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?
Disclosure: some of the links below are affiliate links, meaning at no extra cost to you, I will get a small commission if you click through and make a purchase. Everything I mention in this post is what I personally use and recommend.
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.
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.
Before you go, perhaps I could entice you with my other cheesecakes? They’re delicious, I promise 🙂
Watch how to make this no bake coffee cheesecake in the video below:
No-Bake Coffee Cheesecake
The Coffee Cream
- 1 cup whipping cream (35% fat) (250 ml)
- 1/3 cup instant coffee (20 gr)
- 7.8 oz Oreo biscuits (220 gr)
- 1/4 cup unsalted butter (60 gr), melted
- 1.1 pound cream cheese (500 gr), room temperature
- 1 1/3 cup icing sugar (160 gr), sifted
- 2 tsp vanilla extract
The coffee cream
- In a pot, add in whipping cream and instant coffee. I'm using 1/3 cup (20 gr) of instant coffee 100% arabica for that wonderful intense coffee flavour in this cheesecake. Feel free to use 1/4 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.
- 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.
- 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!