No-Bake Coffee Cheesecake
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.
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!
Recipe Ingredients
- Chocolate cookie crumbs
- Butter
- Coffee – brewed coffee
- Cream cheese – whole fat
- Powdered sugar
- Cream – whole, heavy or whipping at least 30% fat content
- Milk
- Powdered gelatine
How to make it
Mix the chocolate cookie crumbs, melted butter and coffee until combined, then press down on the bottom of a round springform cake pan or line a regular cake pan with parchment paper. Refrigerate while you make the filling.
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, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often, 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.
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, cover with plastic wrap and refrigerate. Before serving sprinkle with chocolate shavings or cocoa.
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.
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!
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!
No-Bake Coffee Cheesecake
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!
Video
Notes
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.Nutrition
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Hi! Wondering if I can substitute Mascapone for, say, half the cream or cheese like I often do in all kinds of desserts & frosting? Flavor would change, maybe consistency? 🤔 I love using Mascapone – it’s a secret ingredient that kicks up a flavor people love, but can’t quite place. What do you think?
Hi Susan, I have never tried it, but I don’t see why it wouldn’t work, in fact I think it would be very tasty. Let me know how it goes. Take care!
Made this, all was great until I got to the milk gelatin mix. First try it turned into a huge lump of gelatin in the milk, the second try it dissolved well but when I mixed it in it turned my cream cheese mixture to the texture of oatmeal. Not happy.
It’s in the fridge now, will update
Hi Weeza, did you add a bit of the cream mixture to the gelatine before mixing it into the bowl? You can’t wait you have to work with it immediately. There is a video for it, that might help you. Take care and let me know.
I just finished preparing this recipe… which went 101%👌… every step. Can’t wait to present it for my supper dessert tonight! This really brought back a lot of memories from all the years that I used to live in Italy… and just for precision’s sake, it’s “Coppa del Nonno” 🙂 Thank you so much!
Hi Giorgio, thanks so much, I hope everyone enjoys it! Have a wonderful time. Take care!
I’ve always wondered — if using Oreos for the chocolate cookie crumbs, do you scrape out the white filling before you put the cookies in the processor?
Hi Nancy, I do, I find it much too sweet with the filling. 🙂 Have a great weekend!
Hello, looking to make dessert cups, instead of a whole cake using your recipe, would everything be the same?
Looks amazing and sounds delisious!!
Hi Sara, yes everything should be the same. Let me know how it goes or if you have more questions. Take care!
I’ve noticed some folks wondering about the “strong coffee” portion of the recipe. Here’s what I do (and I do this with most recipes where coffee is used). I use freeze-dried Espresso coffee. For 1/4 cup of “strong” brew I use hot (or boiling water) and then add 1-tbsp. of the freeze-dried coffee. Stir well, let it cool, and use it. You MAY want to test and see if it’s strong enough for you, just be careful not to add TOO much or it can/will become bitter. Hope this is useful.
Hi Nancy, thanks so much for this! Take care.
Easy, delicious. A nice balance of a strong coffee base and a lighter creamy fill.
Hi Hannah, thanks so much, glad you liked it. To tell the truth, it’s one of our favorites! Take care and have a great weekend.
Hi
It states to add gelatine but it’s not in the ingredients. How much would I need
Hi K, yes it’s written in the recipe card under extras. Hope that helps. Have a great weekend.
How much liquid with coffee for the strong coffee as stated in the recipe
Hi Lynn, that would be 1/4 cup of liquid coffee, as strong as you like. Hope that helps.
Can you use cool whip on instead of whipping cream?
Hi Anne, no unfortunately that won’t work. Cream really is so much better and healthier. 🙂
I see I liked it soo much I have commented twice!! Thanks it was luscious!!
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. :)))
Hi Mary, thanks so much, and exactly you need your own birthday cake! Happy early birthday!