No-Bake Coffee Cheesecake with Espresso Flavor

Indulge in the rich and creamy goodness of this Coffee Cheesecake, a no-bake dessert that combines the bold flavors of espresso with velvety mascarpone and cream cheese. Perfect for coffee lovers, this decadent cheesecake is easy to prepare and makes an elegant treat for any occasion.

What Is Coffee Cheesecake?

Coffee cheesecake is a no-bake dessert that combines a crunchy biscuit base with a creamy coffee-flavored filling. Originating from classic cheesecake variations, this version infuses espresso and instant coffee for a bold and aromatic twist. A must-try for coffee and dessert lovers alike!

Why Everyone Will Love This Recipe

• Rich Coffee Flavor – Infused with espresso and instant coffee for an intense taste.
• No-Bake Convenience – No need for an oven, just chill and enjoy.
• Perfectly Creamy Texture – A luscious filling atop a crunchy chocolate biscuit base.
• Make-Ahead Friendly – Ideal for parties or special occasions.

Cooking Tips

1. Use strong espresso for a deeper coffee flavor.
2. Ensure the gelatine is fully dissolved to avoid lumps in the filling.
3. Chill for at least 4 hours for the perfect set.
4. For extra indulgence, top with whipped cream or chocolate shavings.

Frequently Asked Questions

Can I Make This Cheesecake Without Gelatine?

Yes! You can use agar-agar as a substitute, but follow the package instructions for the correct ratio.

What Type of Biscuits Work Best For The Base?

Digestive biscuits, graham crackers, or even Oreo cookies (without the filling) work well.

Can I Use Instant Coffee Only?

Yes, but combining instant coffee and espresso gives a richer, more authentic taste.

How Long Does it Need to Set?

At least 4 hours in the refrigerator, but overnight is best for full firmness.

Can I Make This Cheesecake in Advance?

Absolutely! It can be stored in the fridge for up to 3 days before serving.

How to Freeze

Wrap the cheesecake tightly in plastic wrap and aluminum foil before freezing. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

How to Store

Cover the cheesecake with plastic wrap or place it in an airtight container and store it in the refrigerator for up to 3 days. Serve chilled for the best texture.

How To Make Coffee Cheesecake

Finely chop the biscuits in a food processor.

Melt the butter and mix with biscuits and cocoa powder until well combined.

Press the mixture firmly into a cake pan and refrigerate for at least 15 minutes. Place gelatine sheets in cold water to soften. Brew the espresso, mix with instant coffee, and let it cool.

In a large bowl, whip fresh cream with an electric whisk until firm.

In another bowl, mix mascarpone, cream cheese, sugar, and the cooled coffee mixture until smooth.

Gently fold in the whipped cream using a spatula. Squeeze excess water from the gelatine, dissolve it in a small saucepan over low heat, then mix it into the filling.

Pour the cream mixture over the biscuit base and smooth the top. Refrigerate for at least 4 hours until set.

Dust with cocoa powder and garnish with coffee beans before serving.