If you love coffee as much as cheesecake, this no-bake coffee cheesecake will be your new go-to dessert. It's rich, creamy, and packed with bold coffee flavor, all on a buttery Biscoff crust, and the best part is you don't even need to turn on the oven.
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More than 20 years ago, Marco tried his first coffee cheesecake at his aunt's house in Argentina. She made it with gelatin, which he's never been a fan of, but it was so delicious that he wanted us to create our own version without it.
Years later, we finally did! And since then, we've kept tweaking it until it became the no-bake coffee cheesecake we can't stop making! This latest version is simpler, sets faster, and gives you that creamy coffee bite we always dreamed of.
Why this recipe works
This no-bake coffee cheesecake is bold in flavor but light in texture. Instant coffee is bloomed for smoothness, then folded into whipped cream and cream cheese for a creamy yet airy filling on a spiced Biscoff crust. It sets overnight without gelatin for clean, sliceable results.
Here's why this cheesecake works so well:
- Coffee flavor you can taste: No faint hints here. Every bite is bold, smooth, and unmistakably coffee!
- No gelatin: This no-bake coffee cheesecake sets beautifully with the perfect ratio of whipped cream.
- Creamy and light at the same time: Fluffy cream cheese filling gives you that melt-in-your-mouth feel without being heavy.
- Biscoff crust that makes it extra special: Buttery, spiced cookies add a cozy flavor that balances the coffee. For more Biscoff goodness, try our amazing no-bake Biscoff cheesecake.
Ingredients you'll need
You'll only need a handful of staples: full-fat cream cheese, heavy cream (36%+ fat), instant coffee, sugar, and Biscoff cookies for the crust. These simple ingredients give this coffee cheesecake no bake structure, bold flavor, and the perfect melt-in-your-mouth bite!
Here's a closer look at the key ingredients for this no-bake coffee cheesecake:
Biscoff cookies: Buttery and spiced, they give the crust a cozy flavor that pairs beautifully with coffee. If you can't find them locally, grab these Biscoff cookies online.
Instant coffee: Fine instant granules dissolve smoothly and give bold coffee flavor without adding extra liquid. We use a local supermarket brand, so feel free to use whatever instant coffee you normally keep at home.
Full-fat cream cheese: Gives structure and that classic creamy tang. Whipped until fluffy, this makes the base creamy and indulgent.
Heavy cream: A minimum of 36% fat. Beaten into soft clouds, it lightens the filling so it's not too heavy.
You'll find all the exact measurements in the recipe card below.
Substitutions and variations
Sometimes you just need to work with what you have, and this no-bake coffee cheesecake is flexible enough that you can put your own spin!
Cookies: Swap Biscoff with Oreos, graham crackers, or digestive biscuits if that's what you've got.
Instant coffee: Decaf works just as well if you want the flavor without the buzz.
Mocha or espresso cheesecake: Add a layer of chocolate ganache for a mocha vibe, or swap the instant coffee for espresso powder to create an espresso cheesecake.
Mini jars: Divide the crust and filling into small jars for individual servings. Perfect for parties.
Watch the video recipe
See how this no-bake coffee cheesecake comes together step by step in our quick video tutorial:
Step-by-step instructions
Follow these easy steps and you'll have a café-worthy no-bake coffee cheesecake chilling in your fridge in no time:
Crust
Crush the Biscoff cookies, stir in melted butter, and press firmly into the base of a 9-inch springform pan. Freeze while you make the filling so it sets solid.
Bloom the coffee
Dissolve instant coffee in warm water until smooth, then let it cool completely.
Make the coffee cheesecake filling
Beat the cream cheese until fluffy. Add bloomed coffee, sugar, salt, vanilla, and mix until combined.
Whip the cream
In a separate chilled bowl, beat the heavy cream to medium-stiff peaks.
Fold filling together
Gently fold the whipped cream into the coffee-cream cheese mixture until no streaks remain.
Chill the cheesecake
Spread the filling evenly over the chilled crust, smoothing the top. Chill this no-bake coffee cheesecake for a minimum of 8 hours.
Topping
Beat heavy cream with sugar and vanilla to medium-stiff peaks. Spread on top and sprinkle with cocoa powder.
Pro tips for success
For the smoothest no-bake coffee cheesecake recipe, use fine instant coffee that dissolves fully, whip cream only to medium-stiff peaks, and chill for at least 8 hours. These small steps make the texture light, creamy, and stable enough to slice cleanly.
Keep these extra tips in mind for the best results:
- Choose the right instant coffee: Look for fine granules that dissolve easily in warm water. Avoid crystal-style coffees made for boiling water, or they'll leave lumps in your filling.
- Stir patiently: You're dissolving the coffee in just a spoonful of water, so take your time until it's completely smooth. Don't add more liquid; too much water will prevent the cheesecake from setting properly.
- Cool the coffee fully: Even once dissolved, let it cool before mixing in. Warm coffee will loosen the filling.
- Whip the cream just right: Beat to medium-stiff peaks, enough to give lift, but still soft enough to fold in easily.
- Give it time to chill: An overnight rest means neat slices and the best coffee flavor.
- Clean slice: Wipe the knife clean with kitchen paper after each cut to get a picture-perfect slice of your no-bake coffee cheesecake!
How to serve coffee cheesecake
This no-bake coffee cheesecake is versatile, and how you serve it can make it feel extra special:
- Café-style finish: Dust the top with cocoa or coffee powder for a simple, elegant look.
- Coffeehouse touch: Garnish with a few whole coffee beans to highlight the flavor and add a sleek detail.
- Pair it well: Serve this no-bake coffee cheesecake chilled with an espresso after dinner, or a cappuccino for a cozy afternoon treat.
- Dress it up: Add chocolate curls, a dusting stencil, or a drizzle of caramel for a festive touch at special gatherings.
These recommendations also go amazingly well with our creamy cinnamon roll cheesecake!
Coffee cheesecake troubleshooting
This no-bake coffee cheesecake is designed to be foolproof, but if you run into a small hiccup, here's how to fix it so your cheesecake still turns out beautifully!
- Coffee lumps in the filling: Use fine instant coffee that dissolves easily in warm water. Stir patiently until smooth before adding it to the mixture.
- Filling too soft: The coffee might have been added while still warm, the cream overmixed, or your no-bake coffee cheesecake not chilled long enough. Let the coffee cool, whip the cream to medium-stiff peaks, and chill overnight for the best cheesecake results.
- Filling turned grainy: Usually happens if the heavy cream is whipped past medium-stiff peaks. Stop whipping when the cream holds soft ridges but is still smooth.
- Crust crumbles when slicing: The base wasn't pressed firmly enough, or it didn't freeze long enough before the filling was added. Next time, press it tightly and freeze for at least 30 minutes.
Storage and freezing guide
This no-bake coffee cheesecake keeps well, up to 4 days in the fridge or 3 months in the freezer. Slice, wrap, and freeze individually for grab-and-serve portions that thaw overnight and taste just as fresh.
Here's how to store it properly:
In the fridge
- Cover loosely with plastic wrap or store in an airtight container.
- This no-bake coffee cheesecake stays fresh for up to 4 days. In fact, the flavor deepens after the first day, so it's even better the next time you serve it!
In the freezer
- Slice the cheesecake, wrap each piece tightly in plastic wrap, then place in a freezer bag or airtight container.
- This prevents freezer burn and keeps the texture creamy.
- Freeze for up to 3 months.
To serve from frozen
- Thaw slices overnight in the fridge.
- They'll be ready to eat the next day, tasting just as creamy as when freshly made.
Frequently asked questions
No. Brewed coffee adds too much liquid and will prevent this no-bake coffee cheesecake from setting properly. Instant coffee is the only way to get a strong flavor without changing the texture.
Yes. Espresso powder works just as well and often dissolves even cleaner. Start with slightly less (about ¾ the amount) since some brands are stronger in flavor.
It's bold but deliciously balanced. You'll taste real coffee in every bite, but the cream cheese and crust keep it smooth and not bitter!
Yes. Slice and wrap each piece tightly in plastic wrap, then store in a freezer bag or airtight container for up to 3 months. Thaw overnight in the fridge before serving.
You can make it 1-2 days ahead. Keep it covered in the fridge and add the topping just before serving for the best texture.
This no-bake coffee cheesecake is everything we wanted it to be: bold with coffee flavor, creamy in texture, and completely free of gelatin!
Marco especially loves this version because it reminds him of the first one he tried all those years ago, only better. For us, it's become the kind of dessert we keep coming back to, simple enough to make on a weeknight yet special enough for guests.
And if you love easy no-bake desserts, don't miss our no-bake strawberry cheesecake for a fruity twist. Or explore our full cheesecake collection for more favorites.
Did you try this no-bake coffee cheesecake?
We'd love to hear from you! Leave us a ★★★★★ rating and drop a comment below - tell us how it went, what you enjoyed, or what you'd tweak. And if you share it on Instagram, don't forget to tag us - we'd love to see them!
Thank you! -Bea and Marco
📖 Recipe
No-Bake Coffee Cheesecake (Bold Coffee Flavor, No Gelatin)
Video
Ingredients
Crust
- 26 (200 g) Biscoff cookies (around 2 cups crushed)
- ¼ cup (60 g) unsalted butter melted
Filling
- 6 tablespoon (23 g) instant coffee, fine granules or powder, dark roast or espresso-style
- 2 tablespoon hot water (not boiling)
- 24 oz (680 g) full-fat cream cheese room temperature
- 1½ cup (180 g) powdered sugar
- 1 tablespoon vanilla extract
- ⅛ teaspoon fine salt
- ¾ cup (190 ml) heavy cream cold
Topping
- ¾ cup (190 ml) heavy cream cold
- 2 teaspoon powdered sugar
- ¼ teaspoon vanilla extract
Instructions
- Flip the base of a 9-inch (23 cm) springform pan upside down (this helps with easy sliding onto a serving plate later). Line the base with parchment paper, then lock it into place. Set aside.
Crust
- Crush the Biscoff cookies into fine crumbs using a blender or food processor. Mix with melted butter until it looks like wet sand.26 Biscoff cookies (around 2 cups crushed), ¼ cup unsalted butter
- Press the mixture firmly into the pan. Use the back of a spoon or flat-bottom glass. Freeze for 30 minutes.
Coffee
- Mix instant coffee with hot water (not boiling) until fully dissolved. Let it cool to room temperature before using.👉 Cue: The mixture should be smooth and syrupy, no visible granules.6 tablespoon instant coffee, fine granules or powder, dark roast or espresso-style, 2 tablespoon hot water (not boiling)
Filling
- In a large bowl, whisk cream cheese until creamy and fluffy (2-3 minutes with a hand or stand mixer). Add powdered sugar, bloomed coffee, vanilla extract, and salt. Whisk until smooth and fully combined.24 oz full-fat cream cheese, 1½ cup powdered sugar, 1 tablespoon vanilla extract, ⅛ teaspoon fine salt
- In another bowl, whisk the cold heavy cream until medium-stiff peaks form.¾ cup heavy cream
- Gently fold the whipped cream into the coffee-cream cheese mixture using a spatula.
Chill
- Pour the filling over the chilled crust. Smooth the top evenly with an offset spatula or spoon. Cover and chill in the fridge for at least 8 hours or preferably overnight.
Topping
- Whisk heavy cream, powdered sugar, and vanilla until medium-stiff peaks. Spread on top with a spoon, and dust lightly with coffee or cocoa powder.¾ cup heavy cream, 2 teaspoon powdered sugar, ¼ teaspoon vanilla extract
Notes
- Instant coffee: Use instant coffee granules or espresso-style powder (like Nescafé Gold or Starbucks VIA) for the boldest flavor. Avoid sweetened mixes or cappuccino sachets.
- Whipping cream: Use cold heavy cream (at least 35% fat) so it whips up properly and helps the cheesecake set.
- Blooming the coffee: Dissolve coffee in hot (not boiling) water to avoid bitterness. Let it cool to room temperature before using.
- Cream cheese: For best results, use full-fat blocks of cream cheese (not the spreadable kind).
- Setting time: Chill the cheesecake for at least 8 hours, preferably overnight, for clean slices and proper structure.
Originally published on Mar 28, 2018. Updated with improved text, recipe, and pictures on Oct 3, 2025.
Rike Rose says
Super!!! Tolles Rezept!
Bea & Marco says
Thank you so much, Rike. We’re really happy you enjoyed the recipe. Thanks for trying it!
Jenny says
Yes i have just made the coffee cheesecake strong lavour of coffee. Coffee lovers will love it .made for a customer hope they enjoy it.very easy to make
Bea & Marco says
That's awesome to know, thank you, Jenny!
Jan hilton says
Can I put a coffee liquor in the cream mix incorporated in the liquid coffee first
Bea & Marco says
Hi, Jan! Yes, of course you can. Just make sure to substract the amount of liquid coffee, for the amount of coffee liquor, so the cheesecake can properly set. Thank you, and hope it helps!
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!