Introducing the Nespresso x LANCEWOOD® Chocolate Cheesecake

A Partnership Rooted in Craft

LANCEWOOD® has spent decades perfecting the art of quality dairy, and Nespresso has spent just as long perfecting the art of coffee. Both brands share a simple philosophy: quality ingredients, thoughtfully combined, create something greater than the sum of their parts. This partnership is our way of showing what happens when that philosophy meets in the kitchen.

Rather than treating coffee as a flavouring, this recipe treats it the way we always encourage our customers and chefs to. As an ingredient with intent. Our Nespresso Rich Chocolate Vertuo coffee was chosen specifically for its deep cocoa notes and smooth body, qualities that let it stand shoulder to shoulder with dark chocolate rather than disappearing beneath it.

Coffee at the Heart of Every Layer

The Nespresso x LANCEWOOD® Chocolate Cheesecake is built in three distinct layers, and our coffee appears in two of them. A crisp Oreo base sets the foundation, followed by a silky chocolate cheesecake layer where prepared Nespresso Rich Chocolate Vertuo coffee is blended with melted dark chocolate and LANCEWOOD® Medium Fat Cream Cheese. The top layer is a soft coffee mousse, made the same way, that lightens the finish while keeping that signature espresso character front and centre.

The result is a dessert that’s indulgent without being one-note: rich, but balanced; sweet, but grounded by real coffee flavour in every bite. It’s also designed to be made ahead of time, a detail we know matters to anyone planning a dinner party, birthday, or weekend gathering.

The Recipe: Nespresso x LANCEWOOD® Chocolate Cheesecake

Serves 8 | Prep time: under 30 minutes (plus overnight setting)

INGREDIENTS

Oreo Crust

• 250 g Oreo Biscuits
• 80 g butter, melted

Chocolate Cheesecake Layer

• 225 g dark chocolate, melted and cooled slightly
• 375 g LANCEWOOD® Medium Fat Cream Cheese, at room temperature
• ½ cup condensed milk
• 3 tbsp prepared Nespresso Rich Chocolate Vertuo coffee, cooled

Coffee Mousse Layer

• 150 g LANCEWOOD® Medium Fat Cream Cheese, at room temperature
• ⅔ cup cream (approx. 165 ml)
• ¼ cup prepared Nespresso Rich Chocolate Vertuo coffee (approx. 60 ml), cooled
• 4 tbsp brown sugar
• 1 tsp gelatine

Topping

• 1 cup cream
• 2 tbsp icing sugar
• Grated dark chocolate, to finish

METHOD

1. Blitz the Oreo biscuits to fine crumbs, stir through the melted butter, and press firmly into a lined 20 cm springform tin. Chill while you prepare the next layer.
2. Brew the Nespresso Rich Chocolate Vertuo coffee needed for both the cheesecake and mousse layers, and set aside to cool.
3. Beat the 375 g LANCEWOOD® Medium Fat Cream Cheese until smooth, then mix in the condensed milk, cooled melted chocolate, and 3 tbsp of the cooled coffee. Spread over the chilled base and refrigerate until firm.
4. For the mousse, bloom the gelatine in the remaining cooled coffee for five minutes, then gently warm until dissolved (do not boil). Stir in the brown sugar and allow to cool slightly.
5. Beat the remaining 150 g LANCEWOOD® Medium Fat Cream Cheese until smooth, then slowly incorporate the coffee-gelatine mixture. Whip the cream to soft peaks and fold through gently.
6. Spread the mousse over the set chocolate layer and refrigerate for at least six hours, ideally overnight, until fully set.
7. Just before serving, whip the topping cream with icing sugar to stiff peaks, spoon over the cheesecake, and finish with grated dark chocolate.

Why This Recipe Works

Cooling the coffee before it meets the cream cheese is essential; it keeps both layers smooth and prevents the mixture from softening. And because the cheesecake needs to set overnight, most of the work happens the day before, leaving you free to simply add the topping and serve.