Name: No Bake Coffee Cheesecake with Coffee Syrup Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups Graham crackers (gluten-free if preferred); 5 tbsp Butter (melted); 6 oz Farmers cheese; 6 oz Mascarpone cheese; 3/4 cup Sour cream; 2 tsp Vanilla extract; 6 tbsp Erythritol; 1 tbsp Gelatin powder; 3 tbsp Warm water; 3/4 cup Heavy cream (whipped to soft peaks); 1/2 cup Strong brewed coffee or espresso (can use decaf); 1/4 cup Erythritol; 1 tsp Arrowroot powder (mixed with 2 tsp water, optional for thickening)

Jump to Recipe· 4.3 from 60 reviews

If there’s one dessert that feels like a warm hug in every bite, it’s this No Bake Coffee Cheesecake with Coffee Syrup Recipe. Imagine a luscious, creamy cheesecake that comes together without firing up the oven, perfectly complemented by a rich, slightly bitter coffee syrup that adds that little pop of complexity you didn’t know you needed. The texture is silky and smooth, with a hint of coffee flavor running through every layer. Whether you’re a coffee lover or just someone who enjoys a decadent, fuss-free treat, this cheesecake is guaranteed to become a new favorite.

Ingredients You’ll Need

The image shows three small round cheesecakes on a white marbled surface. Each cheesecake has three clear layers: the bottom is a dark brown crumbly crust, the middle is a thick creamy white cheesecake layer, and the top is a shiny caramel sauce dripping slightly down the sides. On top of each caramel layer, there is a small swirl of smooth white whipped cream. A single dark coffee bean lies near the cheesecakes on the surface. The photo taken with an iphone --ar 4:5 --v 7

Gathering simple ingredients is the secret to mastering this No Bake Coffee Cheesecake with Coffee Syrup Recipe. Each one plays a crucial role in building layers of flavor and achieving that perfect, creamy consistency without any baking fuss.

Graham crackers, 1 1/2 cups: Crushed into fine crumbs, these create a buttery, crunchy base that holds everything together.
Butter, 5 tbsp (melted): Adds richness and helps bind the crust to a perfect firmness.
Farmers cheese, 6 oz: Brings a mild tang and creamy texture essential for the filling.
Mascarpone, 6 oz: Elevates the cheesecake with its ultra-smooth and velvety feel.
Sour cream, 3/4 cup: Provides a subtle tartness and lightens the richness.
Erythritol, 6 tbsp: A sweetener that balances flavors without overwhelming sweetness.
Vanilla extract, 2 tsp: Adds warmth and a hint of floral aroma that complements coffee beautifully.
Gelatin, 1 tbsp (+ 3 tbsp warm water): Essential to set the cheesecake, giving it that sliceable texture.
Heavy cream, 3/4 cup (whipped): Whipped to soft peaks, folding it in creates a light and airy filling.
Strong brewed coffee or espresso, 1/2 cup: The star of the coffee syrup, delivering bold flavor.
Erythritol, 1/4 cup (for syrup): Sweetens the syrup without overpowering the coffee’s bitterness.
Arrowroot, 1 tsp (optional, mixed with 2 tsp water): Used for thickening the syrup for that perfect drizzle consistency.

How to Make No Bake Coffee Cheesecake with Coffee Syrup Recipe

Step 1: Make the Crust

Start by blitzing your graham crackers in a food processor until they’re fine crumbs. This not only ensures a consistent crust texture but allows the butter to mix evenly. Combine the crumbs with melted butter and press the mixture firmly into the bottom of your springform pan or mini cheesecake molds. This chilling step is crucial because it sets a sturdy foundation for your cheesecake filling to sit on without crumbling apart.

Step 2: Prepare the Gelatin

Dissolve gelatin in warm water and let it bloom for about 5 minutes. Gelatin is what gives this no bake cheesecake that firm but tender texture that holds its shape beautifully when sliced. Don’t skip this step—it’s the glue that turns the creamy mixture into a delightful sliceable dessert.

Step 3: Make the Creamy Filling

In a bowl at room temperature, combine farmers cheese, mascarpone, sour cream, erythritol, and vanilla extract, beating until smooth and velvety. Fold in the dissolved gelatin carefully so the mixture remains airy. Next, whip your heavy cream to soft peaks and gently fold that into the cheese mixture. This creates a luscious, fluffy filling that’s light yet decadent—exactly what you want in a cheesecake.

Step 4: Assemble the Cheesecake

Spread the creamy filling evenly over your chilled crust, smoothing the top with a spatula. Gently tap the pan on the counter to release any air bubbles that may have formed. Now, patience becomes your best friend—chill the cheesecake in the fridge for at least 4 hours or overnight. This resting time is essential to let the gelatin set properly for that perfect sliceable consistency everyone loves.

Step 5: Make the Coffee Syrup Glaze

Bring the strong brewed coffee and erythritol to a gentle simmer in a saucepan, allowing it to reduce and thicken for about 10 minutes. For a syrup with a bit more body and shine, stir in the arrowroot slurry and heat until slightly thicker. Let it cool completely; this glaze will add a glossy, irresistible coffee punch when drizzled over the cheesecake.

Step 6: Chill and Serve

Once the coffee glaze has set on the cheesecake, it’s time to get creative with your presentation. A dollop of whipped cream, a few whole coffee beans, or fresh fruit can make every slice a mini work of art. For an extra indulgent treat, drizzle some chocolate ganache on top—because a little chocolate never hurts, right?

How to Serve No Bake Coffee Cheesecake with Coffee Syrup Recipe

The image shows mini cheesecakes with three layers each, placed on a white, round cake stand over a white marbled textured surface. The bottom layer is dark and crumbly with a rough texture, the middle layer is thick, creamy, and pale beige, and the top layer is a shiny caramel sauce with a rich amber color. Each cheesecake is topped with a small swirl of white whipped cream. In the foreground, a silver fork holds a piece of cheesecake showing all three layers clearly. The background is simple and out of focus, highlighting the cheesecakes. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes like whipped cream not only add creaminess but also balance the coffee’s bittersweet flavor. A sprinkle of finely grated dark chocolate or a few coffee beans elevates the look and intensifies the theme. Fresh berries or sliced almonds add contrasting texture and a pop of color that makes each bite more exciting.

Side Dishes

This cheesecake pairs wonderfully with light sides such as a fresh fruit salad or a simple scoop of vanilla ice cream, which complements the coffee flavor without overwhelming it. For an elegant touch, serve alongside delicate biscotti or almond cookies to keep the coffee theme consistent throughout your dessert experience.

Creative Ways to Present

Try serving individual portions in clear glasses to show off the beautiful layers, or arrange mini cheesecakes on a tiered platter for a party-ready display. You could even play around with the coffee syrup by swirling it through the filling before chilling, creating a marbled coffee effect that’s both stunning and delicious.

Make Ahead and Storage

Storing Leftovers

If you have any cheesecake left—lucky you! Store it in an airtight container in the refrigerator for up to 4 days. Keeping it chilled ensures the gelatin and cream stay firm and fresh, maintaining that perfect texture and flavor balance.

Freezing

You can freeze this cheesecake, but it’s best to do so before glazing and garnishing. Wrap the cheesecake tightly with plastic wrap and foil to prevent freezer burn. When you’re ready to enjoy, thaw it overnight in the refrigerator, then add the coffee syrup and garnishes fresh for the best taste and texture.

Reheating

Since this is a no bake cheesecake with a delicate texture, reheating is not recommended. Instead, serve it chilled as intended to fully enjoy the smooth, creamy consistency and the bright coffee flavors in the syrup.

FAQs

Can I use regular sugar instead of erythritol?

Absolutely! Swap erythritol with regular sugar in equal amounts if you prefer. The cheesecake may be a bit sweeter, but the balance of flavors will still be delightful. Just be sure to adjust to your taste, especially in the coffee syrup.

Is there a vegan version of the No Bake Coffee Cheesecake with Coffee Syrup Recipe?

This version relies on dairy and gelatin, but you can experiment by substituting vegan cream cheese and coconut cream, and using agar-agar instead of gelatin. Keep in mind the texture and set might differ slightly, but it’s worth trying if you prefer a plant-based twist.

Can I make this cheesecake in advance for a party?

Yes! This cheesecake actually benefits from being made a day ahead because it allows the gelatin to set perfectly and the flavors to meld. Just add the coffee syrup glaze right before serving to keep it fresh and glossy.

What if I don’t have a springform pan?

No worries! Mini cheesecake molds or even lined muffin tins work wonderfully for this recipe. They’re especially handy for portion control and make serving a breeze at gatherings.

How strong should the coffee be for the syrup?

Use a strongly brewed coffee or espresso to get that rich, intense flavor that complements the creamy cheesecake perfectly. If you prefer decaf, go ahead—it will still taste fantastic without the caffeine kick.

Final Thoughts

I can’t recommend the No Bake Coffee Cheesecake with Coffee Syrup Recipe enough if you’re looking for a dessert that’s both impressive and easy to make. It’s that perfect balance of creamy, tangy, and coffee-flavored delight that can brighten up any occasion or make a cozy night in just a little sweeter. Give it a try—you won’t believe how effortlessly delicious no baking can be!