This no bake coffee cheesecake with Oreo crust combines real brewed coffee with a chocolaty cookie base, topped with lashing of dreamy whipped cream.
Satisfy your coffee cravings with this espresso coffee cheesecake. With an irresistible chocolate Oreo crust, a creamy cheesecake filling with real coffee brewed right into the cream, topped with swirls of pretty whipped cream and finished with a dusting of chocolatey cocoa powder.
Why you'll love this recipe
- Rich, decadent coffee flavored dessert.
- Easy no bake cheesecake recipe, no need to turn on the oven.
- Classic flavor combination of coffee and chocolate.
- Make it ahead for easy entertaining that's sure to impress.
Coffee: this recipe uses ground coffee to flavor the cream in the cheesecake. I like a medium roast, crema coffee mix with arabica beans. For a bolder flavor try an expresso blend.
Vanilla extract (not pictured): sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.
Granulated sugar: also known as white sugar, it adds some sweetness to the cheesecake filling. You could also use castor sugar.
Cream cheese: full-fat cream cheese is best for this recipe for that classic creamy cheesecake taste. If you use light cream cheese it may not set properly.
Cream: I use thickened cream with a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Chocolate flavored cookies: such as Oreos with the filling removed, or chocolate flavored cookies such as chocolate ripple or Bourbon. But if you prefer a plainer base you can replace it with the same amount of graham cracker crumbs or Digestives.
Unsalted butter: because butter makes most things taste better. In this case it binds and sets the base.
To decorate the cheesecake (optional)
Cocoa powder: a little dusted on top of the cake looks pretty and complements the chocolate Oreo cookie base.
Powdered sugar: also known as icing sugar, a little helps thicken and sweetened the whipped cream topping for the cheesecake.
Whole coffee beans: some whole coffee beans set this espresso cheesecake off beautifully. You can eat them or set them aside when eating!
How to make coffee cheesecake
See the full recipe card at the end of the post for ingredient amounts and instructions.
To make the base
Grease and line your cheesecake springform tin.
Separate the Oreos and scrape out and discard the filling. Break up the Oreo into smaller pieces and blend them into fine bread crumbs. Melt the butter in the microwave or in a small pot on the stove. Pour the melted butter into the cookie crumbs and mix well.
Tip the mix into the lined cake tin. Use the back of a spoon or a cup to firm down the base mix. You want to press down firmly enough for the base to hold, but not so firmly that it makes your base too hard. Chill the base in the fridge for at least one hour and up to overnight.
Hot tip: do not skip chilling the base. If it's too hot when you add the filling it can make the filling weep, resulting in a soggy cheesecake base. If you are pressed for time on the day you can make the base the day before and store it in the fridge.
To make the cheesecake filling
Measure the ground coffee and add it to a jug. Add the cream and stir well, taking care to ensure all the dry coffee at the bottom on the jug has been mixed in. Cover and chill in the fridge for four hours to allow the coffee to cold brew and infuse into the cream.
Line a sieve with a cheesecloth. Strain the coffee cream through the cheesecloth to filter out the coffee grounds. You may need to press down onto the cream or gently squeeze the cloth to get the coffee-infused cream out. This can take a bit of time and effort, but you will strain out more of the coffee granules this way compared to just using a sieve.
Measure out one cup of coffee-infused cream and chill in the fridge until needed. If you have a little left over you can put it aside to elevate your next cup of coffee!
Hot tip: Make sure your cream cheese is at room temperature. This can take anywhere from thirty minutes to one hour depending on where you live. If your cream cheese is too cold it won't mix in properly and is one of the main causes of lumpy or grainy cheesecake.
Beat the cream cheese briefly to soften it. Add the sugar and vanilla extract and mix on a low speed until the sugar is fully dissolved into the cream cheese.
In another bowl whip the coffee-infused cream until firm peaks form. Add the whipped cream to the cream cheese mix and gently fold until it's all mixed in, taking care not to knock too much air out of the cream.
Tip the cheesecake mix onto the chilled Oreo cookie base. Try to smooth out the filling to remove any air bubbles. Smooth the top for the cheesecake with an offset spatula and chill in the fridge for a minimum of four hours, preferably overnight.
To decorate the cheesecake
Remove the set cheesecake from the tin and gently peel back the parchment paper. You can run a spatula carefully around the cake to make this easier. Carefully slide a large knife between the parchment paper and the base of the cheesecake to separate the two, then slide it onto a serving board or plate. Smooth down the sides of the cheesecake with a spatula.
Whip the cream for decorating into medium peaks. Sift in the powdered sugar then continue to whip the cream until stiff peaks form. Put the whipped cream into a piping bag with a piping tip (I used a 2D here).
Dust the top of the cheesecake with cocoa powder. Pipe the cream in peaks around the edge of the top of the cheesecake. To get these lovely cream curls I squeezed the piping bag and gently lifted up.
Finally put a whole coffee bean on the top of each cream peak and you're done!
How to serve
To serve this coffee flavored cheesecake pop it onto a plate, slice and enjoy! To get nice clean slices it helps to gently heat a large knife, wipe dry and slice.
Fabulous on its own or with some of my rich coffee sauce drizzled over the top! Delicious!
How to store
This cheesecake will store well in the fridge for up to five days.
It can also be wrapped and stored in the freezer for up to two months, but best eaten within a month for best texture.
If you want to freeze the whole cake to eat later I recommend leaving off the whipped cream swirls until serving. They will still be safe to eat but have a tendency to dry out once frozen and defrosted.
Recipe tips and frequently asked questions
Is there a simpler way to get the coffee flavor into this cheesecake?
The short answer is yes, you can use espresso or instant coffee. But it won't taste as good :D.
The long answer is I tested this recipe with both espresso powder and instant coffee, to see if it really was worth the effort. The answer is a resounding yes. Cold brewing the coffee into the cream gives this cheesecake a wonderfully rich, bold coffee flavor that lingers happily on your taste buds.
There wasn't much difference in taste between the espresso powder and instant coffee. Both imparted a weaker, more bitter coffee flavor with harsher notes and the flavor had less staying power. Given espresso powder tends to come with a higher price tag than good quality instant coffee (if such a thing exists) so if you must I'd probably stick with instant.
Having said that yes it's significantly quicker and easier to use instant coffee. If you must use this substitute I recommend substituting the ground coffee with one and a half tablespoons of instant coffee. Gently heat ¼ cup of the cream and dissolve in the coffee. You may need to give it a good stir to fully dissolve the coffee. Add to ¾ cup of cream, mix and chill well. Continue as per the recipe.
You only need one cup of cream in total if using instant coffee. The extra in the recipe is to account for the cream left behind in the coffee granules after cold brewing.
What sort of coffee should I use?
I use ground, medium roast, Crema coffee mix made with Arabica beans. The medium roast is rich and smooth. If you prefer a bold coffee flavour you could use an espresso blend and experiment with different coffees. Just make sure it's a coffee blend you like to drink as you can definitely taste it in the cheesecake.
Can I make this without the Oreo cookie base?
You sure can. If you prefer a regular cheesecake base you can replace the Oreos with 2 & ⅓ cups (250gms) of Graham Crackers or Digestives, or your favorite cheesecake base.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy dessert recipes?
Why not try making
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm) or similar
- Electric hand held beaters or stand mixer *its usefull but not essential to have two mixing bowls for your stand mixer for this recipe.
- Stick/immersion blender with chopping bowl attachment or food processor
- Parchment paper or food safe acetate
For the cheescake base
- 2 & ⅓ cups (250gms) chocolate flavored cookies
- 1 stick (½ cup/ 115gms) unsalted butter
For the coffee cheesecake filling
- ⅓ cup & two tablespoons (40gms) ground coffee
- 1 & ¼ cup (315mls) thickened cream
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- ⅔ cup (145 gms) granulated sugar
- ½ teaspoon vanilla extract
To decorate the cheesecake
- ½ cup (125mls) thickened cream
- 1 tablespoon powdered sugar
- ½ tablespoon cocoa powder
- 1 tablespoon whole coffee beans
To make the chesecake base
- Line the base and sides of a springform tin with parchment paper.
- Seperate the Oreo cookies. Remove and discard the filling. Break up the cookies and blitz briefly in a food processor into crumbs.
- Melt the butter by cubing, adding it to a microwave proof bowl and microwave for a minute or two.
- Pour the melted butter into the biscuits crumbs and mix until it resembles fine bread crumbs.
- Pour into lined springform tin and press down at the bottom to form the base. Do not press too firmly or your base may become too hard.
- Chill in the fridge for at least one hour and up to overnight.
To make the coffee cheesecake filling
- NB Make sure your cream cheese is at room temperature.
- Put the ground coffee into a jug. Add the cream and mix well. Cover and chill in the fridge for four hours. Line a sieve with cheesecloth. Strain the coffee-infused cream through the cheesecloth. Measure one cup of cream and chill in the fridge until needed.
- Beat the cream cheese briefly to soften it. Add the sugar and vanilla to the room temperature cream cheese and beat on low until combined and the sugar has all dissolved.
- Gently fold the whipped cream into the cream cheese mix until well combined.
- Pour the cheesecake filling onto the prepared base and smooth down. The filling will be quite thick, so take care to smooth it down right to the edges and try to press out any air bubbles. Chill in the fridge for at least four hours, preferably overnight
To decorate the cheesecake
- Once the cheesecake is set remove it from the tin and carefully peel back the baking paper or acetate. Carefully slide a large knife between the base and baking paper to loosen it, then transfer it to a serving plate or board. Smooth the edges with a spatula.
- Whip the cream until medium peaks form. Sift in the powdered sugar, then continue to whip until firm peaks form.
- Dust the top of the cheesecake with a little cocoa powder.
- Transfer whipped cream into a piping bag with a star nozzle and pipe around the edges. Finally garnish with some whole coffee beans and you're done!
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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