Description
Indulge in this no-bake Espresso-Infused Biscuit and Cream Cheese Cake, a rich dessert perfect for coffee lovers. Layers of espresso-soaked biscuits and smooth cream cheese filling create a delightful treat that’s sure to impress at any gathering.
Ingredients
1 1/2 cups brewed espresso (cooled)
24 ladyfinger biscuits (or any preferred plain biscuits)
16 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
Cocoa powder, for dusting (optional)
Instructions
- Prepare the Filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth. Whip heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Soak the Biscuits: Dip each biscuit in cooled espresso, coating both sides without soaking through.
- Layer the Cake: In an 8×8 inch dish, layer soaked biscuits and cream cheese mixture alternately, finishing with the cream cheese layer on top.
- Chill: Refrigerate for at least 4 hours, or overnight, to set.
- Serve: Dust with cocoa powder before slicing and enjoying.
Notes
For added richness, consider adding chocolate shavings between the layers.
This cake can be frozen for up to 2 months; thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 8 servings
- Calories: 250 kcal per serving
