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No-Bake Coffee Cheesecake

This no-bake coffee cheesecake combines a crunchy graham cracker crust with a creamy, coffee-infused filling, all set in the fridge for a few hours. The rich coffee flavor is balanced by the smooth, airy texture of whipped cream and cream cheese, resulting in a luscious dessert with a glossy finish. Perfect for a quick, impressive treat that requires no oven and minimal fuss.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: European
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g Graham crackers or digestive biscuits crushed into fine crumbs
  • 100 g unsalted butter melted
  • 1 tablespoon granulated sugar
  • 2 tablespoons strong brewed espresso or coffee cooled slightly
  • 1 teaspoon gelatin powder optional, dissolved in water
  • 300 g cream cheese softened
  • 100 g granulated sugar extra for filling
  • 250 ml heavy cream chilled
  • Cocoa powder for dusting or garnishing optional

Equipment

  • Springform pan
  • Mixing bowl
  • Whisk
  • Spatula
  • Parchment paper
  • Microwave or small saucepan

Method
 

  1. Line the bottom of a springform pan with parchment paper, then crush the graham crackers into fine crumbs and transfer to a mixing bowl.
  2. Mix the melted butter and sugar into the crumbs until evenly coated, then press this mixture firmly into the bottom of the prepared pan to create an even crust. Chill in the fridge for 15 minutes.
  3. Brew a strong shot of espresso or coffee and let it cool slightly. In a small microwave-safe bowl, sprinkle the gelatin over a tablespoon of cold water and let it bloom for 5 minutes. Gently warm it until dissolved, then set aside.
  4. In a large bowl, beat the softened cream cheese with 100 grams of sugar until smooth and creamy—about 2 minutes. Mix in the cooled coffee and dissolved gelatin until fully integrated.
  5. In a separate bowl, whip the chilled heavy cream until soft peaks form, about 3–4 minutes. Gently fold the whipped cream into the coffee and cream cheese mixture in two additions, maintaining a light, airy texture.
  6. Pour the filling over the chilled crust, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles and ensure an even surface.
  7. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, until the cheesecake is firm and set.
  8. Before serving, dust the top with cocoa powder or sprinkle chopped espresso beans for extra flavor and visual appeal. Carefully remove the sides of the springform pan.
  9. Slice with a hot, sharp knife for clean cuts. Serve chilled and enjoy the rich, coffee-infused creaminess with a hint of chocolate or espresso garnish.

Notes

For an extra touch, add a dusting of cocoa powder or sprinkle some chopped espresso beans on top before serving. If you prefer a firmer cheesecake, add a bit more gelatin or chill longer.