This recipe is a paid partnership with Camp Coffee.
This is the BEST coffee cheesecake EVER! I have them in bold because I am certain of it- haha!
A crumbly oreo and coffee cookie base with a no-bake, rich and indulgent chocolate coffee filling, topped with a layer of coffee flavoured chocolate ganache, a chocolate cream whip and homemade coffee truffles!
This cheesecake recipe couldn’t be more decadent!
Coffee is my absolute favourite! Honestly, I’m not kidding, I drink 3 iced coffee religiously every day. I can’t help it, I absolutely love coffee!
Everything is so much better with coffee, isn’t it? We’ll it most certainly is to me! I love coffee as it’s rich and adds depth to desserts, especially when paired with chocolate. Both flavours create the most decadent tasting desserts.
This cheesecake is a serious winner with anyone you’ll serve it too, especially if they’re a coffee lover! Even if they’re not, you’ll definitely win them over with this light, creamy and flavoursome dessert!
Friends and family gave the cheesecake an 11/10 rating so that’s saying something! It’s sure to satisfy your sweet tooth, or should I say coffee cravings – haha!
Why make this cheesecake?
- It’s rich and indulgent
- It’s easy to make
- Its NO-BAKE! No baking required
- It is ultra creamy and silky
- Can be made gluten-free, just change the base to gluten-free cookies.
- The coffee flavour is rich and delicious
- The base is buttery and melts in your mouth
I have partnered up with Camp Coffee to bring you this absolutely delicious coffee cheesecake.
Camp Coffee makes a scrumptious Chicory & Coffee Essence. This essence tastes just like strong espresso, so it’s perfect for adding into bake to give a rich coffee flavour!
This is a paid post with Camp Coffee. For more information about product placement and partnerships, check out my Disclosure Policy).
Camp Coffee is:
- Vegan friendly
- Great for adding into desserts or as a topping
- Easy to use and incorporate into bakes
Coming from, let’s be honest, a coffee addict (lol), I am extremely impressed by the flavour and Intensity of this coffee essence.
I added it into the filling and ganache of this cheesecake for an extra kick of caffeine. This cheesecake really should come with a warning, it’s absolutely delicious. It’s the right balance of sweet and indulgent!
I also added it into the coffee truffles. I mean, how could you not have a coffee cheesecake without truffles? Two amazing desserts in one!
These truffles contain only 3 ingredients:
- Dairy-free chocolate
- Dairy-free cream
- Camp Coffee
Trust me, you’ll fall in love with these truffles!
Makes sure to check out Camp Coffee here, and other recipes you can make using this coffee essence.
Tips for this coffee cheesecake
1. Allow the cheesecake to set fully in the fridge before removing it from the tin. If removed too early, you’re at risk of it collapsing and being too wet inside. You want to make sure its firm to the touch.
2. It’s best to use a loose base / push up bottom cake tin for the cheesecake as opposed to a springform tin as they can pull on the cheesecake when opened. This cheesecake has the texture of a thick mousse, so a push-up base is perfect!
3. Make sure the filling of the cheesecake is firm to the touch before adding on the ganache.
More coffee desserts:
What is silken tofu and where can I find it?
Tofu is bean curd. Silken tofu is undrained & unpressed tofu which can be used in a variety of different recipes, including Baked Cheesecakes, Chocolate Tarts, and obviously no-bake recipes like this cheesecake.
It has the highest water content of all types of tofu, which means you’ll want to dry it before adding into the blender and whizzing up. This tofu is great for adding into cheesecakes as it is extremely creamy, and holds its shape, kind of like a mousse.
You can find it in many supermarkets in the free-from isle or the world food section of the store.
I use ‘Clearspring Organic Tofu’, which I pick up in Sainsbury’s.
Preparation: Overnight (See notes*)
Chilling time: 4-6 hours (or overnight)
Ingredients for the base
- 150g of Oreo cookies (1 pack) Use gluten-free cookies/biscuits for a GF option
- 70g of dairy-free butter/margarine
- 1 tablespoon of coffee granules
Ingredients for the filling
- 400g of dairy-free dark chocolate
- 600 of silken tofu (see notes*)
- 80g of dairy-free cream cheese
- 4 tablespoons of Camp Coffee
Ingredients for the chocolate coffee ganache
- 100g of dairy-free dark chocolate
- 50g of dairy-free cream (I use coconut cream)
- 1 tablespoon of Camp Coffee
Ingredients for the coffee truffles
- 160g of dairy-free dark chocolate
- 50ml of dairy-free cream (I use coconut cream)
- 1 tablespoon of Camp Coffee
- 4 tablespoons of cocoa powder (for dusting)
1. Place the chocolate and Camp Coffee essence into a medium-sized heatproof bowl. Set aside.
Heat the dairy-free cream in a saucepan over the hob until it just begins to simmer.
Remove the hot cream from the heat and pour it directly over the chocolate and Camp Coffee. The heat from the cream will melt the chocolate, stir to help it incorporate. You want this mixture to be a smooth ganache.
2. Whist the ganache is still wet, pour it into a heatproof container. Pop into the freezer for 1-2 hours or until set.
Once set, remove from freezer. Leave at room temperature until its a scoopable consistency. Scoop out as many truffles as you can and place them onto a baking tray lined with greaseproof paper.
3. Add approximately 4 tablespoons of cocoa powder into a shallow bowl and roll each truffle in the cocoa powder to coat. Place back onto the baking tray. Repeat for all truffles.
Store in the fridge until ready to use.
1. Line an 8-inch loose base/push up cake tin with greaseproof paper.
Push up base tin’s are much easier for removing the cheesecake when set.
2. Place the Oreo cookies into a food processor along with the coffee granules, blend until fine.
3. Add in the melted dairy-free butter and blend until like wet sand. Pick up some of the mixture and press it together with your fingertips, it should stick together.
4. Transfer into the lined tin and pack in very tightly.
The tighter the mixture is packed, the less likely it will crumble.
Set aside or in the fridge until use.
Method (cheesecake filling)
1. Put the chocolate into a heatproof bowl and place on top of a saucepan with water-filled half of the way up making a bain-marie.
Gently simmer until the chocolate has completely melted.
2. Drain the silken tofu and place into a high-speed blender, along with the melted chocolate, dairy-free cream cheese and Camp Coffee. Whizz up until fully combined and smooth.
As this mixture is quite thick, you might need to stop the mixture a few times to scrape down the sides. Repeat until you have a silky smooth filling.
3. Once the filling is smooth, pour it directly onto the base and level with an offset spatula or back of a spoon.
4. Place into the fridge until firm.
This will take 4-6 hours. I prefer to leave mine overnight to fully set.
Once the cheesecake is firm to the touch, you can now apply the chocolate/coffee ganache.
Method (chocolate coffee ganache)
1. Place the dairy-free cream into a medium-sized saucepan, and heat on medium until it comes to a boil.
2. Place the dairy-free chocolate and Camp Coffee into a heatproof bowl and pour over the hot cream.
Allow to sit for a few minutes then stir together.
The hot cream will melt the chocolate.
3. Drizzle the ganache over the top of the cheesecake and level with an offset spatula or pallet knife.
Optional step: When the ganache is cool, whip up around 50g of some dairy-free cream (I use Elmlea Plant-Based Cream Alternative) along with 20g of cocoa powder and add into a piping bag fitted with a star tip nozzle. Pipe a swirl around the top edge of the cheesecake and decorate with the coffee truffles, coffee beans and shavings of dairy-free chocolate.
Store this cheesecake in the fridge and best eaten within 3 days of making.
Check out the Camp Coffee here.
This is a paid collaboration with Camp Coffee.
A huge thank you to Camp Coffee for collabing on this recipe with me!
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