July 24, 2026

Nespresso Chocolate Cheesecake Recipe

Average Calories Per Serving: 795

Serves:

Cooking Time:

< 30 min

With a crisp Oreo crust, silky chocolate cheesecake filling and light coffee mousse, this Nespresso Chocolate Cheesecake is an indulgent but achievable treat. It is an easy cheesecake recipe to prepare ahead for birthdays, dinner parties or relaxed family celebrations.

Expand Full Description

Three distinct layers make every slice worth savouring: a dark Oreo base, a smooth chocolate filling and a softly set coffee mousse. LANCEWOOD® Medium Fat Cream Cheese gives both fillings their creamy texture, while Nespresso Rich Chocolate Vertuo coffee adds a balanced espresso note.

Prepare this chocolate cheesecake recipe the day before, then finish it with whipped cream and grated dark chocolate for effortless entertaining. It is one of those dessert ideas that looks impressive without requiring an oven.

Frequently Asked Questions

Can I make this chocolate cheesecake ahead of time?

Yes. Prepare the cheesecake the day before and leave it to set in the fridge overnight. Add the whipped cream and grated chocolate shortly before serving.

How long does the cheesecake need to set?

Refrigerate it for at least 6 hours. An overnight setting time is recommended to help the chocolate cheesecake and coffee mousse layers become firm enough to slice neatly.

Can I use a different type of coffee?

Yes. Replace the Nespresso Rich Chocolate Vertuo coffee with the same quantity of strong espresso-style coffee. Allow it to cool completely before adding it to the filling or mousse.

Why must the coffee cool before it is added?

Hot coffee could soften the cream cheese mixture, melt the whipped cream or affect the mousse’s texture. Cooling it helps the layers remain smooth and evenly set.

How do I prevent lumps in the cheesecake filling?

Bring the LANCEWOOD® Medium Fat Cream Cheese to room temperature and beat it until completely smooth before adding the remaining ingredients. The melted chocolate and coffee should also be cooled slightly.

Can I make the coffee mousse without gelatine?

The gelatine helps the mousse set firmly enough to hold its shape when sliced. Leaving it out will produce a softer layer. A suitable alternative setting agent may be used according to its package instructions, as quantities can differ.

Is this cheesecake suitable for entertaining?

Yes. As with many useful easy dessert recipes, most of the preparation can be completed the day before. Simply add the topping before serving for an easy make-ahead dessert.

Ingredients:

Oreo Crust:

250 g Oreo biscuits

80 g butter, melted

Chocolate Cheesecake Layer:

225 g dark chocolate, melted and cooled slightly

375 g LANCEWOOD® Medium Fat Cream Cheese, at room temperature

½ cup condensed milk

3 tbsp prepared Nespresso Rich Chocolate Vertuo coffee, cooled

Coffee Mousse Layer:

150 g LANCEWOOD® Medium Fat Cream Cheese, at room temperature

⅔ cup cream, approximately 165ml

¼ cup prepared Nespresso Rich Chocolate Vertuo coffee, approximately 60ml cooled

4 tbsp brown sugar

1 tsp gelatine

Topping:

1 cup cream

2 tbsp icing sugar

Grated dark chocolate, to finish

Method

Grease and line a 20 cm springform cake tin.
Place the Oreo biscuits in a food processor and blend them into fine crumbs. Add the melted butter and mix until evenly combined.
Press the biscuit mixture firmly and evenly into the base of the prepared tin. Refrigerate while preparing the chocolate cheesecake layer.
Melt the dark chocolate and set it aside to cool slightly.
Beat the 375 g LANCEWOOD® Medium Fat Cream Cheese until completely smooth. Add the condensed milk and beat until well combined.
Add the cooled melted chocolate and prepared Nespresso Rich Chocolate Vertuo coffee. Mix until the filling is smooth and evenly combined.
Spread the chocolate cheesecake mixture over the chilled Oreo crust. Smooth the surface and refrigerate until firm enough to support the mousse layer.
To make the coffee mousse, prepare the Nespresso Rich Chocolate Vertuo coffee and allow it to cool to room temperature.
Sprinkle the gelatine evenly over the cooled coffee. Leave it to stand for approximately 5 minutes so that the gelatine can bloom and absorb the liquid.
Microwave the coffee and gelatine mixture in 5-second intervals, stirring between each interval, until the gelatine has completely dissolved. Do not allow the mixture to boil.
Stir in the brown sugar until mostly dissolved. Set the mixture aside for approximately 5 minutes, or until it is no longer hot.
Beat the remaining 150 g LANCEWOOD® Medium Fat Cream Cheese until smooth. Slowly pour in the coffee and gelatine mixture while beating until fully incorporated.
In a separate bowl, whip the 165 ml cream until soft peaks form. The cream should hold its shape while still having a soft, slightly curved tip.
Gently fold the whipped cream into the coffee and cream cheese mixture, taking care not to knock out too much air.
Spread the coffee mousse evenly over the chilled chocolate cheesecake layer and smooth the surface.
Refrigerate the cheesecake for at least 6 hours, or preferably overnight, until completely set.
Shortly before serving, whip the 250 ml cream until soft peaks form. Add the icing sugar and continue whipping until stiff peaks form.
Spread or spoon the whipped cream over the cheesecake. Finish with grated dark chocolate, remove the cheesecake from the tin and serve chilled.

Helpful Recipe Tips

Use room-temperature cream cheese to create smooth, lump-free fillings.
Allow the melted chocolate to cool slightly so that it does not soften the cream cheese.
Cool the prepared coffee before adding it to either cheesecake layer.
Fold the whipped cream into the mousse gently to retain its light texture.
Let the cheesecake set overnight for the neatest slices.
Dip a sharp knife into warm water and wipe it clean between cuts.