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Cappuccino Cheesecake

Heather, Sprinkle Bakes

This coffeehouse-inspired cheesecake is light, creamy and not overly sweet. You won’t even have to turn on your oven, because it’s no-bake! The instant espresso powder in this recipe can be found at kitchen specialty shops and online. It gives the cheesecake a more pronounced coffee flavor, but if you don’t have any on hand, instant coffee granules are an acceptable substitute. Whipped cream can be piped on top of the cheesecake in a spiral using a piping bag and a plain 1/2-inch decorator tip, or you can swirl it on using an offset spatula.
30 min Prep Time
30 min Cook Time
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Servings: 10-12 servings

Servings: 10-12 servings

Ingredients

  • For the Crust:

  • 1 cup finely crushed shortbread cookies
  • 4 tablespoons (1/2 stick) unsalted butter, melted

  • For the Filling:

  • 3/4 cup whole milk
  • .25 ounce (1 envelope) unflavored powdered gelatin
  • 24 ounces (3 8-ounce packages) cream cheese, softened
  • 8 ounces sour cream
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons instant espresso powder
  • 2 cups whipped cream
  • Cinnamon for garnish

Instructions

For the Crust:

Step 1

Stir together shortbread crumbs and melted butter until crumbs resemble wet sand. Press mixture evenly onto bottom of 9-inch springform pan. Place in refrigerator while preparing filling.

For the Filling:

Step 2

Pour milk in small saucepan and sprinkle powdered gelatin evenly over surface. Let stand for 2 minutes. Place pan over low heat and cook while stirring just until gelatin is dissolved. Remove from heat and let cool slightly.

Step 3

Beat cream cheese in stand mixer fitted with whip attachment at medium speed until smooth. Beat in sour cream, sugar and vanilla until well mixed; gradually beat in gelatin mixture.

Step 4

Combine instant espresso powder with 1 1/2 tablespoons hot water; stir until dissolved. Gradually add coffee mixture into cheesecake batter.

Step 5

Spoon batter into pan over crust and spread evenly. Cover and chill until set, about 4 hours. To serve, loosen cheesecake from sides of springform pan using a small knife or offset spatula. Remove springform collar.

Step 6

Pipe or spread whipped cream over top of the cheesecake and sprinkle with cinnamon, if desired. Store cheesecake in the refrigerator.