0 from 51 votes
No-Bake Coffee Cheesecake
This Easy Coffee Cheesecake is a No-Bake Cheesecake that is simple and delicious. A chocolate cookie base, a creamy soft coffee filling, its perfect.
Prep Time
20 mins
Chilling Time
5 hrs
Total Time
5 hrs 20 mins
Servings: 8 servings
Calories: 541 kcal
Course:
Dessert
Cuisine:
American
Ingredients
THE COOKIE BASE
- 1¾ cups chocolate cookie crumbs
- ¼ cup butter (melted)
- 2 tablespoons strong coffee (cold)
FOR THE COFFEE CREAM CHEESE FILLING
- 14½ ounces cream cheese (whole fat)
- ¾ cup powdered/icing sugar
- ¼ cup strong coffee (cold)
- 1½ cups cream whole/heavy/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!
Cup of Yum
Notes
- To remove the cake from springform pan - Make sure the cheesecake is well chilled so that it's very firm. Using a large knife or metal spatula and carefully run it a around the band of pan, then remove. I usually leave the bottom under the cake when cutting and serving. If using plastic wrap then gently life the cake out of the pan and place on a serving dish.
- Wrap it tightly still in the pan with plastic wrap or place in an airtight container. It will keep for up to five days in the refrigerator.
- Yes it can be frozen, I would freeze the cake without the topping especially if you are using a caramel or fruit sauce, those can be added before serving. Be sure to let the cake set first, then wrap the pan tightly in plastic wrap, place it in a freezer safe bag or container before freezing.
- It will keep for up to three months if properly stored in the freezer. To thaw the frozen cake, place it still wrapped in the fridge and let it thaw overnight.
Nutrition Information
Calories
541kcal
(27%)
Carbohydrates
29g
(10%)
Protein
6g
(12%)
Fat
45g
(69%)
Saturated Fat
25g
(125%)
Trans Fat
1g
Cholesterol
138mg
(46%)
Sodium
352mg
(15%)
Potassium
136mg
(4%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
1550IU
(31%)
Vitamin C
1mg
(1%)
Calcium
95mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 541
% 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.