Unbaked Coffee Cream Cheesecake
Indulge your taste buds with the irresistible Unbaked Coffee Cream Cheesecake, a no-bake dessert that combines creamy richness and bold coffee flavor in every bite. Perfect for coffee lovers, this elegant cheesecake features a buttery graham cracker crust topped with a silky filling infused with instant coffee. Whipped cream adds an airy lightness, while cream cheese ensures a luscious, melt-in-your-mouth texture. The optional touch of gelatin guarantees a firm yet creamy set, making it easy to slice and serve. Finished with a sprinkling of shaved chocolate or cocoa powder, this no-bake treat is ideal for dinner parties or celebrations. Ready in just minutes of prep time and no oven required, this Unbaked Coffee Cream Cheesecake is a show-stopping dessert that’s both simple and sophisticated.
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 100 grams Unsalted butter, melted
- 500 grams Cream cheese, softened
- 250 milliliters Heavy whipping cream, cold
- 100 grams Powdered sugar
- 2 tablespoons Instant coffee granules
- 2 tablespoons Hot water
- 1 teaspoon Vanilla extract
- 1 teaspoon Gelatin powder (optional)
- 2 tablespoons Cold water (for gelatin, optional)
- 10 grams Shaved chocolate or cocoa powder (optional, for garnish)
Instructions
Prepare the crust: Place the graham crackers in a food processor and pulse until fine crumbs form. Transfer to a bowl, add the melted butter, and stir until well combined.
Press the crust mixture evenly into the bottom of a 20 cm (8-inch) springform pan or pie dish. Use the back of a spoon to smooth it out. Refrigerate the crust to set while preparing the filling.
Dissolve the coffee granules in hot water, stirring until fully dissolved. Allow to cool to room temperature.
Optional step if using gelatin: In a small bowl, sprinkle the gelatin powder over cold water and let it bloom for 5 minutes. Once bloomed, microwave the mixture for 10 seconds or until fully dissolved. Let cool slightly.
In a large mixing bowl, beat the cream cheese and powdered sugar together using a hand mixer or stand mixer until smooth and creamy.
Add the dissolved coffee, vanilla extract, and the optional gelatin mixture (if using) to the cream cheese mixture. Beat until well combined.
In a separate bowl, whip the cold heavy whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture in three batches until fully incorporated and no streaks remain.
Pour the cheesecake filling over the chilled crust, spreading it evenly with a spatula. Smooth the top for a clean finish.
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to set completely.
Before serving, garnish with shaved chocolate or a dusting of cocoa powder, if desired. Carefully remove the cheesecake from the springform pan. Slice and enjoy!
Nutrition Facts
Calories |
4776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 390.3 g | 500% | |
| Saturated Fat | 222.8 g | 1114% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 1060 mg | 353% | |
| Sodium | 2528 mg | 110% | |
| Total Carbohydrate | 289.2 g | 105% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 202.0 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 772 mg | 59% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1351 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
