Description

This No Bake Cheesecake with Coffee Syrup is a deliciously creamy and light dessert that combines a crunchy graham cracker crust with a fluffy mascarpone and farmers cheese filling. The rich coffee syrup topping adds a perfect balance of bitterness that complements the sweet and tangy cheesecake layers. Ideal for a quick yet impressive dessert, it requires no oven baking and is chilled to set for a firm yet airy texture.

Ingredients

Crust

1 1/2 cups Graham crackers (gluten-free if preferred)
5 tbsp Butter (melted)

Filling

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)

Coffee Syrup

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)

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Instructions

Make the crust: Blend graham crackers in a food processor to create fine crumbs. Mix in melted butter until combined. Press this mixture firmly into the base of a springform pan lined with parchment paper, or into individual cheesecake molds or lined muffin tins. Place the crust in the refrigerator to chill while preparing the filling.
Prepare the gelatin: Dissolve the gelatin powder in 3 tablespoons of warm water and let it bloom for 5 minutes so it becomes gelatinous and ready to incorporate.
Make the creamy filling: In a large bowl at room temperature, combine farmers cheese, mascarpone, sour cream, vanilla extract, and erythritol. Mix until smooth and creamy. Gently stir in the bloomed gelatin to ensure it’s evenly incorporated. In a separate bowl, whip the heavy cream until soft peaks form, then carefully fold it into the cheese mixture to create a light and airy filling.
Assemble the cheesecake: Spread the filling evenly over the chilled crust, smoothing the surface with a spatula. Gently tap the pan on the countertop to release any trapped air bubbles. Cover and chill the cheesecake in the refrigerator for at least 4 hours or overnight to allow it to firm up properly.
Make the coffee syrup: In a small saucepan, combine the brewed coffee and erythritol. Simmer over medium heat until the mixture thickens, about 10 minutes. If a thicker syrup is desired, stir in the arrowroot slurry (arrowroot mixed with water) and cook for an additional minute. Remove from heat and let the syrup cool completely.
Serve: Once the cheesecake has set and the coffee syrup has cooled, drizzle the syrup over the cheesecake before serving. Optionally, garnish with a dollop of whipped cream, whole coffee beans, fresh fruit, or a drizzle of chocolate sauce for an indulgent finish.

Notes

Ensure the gelatin is fully dissolved and bloomed to avoid lumps in the filling.
Chilling the cheesecake overnight yields the best texture and sliceability.
Use gluten-free graham crackers to make the dessert gluten-free.
The arrowroot in the coffee syrup is optional but helps achieve a thicker glaze.
For a sweeter or less sweet coffee syrup, adjust erythritol quantity to taste.
Whole coffee beans make a great decorative garnish but avoid eating large amounts.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Cook
Cuisine: American