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!
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!