Dessert

NO BAKE Espresso Martini Cheesecake

Name: NO BAKE Espresso Martini Cheesecake
Cuisine: american

Martini Cheesecake brings the flavors of your favorite cocktail into a perfectly creamy, dreamy dessert. The no-bake method makes it quick to make and perfect for any occasion without turning on your oven. It simply is indulgent, elegant, and effortlessly impressive!

Martini Cheesecake brings the flavors of your favorite cocktail into a creamy, dreamy dessert. It simply is indulgent, elegant, and effortlessly impressive!

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Cooking time5 min
Prep time20 min
DifficultyMedium
Servings6

brunch

Dessert

American

Plant Butter Unsalted

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INGREDIENTS
DIRECTIONS

CRUST:

3 TBSP Violife Plant Butter Unsalted
1 cup chocolate graham crackers, finely ground
1 tsp granulated sugar
¼ tsp kosher salt

CHEESECAKE:

24 oz Violife Supreme Cream Cheese
1 cup Violife Just Like Heavy Whipping Cream
1 tsp espresso powder
2 oz brewed espresso
1 cup granulated sugar
¼ cup brown sugar
1 TBSP cocoa powder
2 tsp vanilla extract
2 TBSP Vodka
2 TBSP Coffee Liqueur
1 tsp kosher salt
16 oz/ 1 lb dark chocolate pieces- dairy free or vegan (melted in microwave)

Garnish:

1 cup Violife Just Like Heavy Whipping Cream
2 TBSP granulated sugar
1 tsp vanilla extract
Kosher salt & ground black pepper
Espresso beans

Crust - melt Violife plant-based butter and mix everything together and form into a pan and chill in the freezer until set.
Cheesecake Filling - Granny mix or stand mix everything (but the melted (DF- chocolate) until the Violife Supreme cream cheese is smooth and then add your melted chocolate at the end and get it completely mixed in and you’re good to go. Pour it into the pan with the crust and place into the fridge.
Chill your cheesecake for a good 8 hours or overnight if you have the time or quick freeze in your freezer and then finish with whipped cream over the top and espresso beans and devour it with your friends and family. :)