Let the flavors of coffee and chocolate collide in this creamy and delicious no bake cheesecake. It’s an elegant dessert that is a perfect make ahead treat.
If you like to enjoy the tastes of your favorite coffeehouse drinks in
dessert form, you are in the right place. This no bake cheesecake recipe features the perfect balance of chocolate and coffee. There is no whipped topping, just delicious dairy and loads of flavor. Plus it is best when it’s made ahead of time and you don’t even have to turn on your oven!
This recipe was originally shared on this site back in the summer of 2016. The recipe is the same, but the pictures have been
updated and there are more helpful hints to help guarantee your
No bake cheesecakes are a great dessert option for so many occasions. There are so many ways you can make them, but this recipe features my favorite method.
The filling is basically made by beating together cream cheese, sugar and flavorings until they are super smooth. Then you drizzle in cream and beat the mixture until it is fluffy and hold stiff peaks.
Then you spoon the filling into your crust and refrigerate it for several hours. After a good long chill, the cheesecake is able to be sliced and served similarly to a traditional cheesecake.
I love this method for so many reasons. First, because it is super simple and really versatile
Secondly it really highlights simple dairy products and leaves out the strange ingredients found in whipped topping. Also, this recipe doesn’t require gelatin which can sometimes lead to a weird texture and mouthfeel.
Instead you just get a lighter fluffier version of the cheesecake flavor you love, making it perfect for summer. Though we have
been known to enjoy this cheesecake all year long.
To create this yummy mocha cheesecake, I combined the parts I loved from the no bake orange creamsicle cheesecake and fluffy
mocha whipped cream. Taking parts from recipes we already know and love helps to ensure a culinary home run.
Luckily this recipe was no different. It had a silky mouthfeel and delicious not too sweet mocha flavor. It really is the best of both worlds.
Making the crust
Don’t you just love the simple but elegant looking the lady fingers
add to this cheesecake? Luckily they are really simple to work with.
The crunchy cookie style lady fingers are available at most large super markets. Otherwise you can order some online.
Trim them to the height of your springform pan and quickly dip them in milk to soften them up just a bit. It only takes a second in the milk, too much longer and they will get too mushy.
Use the trimmed off ends to help hold up the outer crust and fill in the bottom of the pan. Don’t worry if the bottom crust isn’t perfect, but it should be mostly covered.
That’s it! Just set it aside while you make the filling.
Can I use something other the lady fingers for the crust?
Of course! I just like the look of the lady fingers and the mild vanilla
You could certainly make a graham cracker or Oreo crumb crust. Just make a generous amount of crumbs and try to work them at least part of the way up the sides of the springform pan.
That will help to ensure an easier release and prettier edges to your
cheesecake. Then just run a knife along the edge of the pan as you release it and you should be in good shape.
Making perfectly smooth and creamy no bake cheesecake filling
The key to having the perfect cheesecake filling is having your ingredients at the right temperature. Scraping the sides of the bowl and having a little patience helps too!
For the best results, your cream cheese should be at room temperature. This will help make it easier to beat smooth.
It will also keep your chocolate from hardening before it has a chance to be incorporated. If your cream cheese is to cold, you are
running the risk of lumps of cream cheese, lumps of chocolate or both.
Start by gently melting the chocolate. Be sure not to scorch it.
Then add in a mixture of hot water and instant coffee. This is where you get that big mocha flavor.
Then beat the cream cheese and sugar until it is completely smooth. You want to scrape the sides of your bowl and the whisk
several times to make sure the mixture is lump free.
Quickly stir in the chocolate coffee mixture and mix until
completely incorporated. You are off to a great start.
Now here is your next step where temperature plays a key roll. Whipping cream whips up much better when it is cold, so you want the cream to be super cold.
Drizzle it in slowly while the mixer is running to get it incorporated. Then turn the mixer to high and beat until it is light and fluffy.
The mixture should hold a stiff peak and resemble the texture of mousse. It’s going to be hard to keep from eating it with a spoon, but it’s worth the wait.
Spoon into the prepared crust and spread out to the edges. Refrigerate for several hours to firm up before serving.
How long do I have to chill this cheesecake?
Ideally you would allow the cheesecake to spend six hours or more in the refrigerator before serving. That will give you the firmest texture with the prettiest pieces.
If you are crunched for time, the cheesecake will be able to be sliced and served after a few hours. It will just be a softer texture than with a longer chill time.
This recipe can easily be made a day ahead of time. In fact that is
More great cheesecake recipes:
Mini sweetened condensed milk cheesecake jars have all of the rich creamy goodness of our favorite baked cheesecake made quick and easy in individual sized jars.
Super creamy no bake lemon cheesecake has the perfect balance of sweet and tart. The bright lemon sings and you never have to turn on your oven, making it the perfect summer treat!
No bake pumpkin cheesecake is a showstopper dessert that is easy to make and has a great pumpkin flavor.
No fail creamy chocolate cheesecake is rich and delicious. It is a perfect make ahead dessert for any occasion.
- 7 oz ladyfingers (the crispy kind)
- 2 cups milk
- 1 cup semi sweet chocolate chips
- 3 T water
- 1 T instant coffee (optional, but encouraged)
- 1 tsp vanilla
- 1/2 cup sugar
- 16 oz cream cheese, softened but still cool
- 2 cup cream, super cold
To Prepare The Crust
- Cut or break each lady finger so that they are about the height of your 8" springform pan, or slightly longer so you can use more filling!
- Dip each piece of lady finger into milk. Place the lady finger, sugar side out around the springform pan. Use the short pieces to hold them up. It's ok if the bottom isn't a solid crust, just do your best to spread it out evenly and make the outside sturdy and spread out the rest.
For The Filling
- Melt the chocolate chips in the microwave until just completely melted and stirred smooth. Be careful not to scorch the chocolate.
- Heat the 3 T of water until quite hot (I do this is the microwave too) then stir in the instant coffee. Stir the hot coffee mixture into the melted chocolate until smooth and set aside to cool while you prepare the rest of the filling.
- Beat the cream cheese until smooth. Add the sugar and vanilla and continue beating on high for a couple of minutes until it is light and fluffy.
- With the mixer running, drizzle in the chocolate mixture. Continue to mix until it is completely incorporated.
- Get the cream from the refrigerator and drizzle in while the mixer is still on high.
- Once the cream is completely added, beat until smooth, creamy, airy and stiff enough to hold a peak. (That should only take a couple of minutes if everything is chilled.)
- Spoon cream cheese mixture into crust and spread smooth.
- Chill for at least a couple of hours or up to a day or two.
- Serve cold.
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Amount Per Serving: Calories: 338Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 92mgSodium: 133mgCarbohydrates: 25gFiber: 1gSugar: 14gProtein: 5g
All nutritional information is estimated and will depend on the exact ingredients you use.