Chilled cappuccino cheesecake Recipe

Looking for a sweet way to enjoy your favorite coffee flavor? This chilled cappuccino cheesecake recipe blends the boldness of a classic cappuccino with the richness of a creamy cheesecake. It’s a light, refreshing treat you can whip up without turning on the oven. By the end, you’ll have a smooth, coffee-infused dessert to impress your friends or simply satisfy your own cravings.

Ingredients

• 1 cup finely crushed graham crackers (about 8 full crackers)
• 2 tablespoons melted butter
• 2 tablespoons sugar
• 1 tablespoon instant espresso powder (or strong instant coffee)
• 2 teaspoons warm water
• 16 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream (chilled)

Directions

1. Prepare the crust
   Mix the graham cracker crumbs, melted butter, and sugar in a small bowl until combined. Press this mixture evenly into the bottom of a 9-inch springform pan. Place it in the fridge to chill while you work on the filling.

2. Dissolve the espresso
   Stir the espresso powder into warm water until it dissolves completely. Set aside. If you like a stronger coffee flavor, add a pinch more espresso powder.

3. Make the filling
   In a large bowl, beat the cream cheese until it’s smooth. Add the powdered sugar, vanilla extract, and dissolved espresso.Continue mixing until everything is well combined.

4. Whip the cream
   In a separate bowl, whip the heavy cream into stiff peaks. Fold it gently into the cream cheese mixture, being careful not to overmix. This step adds lightness to the cheesecake.

5. Assemble
   Remove the chilled crust from the fridge. Spoon the cappuccino cheesecake filling onto the crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or overnight for the best flavor and texture.

Tips & Variations

• Chocolate swirl: Melt a little chocolate and drizzle it over the top before chilling, then swirl lightly with a toothpick.
• Combo flavors: Swap half the espresso powder for cocoa powder if you want a mocha twist.
• Toppings: Garnish with cocoa powder, extra whipped cream, or chocolate shavings for an elegant finish.

Nutrition facts

Below is an approximate breakdown per slice (based on 8 slices). Actual values may vary depending on the brands of ingredients you use.

Final thoughts

Whipping up a chilled cappuccino cheesecake is a breeze, and the payoff is huge. That first forkful delivers creamy texture and bold coffee notes, all wrapped up in a crisp graham cracker crust. If you’re craving a gourmet coffee dessert that feels fancy but is surprisingly simple, this recipe might become your new go-to.

Frequently asked questions (FAQs)

1. Can I use decaf coffee?
   Absolutely. Decaf espresso powder (or instant coffee) offers the same taste minus the caffeine jolt.

2. How long does it keep in the fridge?
   Store it covered for up to 4 days. The flavor develops even more on day two, so it’s great for prepping in advance.

3. Can I freeze this cheesecake?
   Yes. Wrap it tightly and freeze for up to 2 weeks. Thaw it overnight in the fridge before serving.

4. What if I don’t have a springform pan?
   You can use a regular pie dish, though slicing might be trickier. Lining the dish with parchment paper can help with lifting out slices later.

Chilled cappuccino cheesecake Recipe

Recipe by Alpine Mountain Coffee

0.0 from 0 votes

Servings

8

servings

Prep time

30

minutes

Cooking time

4

hours 

Calories

380

kcal

Ingredients

• 1 cup finely crushed graham crackers (about 8 full crackers)

• 2 tablespoons melted butter

• 2 tablespoons sugar

• 1 tablespoon instant espresso powder (or strong instant coffee)

• 2 teaspoons warm water

• 16 ounces cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream (chilled)

Directions

• Prepare the crust: Mix the graham cracker crumbs, melted butter, and sugar in a small bowl until combined. Press this mixture evenly into the bottom of a 9-inch springform pan. Place it in the fridge to chill while you work on the filling.
• Dissolve the espresso: Stir the espresso powder into warm water until it dissolves completely. Set aside. If you like a stronger coffee flavor, add a pinch more espresso powder.
• Make the filling: In a large bowl, beat the cream cheese until it’s smooth. Add the powdered sugar, vanilla extract, and dissolved espresso.Continue mixing until everything is well combined.
• Whip the cream: In a separate bowl, whip the heavy cream into stiff peaks. Fold it gently into the cream cheese mixture, being careful not to overmix. This step adds lightness to the cheesecake.
• Assemble: Remove the chilled crust from the fridge. Spoon the cappuccino cheesecake filling onto the crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or overnight for the best flavor and texture.

Notes

• Chocolate swirl: Melt a little chocolate and drizzle it over the top before chilling, then swirl lightly with a toothpick.
• Combo flavors: Swap half the espresso powder for cocoa powder if you want a mocha twist.
• Toppings: Garnish with cocoa powder, extra whipped cream, or chocolate shavings for an elegant finish.