• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Más Ligeras
  • Recetas
  • Quienes Somos
  • Tienda
  • Español

El Mundo Eats

menu icon
go to homepage
  • Easter
  • Recipe Index
  • Newsletter
  • About Us
  • eBook
  • Español
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Easter
    • Recipe Index
    • Newsletter
    • About Us
    • eBook
    • Español
    • Facebook
    • Instagram
    • YouTube
  • ×

    El Mundo Eats » No-Bake Cheesecake

    Published: Mar 28, 2018 · Updated: Jul 1, 2021 by Bea & Marco · This post may contain affiliate links · 23 Comments

    No-Bake Coffee Cheesecake

    Jump to Recipe
    no bake coffee cheesecake

    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!

    no bake coffee cheesecake portion on a table with a shot of expresso and some coffee granules

    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.

    no bake coffee cheesecake portion served on a plate, missing 1 bite

    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

    No-Bake Coffee Cheesecake

    Wonderful creamy intense coffee cheesecake, no bake and no gelatin! If you’re a coffee and a cheesecake lover, then this delicious treat is for you.
    Author: Bea & Marco
    4.5 from 2 votes
    Print Pin Rate
    Servings: 12 portions
    Prep Time30 mins
    Resting Time2 d
    Total Time2 d 30 mins

    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
    Prevent your screen from going dark

    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!

    Notes

    Add 1 tablespoon of gelatin if you want the cheesecake to set faster.

    Nutrition Facts

    Calories: 394.9kcal, Carbohydrates: 30.1g, Protein: 4.2g, Fat: 29.4g, Saturated Fat: 16.8g, Cholesterol: 76.4mg, Sodium: 208.6mg, Potassium: 120.4mg, Fiber: 0.5g, Sugar: 23.5g, Calcium: 59.4mg, Iron: 2.3mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    More Easy No-Bake Cheesecake Recipes

    • Spooning healthy no-bake lemon cheesecake cup.
      Healthy No-Bake Lemon Cheesecake Cups
    • mini blueberry cheesecakes on a cake stand.
      Healthy No-bake Blueberry Mini Cheesecakes
    • Taking a slice of healthy no bake mango cheesecake from a cake stand
      Healthy Mango Cheesecake (No-Bake)
    • Two Raspberry Cheesecake Shots on the table
      Easy Raspberry Cheesecake Shots (Small Batch Dessert)

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Have you made this recipe? Please leave a comment and rate it, thanks!




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sheree says

      December 03, 2020 at 8:03 am

      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.

      Reply
      • Bea says

        December 04, 2020 at 7:18 pm

        Hi, I would suggest for you to check out my stracciatella cheesecake recipe and video to see when and how to use it.

        Reply
        • sheree says

          December 07, 2020 at 1:26 pm

          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.

          Reply
          • Bea says

            December 07, 2020 at 5:02 pm

            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! 😊

            Reply
    2. May says

      July 31, 2020 at 12:34 am

      How to storage, how many days to keep in the refrigerator. Thanks

      Reply
      • Bea says

        July 31, 2020 at 9:32 am

        Hi! Keep in the fridge, best consumed within 2 days. Hope it helps.

        Reply
    3. Lizzie Wesson says

      July 02, 2020 at 9:35 am

      4 stars
      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

      Reply
      • Bea says

        July 03, 2020 at 8:41 am

        Awesome! Glad that everybody loved it, thank you!

        Reply
    4. Deeppriya Kejriwal says

      May 31, 2020 at 3:17 am

      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

      Reply
    5. Tate Cheng says

      May 13, 2020 at 5:02 pm

      my cheesecake is runny... how do I fix it? Can I add something to transform it to baked cheesecake?

      Reply
      • Bea says

        May 13, 2020 at 6:52 pm

        Hi Tate! Did you follow exactly all the measurements, steps and time as indicated?

        Reply
        • Tate Cheng says

          May 15, 2020 at 10:55 am

          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?

          Reply
    6. Dang Torres says

      January 09, 2020 at 9:23 am

      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!!!

      Reply
    7. LeCase COFFEE says

      October 17, 2019 at 8:19 am

      Interesting. Thank you for sharing your special recipe of coffee cheesecake. Keep on sharing.

      Reply
    8. Julia says

      December 29, 2018 at 5:11 pm

      Hi! If I need to use gelatin or agar, at what point of this recepie can I do that?

      Reply
      • Bea says

        January 01, 2019 at 8:55 pm

        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.

        Reply
    9. Jennilyn says

      October 20, 2018 at 12:55 pm

      I only have 4inch and 7inch
      What are the measurements if the ingredients

      Reply
      • Bea says

        October 20, 2018 at 1:15 pm

        Hi Jennilyn. For 7 inch multiply all ingredients by 0.8. Hope it helps 🙂

        Reply
    10. Jennilyn says

      October 20, 2018 at 12:46 pm

      I only have 4inch spring form..
      What are the measurements for ingredients

      Reply
    11. Batool says

      August 20, 2018 at 12:47 am

      Thankyou for your special recipes .. and can we add gelatin powder to the cheesecake or it will not work ?

      Reply
      • Bea says

        August 20, 2018 at 10:02 am

        Thank you so much Batool! Yes you can add gelatin powder to the cheesecake to make it set faster, no problem. Hope this helps 🙂

        Reply
    12. Marivic Lazaro says

      April 16, 2018 at 11:06 am

      I only have 6" spring form pan..do u have an ingredients for 6" coffee cheesecake?..

      Reply
      • El Mundo Eats says

        April 16, 2018 at 12:47 pm

        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!

        Reply

    Primary Sidebar

    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

    More about us →

    Easter Recipes

    • A slice of cake on a plate.
      Carrot Cake With Pineapple
    • Spinach and Ricotta Pie
      Easy Spinach and Ricotta Pie
    • Lemon Meringue Pie
      Lemon Meringue Pie
    • Coconut macaroons on a cooling rack
      Coconut Macaroons
    • Slices of cake on a wooden cutting board.
      Lemon Loaf Cake With Icing
    • Healthy Carrot Cake Cookies

    Popular Recipes

    • Mini cheesecakes on a table
      Easy Mini Cheesecakes
    • Malaysian Flatbread Roti Canai
      Malaysian Flatbread (Roti Canai)
    • Whole Orange Blender Cake
    • tart shells on a cooling rack
      How To Make Tart Shells (Sweet And Savoury)
    • Nasi lemak with all its trimmings
      Rice With Coconut Milk (Malaysian Nasi Lemak)
    • Hokkaido cheese tarts
      Hokkaido Cheese Tart

    Footer

    ↑ back to top

    Featured in banner.

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Shop

    • Ebook
    • Amazon Storefront

    As an Amazon Associate I earn from qualifying purchases

    Copyright © 2023 El Mundo Eats