Espresso Martini Chocolate Mousse Cheesecake

An unbelievably easy yet impressive no bake dessert, perfect for Valentine's Day.

Done in 1 hour

Serves 8-10

Dish by Mia Jacobs

Ingredients

For the base

2 x 154g packsOreos

90gvegan butter, melted

For the filling

500gvegan cream cheese, room temperature

300mlwhippable vegan cream

190gicing sugar

2 tspvanilla exact

a pinchsalt

1 tbspinstant coffee powder

60ml(vegan) coffee liqueur

90g70% dark chocolate

1 tbspcocoa powder

24whole coffee beans

Okay if you're looking for a fool-proof recipe that is bound to impress at your next dinner party/date night look no further than this insane Espresso Martini cheesecake with tonnes of chocolate and a light mousse like texture. It only takes 1 hour but you'll have to control yourself for a few hours for maximum impact!!

Method

Blend the whole Oreos to a fine crumb, add in the melted butter, stir till completely combined.

Tip into a 20cm springform tin and evenly spread around. Firmly press into the base then place in the fridge to set for 30 mins.

Add the cream cheese to a large mixing bowl. Beat with an electric whisk for 5 minutes until smooth, softened and gently whipped (you might not need to do this for as long if the cream cheese is already softened).

Add the vegan cream, vanilla extract and salt. Sift in the icing sugar to avoid lumps then whisk everything on medium speed for about 6-7 minutes, until the mixture has thickened and forms soft peaks.

Mix the instant coffee powder into the coffee liqueur until it just dissolves then add that into the cream mixture. Stir to full combine then take out 1/3 of the mixture and set aside.

Break the dark chocolate into smaller pieces, add to a heatproof bowl then microwave in 20-30s increments, removing and stirring each time. Take the bowl out just before all the chocolate is melted and allow it to melt with the residual heat of the bowl.

Once at room temperature, add the chocolate to the 2/3 of cream mixture left in the mixing bowl, then sift in the cocoa powder. Stir together to completely combine.

Pour the chocolate mixture into the tin, smooth out and level with a palette knife. Cool for 30 minutes then pour over the plain coffee cream mixture and level out again.

Optionally, arrange the coffee beans carefully on top in groups of 3 like a clover, around the edge of the cheesecake.

Place in the fridge for at least 5 hours, overnight is preferable, slice and enjoy!!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.