No-Bake Chocolate Coffee Cheesecake
- 9-inch/23 cm springform pan
- Mixing bowls
- Toothpick
INGREDIENTS
- 7 ounces/200 grams ladyfinger biscuits
- 1 tablespoon instant coffee
- 1/2 cup/120 milliliters hot water
- 2 cups/500 milliliters heavy cream
- 2 cups/500 grams well-drained full-fat ricotta or Greek yogurt
- 1/2 cup/100 grams sugar
- 2.8 ounces/80 grams instant vanilla pudding mix
- 1/2 cup/120 milliliters whole milk
- 3.5 ounces/100 grams dark or milk chocolate, chopped
- 3 tablespoons/50 milliliters heavy cream
- 1.75 ounces/50 grams white chocolate, melted and cooled
INSTRUCTIONS
- In a small bowl, dissolve the instant coffee in the hot water. Quickly dip each ladyfinger into the coffee, turning just once, and arrange in a single layer in a 9-inch/23 cm springform pan to cover the bottom completely. Don’t oversoak—the cookies should remain intact.
- In a stand mixer fitted with the whisk attachment, whip the heavy cream, milk, and vanilla pudding mix on medium-high speed until soft peaks form. Gradually add the sugar and continue whipping until thick and stable. Reduce the speed to low and mix in the cheese just until combined. Do not overbeat.
- Spread the filling evenly over the biscuit layer and smooth the top with an offset spatula.
- In a microwave-safe bowl or using a double boiler, melt the chopped chocolate with the cream until smooth. Let the mixture cool slightly—lukewarm is ideal—then pour over the filling. Gently tilt and rotate the pan so the ganache covers the surface in an even layer.
- Transfer the melted white chocolate to a piping bag or small zip-top bag and snip a tiny hole at the tip. Pipe a spiral across the surface of the dark chocolate. Using a toothpick or skewer, drag lines from the center out and then back in, alternating directions, to create a feathered design.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, until fully set. Release from the springform pan and serve chilled.
FAQ
Can I use a different biscuit instead of ladyfingers?
You can certainly substitute the ladyfingers with other biscuits in this chocolate coffee cheesecake, depending on your texture and flavor preference. Petit Beurre, graham crackers, digestive biscuits, or even shortbread cookies work well. Whichever you choose, make sure they are not overly crumbly so they hold up when dipped briefly in coffee. If your substitute is drier, reduce dipping time further to avoid soggy layers.
How long will this cheesecake keep in the fridge?
This chocolate coffee cheesecake will keep well in the refrigerator for up to 4 days when stored in an airtight container. Make sure it’s properly chilled at all times to maintain the integrity of the filling and topping. After the second day, the ganache may begin to lose some of its glossy finish, and the biscuits may soften further, but the flavor remains excellent. For best presentation and texture, serve it within the first 48 hours. Avoid covering the cake with plastic wrap directly on the surface, as it can smudge the decorative chocolate swirl.
Can I freeze the chocolate coffee cheesecake for later?
You can wrap the fully set cheesecake tightly in plastic wrap, then in aluminum foil, and freeze for up to 1 month. To serve, thaw it in the refrigerator overnight. The ganache may develop minor condensation during thawing, but the flavor remains intact. Avoid freezing if you used Greek yogurt instead of white cheese, as it may separate slightly after thawing. For best results, freeze the cheesecake before adding the decorative white chocolate swirl, and pipe the design after thawing for a neater appearance.
How do I make the chocolate swirl on top?
To achieve a clean and professional chocolate swirl on your chocolate coffee cheesecake, make sure the dark chocolate ganache layer is cool and smooth before decorating. Transfer the cooled white chocolate to a piping bag or small zip-top bag, and snip a tiny hole to control the flow. Pipe a tight spiral from the center outward. Use a toothpick or skewer to drag evenly spaced lines across the spiral, alternating directions to create a feathered look. Wipe the tip of the skewer between each line to keep the pattern sharp and avoid dragging excess chocolate.
Is it possible to skip the instant pudding mix?
You can make chocolate coffee cheesecake without instant pudding mix, though the texture will be slightly different. Replace the pudding with 2 tablespoons/15 grams of cornstarch mixed with a bit of the milk, and gently cook it into a thick paste before adding to the whipped cream mixture. This creates structure without artificial stabilizers. Alternatively, use mascarpone or softened cream cheese to firm the filling, though this will change the flavor. The pudding helps stabilize the no-bake filling, so without it, be sure to chill the cake longer to fully set.
Best way to slice this chocolate coffee cheesecake cleanly
Use a long, sharp knife dipped in hot water and wiped dry between each cut. This technique prevents the soft filling and ganache from sticking to the blade, giving you smooth edges and preserving the decorative swirl. A serrated knife is not recommended as it may drag the top layer. Chilling the cake thoroughly—ideally overnight—also helps it slice more cleanly. For serving at events, consider cutting the cake into small wedges or squares ahead of time and plating them individually.
Can I make this chocolate coffee cheesecake gluten-free?
Simply substitute the ladyfingers with gluten-free biscuits or sponge fingers. Many brands offer gluten-free versions that work well when dipped briefly in coffee. Make sure they hold their shape and are not overly crumbly. Check that the pudding mix, chocolate, and other ingredients are labeled gluten-free, as some thickeners or flavorings may contain hidden gluten.
