Coffee cheesecake recipe without baking. Do you like such flavors? No-bake cheesecake was hard to stay away from! It’s a low-carb, sugar-free, gluten-free combination in this irresistible cheesecake recipe.
My aunt spent 16 years living in Seattle and became a pro at making coffee, so I learned from her all coffee-related recipes. Last week I created this cheesecake with a flavor of cappuccino on those days when I was planning to travel to Seattle, which is one of the great coffee destinations of the world.
Eat, drink, and repeat! Absolutely perfect for coffee and cake lovers, right?
This cappuccino cheesecake excites the palette in so many ways. It’s light, creamy, and smooth with a touch of coffee served on a fluffy sponge. My family loves this cake a lot. I made this cake at my family gathering and everyone loves this cake. A perfect indulgence for any occasion. You should try this cake; your taste buds will thank me later. I promise!
Table of Contents
Why Will You Appreciate this Coffee Cheesecake Recipe
- Combination of flavors. Each bite offers a velvety texture in your mouth, leaving behind a delightful blend of coffee and cheese.
- Customizable and versatile. You can customize this cappuccino cheesecake according to your likes and dislikes. The toppings you can add to cheesecake are chocolate, caramel, and other toppings. You can also increase and decrease the coffee ratio to your strong or light taste.
- Crowd pleaser. The coffee cheesecake flavor sounds divine, and when you make it on a special occasion everyone appreciates you for making this masterpiece, and everyone says, “I need a more slice please”.
Equipment Required
- Springform pan
- Food processor
- Mixing bowl
- Measuring scale
- Spatula
- Parchment paper
- Hand mixer or beater
Things You Will Need to Make this Coffee Cheesecake
- Biscuits. Biscuits are the cake base. I use butter biscuits. Take 60 grams of butter biscuits. You can use digestive biscuits, graham crackers, or any coffee biscuits or cookies.
- Butter. Butter is added to biscuits to make a fine crumb base for cake. Take 40 grams of melted unsalted butter.
- Cream cheese. Take 150 grams of cream cheese. Cream cheese is used to make cappuccino toppings of cheesecake.
- Sugar. Take 60 grams of powdered sugar to contain the desired sweetness of the cake.
- Heavy cream. Use 250g of heavy cream. Whipped it about 50%. Use cream cheese for topping.
- Gelatin. Use 10g of gelatin. The thickening effect of gelatin keeps the cheesecake from being excessively liquid.
- Cappuccino coffee. Take 7g of liquid cappuccino. You can increase or decrease the amount of cappuccino for a stronger coffee flavor.
- Cocoa powder. take 10g of cocoa powder. cocoa powder is used for garnishing our cheesecake.
Instructions
1.Prepare the crust
Place the butter biscuits in a food processor. Cover and pulse until fine crumbs form. Gradually add melted butter, pulsing until well combined.
2.Place into a pan
Take 15*7 size pan. Add the cake mixture into a springform pan lined with some parchment paper. And flatten the biscuit crumbs with a spatula. You can use a small ramekin earth dish if you want to make things a little easier. Now put the base cake on the fridge to settle down.
3.Make the filling
Take cream cheese at room temperature and smooth this with a spatula. Now add sugar and mix this. Beat the heavy cream. It forms light cotton, add it into the cream cheese bowl and mix well.
Now add the gelatin mixture, which consists of 7g gelatin powder dissolved into 10g warm water and mix it. Split the mixture into two bowls. Add cappuccino coffee to one of them and mix.
4.Spread cheese mixture on the cake base
Spread the cappuccino mixture on chilled cheesecake and flatten it out. Put the mold in the refrigerator for 1 hour to set.
After one hour add the remaining cheese mixture to the mold and keep in the refrigerator for 2 hours.
5.Set the cake
Now release the cake from the spring mold and remove the parchment paper and even the sides.
6.Decorate
Take 10g of cocoa powder and sprinkle cocoa powder to decorate the beautiful cake.
7.Serve
Our cappuccino cheesecake is ready to serve. Serve it with coffee. It’s so yummy!
This cake is so fragrant with the cappuccino coffee aroma, and the fat of cream cheese.
Enjoy!
Expert Tips
- Don’t dissolve gelatin in cold water or you cannot cook gelatin.
- Mix the ingredients until they are well combined, don’t overmix them because by overmixing too much air enters the cake and our cheesecake will crumble down.
- Cool down the cake before serving.
Special Cappuccino Cheesecake Recipe That Will Explode in Your Mouth!
Description
Cappuccino cheesecake recipe without baking. Do you like such flavors? No-bake cheesecake was hard to stay away from! It’s a low-carb, sugar-free, gluten-free combination in this irresistible cheesecake recipe.
My aunt spent 16 years living in Seattle and became a pro at making coffee, so I learned from her all coffee-related recipes. Last week I created this cheesecake with a flavor of cappuccino on those days when I was planning to travel to Seattle, which is one of the great coffee destinations of the world.
Ingredients
- Biscuits
- Butter
- Cream cheese
- Sugar
- Heavy cream
- Cappuccino coffee
- Cocoa powder
- Gelatin
Instructions
- Prepare the crust. Place the butter biscuits in a food processor. Cover and pulse until fine crumbs form. Gradually add melted butter, pulsing until well combined.
- Place into a pan. Take 15*7 size pan. Add the cake mixture into a springform pan lined with some parchment paper. And flatten the biscuit crumbs with a spatula. You can use a small ramekin earth dish if you want to make things a little easier. Now put the base cake on the fridge to settle down.
- Make the filling. Take cream cheese at room temperature and smooth this with a spatula. Now add sugar and mix this. Beat the heavy cream. It forms light cotton, add it into the cream cheese bowl and mix well. Now add the gelatin mixture, which consists of 7g gelatin powder dissolved into 10g warm water and mix it. Split the mixture into two bowls. Add cappuccino coffee to one of them and mix.
- Spread cheese mixture on the cake base. Spread the cappuccino mixture on chilled cheesecake and flatten it out. Put the mold in the refrigerator for 1 hour to set. After one hour add the remaining cheese mixture to the mold and keep in the refrigerator for 2 hours.
- Set the cake. Now release the cake from the spring mold and remove the parchment paper and even the sides.
- Decorate. Take 10g of cocoa powder and sprinkle cocoa powder to decorate the beautiful cake.
- Serve. Our cappuccino cheesecake is ready to serve. Serve it with coffee. It’s so yummy! Enjoy!
Notes
- Don’t dissolve gelatin in cold water or you cannot cook gelatin.
- Mix the ingredients until they are well combined, don’t overmix them because by overmixing too much air enters the cake and our cheesecake will crumble down.
- Cool down the cake before serving.
FAQ’s For This Coffee Cheesecake Recipe
What is cappuccino cheesecake made of?
Cappuccino cheesecake is made of crackers, cream cheese, heavy cream, gelatin, and espresso
Which country invented cheesecake?
Cheesecake was invented by ancient Greeks in the fifth century BC 4000 years ago.
What are the two main types of cheesecake?
The two main types of cheesecake are baked and unbaked. When making a baked cheesecake, bake the bottom of the cake for ten to fifteen minutes. And in the non-baked version, the cake base is not baked.
