Healthy Coffee Cheesecake

This delicious, no-bake coffee cheesecake is made using a handful of ingredients and is sweetened with dates for a healthy twist. It also has less fat than traditional cheesecake and comes together incredibly quickly.

This no-bake coffee cheesecake is creamy, rich and delicious as well as super easy to make. I made the filling in a blender, which produces great results in seconds.  This cheesecake is moderately sweet, perfect as a healthier dessert. 

Coffee cheesecake ingredients

This filling in this cheesecake is naturally sweetened with dates (there is no added sugar!) Dates are nutritious so your cheesecake will contain fibre! 

Dates are also high in sugar and have a delicious flavour which pairs fantastically with the coffee (I used instant) in this recipe adding a hint of caramel into the mixture (as well as colour). 

The filling also contains a combination of naturally low in fat ricotta, cream cheese as well as a small amount of double cream (heavy cream). 

I used a classic digestive biscuit-and-butter cheesecake base.

Step-by-step recipe instructions

1. In a bowl dissolve the coffee in 1 tablespoon of warm water.  Combine with the chopped dates and set aside for 15 minutes stirring occasionally and squashing the dates with the back of a spoon.

2. Blitz the biscuits to fine crumbs. You can also do this by placing the biscuits in a plastic bag and crushing using a rolling pin. Place the crumbs in a mixing bowl, combine with the melted butter and stir thoroughly ensuring the crumbs are completely coated.

3. Line the base of a 20 cm (8 inch) spring form pan with parchment paper. Press the biscuit mixture firmly into the bottom of the pan.  Finish off by pressing gently with the bottom of a glass to create an even surface. Place the pan in the freezer for 30 minutes. After 25 minutes start making the filling.

4. Beat the double cream until soft peaks appear and set aside.

5. Place the dates (along with any liquid that hasn’t been absorbed), cream cheese and ricotta in a high speed blender and puree until very smooth.

6. Transfer into a bowl and gently stir in the whipped cream.

7. Remove the cheesecake base from the freezer and pour in the filling mixture. Gently tap the pan against the counter to remove any air bubbles.  Refrigerate for at least 4 hours (or overnight) before cutting.

8. Dust with the cacao/cocoa powder or decorate with chocolate flakes and serve!

Substitutions

• Use either full fat or reduced fat cream cheese (I used Philadelphia).
• I used regular instant coffee but decaf is fine too.
• Digestive biscuits can be substituted with graham crackers.

Do I  have to use a blender

No, you don't.  Using a high speed blender is quick and convenient but you can use a food processor.  Simply puree the dates soaked in coffee separately (ensure the mixture is as smooth as possible), then blend with the cream cheese and ricotta until smooth and creamy.  Stir in the whipped cream and make the cheesecake as per instructions.

Top tips for making no-bake coffee cheesecake

• Use either regular or decaffeinated coffee.
• Use regular or low fat digestive biscuits. I discovered that low fat biscuits often contain marginally less fat but more sugar so decided to use regular biscuits. Personal choice. You can also use another base recipe if you like.
• Make ahead: You can make this cake ahead but do not dust with the cocoa powder until you are ready to serve it. 
• Storing: Keep refrigerated, loosely covered, for up to 3 days.
• Freezing: After you’ve removed the side ring place the cake in the freezer for 2-3 hours (do not dust with the cocoa). Remove the bottom of the pan and either place the cheesecake back in the freezer until completely frozen or cut in half or into quarters and freeze smaller pieces. Once completely frozen place in a freezer bag or plastic container and freeze for up to 3 months. To serve either defrost completely or remove from the freezer about 40 minutes before serving to soften it a little without fully defrosting. Sprinkle with the cocoa just before serving.

Serving suggestions

I like this coffee cheesecake with a dusting of cacao powder (use cocoa if you prefer) but you can omit this step or use another topping, such as chocolate flakes or whipped cream.

You can also serve this recipe in the form of mini coffee cheesecakes. Simply place a small amount of biscuit mixture in desert pots (or espresso cups), press into the base of the dish and top with the cheesecake filling. Serve chilled.

I used a classic cheesecake base of crushed biscuits and melted butter but you could use any base you like.

You might also like

• Kahlua Cheesecake Pots
• Black Forest Cheesecake Tart
• Chocolate Ricotta Cheesecake (Healthy, Baked)
• Avocado Lime Cheesecake Pie (No Bake)
• Tiramisu Cups (Healthy)

You might also like this collection of 27 everyday healthy cacao recipes.

Keep in touch!

Have you made this easy cheesecake recipe? I'd love to know how it turned out for you. Let me know in the comments below, thanks:)

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Healthy Coffee Cheesecake

This delicious, no-bake coffee cheesecake is made using a handful of ingredients and is sweetened with dates for a healthy twist. It also has less fat than traditional cheesecake and comes together incredibly quickly.

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: International, vegetarian

Prep Time: 35 minutes

Freezing overnight: 8 hours

Total Time: 8 hours 35 minutes

Servings: 10 servings

Calories: 275kcal

Author: Monika Dabrowski

Equipment

• ▢
  High speed blender or food processor
• ▢
  Electric mixer
• ▢
  20 cm/8'' spring-form pan

Ingredients

For the base

• ▢ 170 g digestive biscuits/graham crackers regular or low fat (see Notes below)
• ▢ 70 g butter melted

For the Filling

• ▢ 250 g ricotta cheese drained
• ▢ 200 g cream cheese I used Philadelphia
• ▢ 100 ml double cream/heavy cream cold
• ▢ 150 g dates chopped
• ▢ 1 tbsp instant coffee granules use regular or decaf, approx. 6 g
• ▢ 1 tbsp water warm
• ▢ Cacao or cocoa powder for dusting optional

Metric - US Customary

Instructions

• In a bowl dissolve the coffee in 1 tablespoon of warm water.  Combine with the chopped dates and set aside for 15 minutes stirring occasionally and squashing the dates with the back of a spoon.
• In a food processor blitz the biscuits to fine crumbs. You can also do this by placing the biscuits in a plastic bag and crushing using a rolling pin. Place the crumbs in a mixing bowl, combine with the melted butter and stir thoroughly ensuring the crumbs are completely coated.
• Line the base of a 20 cm (8 inch) spring form pan with parchment paper. Press the biscuit mixture firmly into the bottom of the pan.  Use the bottom of a glass to gently press and create an even surface. Place the pan in the freezer for 30 minutes. After 25 minutes start making the filling.
• Place the dates (along with any liquid that hasn’t been absorbed), cream cheese and ricotta in a blender and puree until very smooth.
• Remove the cheesecake base from the freezer and pour in the filling mixture. Gently tap the pan against the counter to remove any air bubbles.  Refrigerate overnight before cutting.
• Run a spatula around the cheesecake and carefully remove the ring. Dust with the cacao/cocoa powder (optional) or chocolate shavings and serve!

Notes

• Use either regular or decaffeinated coffee.
• Use regular or low fat digestive biscuits. I discovered that low fat biscuits often contain marginally less fat but more sugar so decided to use regular biscuits. Personal choice. You can also use another base recipe if you like.
• Make ahead: You can make this cake ahead but do not dust with the cocoa powder until you are ready to serve it. 
• Storing: Keep refrigerated, loosely covered, for up to 3 days.
• Freezing: After you’ve removed the side ring place the cake in the freezer for 2-3 hours (do not dust with the cocoa). Remove the bottom of the pan and either place the cheesecake back in the freezer until completely frozen or cut in half or into quarters and freeze smaller pieces. Once completely frozen place in a freezer bag or plastic container and freeze for up to 3 months. To serve either defrost completely or remove from the freezer about 40 minutes before serving to soften it a little without fully defrosting. Sprinkle with the cocoa just before serving.
• Preparation time includes the time needed to freeze the cheesecake base as well as soak the cashews.

Nutrition

Serving: 1serving | Calories: 275kcal | Carbohydrates: 28g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 261mg | Potassium: 227mg | Fiber: 2g | Sugar: 16g | Vitamin A: 528IU | Calcium: 116mg | Iron: 1mg

*Nutritional information is automatically generated and should be considered as an estimate.

**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

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