No-Bake Coffee Cheesecake

Serves 8

Time 15 minutes plus chilling

Ingredients

For the Base

200g digestive biscuits, crushed

100g unsalted butter, melted

Pinch of salt

For the Filling

500g cream cheese, softened

200ml double cream

100g icing sugar

2 shots coffee espresso, cooled

1 tsp vanilla extract

For the Topping

100ml double cream, whipped

1 tbsp cocoa powder, for dusting

Coffee beans or chocolate-covered coffee beans, for garnish (optional)

Method

Mix the crushed biscuits with a pinch of salt and melted butter until combined. Press firmly into the base of a 20 cm springform tin. Chill in the fridge while preparing the filling.

In a large bowl, beat the cream cheese and icing sugar until smooth. Add the cooled coffee and vanilla extract, and mix well.

Whip the double cream to soft peaks, then fold it gently into the coffee cream cheese mixture. Pour the filling over the chilled base, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until set.

Once set, remove the cheesecake from the tin. Pipe or spread the whipped cream on top, dust with cocoa powder, and garnish with coffee beans if using. Slice and serve chilled.