Monday, May 4, 2015

Chilled Coffee Cheesecake 免考咖啡乳酪蛋糕

Wanting to clear the blocks of cream cheese in my fridge, I got down to making this fuss free and yummy no-bake coffee cheesecake. It has been some time since I last baked this cheese cake.  Cheese cakes are decadent yet sinful cakes so they are good only for occasion indulgence.

Gave some slices to my sis and bro-in-law and brought some for my colleague. This cheesecake was cleared fast and that means I can do another cheesecake real soon!

Short post here. Be back soon :)

Chilled Coffee Cheesecake 
- for 8 inches baking tin or 8 of 5cm chef rings (I used a 6-inch springform tin)

Bottom base
90g digestive biscuits crumbs 
30g oreo biscuits crumbs 
75g butter (melted) - you may use 60g to 65g melted butter if you prefer crumbier base

250g cream cheese 
60g sugar 
12g instant coffee (dissolve with 1 tablespoon water) 
2 teaspoon gelatin (dissolve with 1 tablespoon hot water) 
170ml whipping cream 
40g chocolate beads (I left out the coffee beads)

Toppings (I left the toppings out)
150g whipping cream 
50g dark bitter chocolate 
8 pieces of mocca beans (deco)

  1. Mix the crumbs and melted butter in a bowl. Press crumbs mixture onto bottom baking pan or little chef rings and keep in the fridge.
  2. In another bowl, beat cream cheese until soften, gradually beat in sugar until the sugar dissolve. Add in the coffee mixture until well blended.
  3. Whisk the whipping cream in another bowl until thicken.
  4. Mix the dissolved gelatin into the coffee mixture until well incorporated. Fold in the in the whipped cream until everything well combine.
  5. Pour into the baking pan or chef rings and chill in the fridge until it set.
  6. After the cheesecake has set. Melt the chocolate with the whipping cream. Pour a thin layer on top of the cheesecake. Let it set in the fridge.
  7. Run a sharp knife at the edge of the cake pan and unmold when everything has set. Decorate with a dollop of whipped cream and go with the mocca bean. Enjoy!


  1. Hi Janice! I love coffee cheesecake! I tried a no-bake cheesecake last weekend but it did not turn out well. I think I put too much gelatin and the texture was too springy for my liking.

    1. Hi Phong Hong! Nice to see you around. Sorry to hear that the cheesecake you tried did not turn out to how you like it. No worries about this recipe churning out springy cheese body because i have personally used this recipe thrice, 2x for the original coffee cheesecake and the 3rd time turning it into a matcha flavour one. Creamcheese was creamy :)


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