Layered Chocolate Espresso Cheesecake Dessert (No Bake)

Crunchy, sweet layer of Oreo cookie crust topped with a layer of smooth chocolate espresso cheesecake and a layer of lighter-that-air mascarpone cream.
Course Dessert
Cuisine American
Keyword cheesecake, Espresso
Prep Time 6 hours 30 minutes
Total Time 6 hours 30 minutes
Servings 9 servings
Author Lyuba Brooke


  • Crust:
  • 18 Oreo cookies
  • 4 Tbsp melted butter
  • 1 tsp instant espresso coffee granules
  • Cheesecake layer:
  • 2 8 oz packs of cream cheese
  • 1/3 cup white granulated sugar
  • 1 Tbsp instant espresso coffee granules
  • 1/4 cup cocoa powder
  • 5 Tbsp hot water
  • 5 oz cool whip topping original, not lite
  • Mascarpone cream:
  • 16-18 oz mascarpone cheese
  • 1/3 cup white granulated sugar
  • 5 oz cool whip topping original, not lite


  1. Grease a 9x9 tall rimmed baking dish (8x8 baking dish will work too) and set it aside.
  2. Pulse Oreo cookies in a blender until it's all crumbs. Transfer cookie crumbs into a mixing bowl. Add espresso and melted butter. Mix well, until butter in completely incorporated.
  3. Transfer cookie crumb mixture into the prepared dish and spread it all over the bottom, in one even layer. Press down.
  4. In a bowl of an electric mixer, with paddle attachment, beat cream cheese for a couple of minutes on medium-high speed.
  5. Scrape sides and bottom of the bowl, add sugar and mix well.
  6. Combine cocoa powder and instant espresso with hot water and stir well.
  7. Add the cocoa mixture to the cream cheese and beat until evenly incorporated.
  8. Add cool whip topping into the cheesecake mixture and fold with a rubber spatula until all smooth and evenly incorporated.
  9. Transfer the cheesecake mixture into the prepared baking dish, over the cookie crust. Spread evenly.
  10. Wash out your electric mixer bowl, dry and prepare for mascarpone layer.
  11. Using a whisk attachment, beat mascarpone cheese on medium-high speed for about a minute. Slowly add sugar and beat until incorporated. Turn off the mixer.
  12. Add cool whip topping and fold it until all smooth and completely incorporated.
  13. Scoop out spoonfuls of mascarpone cream all over the cheesecake layer and then smooth it over evenly with a spatula.
  14. Cover and refrigerate for at least 6 hours. (You can refrigerate it overnight if you wish.)
  15. When taking it out, I recommend using a soft spatula for the first piece (It may not come out all pretty) and then a hard, metal spatula for the remaining pieces will be better for taking out and not breaking the crust.

Recipe Notes

Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.