A delicious no-bake coffee cheesecake dessert with a creamy espresso coffee filling and a crunchy, buttery cookie base. Quick and easy recipe and a coffee lover's dream dessert!

You may have landed on this recipe because you were looking for an easy coffee dessert recipe, or perhaps a coffee-flavored chilled dessert. 

This cheesecake recipe is very simple, and only takes minutes to make. Once made, all you need to do is give it a few hours to chill, and then it’s ready for serving. 

For those of you who love coffee and all coffee flavored desserts, then this is for you!. We've also got a wonderful Tiramisu cheesecake recipe which is also very popular so be sure to check that one out too!

As far as this recipe goes, it's super easy to make and the ingredients are just your basic pantry / regular ingredients.

There's very little to do, simply make up the base, whip up the filling, and then allow it to chill in the fridge, or to speed things up if you're in a rush, pop it in the freezer for a couple of hours to set.

The textures and tastes of this coffee cheesecake are wonderful! The creaminess of the filling combined with the crunchy, buttery base is a great combination.

The flavor has obviously got a strong hit of coffee, and when that is combined with the slightly sweet cream cheese and whipped cream, this is simply a luxurious-tasting dessert. Ideal for a weekday dessert or a fancy party.

You can be as fancy or simple as you wish for the decorating. We've kept it simple as you can see in the photos, but feel free to go wild and creative!

This is a lovely dessert to serve at a party, or an afternoon tea, or to take along to a potluck.

It's definitely a really popular dessert loved by all the family, so you may have to make two, or even double the recipe and make a large sheet pan-style cheesecake if you're catering to a crowd! (just make sure the pan will fit in your fridge/freezer!)

This was inspired by my coffee pound cake recipe on this site, and is a great addition to our collection of no-bake cheesecake recipes!

Instructions

1. Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin or the bottom of a glass bash them until they become fine crumbs.

2. In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted.

Add the crumbed digestives to the butter and mix very well until it is all incorporated.

3. Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pan.

4. Use the bottom of a glass or other object and compress the digestives mixture as much as possible.

5. Put in the freezer to set whilst you make the filling.

6. Whip up the cream cheese and the espresso coffee until fluffy,

then add the powdered sugar, then the fresh cream.

Continue to whip until stiff.

Transfer the mixture to the pan and smooth the top over.

Cover with plastic wrap then place in the fridge for 4 hours MINIMUM. You can speed up the chill time by placing it in the freezer for a couple of hours instead.

When ready to serve, you can add some grated chocolate, or whipped cream or decorate with some chocolate-covered coffee beans as you see in the photos.

See this coffee latte cake on my website! It's perfect for coffee lovers

• Flavor - add more coffee granules, or use a higher-strength coffee if you prefer a really strong coffee flavor. As a guide, taste the mixture once everything has been mixed.
• Got a sweet tooth? - Once you taste the mixture, feel free to add more powdered sugar to your taste, The amount in the recipe is not overly sweet, so taste as you're making the filling and adjust if needed.
• The topping - we've used whipped cream, grated chocolate, and chocolate-coated coffee beans. You can also use a drizzle of caramel, sprinkle chopped walnuts, sieve cocoa powder, or ready-made cappuccino powder over the top, or leave it just as it is.

Equipment

You don't need any fancy equipment to make this delicious cheesecake. We used a kitchenaid mixer, but a handheld mixer will also work absolutely fine too.

Storage

This cheesecake will keep well in the fridge for 2 - 3 days.

You can also freeze this cheesecake, make sure you wrap it well to avoid any freezer burn. Simply defrost in the fridge or eat semi-frozen when you are ready.

Top tip

If you are taking this cheesecake to a party, it transports really well if you keep it in the pan covered and simply remove it and plate it when you are at your destination. If traveling, keep it chilled in an ice box, and decorate the top when you get to your party!

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!