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 delicious Coffee Cheesecake offers richness and a velvety smooth texture with a lot less calories than regular cheesecake. It is naturally sweetened with dates (there is no granulated sugar!) which are not only nutritious but also complement the coffee flavour of this cheesecake.
Easy to make, this no-bake coffee flavoured cheesecake is the perfect healthier dessert!
If you are a fan of cheesecake check out also my traditional baked Polish cheesecake!
Coffee cheesecake ingredients and substitutions
The base
- Graham crumbs/digestive biscuits: used to make the base.
- Butter: for making the base and greasing the pan.
The filling
- Coffee: I used instant (either regular or decaf will work), but you can use instant expresso powder instead.
- Ricotta: naturally low in fat.
- Cream cheese: I recommend full-fat. The combination of cream cheese and ricotta produces a light texture, perfect to use in healthier cheesecakes (other examples include avocado cheesecake pie and kahlua cheesecake pots).
- Heavy cream/double cream: helps bind the mixture.
- Dates: sweeten the cheesecake adding a hint of caramel as well as colour.
Step-by-step recipe instructions
1. Prepare coffee and dates: 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. Prepare base mixture: Process the biscuits to fine crumbs (or use ready-made graham crumbs). You can also do this by placing the biscuits in a plastic bag and crushing using a rolling pin (or in a food processor). Place the crumbs in a mixing bowl, combine with the melted butter and stir thoroughly ensuring the crumbs are completely coated.
3. Make cheesecake base: Line the bottom of a 20 cm (8 inch) spring form pan with parchment paper. Press the biscuit mixture firmly into 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. Prepare cream: Beat the double cream until soft peaks appear and set aside.
5. Puree filling ingredients: Place the dates (along with any liquid that hasn’t been absorbed), cream cheese and ricotta in a blender and puree until very smooth.
6. Add cream: Transfer to a bowl and gently fold in the whipped cream.
7. Assemble coffee cheesecake: 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. Serve: Dust with the cacao/cocoa powder or decorate with chocolate flakes and serve!
Do I have to use a blender
No, you don't. Using a blender is quick and convenient but you can use a food processor. Simply puree the dates soaked in the coffee separately (ensure the mixture is as smooth as possible), then blend with the cream cheese and ricotta until smooth and creamy.Â
Fold in the whipped cream and make your cheesecake with coffee as per instructions.
Top tips for making no-bake coffee cheesecake
- Use either regular/decaffeinated coffee or instant espresso powder.
- 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.
- Make ahead: You can make this cheesecake ahead but do not dust with the cocoa powder until you are ready to serve it.Â
- Storing: Keep refrigerated, covered, for up to 3 days.
- Freezing: After you’ve removed the side ring place the cheesecake 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 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. Also delicious with fresh berries.
Variations
- Make mini coffee cheesecakes: 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.
- Cheesecake base: you could add cocoa powder to the cheesecake base as I've done in my chocolate cheesecake recipe. Alternatively use another base.
Other cheesecake desserts you might also like
- Stracciatella Cheesecake Cups
- Black Forest Cheesecake Tart
- Chocolate Ricotta Cheesecake (Healthier, Baked)
- Tiramisu Cups (Healthy)
Check out also these other healthier desserts including this collection of everyday cacao recipes.
Keep in touch!
Have you made this easy coffee 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
Equipment
- Blender or food processor
- Electric mixer
- 20 cm/8'' spring-form pan
Ingredients
For the base
- 1â…” cups (170 g) graham cracker crumbs or digestive biscuits
- 4 tablespoons (60 g) butter melted
For the Filling
- 1 cup+1tbsp (250 g) ricotta cheese drained thoroughly, 8.82oz
- â…š cup (200 g) cream cheese I used Philadelphia, 7.05oz
- ½ cup less 1½tbsp (100 ml) double cream/heavy cream cold
- 5.29 ounces (150 g) dates chopped
- 1 tablespoon instant coffee granules or instant espresso powder
- 1 tablespoon water warm
- Cacao or cocoa powder for dusting optional
Instructions
The base.
- Prepare coffee/date mixture: 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.
- Prepare base ingredients: In a food processor pulse the biscuits to fine crumbs (unless using ready-made graham 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.
- Make biscuit base: 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.
The filling
- Prepare cream: Beat the double cream until soft peaks appear and set aside.
- Puree: Place the dates (along with any liquid that hasn’t been absorbed), cream cheese and ricotta in a blender and puree until very smooth.
- Add cream: Transfer to a bowl and gently fold in the whipped cream.
- Assemble cheesecake: 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.
- Serve: 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/decaffeinated coffee or instant espresso powder.
- 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.Â
- Storing: Keep refrigerated, 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 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.
Nutrition
*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.
Alyssa
Could I use medjool dates instead?
Monika
I haven't tried using medjool but I am guessing the consistency would be different, possibly more runny as these dates are 'juicier' than regular. So for that reason I'd stick with regular.
Monika
Thank you Den! I love cashews too but they can be difficult to digest in larger quantities which is why I soak them. This also softens them so it's easier to turn them into a creamy puree.
Petra
I would love to fill my healthy food recipe section with content like yours. Inspiring! Take care and happy writing!
Monika
Thank you Petra!
Michelle Rolfe
I love the sound of this Monika. Perfect for an afternoon treat or dessert on the weekend. Thanks for linking up to #CookBlogShare. Michelle
Monika
Thank you Michelle!
Sisley White
Coffee cheesecake. Oh wow. This is my idea of heaven.
Monika
Cheesecake in general is mine:)
Jo
I do love coffee flavoured cakes and desserts but have never had coffee cheesecake before. It sounds amazing and the consistency of the filling looks just perfect and only after 1 hour in the freezer! Fab recipe Monika!
Monika
Thank you Jo, it's thanks to the cashews and the dates that the cake doesn't need prolonged chilling. So it's easy and quick.
Monika
I guess you could say it's something in between vegan and regular cheesecake, I really like cashews, for me they don't need to only be associated with vegan recipes.
Sylvie
I loooove the sound of coffee cheesecake - two of my favourite things blended into one! Also love that the filling is made with cashews and dates in addition to the cream cheese!
Monika
Thank you:)
Janice Pattie
That's a great recipe. I love anything coffee flavoured and I have a high-speed blender, so I am going to try this out.
Monika
Thank you! Let me know how it turns out for you:)
Dave G
I've had both the super healthy, vegan only type of cheesecake and the super decadent full fat dairy ones with eggs and butter, but never one that is sort of a combo of both, so thanks for the recipe! It sounds like a good middle ground that isn't too complicated to make. And anything with coffee as it's main flavor is an instant fave!