No-Bake Coffee Cheesecake

5 from 17 votes

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.

Prep Time20

Chilling Time5

Total Time5 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 541kcal

Author: Rosemary Molloy

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

US Customary - Metric

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.

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