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.

Cappuccino Cheesecake | Go Bold With Butter

Cappuccino Cheesecake

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 10-12 servings

Cappuccino Cheesecake

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

Directions

For the Crust:

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:

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.

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.

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

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.

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

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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COMMENTS

24 thoughts on “Cappuccino Cheesecake

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  1. Linda said:

    Is there just one 3/4 C of milk or two?

    • realbutter said:

      Hi Linda – Sorry! We had the ingredient listed twice. You only need 3/4 cup of milk for this recipe. Let us know how it turns out for you – enjoy!

  2. Anna said:

    Would it be possible to use soy milk instead of cows milk?

    • realbutter said:

      Hi Anna! Unfortunately, we can’t make a recommendation for that substitute without retesting the recipe. Let us know how it turns out if you try it!

      • Anna said:

        I gave it a try and it was a success!

    • realbutter said:

      No baking required! It just needs a few hours to chill in the refrigerator until set. Enjoy!

  3. Joel Buckhalt said:

    what kind of instant espresso powder did you use?

    • realbutter said:

      Hi Joel – You can usually find the brand Megdalia D’Oro in the grocery store in the coffee aisle. There are also several brands for sale online here: http://amzn.to/2b7CwFh Happy baking!

  4. Maria Rivera said:

    Can this be made without the espresso powder?

    • realbutter said:

      Hi Maria – You can make this recipe with instant coffee granules instead of the espresso powder if you cannot find it. You could also omit the coffee altogether, but the cheesecake would be completely unflavored then. Let us know how it turns out!

  5. massoudmagina said:

    looks very yummy

  6. Lee said:

    The best non-bake cheesecake I have ever made. I have received nothing but compliments on this cheesecake. I served it at my book signing and everyone was shocked at the richness and light texture.

    • realbutter said:

      Hi Lee – Thanks for taking the time to share your experience with the Cappuccino Cheesecake! We’re so glad it turned out perfectly for you. Happy baking!

  7. Camelia said:

    Hello,
    I’m from Europe and here we do not use ounces, so could you tell me how many grams means 25 ounces of unflavored powdered gelatin? Thank you so much and sorry for my silly question!

    • Camelia said:

      And also what means 3 tablespoons instant espresso powder in grams?

      • realbutter said:

        3 Tablespoons of powder is equal to about 45 grams.

    • realbutter said:

      Hi Camelia – The recipe calls for .25 ounces (1 package) of powdered gelatin. This should be about 7 grams.

  8. Shawn said:

    It looks beautiful.
    Can you tell us what’s sprinkled / dusted over the top?

    Thanks.

    • realbutter said:

      Hi Shawn – It IS beautiful! We’re so glad you think so, too. You can dust the top of the cheesecake with anything you’d like. We used cinnamon as pictured, but you could do a little nutmeg, more espresso powder, even shaved chocolate if that suits your fancy! Enjoy!

  9. Victoria said:

    This looks so great! Can I use graham crackers for the crust instead of short bread?

  10. Hi there! I just want to say that this recipe is so great. Besides that, its no bake, it’s also unique. I tried doing it with my mom who is a true cheesecake lover and we loved it. I wonder if I can use matcha powder instead of espresso. Anyway, thanks for sharing this I will definitely share this to my friends. Plus, it’s also a good gift idea.

    • realbutter said:

      We love the idea of a matcha cheesecake instead of a cappuccino one! Let us know if you try it and how it turns out. Enjoy!