Creamy and light with swirls of coffee-flavored batter, this No-Bake Coffee Swirl Cheesecake is an elegant and luscious anytime dessert.
When it comes to creamy desserts, I want something that is light, not too sweet but still a touch indulgent. It has been too long since I had a cheesecake and forgot how I loved them. Somehow, those heavy, overly sweet and dense ones from the grocery stores kind of turned me off so unconsciously, I stopped making or buying cheesecakes.
One day though, after a doctor’s appointment, I discovered a mini pastry shop in the same plaza that my clinic is in. Naturally, I had to check it out and bought those mini cheesecakes that I talked about here. And my oh my, the cheesecakes are divine! Creamy without being too heavy and very mildly sweet. Exactly my kind of cheesecake.
And that inspired me to make cheesecakes at home. I started with a no-bake strawberry variety and seeing that it was such a hit with my kids, I followed up with this No-Bake Coffee Swirl Cheesecake.
No-Bake Coffee Swirl Cheesecake
- This no-bake dessert is made of two mixtures: The plain cheesecake mixture, and the coffee cheesecake mixture.
- The two mixtures are alternately spooned into a thick graham crust, then swirled together to create beautiful coffee swirls.
- To make a light cheesecake, unflavored gelatin is used to set the mixture. We can then cut back on the amount of cream cheese.
- The coffee cheesecake is made by dissolving instant coffee granules in hot water, then incorporating it into the cheesecake mixture. Simple!
No-Bake Coffee Swirl Cheesecake: The Process
Make the Graham Crust. In a bowl, combine graham crumbs and brown sugar. Over medium heat, melt butter in a small saucepan, remove the pan from heat and add the graham mixture. Use a spatula to stir everything until the crushed graham is moistened.
Press the mixture into an 8-inch springform pan, against the bottom and sides. Use the bottom of a metal measuring cup ( or glass) to press and pack the crumbs against the pan. Chill this for at least 30 minutes in the fridge.
To make the plain cheesecake, sprinkle the gelatin over the water in a small ramekin. Stir or shake until the powders are submerged and let this sit for about one minute. Microwave the mixture for 8 seconds, or until the gelatin powder is completely dissolved. You may microwave it for 3-4 seconds more if the powders are not completely dissolved. Set this mixture aside.
Beat the cream cheese in a mixing bowl using an electric mixer until it is fluffy and creamy. Add the sugar and continue to beat until incorporated. Add the whipping cream and continue to beat, starting at low speed and speeding up just until the mixture is uniform and lump-free. Slowly pour the cooled gelatin mixture while beating, and continue to beat for 20-30 seconds more. Set this aside.
To make the coffee cheesecake, dissolve the instant coffee granules in hot water. Let this mixture cool. Prepare the gelatin mixture using the same procedures as above. Set the coffee and gelatin mixture aside.
In a mixing bowl, beat the cream cheese using an electric mixer until it is fluffy and creamy. Beat in the sugar just until incorporated. Add the cream and slowly start to beat, speeding up until the mixture is lump-free and the color is uniform. Add the cooled coffee mixture and beat just until combined. Pour the cooled gelatin mixture in a steady stream while beating. Beat for 20 seconds more.
Assemble the Cheesecake. Drop dollops of the plain and coffee cheesecake batters into the chilled graham crust alternately. After all the mixtures are used up, smooth the top of the cheesecake. Draw a skewer or chopstick into the batter to make the coffee swirl. Chill the cheesecake for at least 4 hours to set. Serve.
Then, enjoy every slice! Life is indeed so good!
More Cheesecakes
No-Bake Coffee Swirl Cheesecake
Creamy and light with swirls of coffee-flavored batter, this No-Bake Coffee Swirl Cheesecake is an elegant and luscious anytime dessert.
Ingredients
For the Graham Crust
- 1/2 cup unsalted butter
- 2 cups crushed graham /graham crumbs
- 1/4 cup brown sugar
For the Plain Cheesecake
- 1 sachet Knox Unflavored Gelatin (1 tbsp.)
- 2 tablespoon plus 1/2 teaspoon water
- 1 block (250 grams) softened cream cheese
- 1 cup whipping cream
- 1/2 cup sugar
For the Coffee Cheesecake
- 1 sachet Knox Unflavored Gelatin (1 tbsp.)
- 2 tablespoon plus 1/2 teaspoons water
- 1 block (250 grams) softened cream cheese
- 1 cup whipping cream
- 1/4 cup sugar
- 3 tsp instant coffee granules
- 1 tbsp water
Instructions
Make the Graham Crust
- In a bowl, combine graham crumbs and brown sugar. Stir well. Melt butter in a small saucepan over medium heat. Once melted, remove the pan from heat and add the graham mixture. Use a spatula to stir everything until the crushed graham is moistened.
- Pour and scrape the mixture into an 8-inch springform pan. Press the mixture against the bottom and sides of the pan, then use the bottom of a metal measuring cup ( or glass) to press and pack the crumbs against the pan. Chill this for atleast 30 minutes in the fridge.
Make the Plain Cheesecake
- In a small glass bowl or ramekin, add the water. Sprinkle the gelatin and shake or stir the bowl until all the gelatin powders are submerged in the water. Let this sit for about one minute. Microwave the mixture for 8 seconds, or until the gelatin powder is completely dissolved. You may microwave it for 3-4 seconds more if the powders are not completely dissolved. Set this mixture aside.
- In a mixing bowl. beat the cream cheese using an electric mixer until it is fluffy and creamy. Add the sugar and continue to beat until incorporated. Add the whipping cream and continue to beat, starting at low speed and speeding up just until the mixture is uniform and lump-free. Slowly pour the cooled gelatin mixture while beating, and continue to beat for 20-30 seconds more. Set this aside.
Make the Coffee Cheesecake
- In a small bowl, dissolve the instant coffee granules in 1 tbsp hot water. Set this aside to cool.
- In a ramekin or small glass bowl, add the water, sprinkle the gelatin, and shake or stir the mixture so that the powders are submerged in the water. Let it sit for a minute, then microwave it for 8 seconds or until the powder is completely dissolved. Set this aside.
- In a mixing bowl, beat the cream cheese using an electric mixer until it is fluffy and creamy. Beat in the sugar just until incorporated. Add the cream and slowly start to beat, speeding up until the mixture is lump-free and the color is uniform. Add the cooled coffee mixture and beat just until combined. Pour the cooled gelatin mixture in a steady stream while beating. Beat for 20 seconds more.
Assemble and Chill
- Using two separate scoops or soup ladles for each mixture, drop dollops of the plain and coffee cheesecake batters into the chilled graham crust alternately.
- After all the mixtures are used up, use an angled spatula to smooth the top of the cheesecake. To make swirls, use a chopstick or skewer and run it along the batter in swift swirling motions. Chill the cheesecake for at least 4 hours to set.
- Slice and serve.
Notes
Store the cheesecake tightly covered in the fridge for up to 5 days or freeze for up to three weeks.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 423Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 84mgSodium: 121mgCarbohydrates: 36gFiber: 1gSugar: 26gProtein: 4g
Cheesecake and coffee are 2 of my fav! I will definitely try to make this. It looks easy to make without baking. Thank you.
Cheesecake and coffee are 2 of my fav! I will definitely try to make this. It looks easy to make without baking.
It is a family favorite!