Description
This Tiramisu Cold Brew Coffee Cheesecake is a luscious no-bake dessert combining the rich flavors of creamy cheesecake, bold cold brew coffee, and classic tiramisu elements. Featuring a buttery graham cracker crust and a smooth coffee-infused filling topped with cocoa powder and shaved chocolate, it’s perfect for coffee lovers looking for an elegant and indulgent treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup cold brew coffee
- 1 tablespoon coffee liqueur (optional)
- 1 teaspoon espresso powder
- 2 tablespoons hot water (for dissolving espresso powder)
Topping
- 2 tablespoons cocoa powder for dusting
- Shaved chocolate for garnish (optional)
Instructions
- Preheat and prepare crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined and the texture resembles wet sand.
- Form and bake crust: Press the crumb mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from oven and allow to cool completely.
- Beat cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, ensuring there are no lumps.
- Add powdered sugar: Gradually add powdered sugar to the cream cheese, continuing to beat until fully combined. Scrape down the sides of the bowl as needed for even mixing.
- Add flavorings: Stir in vanilla extract, cold brew coffee, and coffee liqueur, beating until the mixture is smooth and fully incorporated.
- Whip heavy cream: In a separate bowl, whip the heavy cream until stiff peaks form, providing a light and airy texture.
- Fold whipped cream: Gently fold the whipped cream into the cream cheese mixture until there are no streaks visible, combining the components without deflating the cream.
- Dissolve espresso: Dissolve espresso powder in 2 tablespoons of hot water. Fold this mixture gently into the cheesecake filling to enhance the coffee flavor.
- Assemble cheesecake: Pour the filling over the cooled graham cracker crust in the springform pan, smoothing the top evenly with a spatula.
- Chill to set: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set and develop its flavors.
- Garnish before serving: Just before serving, dust the cheesecake with cocoa powder and optionally garnish with shaved chocolate for a sophisticated finish.
- Serve: Carefully remove the sides of the springform pan, slice the cheesecake, and serve chilled for the best texture and taste experience.
Notes
- For a stronger coffee flavor, increase the cold brew coffee up to 1 ¼ cups or add more espresso powder.
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Cold brew coffee can be substituted with strong brewed coffee cooled to room temperature if needed.
- The coffee liqueur is optional but adds depth to the coffee flavor; omit if you prefer a non-alcoholic dessert.
- Refrigeration time is key for the cheesecake to set properly; overnight chilling is highly recommended.
- Store leftovers covered in the refrigerator and consume within 3-4 days for maximum freshness.
