No-Bake Coffee Cheesecake
User Reviews
5
No-Bake Coffee Cheesecake
Description
This No-Bake Coffee Cheesecake starts with a crust made from chocolate cookie crumbs mixed with melted butter and strong cold coffee, which are pressed into a springform pan and chilled to set firmly. The filling combines whole-fat cream cheese sweetened with powdered sugar and flavored with cold coffee, ensuring a creamy base with a coffee kick.
Separately whipped heavy cream is carefully folded into the cream cheese mixture for lightness. Gelatin dissolved in warm milk is added to stabilize the filling, helping it hold shape after chilling. The cheesecake is assembled by spreading the filling atop the chilled crust and refrigerated until firm.
The result is a smooth, dense yet airy cake with nuanced coffee flavor and chocolate undertones in the base. The gelatin ensures it slices cleanly and maintains texture without baking. This dessert pairs well with coffee or simple garnishes for a refined treat.
For storage, the cheesecake keeps up to five days in the refrigerator and can be frozen without toppings for up to three months. Careful thawing overnight in the fridge helps preserve texture.
Ingredients
THE COOKIE BASE
- 1¾ cups chocolate cookie crumbs
- ¼ cup butter melted
- 2 tablespoons coffee strong, cold
FOR THE COFFEE CREAM CHEESE FILLING
- 14½ ounces cream cheese whole fat
- ¾ cup powdered sugar aka icing sugar
- ¼ cup coffee strong, cold
- 1½ cups heavy cream whole or heavy or whipping, cold
EXTRAS
- 2 tablespoons milk
- 1 tablespoons powdered gelatine
Instructions
- Mix the chocolate cookie crumbs, melted butter and coffee until combined, then press down on the bottom of a 7 - 8 inch (17 - 20 cm) springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator to chill.
- In a medium bowl beat together the cream cheese, sugar and coffee until creamy. Set aside.
- In a large bowl beat the cold cream until stiff peaks appear, set aside.
- In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat and add a heaping tablespoon of the cream cheese mixture to the gelatine mixture (this cools it down) and stir gently to combine, then fold the gelatine mixture into remaining cream cheese mixture.
- Gently fold the cream cheese mixture into the whipped cream until combined.
- Remove the cookie base from the fridge, spoon the cheesecake filling evenly on top of the base, cover with plastic wrap and refrigerate 4-5 hours or even better overnight. Before serving sprinkle with chocolate shavings or cocoa. Enjoy!
Notes
- Ensure the cheesecake is thoroughly chilled before removing from the springform pan to maintain shape.
- Wrap tightly and store in the refrigerator for up to five days.
- Freeze without toppings in a sealed container for up to three months; thaw overnight in the refrigerator before serving.
- Add caramel or fruit toppings just before serving if desired, as they do not freeze well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Calories | 541kcal | 27% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 45g | 69% |
| Saturated Fat | 25g | 125% |
| Trans Fat | 1g | 50% |
| Cholesterol | 138mg | 46% |
| Sodium | 352mg | 15% |
| Potassium | 136mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 1550IU | 31% |
| Vitamin C | 1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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