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…
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- Loose base cake tin
- Food processor (if you have one)
- Rolling pin (if you don’t have a food processor)
- 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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Other Popular Cheesecake Recipes You Might Also Like
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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!
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
- 180 g reduced fat digestive biscuits*
- 80 g butter
- 30 ml hot water
- 3 tbsp instant coffee
- 2 tbsp granulated sugar
- 300 g reduced fat soft cream cheese
- 80 g icing sugar
- 1 tsp vanilla extract
- 250 ml reduced fat double cream
- Walnut halves to decorate
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. 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.
- 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.