Coffee cheesecake in 4 easy steps is a delicious no bake recipe. This simple dessert will satisfy both coffee and cheesecake lovers alike!
Folks I'm sure that both coffee lovers and non coffee lovers will love this new no bake coffee cheesecake.
Why? Well it's just so tasty!
Not only that I've made this recipe as simple as possible to make so that it can be done in just 4 easy steps.
It's an easy coffee cheesecake recipe!
When you've got guests to cater for or you're busy during the day on other life tasks. You can easily slot in the steps of this cheesecake to make it work in your own time!
As I do in my most of my recipes I've used lower fat ingredients where possible.
If you choose not to use those lower fat ingredients for this coffee cheesecake recipe (which is entirely your choice) then the nutritional label will not be valid.
You know I thought I'd created a cake made in heaven when I published my coffee walnut cake. But now I'm not so sure as I think this coffee cheesecake is now challenging that position!
This cheesecake just tastes so creamy and velvety. The soft crust of the biscuit base contrasted with the sweet cheesecake taste and crunch from the walnut is just amazing!
So folks with Christmas just around the corner this is the first of two new cheesecake recipes I'm posting before the big day.
The next cheesecake recipe will be an amazing no-bake black cherry chocolate cheesecake!
In fact pretty much for the next two months I'm solid with posting Christmas recipes!
There will be a mix of healthy and not so healthy recipes for you to try. As usual all in the spirit of the 80/20 rule.
It also makes a change from me leaving all my Christmas recipes pretty much to the last few weeks in December. As has been the case in previous years! 😉
For this Coffee Cheesecake you may need…
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).
If you do click through, then thanks for being a part of Neil’s Healthy Meals!
Equipment
- Loose base cake tin
- Food processor (if you have one)
- Rolling pin (if you don't have a food processor)
- Saucepans
- Measuring spoons
- Kitchen scale
- Wooden spoon
- Measuring jug
- Stand mixer
- Pyrex mixing glass bowl
- Palette knife
This is the deep round cake tin with loose base that I use in the making of this coffee cheesecake and many of my other cheesecakes too.
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- Lemon crunch cheesecake is a delicious no bake cheesecake recipe. It’s simple, low cost and easy to make. With an amazing zingy refreshing lemon flavour all it requires is a bit of time to set in your fridge.
- No-bake Tia Maria cheesecake. This boozy, rich and creamy cheesecake with caramel glaze topping is perfect for all holiday occasions. It’s easy to make too!
- Easy no-bake caramel cheesecake recipe is delicious. Smooth and creamy it's a great recipe for entertaining or indeed any occasion!
Coffee Cheesecake In 4 Easy Steps Recipe
If there’s any cofee cheesecake left you can freeze it.
I find it’s best to cut the cheescake up into individual slices and keep them in the freezer in individual airtight containers.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Coffee Cheesecake in 4 Easy Steps Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
Cheesecake Base
- 180 g reduced fat digestive biscuits*
- 80 g butter
Coffee Flavouring
- 30 ml hot water
- 3 tablespoon instant coffee
- 2 tablespoon granulated sugar
Cheesecake Filling
- 300 g reduced fat soft cream cheese
- 80 g icing sugar
- 1 teaspoon vanilla extract
- 250 ml reduced fat double cream
Cheesecake Topping
- Walnut halves to decorate
Instructions
Cheesecake Base :-
- Grease a round loose bottom cake tin and place a piece of greaseproof paper around the bottom. Crush the biscuits by placing them all in a bag and bashing them up to a breadcrumb consistency using a rolling pin or use a food processor. Gently melt the butter in a small saucepan over a low heat and stir in the crushed biscuits, ensuring they absorb all the melted butter. Spoon the biscuit crumbs into the cake tin. Use a metal spoon and your fingers to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator for about 1 hour until set.
Coffee flavouring :-
- Combine the hot water with the coffee and granulated sugar in a small bowl. Stirring to remove any lumps, then allow to cool. Do this as soon as you’ve put the cheesecake base in the fridge.
Cheesecake filling :-
- Place the cream cheese, icing sugar and vanilla extract in a stand mixer bowl then whisk until smooth. Pour in the double cream and continue beating until the mixture is completely combined and stiff peaks have formed. Then fold in the cooled coffee mixture. Spoon the cream cheese mixture over the biscuit base. Make sure that there are no air bubbles by smoothing the top of the cheesecake with a palette knife or metal spoon. Place the cheesecake into the fridge to chill for 4 to 6 hours. If you can make this the day before and chill overnight, then even better.
Cheesecake topping:-
- Before serving, remove from fridge for 10 minutes or so to allow the cheesecake to return to room temperature. To remove it from the tin, place the base on top of a can, and gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Decorate with the walnut halves.
David @ Spiced
Coffee desserts are my jam, Neil! Seriously. I think coffee desserts are what got me liking coffee...and now I look forward to that cup of coffee each morning like it's my job. These cheesecake sounds amazing, and I love how easy it is. I'm thinking I could go for a slice right now. Since it's coffee-flavored, that means I can eat it for breakfast, right? (Haha...just kidding!)
Neil
David, I confess. I was tempted to eat a slice of this for breakfast too. Convincing myself that it would be the same as my much looked forward to morning coffee! Fortunately I waited a couple of hours. I suppose I could get away with calling it "elevenses" 😉
Mimi
Such a beautiful cheesecake! I love coffee ice cream, so I know I would love this. Just need to figure out what to substitute for digestif biscuits!
Neil
Hi Mimi, thanks for your comment. I'm glad you like my cheesecake. Just use graham crackers instead of digestive biscuits. They're much the same thing! 😀
Natalie
I love coffee cakes and desserts! This cheesecake looks and sounds amazing!
Neil
Thanks Natalie! It's a nice and simple one to make too. 😀
Ashika | Gardening Foodie
Coffee cheesecake, this is probably my two favorite words. This is the absolute best dessert combination Neil. And I love how easy it is to make and it perfect to make for family and friends who do not prefer egg or gelatin in their diet. Many cheesecake recipes have these two ingredients to help the setting process. This is a great recipe and it looks so delicious as well. I definitely want to give this recipe a try 🙂
Neil
I prefer to make no-bake cheesecake recipes like this coffee cheesecake Ashika, rather than baked ones as they're so much easier. And yeah I don't like putting eggs or gelatin in them either. I think as long as you've left it long enough in the fridge and whipped the cream to slightly stiff peaks it should set fine.
Thanks so much for taking the time to comment. Hope you are all well! 🙂
Ron
Neil, that cheesecake sounds really good. Now I'm not a dessert person, but I can sure see a slice of your Coffee Cheesecake setting next to my Bodum pressed pot of coffee at my afternoon fika.
I'm also looking very much forward to the next Kilimanjaro post.
Neil
I love how you're having a nice proper made coffee with this cheesecake Ron. I'd love to join you with that Bodum pressed pot of coffee! 🙂
Andy Bishop
I love coffee and cheesecake. Now, I can enjoy both with your recipe Neil. Thanks!
Neil
Two of our favourite things Andy. Both combined into one delicious treat! 🙂
GiGi Eats
I still cannot believe I have never had cheesecake before in my entire life!!!!!! How sad is that. And you're making me want to eat some so so so so so badly Neil, wahhh! LOL!
Neil
I feel bad that you can't have this GiGi because of its dairy content. 🙁
I'll need to have a think about what I can devise thats similar and fits in with your dietary requirements.
Benjamin Tolmer
Wow!!! Amazing post on coffee and cheesecake in 4 easy steps.
Neil
Glad you like it Benjamin. Thanks for taking the time to comment on my recipe. 🙂
Linda
Thank you for your amazing recipes. Your photographs are stunning. I cannot wait to try this - I plan to top it off with chocolate covered coffee beans!!
Neil
Thank you for your comment Linda! Topping this with chocolate covered coffee beans sounds amazing. Hope you enjoy it and have a great weekend! 🙂
Paloma Serrano
Hi! amazing recipe! so easy to make and very few ingredients which I loved. since I am not a great dessert maker.
I did a toasted oats crust which turned out good and tasty, I used very low in fat cream cheese from "eatlean" that make great low in fat protein cheeses, and I used greek yogurt instead of cream.. so the cake looks great and it has a great consistency but since I am a big coffee lover... I made a mistake, i put way too much coffee and not too much sugar, so it does taste like coffee but it´s acidy, a bit tart a bit acid...I had to put nutella on top of my husbands piece and pecans on top of mine but still for me whas not great, I am looking for something to put on top that helps with the sweetness. what would you recommend? I thought whipping cream with crumbled oreos? or somewhite chocolate sauce? I don´t want to throw it away, consistency is great and its just acidy from the yogurt and too much coffee so i need to balance the flavor.
I´ll your other recipes I love them!
Neil
Thanks for your comments Paloma. I've only ever made the recipe the way specified in the instructions. You could try a little chocolate sauce to balance the flavour? Thanks!
Michele Jenkinson
This is dead easy and the texture is great, but be careful if you use a strong instant coffee. Three tablespoons is way too much for the brand we use. Will try it again with less. I use cappuccino rice balls for decoration. Check them out.
Lana
I’m wanting to try this recipe but I’m from Australia, can you clarify if the double cream is thickened cream in our country?
Neil
Hi Lana, thanks for your comment. As I'm not in Australia, I did a Google Search which told me "In Australia, heavy cream is commonly known as thickened cream". So as long as Google is correct then yes double cream is apparently thickened cream. 🙂
michelle
loved this cheesecake,so easy to make and so tasty.
Your'e right Neil it didn't last very long.
Thanks for the recipe!
Neil
That's great Michelle! Glad you liked it and thanks for taking the time to rate and write a comment for the recipe too. I really appreciate that. 🙂
Nicky
I thought it sounded delicious too!
Made it yesterday and it hasnt set so now I am freezing it hoping it can be rescued. I've checked the recipe and followed allt he instructions.
My instinct was to whip the cream first but it definitely says 'pour the cream'. Doews any one have any suggestions because it tastes delicious
Neil
Hi Nicky. The instructions say "Pour in the double cream and continue beating until the mixture is completely combined." So you are whipping the cream cheese and cream mixture together until combined and smooth altogether. You need to follow the instructions exactly to get the cake to work out.
Janine
This is my go-to cheesecake recipe - it's gorgeous! Thank you Neil!
Neil
Thank you Janine. It is an extremely popular cheesecake! 🙂
Michelle
Two of my favourite ingredients together -- what a delicious cheesecake, Neil!
Neil
Mine too Michelle. There's something about coffee and cream cheese whipped together. Delicious! Thanks for your comment and rating! 🙂
Linger A Little, Kristy
Neil, I love that you added coffee to this already lovely cheesecake. It’s wonderful that it is so easy and yet it sounds so yummy. The walnuts are such a nice touch as well! Thanks for sharing
Neil
Thanks Kristy! Coffee + Cake are amongst my most favourite combinations!
Carol Walden
Made this last night & went down really well with my guests. However, is the instant coffee, granules?
Also after you pour in the cream, it just says beat until combined, should it be whisked until the mixture is stiff, as I wasn't sure how thick to make it, so mine came out more mousse like so probably I didn't whisk long enough?
Neil
Hi Carol, glad you made the recipe and it went down well with your guests. 🙂 You can use instant coffee powder or granules it doesn't matter as it should be a smooth coffee liquid anyway once you've combined the hot water, coffee and granulated sugar together and allowed it to cool. Also yes after you pour in the cream, the mixture should be whisked until stiff, or until you have stiff peaks like a normal cheesecake. I'm sorry if that wasn't clear before. I have adjusted the recipe to advise that.
Carol
Have made this again whisking until stiff peaks, it came out perfectly. Will be my go to recipe! Used Gluten free biscuits as son is coeliac. 😋😍
Neil
Excellent! Glad it all worked out for you Carol. Thanks again for your comment and rating. 🙂