No-bake coffee cheesecake is the divine fusion of two beloved flavours bold coffee and luscious cheesecake. The combination of the rich, robust notes of coffee with the creamy, dreamy texture of cheesecake is a perfect delight for a coffee connoisseur or a dessert enthusiast alike. The magic of this dessert lies in its simplicity. With a few hassle-free steps you can create a gourmet dessert for yourself or your loved ones.
Want more no-bake cheesecake recipes try, No-Bake Mini Cheesecakes, No-Bake Salted Caramel Cheesecake.
The bottom layer is made of biscuit crumbs and the coffee-flavoured cream cheese filling has a mousse-like texture. Don’t get intimidated by the words because this is as easy as it gets. The entire can be done in in under 10 minutes, then you have to wait while it chills in the refrigerator. Also, these are served in individual cups which makes it so much easier to share and store.
Ingredients required to make No-Bake Coffee Cheesecake Cups
Following is a preview list of ingredients, for a detailed list with quantity required, find the recipe card below.
Base
Biscuits- You can use any kind of biscuits/cookies for the base to enhance the flavours. I prefer the subtlety of digestive biscuits.
Butter
Sugar
Cocoa powder, Cinnamon Powder- Flavouring agents but optional.
Salt
Cheese filling
Instant Coffee Powder
Hot Water
Heavy/Whipping Cream
Cream cheese(room temperature)
Sugar
Vanilla Extract
Garnish(optional)
Chocolate shavings- Chocolate enhances the coffee flavour. But feel free to use fresh fruits or whipping cream as garnish.
How to make No-bake Coffee Cheesecake Cups ?
Following is a simple instruction list, for detailed instructions, find the recipe card below.
Base
- Crush biscuits, butter, cinnamon powder, cocoa powder, and salt in a grinder to form the base. Place the crumbs in the bottom of the jars and press firmly to form a crust.
Cream Cheese filling.
- Make a coffee concoction by mixing coffee powder and hot water.
- Beat heavy cream, cream cheese, and sugar to form a thick mixture. Add vanilla extract and pre-prepared coffee concoction. Mix till combined.
- Pour this mixture equally into the glass jars. Refrigerate till set.
- Garnish with chocolate shavings.
Tips
Heavy/Whipping Cream should be cold before whipping to get fluffy cream.
Cream Cheese should be at room temperature otherwise cream cheese can form lumps.
Storage
This recipe can be stored in the refrigerator for 4 days. Cover individual cups with plastic wrap before storing them.
This cheesecake is not meant for the freezer as it may affect the texture.
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No-Bake Coffee Cheesecake Cups
Ingredients
Base
- 75 g Digestive biscuit
- 30 g Butter (Melted, unsalted) 2 tbsp
- 25 g Sugar 2 tbsp
- 3 g Cocoa powder ½ tbsp
- ½ tbsp Cinnamon Powder
- a pinch Salt
Cheese filling
- 8 g Instant Coffee Powder 3tsp
- 210 g Heavy/Whipping Cream ¾cup+3tbsp
- 200 g Cream Cheese(room temperature) ¾cup+2tbsp
- 50 g Sugar ¼cup
- 1 tsp Vanilla Extract
Garnish(optional)
- Chocolate shavings
Instructions
Base
- Into a mixer jar add biscuits, melted butter, salt, cinnamon powder, and cocoa powder. Blend till a wet sand texture is achieved. Alternatively, you can also fill a zip-lock bag with biscuits and crush them with a rolling pin. Then mix with the rest of the base ingredients to form the base.
- Divide this mixture equally between 4-5 glass jars/ (around 2 tbsp each). Then with the help of a flat bottom utensil press them/decompress the crumbs to the bottom of the jar. Set aside.
Cheese filling
- Mix instant coffee powder with hot water in a small bowl. Set aside.
- In a medium bowl, beat heavy/whipping cream till thick. Add cream cheese and sugar and again beat till a creamy and smooth mixture is formed.
- Add vanilla and coffee mix to the mixture. Combine well with a spatula.
- Divide this mixture equally among the glass jars. Use the back of a spoon to level the surface.
- Refrigerate them for 2-6 hours.
Garnish
- Sprinkle chocolate shavings on top and enjoy
Notes
- Heavy/Whipping Cream should be cold before whipping to get fluffy cream.
- Cream Cheese should be at room temperature otherwise cream cheese can form lumps.