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Espresso Martini Jelly Cheesecake

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An elegant no-bake Espresso Martini Jelly Cheesecake featuring layers of creamy, Kahlúa-infused cheesecake and wobbly coffee jelly cubes on a rich Oreo crust. It’s smooth, sophisticated, and perfect for coffee lovers looking for a showstopping dessert.

Ingredients

3 x 128g packets Oreo Original cookies

100g unsalted butter, melted

500g cream cheese, at room temperature, chopped

395g can sweetened condensed milk

3 tbsp Kahlúa coffee liqueur (or strong espresso for non-alcoholic version)

80ml (1/3 cup) thickened cream

60ml (1/4 cup) water

3 tsp gelatine powder

Crushed chocolate-coated coffee beans, to decorate

Coffee Jelly:

60ml (1/4 cup) water

1 tbsp gelatine powder

500ml (2 cups) freshly brewed espresso coffee

110g (1/2 cup) caster sugar

Instructions

  1. Make the coffee jelly: Place 60ml water in a small bowl and sprinkle over the gelatine. Stir to combine and let it bloom for a minute. In a saucepan, heat espresso and sugar over medium heat until nearly boiling. Stir in the gelatine mixture until fully dissolved. Pour into two small containers and refrigerate for at least 4 hours, until firm.
  2. Prepare the crust: Grease and line the base of a 20cm round springform pan. Process Oreos in a food processor until finely crushed. Add melted butter and blend until combined. Press firmly into the base and up the sides of the pan. Chill for 15 minutes.
  3. Make the cheesecake filling: In a clean food processor, blend cream cheese, condensed milk, and Kahlúa until smooth. Add thickened cream and blend again until creamy. In a small bowl, combine water and gelatine, microwave for 10 seconds until dissolved, and whisk. With the processor running, pour in the gelatine mixture and blend until fully incorporated.
  4. Assemble: Cut the set coffee jelly into 1.5cm cubes. Scatter one-third of the jelly cubes over the chilled crust, pour one-third of the cheesecake mixture on top, and repeat two more times. Tap gently to remove air bubbles and smooth the surface.
  5. Refrigerate for at least 6 hours, or overnight, until fully set.
  6. Serve: Transfer cheesecake to a serving plate and sprinkle with crushed chocolate-coated coffee beans before serving.

Notes

For a non-alcoholic version, replace Kahlúa with espresso or coffee syrup.

Use decaf coffee if preferred for a caffeine-free dessert.

Chocolate digestive biscuits can replace Oreos for the base.

For a vegetarian version, substitute gelatine with agar-agar.

Slice cleanly using a hot knife wiped dry between cuts.

Nutrition

Find it online: https://chocolatecoveredamy.com/espresso-martini-jelly-cheesecake/