No-bake Coffee Cheesecake23
Prep Time: 1hr plus chilling | Serves 4
No-bake Coffee Cheesecake23
This wonderfully creamy intense coffee cheesecake has no baking involved and no gelatine in site… so it’s super simple and if you’re a coffee and a cheesecake lover, then this delicious treat is for you!
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INGREDIENTS
The Coffee Cream
1 cup whipping cream
¼ cup Nescafe Frappe Classic
The Base
220 g Oreo biscuits
¼ cup unsalted butter, melted
The Cheesecake
500 g cream cheese at room temperature
1 ⅓ cup icing sugar, sifted
2 tsp vanilla extract
METHOD
The coffee cream
In a pot, add in whipping cream and coffee. I’m using 1/4 cup (20 gr) of instant Nescafe Frappe Classic for it’s wonderful intense coffee flavour in this cheesecake. Feel free to use a little more or less coffee to adjust to your taste.
Heat on low and stir until the coffee is totally dissolved. Don’t let the cream boil. Pour in a jar and leave it to cool to room temperature. Then keep in the fridge until it’s very cold before using. I highly recommend preparing this coffee cream 1 day earlier.
The base
Smash the Oreo biscuits together with the cream filling, into fine crumbs. You can use food processor to make it easier.
Place the Oreo crumbs in a bowl and add melted butter. Mix until the mixture becomes like wet sand.
Pour the mixture into a 8 inch springform pan and spread evenly. Use the bottom of a glass to press it tightly to the base. Put in the freezer for 30 minutes while we continue with the cheesecake.
The cheesecake
Add cream cheese into a bowl and whisk for a few minutes until it’s light and fluffy. Add in icing sugar, vanilla extract and mix until well combined. Set aside.
Pour chilled coffee cream into a bowl and whisk until soft peaks. Pour into the cream cheese mixture. Mix everything together until the mixture thickens. Don’t over mix it to avoid the cream from splitting.
Spoon the cheesecake mixture into our previously chilled pan. Using a spatula, spread it evenly. Gently hit the pan against the working surface, just to let everything settle in.
Chill in the coldest part of the fridge for minimum 48 hours or until fully set. This cheesecake doesn’t use gelatine so it does need a longer time to set. Once it has set, run a knife all around and gently remove from the pan. Pipe some whipped cream on top or decorate as you wish. Serve and enjoy!
