☕ No-Bake Coffee Cheesecake with Espresso Flavor

🍰 Instructions

1. Make the crust:

   • Combine crushed biscuits and melted butter.

   • Press into the bottom of a springform pan (about 8 inches/20 cm).

   • Chill in the fridge while you prepare the filling.

2. Make the filling:

   • Dissolve the espresso powder in 1–2 tbsp hot water. Let cool.

   • In a large bowl, beat the cream cheese and powdered sugar until smooth.

   • Add the cooled espresso, vanilla, and (if using) dissolved gelatin.

   • In a separate bowl, whip the heavy cream to stiff peaks.

   • Gently fold the whipped cream into the cream cheese mixture until smooth and airy.

3. Assemble:

   • Pour the filling over the crust and smooth the top.

   • Refrigerate for at least 4–6 hours (or overnight) until set.

4. Serve:

   • Dust with cocoa powder or decorate with whipped cream and chocolate bits.