I learned this recipe from a Spanish chef who works a bunch of catering events for small groups of fifty people or less. I love the simplicity of the recipe, and it comes out tasting really great.You can have this entire dessert ready in less than thirty minutes, and you can feed a huge number of people if you scale the ingredient quantities up!The following recipe serves 4-6 people.
Ingredients
For the Graham Cracker Crust:
2Tbspsalted butter(melted)
1Tbspplus 2 tsp brown sugar
3whole Graham Crackers(crushed into tiny pieces)
For the No-Bake Cheesecake Filling:
1/2cupMascarpone cheese(softened at room temperature)
1/4cupPhiladelphia cream cheese(softened at room temperature)
3Tbspwhite granulated sugar(or more, to taste)
2Tbspheavy whipping cream
1shot of espresso(or 30-45 mL of very strongly-brewed coffee, or more, to taste)
A tiny sprinkle of Kosher salt
A tiny pinch of cocoa powder(for dusting on top at the end)
Instructions
For the Graham Cracker Crust:
Melt the butter and brown sugar together in a small saucepot.
Mix the butter and brown sugar with the crushed graham crackers.
Press the mixture down into a thin layer of the mixture in the bottom of your serving glasses.
Set the prepared glasses lined with a base of the Graham Cracker filling in the fridge for whenever you are ready to add your filling.
For the No-Bake Cheesecake Filling:
Use an electric hand mixer to whip together the softened Mascarpone cheese, Philadelphia cream cheese, white granulated sugar, and the heavy whipping cream, until airy and softened.
Add in the espresso or strongly-brewed coffee, in addition to a tiny pinch of Kosher salt, and continue to mix until you arrive at a soft and spreadable consistency.
Taste, and add more espresso or sugar, as desired.
Serve the whipped Mascarpone and Cream Cheese mixture in the bowls that you prepared earlier with the Graham Cracker base.
Dust the tops of each serving bowl with an incredibly light dusting (barely noticeable) sprinkle of cocoa powder.
*Use something like a fine mesh tea strainer for this, and really very gently tap the side of the mesh strainer when it is positioned over each bowl.
Notes
You can make the no-bake espresso cheesecake filling in advance, and store it in the fridge, covered with plastic wrap.