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No-Bake Coffee Cheesecake

This no-bake coffee cheesecake features a crunchy graham cracker crust layered with a rich, creamy coffee-infused filling. The dessert is chilled until set, resulting in a silky texture with a bold caffeine kick and an elegant, smooth appearance. Perfect for quick, fuss-free indulgence that’s as impressive as it is effortless.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs about 10-12 crackers crushed finely
  • ¼ cup unsalted butter melted
  • 1 tablespoon granulated sugar
  • 250 g cream cheese softened to room temperature
  • 1 tablespoon espresso powder dissolved in hot water
  • 2 tablespoons hot water
  • ½ cup heavy cream
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice freshly squeezed

Equipment

  • Springform pan
  • Mixing bowl
  • Whisk
  • Spatula
  • Parchment paper

Method
 

  1. Line the bottom of your springform pan with parchment paper to make removing the cheesecake easier later.
  2. Crush the graham crackers into fine crumbs using a zip-top bag and a rolling pin, then measure out about 1 ½ cups of crumbs.
  3. Mix the graham cracker crumbs with the melted butter and sugar in a bowl until evenly combined. Press this mixture firmly into the bottom of your prepared pan to create an even crust. Chill in the fridge for 15 minutes to set.
  4. In a large bowl, beat the softened cream cheese with a whisk until smooth and silky, with no lumps remaining.
  5. Dissolve the espresso powder in hot water, stirring until fully dissolved and the mixture is dark and glossy. Pour this into the cream cheese along with the heavy cream, then whisk until well combined and slightly thickened, about 2 minutes.
  6. Add the sugar and lemon juice to the mixture, whisking again until smooth. The filling should look creamy and glossy, with no graininess.
  7. Pour the filling over the chilled crust, smoothing the surface with a spatula. Gently tap the pan on the counter to release any trapped air bubbles.
  8. Refrigerate the cheesecake for at least 4 hours, preferably overnight, until it’s set and silky to the touch.
  9. Once set, run a knife around the edges of the pan and carefully remove the springform. Optionally, dust with cocoa powder or drizzle melted chocolate on top for extra flair.
  10. Slice with a hot, damp knife for clean cuts, and serve chilled with your favorite coffee or tea for a perfect, indulgent treat.

Notes

For a stronger coffee flavor, increase the espresso powder slightly. To make it dairy-free, substitute cream cheese with a plant-based soft cheese and heavy cream with coconut cream.