Two Chimps Espresso Martini Cheesecake

Fancy making something awesome this week? Well; we have just the thing….


Jump to recipe ?


Loads of people love cheesecake and loads of people love espresso martinis right? So, let’s combine the two to make one deliciously boozy pudding. Even better than that, we’re using freshly roasted and ground Two Chimps Coffee! What can go wrong eh?

espresso martini with coffee beans on top


You will need:

For the Cheesecake

  • 70g salted butter, plus extra for greasing
  • 100g chocolate oaty biscuits
  • 150g ginger biscuits
  • 150g dark chocolate, chopped
  • 500g full-fat cream cheese
  • 180g icing sugar
  • 300ml double cream
  • 30ml Two Chimps Espresso
  • 50ml Two Birds Espresso liqueur
  • 1 vanilla pod or ¼ teaspoon of vanilla bean paste


For the coffee drizzle

  • 50ml Two Birds Espresso liqueur
  • 50ml Two Chimps Espresso
  • 50g golden caster sugar


To serve

  • 200g sour cream
  • 30g chocolate-coated coffee beans (Optional)


Let’s go

ingredients for espresso martini cheesecake


Grease a 23cm diameter springform cheesecake tin with butter and line with greaseproof paper. Melt the butter in a saucepan over a low heat, then pour into a large bowl.

Melting butter in a pan


Put the oaty biscuits and ginger nuts in a food processor and blitz to fine crumbs.


If you don’t have a food processor then stick them in a plastic food bag and bash with a rolling pin.

melted butter and crushed biscuits


Add the crumbs into the melted butter and stir to combine. Pour them into the prepared tin and press firmly into the base. Pop in the fridge for 30 mins, or freezer for 10 mins.

biscuits pressed into a baking tin
chocolate in a bowl


Melt the chocolate slowly over a bain-marie until smooth, then leave to cool for about 15 mins.

melting chocolate
cheese cake ingredients


Halve the cream cheese, icing sugar and double cream and put half of each into two bowls. Add the melted chocolate to one of the bowls and beat with an electric mixer until thick and creamy.

mixing ingredients together
mixed ingredients in a bowl


Add the coffee, coffee liqueur and vanilla to the second bowl and beat until thick and creamy, about 3-5 mins. It won’t be as thick as the first mixture.

adding coffee to cheesecake recipe


Pour the chocolate mixture over the biscuit base and level. Pop in the freezer for about 30 mins. Pour the coffee mixture on to that and level. Pop in the fridge to cool for at least 4h.

cheesecake mix


Make the coffee drizzle.

Add the coffee liqueur, coffee and sugar into a small saucepan.

Slowly heat and simmer for 5 mins or until nice and syrupy. Pour into a small bowl to cool completely.

saucepan on the heat
Espresso in a pan


When you are ready to serve, take the cheesecake out of the fridge.


Pour the sour cream on the top and level.

Espresso martini cheesecake before chocolate drizzle

You can either pour the coffee drizzle and coffee beans on before you serve, or serve it in slices to your guests so they can drizzle as required.

Voila! It’s ready to eat!

Espresso martini cheesecake


You can freeze this cheesecake for up to 2 weeks. Make sure you take it out of the freezer 1h before you want to serve it and make the syrup at that time too.

We think you’d also like:

Espresso Martini Ice Cream

Chocolate and Coffee Brownies

Coffee Spread for Pancakes


Well, how’d it go? Share your Espresso Martini Cheesecake masterpieces with us using the hashtag #twochimpscoffee.

Need coffee worthy of the best cheesecake you will make today? We have just the thing.

Head over to our shop for the best coffee, hand roasted in small batches and with free 1st class delivery too.


Espresso martini cheesecake

Join the troop