No-Bake Coffee Cheesecake

  A thick, beautiful, strong coffee cheesecake, without roasting and without the gelatin! If you are a coffee and cheesecake lover, then this delicious snack is for you.

Are you a coffee drinker?
Not me. I drink coffee now and then when the desire comes but ... listen to me. I just LOVE LOVE LOVE coffee cheesecake, coffee cake, iced coffee. Give me a coffee dessert and I'll hug you!

Ok now it's out of my chest, let's talk about today's recipe. Can we?

Can you see the color of the coffee? That's what I'm talking about. If you want to taste coffee, do it well. Well?

There was not a single type of pale coffee color cheesecake. I want my cheesecake to have a coffee flavor. Yes, Yes, Yes!

Ok, seriously, I'm not too high on caffeine. I just woke up 10 minutes ago.

So about this delicious and delicious coffee cheesecake recipe. I must say you need to plan your time. That is all.

I decided not to use any coffee because I wanted to use large amounts of coffee to bring out the taste of real coffee in this cheesecake.

So I heat up instant coffee with whipping cream to dissolve the coffee, let it cool and then chill in the fridge. Then my whip and whipped coffee cream helped organize our coffee cheesecake. And as we know, whipping cream is better when it's cold. So it takes a little time.

Speaking of time, this no roasted cheesecake does take longer to manage.

Why? Because I don't use gelatin in this cheesecake without roasting. Many of you have asked me how to replace gelatin and how to get through it totally. So I think it's ok for all of you. There isn't any gelatin.

But believe me, it is very valuable. If you are a coffee lover, you will greatly appreciate the taste of this cheesecake. Yes. I guarantee it.

Coffee Cream
1 glass of whipping cream (35% fat) (250 ml)
1/3 cup of instant coffee (20 gr)
7.8 ounces of Oreo biscuits (220 gr)
1/4 cup of unsalted butter (60 gr), melted
1.1 pounds of cream cheese (500 gr), room temperature
1 1/3 cup of icing sugar (160 gr), sifted
2 teaspoons vanilla extract

Coffee cream

  1. In the pot, add whipping cream and instant coffee. I use 1 / 3rd cup (20 gr) instant coffee 100% arabica for exceptional coffee flavor in this cheesecake. Feel free to use 1/4 cup (15 gr) or adjust it to your taste.
  2. Heat it on low heat and stir until the coffee is completely dissolved. Don't let the cream boil. Pour into a jar and allow it to cool at room temperature. Then keep in the refrigerator until very cold before use. I highly recommend preparing this coffee cream 1 day in advance.


  1. Crush the oreo biscuits together with the filling cream, into fine crumbs. You can use a food processor to make it easier.
  2. Place oreo crumbs in a bowl and add melted butter. Stir until the mixture becomes like wet sand.
  3. Pour the mixture into an 8 inch (20 cm) spring pan and apply it evenly. Use the bottom of the glass to press firmly on the base. Put it in the freezer for 30 minutes while we continue with cheesecake.


  1. Add the cream cheese to the bowl and stir for several minutes until it is light and smooth. Add icing sugar, vanilla extract and stir until evenly mixed. Put aside.
  2. Pour the cold coffee cream into a bowl and stir until the top is soft. Pour into the cream cheese mixture. Mix everything until the mixture thickens. Don't over mix it to avoid splitting cream.
  3. Spoon the cheesecake mixture into our previously cold skillet. Using a spatula, spread it evenly. Gently press the pan to the work surface, just to let everything settle.
  4. Chill in the coldest part of the refrigerator for at least 48 hours or until it is fully ready. This cheesecake does not use gelatin so it takes longer to handle it. After the set, run the knife around and gently remove it from the pan. Pipe some whipped cream over or decorate as desired. Serve and enjoy!

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

This recipe is inspired by the owner of a youtube video below

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