No-Bake Dalgona Coffee Cheesecake
Smooth, creamy no bake cheesecake flavored with delicious Dalgona whipped coffee is the perfect dessert.
Equipment
- 2 Mixing Bowls
- Whisk
- 9 by 13 pan
Ingredients
- 9 whole graham cracker sheets
- 1 stick butter (melted)
- 2 teaspoons sugar
- 1 pinch salt
- 2 Tablespoons instant coffee
- 2 Tablespoons very hot water
- 2 Tablespoons sugar
- 16 ounces cream cheese (room temperature)
- 1 cup powdered sugar
- 1 ½ teaspoons vanilla extract
- 2 cups cool whip
Instructions
- To prepare the crust, smash the graham crackers with a rolling pin or by hand until it’s mostly crumbled and only a few small chunks remain.
- Mix the butter and sugar in with the crushed crackers until well combined.
- Prepare a cake pan with wax paper or butter spray and press the crust mix into the pan in a thin layer.
- Refrigerate crust while you are preparing the filling.
- To prepare the Dalgona coffee, whip the instant coffee, hot water and sugar together until fluffy stiff peaks form and the mix turns a light brown or tan color. Set aside.
- To prepare the filling, beat the cream cheese in a large mixing bowl with an electric mixer or by hand until the it becomes creamy and light.
- Beat the powdered sugar and vanilla extract into the cream cheese until smooth. Fold in the Dalgona mix and cool whip.
- Remove the crust from the fridge, pour the filling into the pan and spread evenly.
- Refrigerate the Dalgona Cheesecake for 4 hours before serving.