No-Bake Coffee Cheesecake

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No-Bake Coffee Cheesecake
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Health Score:
5,1 / 10
1 hr
ready in 4 h.
Ready in


For the crust
200 grams Chocolate biscuit
50 grams ground Hazelnuts
100 grams melted butter
1 tablespoon cocoa powder
For the filling
6 sheets gelatin
2 egg yolks
2 eggs
4 centiliters Coffee liqueur
100 milliliters freshly brewed and cooled Mocha bean
125 grams powdered sugar
500 grams Quark
200 grams cream cheese
2 tablespoons cocoa powder
150 grams Dark chocolate
200 milliliters Whipped cream
For garnishing
Whipped cream
chocolate covered espresso bean
How healthy are the main ingredients?
Whipped creamcream cheeseeggWhipped cream

Preparation steps


For the crust: Finely crush the chocolate cookies and combine with the ground hazelnuts, melted butter and cocoa powder. Press the mixture into the bottom and up the sides of a springform pan and place in the refrigerator.  


For the filling: Soften the gelatin in cold water. Whisk the egg yolks, eggs, coffee liqueur, mocha, and powdered sugar over a hot water bath until light and creamy. Squeeze the excess water from the gelatin and stir into the mixture until dissolved. Remove from heat and allow to cool, stirring often. Beat the quark, cream cheese and cocoa powder until smooth. Slowly stir into the cooled egg mixture and mix until smooth. Coarsely chop the dark chocolate and beat the heavy cream until stiff. Fold the chopped chocolate and whipped cream into the batter and pour into the prepared crust. Refrigerate for at least 3 hours. 


To serve: Beat the heavy cream until still. Carefully loosen the springform pan from the cheesecake and cut into slices. Garnish with whipped cream and chocolate covered espresso beans.