Description
This Tiramisu Cold Brew Coffee Cheesecake offers a delightful fusion of classic Italian dessert flavors with a creamy, no-bake cheesecake texture. A rich chocolate cookie crust forms the base, supporting a smooth, velvety filling infused with the deep, mellow notes of cold brew coffee. The cheesecake is elegantly finished with swirls of light whipped cream, a dusting of cocoa powder, and delicate chocolate pieces, creating a sophisticated balance of coffee, chocolate, and cream in every bite.
Ingredients
- **For the Crust:**
- 200g chocolate sandwich cookies (cream removed), finely crushed
- 60g unsalted butter, melted
- **For the Cheesecake Filling:**
- 500g cream cheese, softened
- 150g granulated sugar
- 120ml cold brew coffee concentrate
- 1 teaspoon vanilla extract
- 2 teaspoons unflavored gelatin powder
- 60ml hot water
- 240ml heavy cream, cold
- **For the Topping:**
- 240ml heavy cream, cold
- 30g powdered sugar
- 1 teaspoon vanilla extract
- Cocoa powder, for dusting
- Chocolate wafer cookies or chocolate pieces, for garnish (optional)
Instructions
- **Prepare the Crust:** In a medium bowl, combine the finely crushed chocolate cookies and melted butter. Press the mixture evenly into the bottom of an 8-inch springform pan. Chill in the refrigerator for at least 30 minutes.
- **Prepare Gelatin:** In a small heatproof bowl, sprinkle the gelatin powder over the hot water. Stir until the gelatin is completely dissolved and clear. Set aside to cool slightly.
- **Make Cheesecake Filling:** In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
- **Add Flavors:** Gradually beat in the cold brew coffee concentrate and vanilla extract until well combined and smooth.
- **Incorporate Gelatin:** Slowly pour the cooled gelatin mixture into the cream cheese mixture, beating on low speed until fully incorporated.
- **Whip Cream:** In a separate cold bowl, whip the 240ml cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain and the filling is light and airy.
- **Assemble Cheesecake:** Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula.
- **Chill:** Refrigerate the cheesecake for at least 6-8 hours, or preferably overnight, until it is completely firm and set.
- **Prepare Topping:** Once the cheesecake is set, in a cold bowl, whip the remaining 240ml cold heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- **Decorate:** Carefully remove the cheesecake from the springform pan. Pipe or dollop the whipped cream around the top edge of the cheesecake. Dust generously with cocoa powder. Garnish with chocolate pieces as desired.
- **Serve:** Slice and serve chilled.
Notes
Ensure cream cheese is at room temperature for a smooth, lump-free filling.
For best results and a fully set cheesecake, chill overnight.
Use a high-quality cold brew coffee concentrate for optimal flavor.
To achieve clean slices, dip your knife in hot water and wipe clean between each cut.
Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
Nutrition
- Calories: 480
- Fat: 35g
- Carbohydrates: 45g
- Protein: 7g