1. Can I make this coffee cheesecake ahead of time?

Yes, this coffee cheesecake is actually better when made ahead of time! The flavors meld together as it sits in the fridge, and it needs several hours or overnight to set properly. Make it the day before and enjoy a perfectly chilled, ready-to-serve dessert.

2. Can I use decaffeinated coffee for this recipe?

Absolutely! If you prefer to avoid caffeine or need a decaffeinated option, you can easily substitute decaf instant coffee in this recipe. It will still provide that signature coffee flavor without the caffeine.

3. How can I make this cheesecake gluten-free?

To make this coffee cheesecake gluten-free, simply swap the digestive biscuits for a gluten-free biscuit alternative or use a gluten-free cookie crust. The rest of the recipe remains the same, and you'll have a gluten-free treat!

4. Can I freeze the coffee cheesecake?

Yes, you can freeze this coffee cheesecake! After it has fully set in the fridge, cover it tightly with plastic wrap or foil and store it in the freezer. When you're ready to serve, let it thaw in the fridge for several hours before enjoying.

Coffee Cheesecake Recipe: No-Bake & Creamy

Name: Coffee Cheesecake Recipe
Prep time: 15 min
Total time: 6 h
Cuisine: American
Ingredients: Reduced Fat Digestive Biscuits: 200g; Butter: 100g, melted; Instant Coffee: 2 tbsp; Granulated Sugar: 1/4 cup; Reduced Fat Soft Cream Cheese: 250g; Icing Sugar: 1/2 cup; Vanilla Extract: 1 tsp; Reduced Fat Double Cream: 300ml; Walnut Halves: for decoration

Description

This coffee cheesecake recipe combines the rich flavor of coffee with a smooth and creamy cheesecake filling, set on a crunchy digestive biscuit base. It’s a no-bake dessert that’s simple to make and perfect for coffee lovers.

Ingredients

Reduced Fat Digestive Biscuits: 200g
Butter: 100g, melted
Instant Coffee: 2 tbsp
Granulated Sugar: 1/4 cup
Reduced Fat Soft Cream Cheese: 250g
Icing Sugar: 1/2 cup
Vanilla Extract: 1 tsp
Reduced Fat Double Cream: 300ml
Walnut Halves: for decoration

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Instructions

Grease a round loose-bottom cake tin and line it with greaseproof paper.
Crush the biscuits into fine crumbs and mix with the melted butter. Press the mixture into the bottom of the tin and refrigerate for 1 hour.
In a small bowl, dissolve the instant coffee and sugar in hot water. Allow to cool.
In a stand mixer, beat the cream cheese, icing sugar, and vanilla extract until smooth.
Gradually add the double cream to the cream cheese mixture and continue mixing until stiff peaks form.
Fold in the cooled coffee mixture until fully incorporated into the cream cheese filling.
Spread the cream cheese mixture evenly over the chilled biscuit base and smooth the top with a palette knife.
Chill the cheesecake in the fridge for 4-6 hours or overnight to allow it to set.
Before serving, remove from the tin and decorate with walnut halves.

Notes

Make sure to whisk the cream until stiff peaks form to ensure a firm and creamy texture.
For the best flavor, let the cheesecake set overnight in the fridge.
If you want a stronger coffee flavor, increase the amount of instant coffee slightly.
For gluten-free options, replace the digestive biscuits with a gluten-free biscuit alternative.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 25g
Sodium: 100mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg