No-Bake Coffee Cheesecake (Light, Creamy & Gelatin-Free!)

No-Bake Coffee Cheesecake (Light, Creamy & Gelatin-Free )

Craving a café-style dessert without turning on the oven? This light, mousse-like coffee cheesecake features a rich chocolate-graham crust and a smooth, creamy coffee filling. It requires minimal effort and is sure to impress your guests

Prep time: 40 mins | Chill time: 12 hours | Servings: 8–10

Ingredients

For the Crust:

 * Graham cracker crumbs (or digestive biscuits): 2 cups (240 g)

 * Butter: ⅘ stick (90 g), melted

 * Cocoa powder: 1 ½ tablespoons

 * Light brown sugar: 2 tablespoons, packed

For the Filling:

 * Instant coffee powder (or espresso powder): 3 tablespoons instant coffee (or 2 ¼ tablespoons espresso powder)

 * Full-fat cream cheese: 24 oz (675 g) block, at room temperature

 * Heavy cream (or double cream): 1 ¼ cups (300 ml), thoroughly chilled

 * Confectioners' sugar (icing sugar): 1 ¼ cup less 1 tbsp (140 g)

For Topping:

 * Chocolate curls or finely chopped dark chocolate

 * Chocolate syrup drizzle (optional)

Instructions

 * Make the Crust:

   * Pulse the graham crackers in a food processor (or crush them in a bag with a rolling pin) until fine crumbs form.

   * Mix the crumbs with the melted butter, cocoa powder, and brown sugar until it reaches the consistency of wet sand.

   * Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan using the bottom of a glass or measuring cup. Place it in the freezer for 30 minutes.

 * Whip the Cream:

   * Beat the chilled heavy cream in a bowl until soft peaks form. Be careful not to overbeat—it should remain light and fluffy. Set aside.

 * Make the Filling:

   * In a large mixing bowl, beat the room-temperature cream cheese, coffee powder, and confectioners' sugar together on low-to-medium speed until completely smooth, creamy, and thoroughly combined.

   * Gently fold the whipped cream into the cream cheese mixture using a spatula until uniform and airy.

 * Assemble:

   * Remove the crust pan from the freezer. (Optional: lightly grease the rim and line with parchment paper).

   * Pour the velvety coffee filling over the crust, smoothing it out evenly and pushing it gently into the pan.

 * Chill & Serve:

   * Refrigerate your cheesecake for at least 12 hours for the best texture and clean slices.

   * Top with chocolate curls and a drizzle of chocolate syrup before slicing with a warm, clean knife.

Enjoy! Let me know in the comments if you plan to try this recipe