Everyone is about the layered coffee drinks these days. I enjoy a good layered coffee drink, and I love to make them at home. Not only does it save me money, but it means I can make my drinks exactly the way I like. In this case, the drink I wanted was really a cheesecake, because cheesecake is really my favorite thing – like this Texas Peach Cheesecake or any of these delicious cheesecake ideas!. Did I mention this is a no-bake cheesecake? Sometimes a girl wants a cheesecake, but she doesn’t want to heat her oven, fiddle with a water bath, or baby sit the cheesecake while it cools for three hours in the oven. No-bake cheesecake seemed like the way to go here, not only for its easy preparation but because it is easier to layer, just like a delicious mocha vanilla latte. What’s not to love? For the best flavor you want to use fresh brewed espresso. Instant espresso would also work in a pinch, but it loses some of the more subtle fruity notes when it isn’t brewed fresh. Here I used Nespresso compatible capsules from Gourmesso in Etiopia Blend Forte. You can also prepare this pie in an 8-inch springform pan if you prefer, but beware that removal can be a bit tricky as the cheesecake filling tends to be a little sticky. It would be a good idea to line the ring of the pan with parchment paper to help preserve the sides of the filling. To make things easy, and because I love pecans, I make my cheesecake in a toasted pecan crust made from store-bought roasted, salted pecans. It is gluten-free, incidentally, and delicious with a slightly salty edge. Print No-Bake Mocha Cheesecake Pie Author: Kelly Jaggers Recipe type: Dessert Prep time: 30 mins Total time: 30 mins Serves: 8 Ingredients For the crust: 1 ½ cups finely chopped roasted and salted pecans 4 tablespoons butter, at room temperature 2 tablespoons packed light brown sugar For the filling: 1 cup heavy cream, chilled ¼ cup powdered sugar, divided ¼ cup Dutch-processed cocoa powder, divided 1 block (8 ounces) cream cheese, at room temperature ¼ cup cooled espresso ½ teaspoon vanilla For the topping: ½ cup heavy cream, chilled 2 tablespoons powdered sugar, divided ½ block (4 ounces) cream cheese, at room temperature ¼ teaspoon vanilla 1 teaspoon cocoa powder ¼ teaspoon cinnamon Instructions In a medium bowl combine the pecans, butter, and brown sugar. Mix until well combined and the pecans are evenly coated in the butter. Press the mixture into a 9-inch pie pan. Refrigerate for at least 30 minutes to set. In the work bowl of a stand mixer fitted with the whip attachment, or in a large bowl with a hand mixer, add the cream, 2 tablespoons of the powdered sugar, and 2 tablespoons of the cocoa powder. Mix on low speed until the powdered sugar and cocoa powder are incorporated, about 30 seconds, then increase the speed to medium high […]
This post first appeared as No-Bake Mocha Cheesecake Pie on Evil Shenanigans by Kelly Jaggers