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.

Course Dessert

Cuisine American

Keyword coffee cheesecake

Prep Time 20

Cook Time 5

Total Time 25

Servings

Calories 442kcal

Author sanna

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 at least 30 minutes in the fridge.

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.

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.

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.
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.

Store the cheesecake tightly covered in the fridge for up to 5 days or freeze for up to three weeks.