I have tried and tried to replicate my grandmother’s coffee cheesecake recipe for years, only to have failed time and time again, because she was too stubborn to share the recipe with me.
After years of trial and error, I have finally created my own easy coffee cheesecake recipe, which I am a little proud to say is better than my grandmother’s original one.
This coffee-flavored cheesecake is easy to make. Just blend the ingredients, bake, and serve! Yes, it can actually be made entirely using a blender.
It has no crust, and making this cheesecake without a crust is quicker and simpler than making traditional cheesecakes.
My family and kids love it, and people come to my house just to get a taste of this cheesecake. Let me make that happen for you, too, by sharing the recipe!
Why You’ll Love This Coffee Cheesecake Recipe
- Rich coffee-flavoured smooth cheesecake.
- Crustless cheesecake.
- Made using a single blender.
- Perfect balance of coffee and cheesecake.
- Homemade coffee cheesecake made using simple ingredients
Why Use a Blender?
You can make this espresso cheesecake without having to use an electric beater, all in a blender. Because of this, the cheesecake batter comes out smooth.
You also get fewer lumps if you make the cheesecake this way. It is obviously the quickest and simplest way to make this cake, and the cleanup gets easier, too. Ultimately, this blender cheesecake is ideal for beginners.
Ingredients You’ll Need
- Cream Cheese: You can’t make a cheesecake without cream cheese. It gives the baked cheesecake its smoothness and creaminess.
- Heavy Cream: Adding heavy cream to the recipe makes sure the cheesecake is thick and creamy.
- Greek Yogurt: Using Greek yogurt in this dessert gives it a little tangy flavor.
- Instant Coffee: If you use a bit of instant coffee, mixed with a little water, it creates a coffee dessert.
- Eggs: You can bake a cake without eggs, but this cheesecake needs some for the batter’s structure.
- Sugar: Use as much sugar as you need to get the cheesecake to your desired sweetness.
- Salt: A pinch of salt will balance the sweetness.
- Vanilla Essence: Adding vanilla essence enhances the coffee flavor.
- Corn Starch: Corn starch is a must for the right batter texture of the cream cheese dessert.
Water Bath vs No Water Bath
Using a Water Bath
- If you bake the espresso cheesecake without a water bath, it will definitely come out much creamier.
- Doing a water bath also prevents the cheesecake from cracking.
Baking Without One
- Cheesecake water bath can be very risky. But if you don’t do a water bath, the method of making your baked coffee cheesecake becomes much easier.
- As you are taking the easy route, you have to understand that you have to face the risk of your cheesecake cracking.
Tips for the Perfect Coffee Cheesecake
- To make sure you get the perfect instant coffee cheesecake every time you bake, you should always ensure that all your ingredients are at room temperature before blending everything together.
- You have to avoid overmixing at all costs. Otherwise, your cheesecake might end up filled with gluten, the center of the cheesecake will sink, it will have an uneven texture, and there might be cracks on the surface.
- Avoid overbaking the cheesecake, or the signature creamy texture will be ruined and you will be left with a dry, grainy, and curdled cheesecake in your hands.
- You need to let the crustless coffee cheesecake cool down slowly. If you do not do that, the surface will shrink, tear, or start to crack. You will also lose the velvety texture.
- Refrigerate the cheesecake after it cools down so that it can rest and set in the fridge. This way, the coffee flavors will meld properly and taste better.
What to Serve with Coffee Cheesecake
- There is nothing better that goes with this creamy coffee cheesecake than with espresso.
- If you like yourself some cappuccino, you should definitely try it with this coffee cheesecake recipe.
- You can add some whipped cream on top of your coffee cheesecake slice and enjoy your day.
- Drizzle some chocolate sauce on your cheesecake slice for a chocolatey coffee lovers’ dessert.
- This cheesecake also goes well with caramel sauce.
- Pair the cheesecake with fresh berries for a fruitier flavor.
Storage & Make-Ahead Tips
- You can put the leftover cheesecake in the fridge, and it will stay fresh for up to 5 days. Just make sure you place the slices in an airtight container or wrap two layers of plastic wrap before refrigerating them.
- Freezing the cheesecake is also possible. You can keep and enjoy your frozen coffee cheesecake for up to 3 months. Make sure you put it in an airtight and freezer-safe container or wrap it in plastic wrap, at least twice, before freezing.
- You can thaw the cheesecake in the refrigerator or at room temperature before serving slices.
- Make sure you serve the cheesecake slightly chilled or cool for the best flavor. You can let it sit at room temperature for 15 to 30 minutes after taking it out of the fridge.
Common Mistakes & Troubleshooting
Why Is My Cheesecake Too Soft?
Solution: If your cheesecake is too soft, it means that you did not reduce the coffee liquid enough, did not set the filling completely, or over-blended the cream cheese.
Why Is It Too Dense?
Solution: You could end up with too dense a cheesecake if you overbeat the eggs, add too much flour, or overbake it.
Why Is My Cheesecake Grainy?
Solution: A grainy cheesecake usually means that you overcooked the eggs, kept the sugar undissolved, or used cold ingredients.
Why Did My Cheesecake Sink?
Solution: You need to make sure you do not add too much air into the batter by overmixing it.
Variations You Can Try
- Mocha Cheesecake: Blend dark chocolate into your cheesecake batter with instant coffee powder and boiling them together with water to get a mocha cheesecake.
- Chocolate Coffee Cheesecake: Add melted dark or semi-sweet dark chocolate to the recipe to make a chocolate coffee version.
- No-Bake Coffee Cheesecake: Use mashed banana or apple sauce instead of eggs and put the batter in the microwave to make a no-bake coffee cheesecake.
- Caramel Coffee Cheesecake: You can add a bit of caramel sauce into the batter to get a caramel coffee cheesecake.
- Gluten-Free Version: Instead of using corn starch, add almond flour to the batter to get a gluten-free version.
- Mini Coffee Cheesecakes: Pour the batter into a muffin tin and bake instead of using a springform pan for mini coffee cheesecakes.
Coffee Cheesecake Recipe – Rich, Creamy & Perfect for Coffee Lovers
Ingredients
- 2 tsp / 2 g Instant Coffee
- 2 tbsp / 30 ml Hot Water
- 3 large Eggs
- 300 gm / 0.66 lb Cream Cheese
- 1 cup / 250 ml Heavy Cream
- ½ cup / 100 g Greek Yogurt
- ½ cup / 100 g Sugar
- ¼ tsp / 1.5 g Salt
- 1 tsp / 5 ml Vanilla Essence
- 2 tbsp / 16 g Corn Starch
Equipments
Instructions
Prepare coffee and Eggs
- Add 2 tablespoons of water with instant coffee powder to create the coffee liquid.
- Break three large eggs into a bowl and mix well.
Preheat the oven and Prepare the Pan
- Preheat the oven to 320 degrees Fahrenheit or 160 degrees Celsius.
- Take a 7-inch springform pan and line it with parchment paper.
Mix cheesecake filling
- Add the instant coffee, eggs, cream cheese, heavy cream, Greek yogurt, sugar, salt, vanilla essence, and corn starch into a blender and blend till smooth to make the coffee cheesecake filling.
Bake, Cool, and Serve!
- Pour the mixture into the prepared pan and bake for 50–55 minutes, or until the edges are set and the center slightly jiggles.
- Turn off the oven and leave the cheesecake in the hot oven for another 60 minutes with the door slightly open.
- Let it cool down to room temperature. and then refrigerate for 4 hours to overnight.
- Slice, add your toppings, and serve.
Recipe FAQs
Can I use espresso powder instead of instant coffee?
Yes, you can use espresso powder instead of instant coffee to make this coffee cheesecake.
Can I make coffee cheesecake without a crust?
Yes, you can make coffee cheesecake without a crust. In fact, it is easier this way.
Why Doesn’t It Taste Like Coffee?
If your coffee cheesecake does not taste like coffee at all, it means that you have not used enough instant coffee powder or instant espresso powder. Add more as needed.
How do I know when it’s fully baked?
To know if your cheesecake has been fully baked, you can stick a fork in the center of the cheesecake. If it comes out clean, it is done. If not, it needs a little but mre time to bake.
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