Making a no-bake cheesecake was a first for me. I will say that if you’re looking for the texture and density of a traditional baked cheesecake, this may not be for you–its texture is almost mousse-like, and it’s surprisingly lighter than a regular cheesecake. The prep work involved is the same, but you don’t have to deal with baking it, and checking it, and wondering if it’s done enough/not overdone, (I have a bad habit of cracking cheesecakes when I make them, and while they’ve always been delicious, they certainly haven’t looked perfect!). I love the coffee flavor in this cheesecake, and I’ve found that it’s especially delicious if you eat it when it’s partly frozen!
- 1 1/2 cups Oreo cookie crumbs
- 1/4 cup unsalted butter, melted
- 2 packets (1/4 oz. each) powdered unflavored gelatin
- 1/2 cup milk
- 4 packages (8 oz. each) cream cheese, softened
- 1 1/2 cups granulated sugar
- 2/3 cup unsweetened cocoa powder
- 1/4 instant coffee powder
- 1 Tbsp. hot water
- 1 tsp. vanilla
- 2 Tbsp. coffee-flavored liqueur (optional)
- 12 oz. chocolate chunks
- 2 c. whipping cream, whipped
1. In a medium bowl, combine Oreo cookie crumbs and melted butter. Press into bottom of ungreased 9-inch cheesecake pan, (or springform pan with 3-inch sides, greased), and freeze.
2. Sprinkle gelatin over milk in a small saucepan and let stand for 1 minute. Stir over low heat until gelatin is dissolved. Set aside to cool slightly.
3. In a bowl, beat cream cheese and sugar on medium-high for 3 minutes. Slowly add dissolved gelatin/milk mixture. Stir in cocoa powder.
4. In a small bowl, dissolve coffee powder in hot water. Stir into cream cheese mixture.
5. Stir vanilla, coffee liqueur, (if desired), and chocolate chunks into cream cheese mixture. Fold in whipped cream.
6. Pour mixture over crust. Chill until firm, at least six hours, or overnight.
7. Run a hot knife around edge of pan to loosen.