ingredients

Cocoa biscuits

300 gr

Butter

140 gr

Gelatin sheets

8 gr

Sweetened mocha coffee to taste

90 ml

Fresh whipping cream

300 ml

Powdered sugar

125 gr

Spreadable fresh cheese

300 gr

Unsweetened cocoa powder

q.b.

The coffee cheesecake is a fresh and delicious no-bake dessert , specially designed for lovers of the famous drink. To be served at the end of a dinner with guests or for a special occasion, it is ideal for all seasons, especially the summer.

Original variant of the classic New York cheesecake , it consists of a crunchy base , made with cocoa biscuits and melted butter, topped with a soft cream cheese and fresh cream, flavored with mocha coffee.

A sprinkling of bitter cocoa powder on the surface and here is a pudding with different consistencies , in which the voluptuousness of the filling and the crunchiness of the shell marry perfectly with the intense and decisive aroma of coffee and chocolate.

An easy and quick recipe to make: you just have to wait for it to harden and cool in the fridge, then take it out of the mold and enjoy it as a dessert after a meal or as a delicious snack in the company of your closest friends. If also intended for children, you can replace the moka coffee with its decaffeinated version .

We have simply decorated this cheesecake with bitter cocoa, but it is possible to opt for more spectacular alternatives, such as flakes of dark chocolate, coffee beans covered in chocolate, tufts of whipped cream or berries, for a touch of colour. If you prefer, instead of a single hinged mould, you can use pastry rings or small glass glasses and make delicious single portions .

Find out how to prepare the coffee cheesecake by following the procedure and advice step by step. If you love this kind of preparation, don’t miss our collection of cheesecakes , one more irresistible than the other, and also try the cheesecake cooked in coffee .

How to make coffee cheesecake

Step 1

To make the Coffee Cheesecake start by scooping the Cocoa Cookies into a stand mixer1and finely chop them.

Step 2

Transfer the crushed biscuits to a bowl and pour in the warm melted butter2.

Step 3

Mix everything until you get a well blended compound3.

Step 4

Line the base and sides of a 24cm springform pan with parchment paper. Pour the mixture inside and compact well with the back of a spoon4. Transfer to the refrigerator and let it harden for about an hour.

Step 5

Soak the gelatin in cold water for 10 minutes5.

Step 6

Whip the fresh cream with the icing sugar6.

Step 7

Add the spreadable cheese and mix again with the whisk7.

Step 8

Heat the sweetened coffee from the mocha, add the well-squeezed gelatine and melt over a low heat; let it cool and pour the mixture obtained on the cream cheese and cream8.

Step 9

Activate the electric whisks and whip well9.

Step 10

Pour the cream on the biscuit base, level the surface well10and put it back in the fridge to harden for at least 5 hours.

Step 11

After the resting time, unmold the cheesecake on a serving plate and sprinkle the surface with unsweetened cocoa powder11.

Step 12

Leave the cheesecake at room temperature for a few minutes: this way it will be creamier12.

Step 13

Cut into slices and serve your coffee cheesecake13.

storage

The coffee cheesecake can be kept in the refrigerator, well covered with transparent film, for a maximum of 3 days . If you prefer, you can also freeze it, whole or already in portions: in any case, we recommend that you defrost it gradually, leaving it in the fridge overnight.