No-bake coffee cheesecake

Based on 27 ratings

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
120
min.
Resting

Ingredients

Servings:-12+
250 g chocolate cookies
40 g butter
60 g brown sugar
7 sheets gelatin
150 ml water
500 g cream cheese
300 g yogurt
200 ml Baileys
90 g dark chocolate
2 tsp espresso powder
80 ml cream
2 tbsp golden syrup
coffee flavored chocolates for garnish
Metric
Imperial

Utensils

  • freezer bag
  • rolling pin
  • large bowl
  • small saucepan
  • spatula
  • small bowl
  • round baking form
  • cake platter
  • knife

Nutrition per serving

Cal
406
Protein
9 g
Fat
26 g
Carb
23 g
  • Step 1/6

    Place cookies in a freezer bag. Tightly seal bag and crush cookies with a rolling pin.
    • 250 g chocolate cookies
    • freezer bag
    • rolling pin

    Place cookies in a freezer bag. Tightly seal bag and crush cookies with a rolling pin.

  • Step 2/6

    In a small saucepan, melt butter over medium heat and add brown sugar. Place crumbled cookies into a large bowl and pour melted butter on top. Stir well to combine.
    • 40 g butter
    • 30 g brown sugar
    • large bowl
    • small saucepan
    • spatula

    In a small saucepan, melt butter over medium heat and add brown sugar. Place crumbled cookies into a large bowl and pour melted butter on top. Stir well to combine.

  • Step 3/6

    Add gelatin sheets to a small bowl with cold water. Leave to soak for approx. 8 – 10 min.
    • 7 sheets gelatin
    • 150 ml water
    • small bowl

    Add gelatin sheets to a small bowl with cold water. Leave to soak for approx. 8 – 10 min.

  • Step 4/6

    Add cookie crumb mixture to a round baking form, press firmly into bottom of baking form, and transfer to fridge to cool for approx. 10 - 15 min. In the meantime, mix yogurt, cream cheese and Baileys in a large bowl. Put the gelatine into a pan, add brown sugar, bring to a boil and fold in the joghurt-mixture. When cookie crumb has chilled, add yogurt and cream cheese mixture into the baking form. Gently tap on counter to release air bubbles. Transfer to fridge and allow to set for approx. 3 - 4 hours.
    • 500 g cream cheese
    • 300 g yogurt
    • 200 ml Baileys
    • 30 g brown sugar
    • round baking form

    Add cookie crumb mixture to a round baking form, press firmly into bottom of baking form, and transfer to fridge to cool for approx. 10 - 15 min. In the meantime, mix yogurt, cream cheese and Baileys in a large bowl. Put the gelatine into a pan, add brown sugar, bring to a boil and fold in the joghurt-mixture. When cookie crumb has chilled, add yogurt and cream cheese mixture into the baking form. Gently tap on counter to release air bubbles. Transfer to fridge and allow to set for approx. 3 - 4 hours.

  • Step 5/6

    Finely chop chocolate and transfer to a large bowl. In a small saucepan, bring espresso powder, cream, and golden syrup to a simmer over medium heat. Pour over chopped chocolate, let stand for approx. 15 – 30 sec., and then stir well to combine.
    • 90 g dark chocolate
    • 2 tsp espresso powder
    • 80 ml cream
    • 2 tbsp golden syrup
    • large bowl
    • small saucepan

    Finely chop chocolate and transfer to a large bowl. In a small saucepan, bring espresso powder, cream, and golden syrup to a simmer over medium heat. Pour over chopped chocolate, let stand for approx. 15 – 30 sec., and then stir well to combine.

  • Step 6/6

    Carefully run knife around edges of the baking form. Remove cake and transfer to a cake platter. Evenly spread ganache over top of cheesecake. Garnish cake with an outer ring of coffee flavored chocolates. Enjoy with a cold glass of Baileys!
    • coffee flavored chocolate for garnish
    • cake platter
    • knife

    Carefully run knife around edges of the baking form. Remove cake and transfer to a cake platter. Evenly spread ganache over top of cheesecake. Garnish cake with an outer ring of coffee flavored chocolates. Enjoy with a cold glass of Baileys!