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 (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.
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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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.
It’s easy to push the base up slowly keeping the shape of the cheesecake with this cake tin. When you’re removing it prior to serving.
I also find it easier to use with my no bake cheesecake recipes than cakes tins that clip together at the side. Those I find are better for baked cheesecakes!
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Coming Next Week on Neil’s Healthy Meals
Folks, I hope you enjoy this delicious and easy dessert recipe!
If you have then you might want to check out my other popular cheesecake recipes:-
Peanut Butter Chocolate Chip Cheesecake – A mouthwatering chocolate biscuit base topped with delicious chocolate chips and peanut butter then finished with a velvety chocolate ganache!
White Chocolate and Raspberry Cheesecake – A tasty crunchy biscuit base covered in a light creamy white chocolate filling stuffed with fresh raspberries.
So, next Tuesday is day 3 of Kilimanjaro, Kikelewa Camp to Mawenzi Tarn Camp. The third post of photographs and write up of our recent trip.
Then on Thursday there’s a new budget soup recipe. Sweet Potato and Red Lentil Soup!
Hope you can join me next week!
Coffee Cheesecake in 4 Easy Steps Recipe
Use decaffeinated coffee in this recipe if you wish. It won’t make any difference to the taste.
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! 🙂
- 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
- Grease a round loose bottom 15cm/6" 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.
- 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.
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.
*Folks in the U.S. use Graham Crackers if you can’t get digestive biscuits.