Coffee & Chocolate Cheesecake! - Buongiorno Caffe' & More

Coffee & Chocolate Cheesecake!

Are you at home and looking for some ideas to make something delicious to treat yourself and your family with? How about preparing this delicious coffee and chocolate recipe?

A very simple dessert to prepare, this delicious chocolate and coffee cheesecake will surely make your mouthwatering.


  5. TIPS

1. INTRODUCTION This coffee and chocolate cheesecake will have a crumbly biscuit base, filled by delicious coffee and cream cheese, and finished off by throwing flakes of chocolate bits on top. No cooking is required!

  • PREPARATION: 45 minutes
  • PORTIONS: For 12 persons
  • COST: Low



For the base

  • 300 g Digestive biscuits or similar
  • 150 g Butter


For the filling

  • 300 ml sugared fresh cream
  • 175 g Mascarpone or similar cheese spread.
  • 1 espresso cup of caffè Buongiorno Sublime Rosso


For decoration

  • Dark Chocolate flakes.



First take the biscuits and crumble them with the help of a food processor or beat them with a rolling pin. Place them in a bowl and pour over the still hot melted butter. Mix well, in order to obtain a homogeneous mixture. Take a hinged pan and pour the biscuit mixture into it, leveling it well with the help of a spoon. Place in the freezer, whilst you are preparing the filling.

Whip the cream in a bowl then add to the mixture the mascarpone or spreadable cheese and continue whipping everything together. Add the espresso cup of Buongiorno coffee to the filling, incorporating it with slow movements, from top to bottom using a spatula or a spoon. In the meantime, grind some dark chocolate if they are not already flaked to use for the cake decoration. Remove the base from the freezer, put the filling on the base and level with a spoon, then sprinkle the chocolate flakes on top. Refrigerate the coffee and chocolate cheesecake until ready to serve.



The coffee and chocolate cheesecake can be kept in the fridge for a couple of days. It can also be frozen and will keep in best condition for consumption for several months until defrosted. Once defrosted it needs to be eaten. 5. TIPS For this cheesecake we recommend using our Sublime Rosso blend, as it has a strong creamy taste, given by the preponderance of Robusta in the coffee. This blend will allow to contrast the sweetness of the cheese and cream, giving a boost to the flavor in the cake.

If you liked this recipe, then follow our blog to discover our next coffee treat.

Check this recipe out: Nutella and Coffee Cake

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