No-Bake Creamy Coffee Cheesecake

Mold: 20 cm (8-inch) springform pan
Servings: 8–10
Time: 20–25 min prep + 6–8 hours chilling (overnight is best)

Ingredients

Dark & Crunchy Base

200 g Cocoa biscuits (Oreo type without cream or dark chocolate digestive)

85 g Melted butter

Creamy Coffee Filling (Firm & Tall)

500 g Cream cheese (Philadelphia style), room temperature

400 ml Heavy whipping cream (min. 35% fat), very cold, divided:

300 ml for the filling

100 ml for decoration (rosettes)

3 tbsp Condensed milk

90 g Powdered sugar (increase to 120 g for a sweeter tooth)

2 tbsp Instant coffee (≈15 g)

25–30 ml Hot milk (to dissolve the coffee)

7 g Gelatin powder (or 5–6 sheets)

1 sachet Vanilla sugar (8–10 g) or 1 tsp vanilla extract

1 pinch Salt

"Viral" Decoration

1–2 tbsp Pure cocoa powder (for dusting)

Coffee beans or chocolate shavings (optional)

Step-by-Step Preparation

1) The Base

Crush the cocoa biscuits into a fine powder.

Mix with the melted butter until it reaches a "wet sand" texture.

Press firmly into the bottom of the mold (you can bring it 1–2 cm up the sides for a rustic look).

Refrigerate for 15–20 minutes to set.

2) Coffee + Gelatin (The Secret to Firmness)

Dissolve the instant coffee in the hot milk (25–30 ml).

Prepare the Gelatin:

Powder: Bloom in 35 ml cold water for 8–10 mins. Melt gently (10–15s in microwave or bain-marie).

Sheets: Soak in cold water for 5–7 mins, squeeze out excess water, and stir into the hot coffee-milk mixture until dissolved.

Combine the melted gelatin with the dissolved coffee. Let it cool for 2 minutes (it should be warm, not hot).

3) The Coffee Cream

Beat the room-temperature cream cheese with powdered sugar, vanilla, condensed milk, and salt for 1–2 minutes until smooth.

Add the coffee-gelatin mixture in a slow stream, beating on low-medium speed until fully incorporated.

4) Whip & Fold

Whip 300 ml of the cold heavy cream to soft/medium peaks (don't overbeat until stiff).

Fold the whipped cream into the coffee mixture using a spatula with gentle, enveloping motions to keep the air and creaminess intact.

5) Chilling & Unmolding

Pour the cream into the mold and smooth the top.

Refrigerate for at least 6–8 hours (overnight is ideal).

Unmold by running a thin knife around the edge before opening the springform ring.

6) "Coffee Shop" Decoration

Whip the remaining 100 ml of cream with 1–2 tbsp of powdered sugar (optional).

Pipe rosettes using a pastry bag.

Dust with cocoa powder using a fine sieve and top with coffee beans or chocolate shavings.

NECHCHAD

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No-Bake Creamy Coffee Cheesecake