playground

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No Bake Espresso Cheesecake Bites

Debi

Indulge in rich espresso-flavored no-bake cheesecake bites—creamy, coffee-forward squares made without baking.

Ingredients

• 9 ounces chocolate wafer cookies, crushed
• 1/2 cup coconut oil or butter, melted
• 16 ounces cream cheese, softened to room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 3/4 cup cold heavy cream
• 1 tablespoon instant espresso powder, plus more for garnish
• Hot fudge sauce for drizzling (optional)

Instructions

1. Make the crust: In a medium bowl, combine the crushed cookies and melted coconut oil or butter. Press the mixture firmly into the bottom of an 8×8‑inch or 9×9‑inch pan. Refrigerate while you prepare the filling.
2. Make the filling: In a large bowl using a hand mixer or stand mixer, beat the softened cream cheese, powdered sugar, vanilla, and salt until smooth, about 2–3 minutes. Add the sour cream and heavy cream and continue to mix until the mixture is thickened, about 4–5 minutes. Stir in the espresso powder until evenly combined.
3. Assemble and chill: Spread the filling evenly over the prepared crust. Cover and refrigerate at least 4 hours or overnight to set. Before serving, garnish with a light dusting of espresso powder and, if desired, a drizzle of hot fudge sauce.

Notes

Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bites in an airtight container for up to 3 months. Thaw in the refrigerator before serving.

Nutrition

Calories: 239 kcal • Carbohydrates: 22 g • Protein: 6 g • Fat: 15 g • Saturated Fat: 10 g • Sodium: 333 mg • Sugar: 15 g

Nutritional information is an estimate and will vary based on brands and portion sizes.

Tried this recipe? Mention @LifeCurrents or tag #LifeCurrents on Instagram—I’d love to see your photos!