No-Bake Espresso Cream Dessert Cups
These no-bake espresso cream dessert cups are light, creamy, and coffee-forward, with a buttery cookie base and a cocoa finish for an easy Italian-inspired treat.
Equipment
- Mixing Bowl
- Hand Mixer or Whisk
- Rubber Spatula
- Measuring Cups and Spoons
- Small Dessert Cups or Jars
Ingredients
Cookie Base
- 1 cup crushed crisp cookies or biscotti crumbs
- 3 tbsp unsalted butter melted
Espresso Cream
- 1 1/2 cups heavy cream cold
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 2 tsp instant espresso powder
- 2 tbsp warm water for dissolving espresso powder
To Finish
- unsweetened cocoa powder for dusting
- dark chocolate finely grated, optional
Instructions
- Mix the crushed cookies with melted butter until the texture resembles damp sand.
- Spoon the cookie mixture into 6 dessert cups and press lightly to form an even base.
- Dissolve the espresso powder in warm water and set aside to cool slightly.
- Whip the heavy cream, powdered sugar, and vanilla extract to soft peaks.
- Gently fold the dissolved espresso into the whipped cream until evenly blended.
- Spoon the espresso cream over the cookie bases and smooth the tops.
- Chill for at least 1 hour. Dust with cocoa powder or grated dark chocolate just before serving.
Notes
Chill at least 1 hour for the best set. Store covered in the refrigerator for up to 3 days. Add cocoa or chocolate topping right before serving for the prettiest finish.