No-Bake Cappuccino Mini Cheesecakes Recipe

No Bake Cappuccino Mini Coffee Cheesecakes Cupcake Savvy

Blog Post QR Code

No-Bake Cappuccino Mini Cheesecakes Recipe

Enjoy the delicious blend of coffee and chocolate with these no-bake cappuccino mini cheesecakes, with a creamy filling on a crunchy cookie base, topped with whipped cream and cocoa.

Prep Time 40

Chill Time 8

Total Time 8 40

Servings Mini Cheesecakes

Calories 460kcal

Author Fay

INGREDIENTS

Base

135 g (1 ⅓ cups) chocolate cookie crumbs
50 g (1 ¾ oz) butter unsalted, melted

Filling

250 g (8 ⅚ oz) cream cheese
½ cup (½ cup) sugar
2 teaspoon (2 teaspoon) vanilla
2 (2) instant cappuccino coffee sachets
2 teaspoon (2 teaspoon) gelatine powder
2 tablespoon (2 tablespoon) water hot
400 ml (1 ⅔ cups) heavy cream

Cream Topping

250 ml (1 cups) heavy cream
1 teaspoon (1 teaspoon) vanilla
1 tablespoon (1 tablespoon) powdered sugar

Garnish

½ tablespoon (½ tablespoon) cocoa powder or chocolate powder
½ cup (½ cup) dark chocolate melted

INSTRUCTIONS

Base

Mix the melted butter with the cookie crumbs well.
Distribute the mixture evenly among 10-12 cavities (depending on size) in round silicone moulds or a cupcake tray lined with baking cups.
Press firmly to form a compact base. Refrigerate to set.

Filling

Blend the cream cheese, sugar, and vanilla with a hand mixer until smooth.
Mix in the instant coffee satchels.
Dissolve gelatine in hot water; mix well.
Add heavy cream to the cream cheese mixture, then the gelatine while mixing until thick.
Pipe the filling over the bases, smoothing the tops with an angled spatula. Freeze for 6 hours or overnight.

Chocolate Garnish

Pipe chocolate squiggles into cold water with ice.
Let set, then carefully remove with a fork and place on a paper towel.

Cream Topping:

Whip cream, vanilla, and powdered sugar until stiff peaks form.

Assembly

Once they've frozen solid (after at least 6 hours or overnight), gently push each cheesecake out of its silicone mold or peel away the baking cup if you've used a cupcake tray. Place onto a serving plate.
Scoop the whipped cream mixture into a piping bag fitted with a 1M piping tip or any similar star-shaped tip.
Hold the piping bag vertically over the center of each cheesecake and gently squeeze to release the cream and pipe a swirl.
Using a small sieve or a tea strainer, lightly dust the top of the whipped cream with powdered chocolate or cocoa powder.
Make a chocolate squiggle and gently press it into the whipped cream on each cheesecake.

Serving

Place the assembled mini cheesecakes in the refrigerator for about two hours to thaw. This step is crucial for transforming them from frozen treats to creamy, delicious bites that are the perfect texture.
Once they've thawed, your no-bake cappuccino mini cheesecakes are ready to be serve chilled from the refrigerator.

NOTES

For a stronger coffee flavor, use 2 sachets of cappuccino coffee.

Ensure the gelatine mixture is hot when adding to the cream cheese to avoid lumps.

For smoother filling, beat the cream cheese mixture until absolutely no lumps remain.

To make chocolate squiggles, use a piping bag with a fine tip for precision.

Cheesecakes can be made a day ahead and stored in the refrigerator until serving time.

NUTRITION