How difficult is it to prepare Coffee and chocolate cheesecake (no bake)?

This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.

How long does it take to prepare Coffee and chocolate cheesecake (no bake)?

The preparation time is 30 minutes and the cooking time is 20 minutes.

How many people does this recipe serve?

This recipe is designed for 8 servings.

Can I substitute some ingredients?

Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.

How should I store this preparation?

Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.

Desserts • 16 de Sep de 2025

Recipe of Coffee and chocolate cheesecake (no bake)

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Discover the delight of a coffee and chocolate cheesecake, an exquisite combination that doesn't require an oven. This recipe features a crunchy butter cookie base, complemented by a creamy filling of heavy cream and dulce de leche, enriched with the intense flavor of coffee and chocolate chunks. Ideal for coffee and chocolate lovers, this dessert is perfect for any occasion. Its smooth texture and decorative presentation with strawberries and chocolate make it a true feast for the senses. Go ahead and prepare it to surprise your guests with this delicious creation!

Recipe Summary

Preparation

30 min

Cooking

20 min

Servings

Difficulty

Intermediate

Instructions

Step 1

In a bowl, combine the crushed cookies with the butter to form a kind of wet sand. Press the mixture into a 24 cm springform pan, ensuring that the base and edges are well compressed to create the crust. Freeze while you prepare the rest of the recipe.

Step 2

In a large pot, combine the two jars of cream with the egg yolks, the 300 g of traditional caramel, 1 measure of water from the cream jar, cornstarch, tradition coffee, and use a hand blender to mix everything well until all the ingredients are unified. Make sure there are no lumps; if there are, strain the mixture through a sieve.

Step 3

Heat over medium heat, stirring constantly with a rubber spatula and a whisk, making sure to reach the corners at the bottom. Cook for about 20 minutes or until you notice a much thicker texture and that it does not taste like raw cornstarch or egg yolks.

Step 4

Remove from heat and immediately add the previously chopped chocolate bar. Mix well to unify and keep warm.

Step 5

Meanwhile, beat the egg whites with an electric mixer until they form stiff peaks. Gradually add the sugar until a firm meringue forms. Immediately add this meringue gradually to the previous mixture using gentle folding motions to avoid losing air.

Step 6

Pour into the mold with the cookie crust. Freeze for about 5 hours or overnight. Before serving, remove from the freezer 30 minutes beforehand to achieve the ideal texture. Decorate with the remaining caramel, forming a thin layer and piping around the edges. Carefully attach the balls, add the strawberries, and serve portions that are 2 to 3 fingers thick and enjoy.