Iced Coffee Cheesecake you don’t have to bake! That’s the star of today’s post. People have told me that it tastes a little like tiramisu, but it does not contain mascarpone or raw eggs, this truely is a cheesecake, combined with whipped cream and coffee you will have creamy deliciousness on your plate. I didn’t go for the traditional cookie or graham cracker crust, instead I decided for pumpernickel. Not sure if you have ever heard of it, this is extremely dark and moist bread from Germany. Obviously you can replace it, but the sweet rye bread does add a very nice touch to this cheesecake.
So as stated, the bottom layer is a mix up pumpernickel, butter and coffee, which serves as the crust. The second layer is a mix of cream cheese and whipped cream with coffee flavor, the thrid layer is the same plus melted chocolate, and the top layer is whipping cream combined with chocolate, dusted with some cocoa powder.
It doesn’t require that much time to prepare this cheesecake, however, you will need to keep the chilling times in mind. As patience is not my virtue, I just thought to warn you. But apart from that this cheesecake is easy to freeze and you can make it in advance, no problem. I personally prefer this cake at room temperature, but you can treat it like an ice cream cake and eat it almost frozen. It is basically up to you what you prefer.
Credit: Slightly adapted from Knusperstübchen (in German)
This cold coffee cheesecake (no-bake) has a pumpernickel crust and is then layered with cheesecake and whipped cream filling. Dusted with cocoa powder, you will have the filling you are eating iced coffee. For the crust brew the coffee and melt the butter. Combine all crust ingredients and pat down in a 20cm/8 inch springform pan. Chill while preparing the rest. For the cheesecake brew the coffee and heat with the brown sugar and agar agar. Let boil for about three minutes so the agar agar develops. If working with gelatine, follow instructions. Immediately transfer to freezer. Meanwhile beat the cream into whipping and beat in cream cheese. Once the coffee mix has cooled enough, fold into whipping cream mix. Divide the cream mix in half, I got about 460 grams for each half. Spread one half on the crust and freeze for about 10 min. Meanwhile melt chocolate with the cocoa powder and chill in fridge for a few minutes. Then fold in chocolate in the second half of the cream mix. Spread this as the third layer on the cake and freeze again for 10-15 min. Melt the chocolate for the topping, pour in a little bit of the heavy cream to cool it off, stir. Beat the remainder of the cream with the icing sugar until stiff, then add the melted chocolate and continute beating until you have a pipeable cream. Pipe onto the cake and chill the entire cake for a few hours or overnight. You can chill in fridge or freezer. If you choose freezer, you should take out the cake about an hour before eating. Shortly before serving, use a knife to loosen the cake from the springform, I like to run it through hot water to get clean cuts. Dust with additional cocoa powder.
Cold Coffee Cheesecake (no-bake)
Ingredients
Instructions
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