Are You a Coffee Drinker?
I'm not. I drink coffee now and then when the craving comes but.. hear me out. I simply LOVE LOVE LOVE coffee cheesecakes, coffee cakes, coffee ice creams. Give me any coffee dessert and I will bear hug you!
Ok now that it's out from my chest, let's talk about today's recipe. Shall we?
The Coffee
Can you see the coffee color? That's what I'm talking about. If you want to flavour it coffee, do it good. Right?
None of the pale coffee colour type of cheesecake. I want my cheesecake to have that coffee taste. Yes yes yes!
Ok, seriously I'm not on caffeine high. I just woke up like 10 minutes ago.
So about this delicious and wonderful no bake coffee cheesecake recipe. I have to say you need to plan your time. That's all.
I decided not to use any coffee shots whatsoever because I want to use a substantial amount of coffee to bring out the real coffee flavour in this cheesecake.
So I'm heating the instant coffee with the whipping cream to dissolve the coffee, leave it to cool and then chill it in the fridge. Later I whip it and that whipped coffee cream helps set our coffee cheesecake. And as we know, whipping cream whips better when it's cold. So that takes a bit of time.
Talking about time, this no bake cheesecake does take longer to set also.
Why? Because I'm not using gelatin in this no bake cheesecake. Many of you have been asking me how to substitute gelatin and how to skip it totally. So I thought ok this one is for all of you. No gelatin whatsoever.
But trust me, it's totally worth it. If you're a coffee lover, you would really appreciate the taste of this cheesecake. Yep. I guarantee it.
The Base
I'm using oreo cookies for the base. You can use whatever cookies of your desire. Digestive biscuits. Chocolate digestive biscuits. Graham crackers (which is like looking for a secret diamond here in Spain, super difficult to find). Ohhh.. coffee biscuits would really fit in with the theme, don't you think?
As for me I'm just using whatever is easier. That's how I roll.
So I hope you'd give this no bake cheesecake a try. Do let me know what you think. And hey, if you've made it.. send me a picture and leave me a comment in my Pinterest. I'd love to see and hear from you. Or tag me in my Instagram.
My Other No-Bake No-Gelatine Cheesecakes
- Vanilla cheesecake
- Caramel apple cheesecake
- Chocolate cheesecake
- Cookie butter cheesecake
- Peanut butter chocolate cheesecake
Recipe Video
📖 Recipe
No-Bake Coffee Cheesecake
Ingredients
The Coffee Cream
- 1 cup whipping cream (35% fat) (250 ml)
- ⅓ cup instant coffee (20 gr)
The Base
- 7.8 oz Oreo biscuits (220 gr)
- ¼ cup unsalted butter (60 gr), melted
The Cheesecake
- 1.1 pound cream cheese (500 gr), room temperature
- 1 ⅓ cup icing sugar (160 gr), sifted
- 2 teaspoon vanilla extract
Instructions
The coffee cream
- In a pot, add in whipping cream and instant coffee. I'm using ⅓ cup (20 gr) of instant coffee 100% arabica for that wonderful intense coffee flavour in this cheesecake. Feel free to use ¼ cup (15 gr) or adjust to your taste.
- Heat on low and stir until the coffee is totally dissolved. Don't let the cream boil. Pour in a jar and leave it to cool to room temperature. Then keep in the fridge until it's very cold before using. I highly recommend preparing this coffee cream 1 day earlier.
The base
- Smash the oreo biscuits together with the cream filling, into fine crumbs. You can use food processor to make it easier.
- Place the oreo crumbs in a bowl and add melted butter. Mix until the mixture becomes like wet sand.
- Pour the mixture into a 8 inch (20 cm) springform pan and spread evenly. Use the bottom of a glass to press it tightly to the base. Put in the freezer for 30 minutes while we continue with the cheesecake.
The cheesecake
- Add cream cheese into a bowl and whisk for a few minutes until it's light and fluffy. Add in icing sugar, vanilla extract and mix until well combined. Set aside.
- Pour chilled coffee cream into a bowl and whisk until soft peaks. Pour into the cream cheese mixture. Mix everything together until the mixture thickens. Don't over mix it to avoid the cream from splitting.
- Spoon the cheesecake mixture into our previously chilled pan. Using a spatula, spread it evenly. Gently hit the pan against the working surface, just to let everything settle in.
- Chill in the coldest part of the fridge for minimum 48 hours or until fully set. This cheesecake doesn't use gelatin so it does need a longer time to set. Once it has set, run a knife all around and gently remove from the pan. Pipe some whipped cream on top or decorate as you wish. Serve and enjoy!
Sheree says
Hi I am so excited to try this... I was wating to use gelatin powder just to speed up the process.. Would it be best to add it to the coffee cream while it is still warm? Or should i mix it with something else? Sorry I have never used gelatin before.
Bea says
Hi, I would suggest for you to check out my stracciatella cheesecake recipe and video to see when and how to use it.
sheree says
Hi thanks for your speedy reply. I have looked at that recipe... Would i just add a tablespoon of gelatin to the cream and coffee as I heat it, or would it be best to add it to some of the cream let it sit for 5 minutes then add it to the rest of the cream and heat it with the chocolate? Also would i then only need to leave it in the fridge for a couple hours to cool or still over night?
Thank you so much.
Bea says
I'd suggest you to use the same method in the Stracciatella cheesecake (soak gelatine with 1 tbsp milk, heat and then mix with the rest). If you mix gelatine with the coffee cream and then chill it, it'll make the mixture set and not usable. And yes, chill it for min 8 hours or until it's fully set (depending on how cold your fridge is). Hope it helps and have fun! 😊
May says
How to storage, how many days to keep in the refrigerator. Thanks
Bea says
Hi! Keep in the fridge, best consumed within 2 days. Hope it helps.
Lizzie Wesson says
Everyone loved it well recommended, I'm always making cheesecake so was good to try something new, im not a coffee drinker but my boyfriend n family are all went in no time, brilliant
Bea says
Awesome! Glad that everybody loved it, thank you!
Deeppriya Kejriwal says
Hey! I am new to cooking and I tried this recipe yesterday. It tasted spectacular...thank you so much for sharing 🙂
I didn't have a springform pan so that was a struggle. Can you suggest alternative options for that. Thanks again! Tc
Tate Cheng says
my cheesecake is runny... how do I fix it? Can I add something to transform it to baked cheesecake?
Bea says
Hi Tate! Did you follow exactly all the measurements, steps and time as indicated?
Tate Cheng says
I think I misunderstood "instant coffee", I was using 3-in-1 white coffee 60g cause I wanted stronger coffee taste...
so does it mean I ruined my cake? anyway to change to baked version?
Dang Torres says
Hi! I want to make a cheesecake in a jar for this coffee cheesecake, can I make a half of this recipe? Or what measurements do I need to make a cheesecake in a jar? Thanks!!!
LeCase COFFEE says
Interesting. Thank you for sharing your special recipe of coffee cheesecake. Keep on sharing.
Julia says
Hi! If I need to use gelatin or agar, at what point of this recepie can I do that?
Bea says
Hi Julia. You can add it after mixing in the coffee cream (step 2). But you need to temper the gelatin/agar-agar first with some of the cream cheese mixture, perhaps you can watch my No bake stracciatella cheesecake to get a better understanding. Hope it helps.
Jennilyn says
I only have 4inch and 7inch
What are the measurements if the ingredients
Bea says
Hi Jennilyn. For 7 inch multiply all ingredients by 0.8. Hope it helps 🙂
Jennilyn says
I only have 4inch spring form..
What are the measurements for ingredients
Batool says
Thankyou for your special recipes .. and can we add gelatin powder to the cheesecake or it will not work ?
Bea says
Thank you so much Batool! Yes you can add gelatin powder to the cheesecake to make it set faster, no problem. Hope this helps 🙂
Marivic Lazaro says
I only have 6" spring form pan..do u have an ingredients for 6" coffee cheesecake?..
El Mundo Eats says
Hi Marivic! For the 6″ pan you would need to multiply each ingredient by 0.6. I hope this helps and it turns out great for you!