No Bake Coffee Cheesecake

This coffee cheesecake is an easy, delicious no bake dessert that's light and creamy and made without gelatine. It contains a handful of ingredients and requires minimal effort. Perfect for any occasion!

See also kahlua cheesecake cups!

This coffee cheesecake features an easy graham cracker crust with cocoa and a creamy, light, mousse-like filling that contains only 4 ingredients. You do not need to brew coffee for this no-bake cheesecake - simply combine the coffee powder with the other filling ingredients and beat until smooth.

While baked cheesecakes (such as ricotta chocolate cheesecake) usually contain eggs to help them set, no-bake cheesecakes rely on other ingredient, including heavy cream, condensed milk or gelatin. I chose heavy cream, which is what gives this easy coffee flavoured cheesecake its lightness.

NOTE: If you are in the UK use double cream. It has a higher fat content than heavy cream so it's perfect to use with cream cheese (which, on the other hand, contains less fat than its US equivalent).

Coffee cheesecake ingredients and substitutions

The crust

• Graham crumbs/digestive biscuits
• Butter
• Cocoa/cacao powder
• Light brown sugar

The filling

• Coffee: I used instant coffee powder (either regular or decaf will work), but you can use expresso powder (2 and ⅓ tablespoons), instead.
• Cream cheese: use full-fat block cream cheese or full-fat cream cheese (UK).
• Heavy cream: helps to bind the mixture and produce a light texture. Use double cream if you are in the UK.
• Confectioners sugar/icing sugar.

Step-by-step recipe instructions

1. Prepare crust mixture: In a food processor pulse the graham crackers to a fine crumb. You can also do this by placing the crackers in a plastic bag and crushing using a rolling pin. Place the crumbs in a mixing bowl, combine with the melted butter, cocoa powder and sugar, and stir thoroughly until the mixture has the consistency of wet sand.

2. Make cheesecake crust: Pour the crust mixture into a 9-inch/23cm spring form pan and spread it evenly over the bottom pressing firmly into the pan (you can use the bottom of a glass or measuring cup to do this). Place the pan in the freezer for 30 minutes. After 25 minutes start making the filling.

3. Whip cream: Beat the heavy cream until soft peaks form and set aside. The cream should be firm but still light so make sure you don't overbeat it.

4. Make filling: To a bowl add the cream cheese, coffee and confectioners sugar. Beat on a low/medium speed until all the ingredients are thoroughly combined and the mixture is perfectly smooth and creamy. Gently fold in the whipped cream.

5. Assemble: Remove the pan from the freezer, lightly grease the rim and line with parchment paper. Pour in the filling mixture pushing it gently into the pan. Refrigerate your coffee cheesecake for at least 12 hours before slicing.

TIP: If you prefer not to use parchment paper use a knife to loosen the cheesecake from the rim of the springform pan before cutting.

Serving suggestions

I like to serve this no-bake coffee flavoured cheesecake simply with finely chopped dark chocolate (as in the photo), but grated chocolate, whipped cream or a dusting of cocoa powder work well, too. Also delicious with fresh berries.

Freezing instructions

This no bake cheesecake with coffee freezes well and you can freeze either individual slices, larger pieces or the entire cheesecake.

• To freeze individual spices (or larger pieces) arrange them on top of a plate then freeze for 2-3 hours. Next transfer the slices to a large airtight container/freezer bag and return to the freezer.
• To freeze the entire cheesecake first remove the rim then place the cheesecake in the freezer for 4-5 hours. Next remove the bottom of the pan and cover the cheesecake with plastic wrap followed by a layer of aluminum foil before returning to the freezer.
• Freeze for up to 3 months. Defrost in the fridge overnight.

Top tips for making no-bake coffee cheesecake

• Use either regular/decaffeinated instant coffee powder or espresso powder (about 2 and ¼ tablespoons).
• Make sure your heavy cream is adequately chilled before whipping.
• The cream cheese should be at room temperature before using.
• If using cream cheese in the UK be sure to remove any moisture before making the recipe.
• For best results refrigerate your no-bake coffee cheesecake for 12 hours before slicing.
• Use a sharp knife to slice the cheesecake. For neat slices wipe your knife clean after every slice.
• Keep refrigerated, covered, for up to 4 days.

How to make mini coffee cheesecakes

This recipe can be easily transformed into mini coffee cheesecakes. Simply place a small amount of the crust mixture in desert pots, press into the base and top with the cheesecake filling. Chill for 4 hours before serving. (See also stracciatella cheesecake cups).

More no bake cheesecake recipes to try next

• Black Forest Cheesecake Tart
• Blueberry Cheesecake (No Gelatine)

See also these other easy desserts.

Recipe

Keep in touch!

If you make 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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