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Overhead view of no-bake coffee cheesecake with cocoa powder and coffee bean garnish

No-Bake Coffee Cheesecake

This no-bake coffee cheesecake combines rich espresso flavor with a creamy, dreamy filling and a buttery graham cracker crust—no oven required. It’s the ultimate treat for coffee lovers and dessert fans alike.
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Prep Time 25 minutes
Cook Time 0 minutes
Chill Time 6 hours
Total Time 6 hours 25 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 370 kcal

Equipment

  • Springform pan
  • electric mixer
  • mixing bowls
  • spatula
  • measuring cups/spoons

Ingredients
  

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter melted

For the Filling:

  • 16 oz 2 blocks full-fat cream cheese, softened
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons instant espresso powder or strong instant coffee
  • 2 tablespoons hot water
  • 1 cup heavy cream cold

Optional Garnishes:

  • Cocoa powder
  • Dark chocolate shavings
  • Whole coffee beans
  • Whipped cream

Instructions
 

Make the Crust

  • Crush graham crackers into fine crumbs. Mix with sugar and melted butter.
    Mixing graham cracker crust for no-bake coffee cheesecake
  • Press into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.
    Graham cracker crust pressed into a springform pan

Dissolve the Coffee

  • In a small bowl, stir espresso powder into hot water until fully dissolved. Let it cool.
    Dissolving espresso powder for coffee cheesecake

Make the Filling

  • In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla; mix until combined. Pour in the cooled coffee mixture and beat again.
    Mixing cream cheese and espresso for cheesecake filling

Whip the Cream

  • In a separate bowl, whip cold heavy cream to soft-medium peaks. Gently fold the whipped cream into the coffee-cream cheese mixture until smooth and airy.
    Folding whipped cream into no-bake cheesecake filling

Assemble and Chill

  • Spread the filling over the chilled crust. Smooth the top. Cover and refrigerate for at least 4–6 hours, or overnight for best results.
    Coffee cheesecake chilling in the fridge

Decorate and Serve

  • Carefully remove cheesecake from pan. Garnish with cocoa powder, chocolate shavings, whipped cream, or coffee beans. Slice and serve cold.
    A slice of no-bake coffee cheesecake garnished with cocoa and chocolate curls

Video

Notes

  • For a stronger flavor, increase espresso powder to 2 ½ tablespoons.
  • Avoid low-fat cream cheese—it affects the texture.
  • For a mocha twist, add 1 tablespoon cocoa powder to the filling.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 1 month.
Keyword coffee cheesecake, no-bake cheesecake, easy dessert, espresso cheesecake, no-bake dessert, coffee dessert