I Tried Trisha Yearwood’s No-Bake Espresso Cheesecake

Cheesecake ranks high on my list of dreaded desserts to make at home. Between the intimidating water bath, the risk of a runny filling, and the heartbreak of a cracked top after all that effort, I usually steer clear of these types of baking projects.

Still, as a food writer I’ve felt obligated to explore cheesecake recipes. Unfortunately, most haven’t delivered. Some turn out too mousse-like and lack that thick, creamy texture I expect. Others don’t set properly and collapse into a goopy mess.

When my editor passed along a no-bake cheesecake recipe from Trisha Yearwood with glowing reviews, I felt cautiously hopeful. One person raved, “Seriously, one of the best things I’ve had,” while another said, “Super easy to make.” The addition of espresso sealed the deal for me — I love coffee notes in desserts. So on a weekend, with free time and guests on the way, I pulled out my apron, springform pan, and ingredients — and I got to work.

First you make the graham cracker crust, which is pretty standard. Pulse graham cracker crumbs and bit of sugar together in a food processor until you get fine crumbs. Drizzle in melted butter, and pulse again to combine. The mixture should clump slightly when pressed between your fingers. Press the mixture firmly and evenly into the bottom of an 8-inch springform pan. Freeze for about 15 minutes, until the crust is firm.

In a small bowl, sprinkle gelatin over some cream. Let the gelatin bloom for about 5 minutes. Transfer the mixture to a small saucepan and add sugar and espresso powder. Warm over very low heat, whisking constantly to dissolve the gelatin. (Do not let it simmer or boil — overheating can scorch the gelatin and prevent the cheesecake from setting properly.) Once smooth, remove the mixture from the heat and let it cool for 5 minutes.

In a mixer fitted with the paddle attachment, beat softened cream cheese on medium-high speed until light and smooth. Add ricotta (a full pound!) and continue beating until fully combined. Pour in the cooled cream and gelatin mixture, add the vanilla, and beat again until smooth. Spoon the batter into the prepared crust and smooth the top. Cover and chill until set, at least 3 hours.

Just before serving, pour a jar of Amarena cherries and their syrup into a small saucepan and warm over low heat. Remove from heat and stir in 1/2 cup of lemon juice. Serve slices of cheesecake with the warm Amarena cherry syrup drizzled over the top.

Imagine my face when I finally pulled a picture-perfect cheesecake out of the fridge: no cracks on top, no weird filling textures, and no overly crumbly crust. Everything went smoothly, and to say I was amped would be an understatement.

If you’re new to the world of cheesecake, I’d definitely recommend saving this recipe. It’s fairly easy to pull together, and I had it chilling in the fridge in under 30 minutes.

And the result? Let’s just say there were no leftovers. My guests immediately asked for seconds. The springform pan made releasing the cake a breeze, so serving up perfect slices came with zero stress.

Each bite delivered gentle hints of espresso — not overpowering, just enough to complement the creamy ricotta and buttery graham cracker crust. The real standout was the Amarena cherry sauce on top, which added a nice touch of sweet and tart flavors to every bite.

With a full season of hosting ahead, this cheesecake is officially on my go-to list. It’s simple to make, but tastes like something from a bakery. I’ll definitely be keeping this one in my back pocket to impress.

• Upgrade the crust. This recipe uses a traditional graham cracker crust, but you can easily swap it for crushed Oreos, Speculoos, or shortbread cookies.
• Spice up the batter. To infuse warm notes, try adding a pinch of cinnamon, nutmeg, or ground cloves. These spices help bring out the espresso flavors.
• Top with seasonal fruit. If you can’t find Amarena cherries, make a quick compote using whatever fruit is in season — like blueberries, strawberries, or apples.