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!

Course Dessert

Cuisine vegetarian

Prep Time 40

Refrigerating 12

Total Time 12 40

Servings servings

Calories 350kcal

Author Monika Dabrowski

Equipment

Food processor optional, see Instructions
Electric mixer
9''/23cm spring-form pan

Ingredients

For the crust

2 cups graham cracker crumbs or digestive biscuits
⅘ stick butter melted
1½ tablespoons cocoa powder
2 tablespoons packed light brown sugar

For the Filling

3 tablespoons instant coffee powder or 2¼ tbsp espresso powder, see *Notes
24 ounces block full-fat cream cheese or full-fat cream cheese (UK), at room temperature
1¼ cups heavy cream or double cream (UK), chilled
1¼ cup less 1tbsp confectioners sugar icing sugar

US Customary - Metric

Instructions

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.
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.
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.
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.
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.

Notes

- *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.
- Freezing: First remove the rim then place the cheesecake in the freezer for 2-3 hours. Next remove the bottom of the pan and cover the cheesecake with plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. Defrost in the fridge overnight. You can also freeze individual slices in an airtight container. See the post for instructions on how to freeze individual slices.

Nutrition