• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Desserts » No-Bake Desserts » No-Bake Coffee Cheesecake

No-Bake Coffee Cheesecake

By: Rosemary Published: March 3, 2021

Share

Share
Pin
Email
Jump to Recipe

This Easy Coffee Cheesecake is a No-Bake Cheesecake that is simple and delicious. With a chocolate cookie base and a creamy soft coffee filling that tastes like your favourite cappuccino. Top it with some chocolate shavings and it becomes the perfect dessert.

coffee cheesecake on a black stand with a slice on a black plate

In Italy there is a store bought gelato called Coppa di Nonno, it is a creamy cappuccino flavour and I have to say it is one of my favourites. In Italy even store bought gelato is better than most ice cream shoppe ice cream I have eaten back home. Sorry, not sorry! And I am thrilled to say that this cheesecake turned out with the exact same cappuccino taste. It really is good!

Table of Contents

  • How to make it
      • Never Miss a Recipe!
  • What is the best coffee to use?
  • Leaf or Powdered Gelatine
  • How to dissolve Gelatine
  • What is the difference between a baked and no-baked Cheesecake?
  • How to store the no-baked
  • Can you freeze cheesecake?
  • More Delicious Cheesecake Recipes
  • No-Bake Coffee Cheesecake
    • Ingredients  1x2x3x
      • THE COOKIE BASE
      • FOR THE COFFEE CREAM CHEESE FILLING
      • EXTRAS
    • Instructions 
    • Video
    • Notes
    • Nutrition

How to make it

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.

cookie crumbs, butter and coffee in white bowl and mixed in a cake pan

In a medium bowl beat together the cream cheese, sugar and coffee until creamy. Set aside.

cream cheese mixture beaten in a silver mixing bowl

In a large bowl beat the cold cream until stiff peaks appear, set aside.

whip cream beaten until stiff peaks form

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. Add a heaping tablespoon of the cream cheese mixture to the gelatine mixture and stir gently to combine

gelatine made and a little cream cheese mixture added

Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    Fold the gelatine mixture into remaining cream cheese mixture.

    gelatine in the 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, cover with plastic wrap and refrigerate 4-5 hours or even  better overnight. Before serving sprinkle with chocolate shavings or cocoa.

    whipped cream and cream cheese mixture folded together in mixing bowl and added to the cake pan

    What is the best coffee to use?

    I used espresso coffee but you can use your favourite American or even decaffeinated blend that you wish. The stronger the coffee the more coffee flavour the filling will have.

    Leaf or Powdered Gelatine

    It’s up to you if you want to use leaf or powdered gelatine, four gelatine leaves are equal to 3 teaspoons of powdered gelatine (8 grams).

    Leaf gelatine is very popular and used by most people here in Italy, although I have used powdered also which I actually use in this Cheesecake Recipe. Although they say leaf gelatine gives you a smoother and clearer texture.

    How to dissolve Gelatine

    In a small pot add a small amount of the liquid that you are using in the recipe, usually about 2-4 tablespoons is all you need.

    Sprinkle the powder on top, mix together with a fork or small whisk, then let it sit for about 1 minute. Heat the mixture just to dissolve the gelatine (never let it come to a boil). Add a little of the creamed ingredients to the gelatine mixture to cool it down before adding to your filling.

    To dissolve the leaf gelatine, just soften the leaves in cold water for about 5-10 minutes, then squeeze the excess water. Add the leaves to the liquid you want to set. If your liquid is cold, stir it gently in a saucepan over very low heat until the gelatine dissolves, of course never let the liquid boil.

    coffee cheesecake on a black cake stand

    What is the difference between a baked and no-baked Cheesecake?

    A baked Cheesecake has a dense and smooth texture while a no-baked one has a lighter texture. Although both are very creamy. Some people prefer baked, but I will take any type of cheesecake! A no-bake is definitely easier to make!

    How to store the no-baked

    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.

    Can you freeze cheesecake?

    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.

    More Delicious Cheesecake Recipes

    No-Bake Mixed Berry Cheesecake

    Strawberry Cheesecake Pie

    No-Bake Tiramisu Cheesecake

    Lemon Cheesecake Squares

    So if you decide to try this No-Bake Coffee Cheesecake, let me know what you think. Enjoy!

    a slice of coffee cheesecake on a black plate

    a slice of coffee cheesecake on a black plate with a fork.

    No-Bake Coffee Cheesecake

    Rosemary Molloy
    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.
    5 from 9 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Chilling Time 5 hrs
    Total Time 5 hrs 20 mins
    Course Dessert
    Cuisine American
    Servings 8 servings
    Calories 541 kcal

    Ingredients
      

    THE COOKIE BASE

    • 1¾ cups chocolate cookie wafer crumbs (213 grams)
    • ¼ cup butter (melted) (56 grams)
    • 2 tablespoons strong coffee (cold)

    FOR THE COFFEE CREAM CHEESE FILLING

    • 14½ ounces cream cheese (whole fat) (410 grams)
    • ¾ cup powdered/icing sugar (90 grams)
    • ¼ cup strong coffee (cold) (58 grams)
    • 1½ cups cream whole/heavy/whipping (cold) (360 grams)

    EXTRAS

    • 2½ tablespoons milk
    • 1¼ 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!

    Video

    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.

    Nutrition

    Calories: 541kcalCarbohydrates: 29gProtein: 6gFat: 45gSaturated Fat: 25gTrans Fat: 1gCholesterol: 138mgSodium: 352mgPotassium: 136mgFiber: 1gSugar: 16gVitamin A: 1550IUVitamin C: 1mgCalcium: 95mgIron: 1mg
    Keyword cappuccino cheesecake, coffee cheesecake, no bake cheesecake
    Tried this recipe?Let us know how it was!

    Subscribe Today

    Never Miss a Recipe!

    Subscribe today and receive my free e-book of recipes!

      We won't send you spam. Unsubscribe at any time.


      American Favorites, Cakes & Cupcakes, Desserts, No-Bake Desserts

      Related

      Comments

        Leave a Reply Cancel reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




        This site uses Akismet to reduce spam. Learn how your comment data is processed.

      1. K Bushrod says

        January 13, 2023 at 4:39 pm

        Hi
        It states to add gelatine but it’s not in the ingredients. How much would I need

        Reply
        • Rosemary says

          January 13, 2023 at 5:42 pm

          Hi K, yes it’s written in the recipe card under extras. Hope that helps. Have a great weekend.

          Reply
      2. Lynn says

        July 19, 2022 at 2:24 pm

        How much liquid with coffee for the strong coffee as stated in the recipe

        Reply
        • Rosemary says

          July 19, 2022 at 3:47 pm

          Hi Lynn, that would be 1/4 cup of liquid coffee, as strong as you like. Hope that helps.

          Reply
      3. Anne says

        June 16, 2022 at 2:54 pm

        Can you use cool whip on instead of whipping cream?

        Reply
        • Rosemary says

          June 16, 2022 at 3:13 pm

          Hi Anne, no unfortunately that won’t work. Cream really is so much better and healthier. 🙂

          Reply
      4. Mary says

        August 27, 2021 at 1:31 pm

        I see I liked it soo much I have commented twice!! Thanks it was luscious!!

        Reply
      5. Mary says

        July 20, 2021 at 11:39 am

        5 stars
        I enjoy ‘no bake’ cheesecake rather than the baked ones. This lovely cheesecake with it’s coffee flavour is just begging to be made.
        It is going to be my special gift to myself for my birthday next month. It will be too bad if I’m the only one who likes coffee flavour!!
        Thankyou for this lovely recipe. :)))

        Reply
        • Rosemary says

          July 20, 2021 at 8:27 pm

          Hi Mary, thanks so much, and exactly you need your own birthday cake! Happy early birthday!

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

      Most Popular

      pizza dough 3 rounds on parchment paper

      Best Pizza Dough

      puff pastry cut in half stacked.

      Quick & Easy Homemade Puff Pastry

      Homemade Potato Gnocchi

      Pieces of fudge on parchment paper.

      Old Fashioned Chocolate Fudge

      Sauce and pasta in a bowl with some on a fork.

      Authentic Bolognese Sauce

      5 stacked lemon cookies.

      Italian Lemon Cookies

      Filter By Date

      Readers Favorite Trending Recipes

      pizza dough 3 rounds on parchment paper

      Best Pizza Dough

      Homemade Potato Gnocchi

      puff pastry cut in half stacked.

      Quick & Easy Homemade Puff Pastry

      Sauce and pasta in a bowl with some on a fork.

      Authentic Bolognese Sauce

      Ingredients.

      • Beef
      • Chicken
      • Chocolate
      • Eggs
      • Fish & Seafood
      • Pasta
      • Pork

      Course.

      • Appetizers & Snacks
      • Breakfast / Brunch
      • Drinks
      • Lunch
      • Main Dish

      Browse.

      • About Me – Rosemary Molloy
      • Contact
      • Disclosure/Privacy
      • Recipe Index
      Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
      Design by Pixel Me Designs