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!
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.
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. 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 4-5 hours or even better overnight. 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!
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
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 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!
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