This fluffy no-bake Café Au Lait Cheesecake is the perfect French-inspired dessert and can be made ahead for easy entertaining. Absolutely divine served with a cup of coffee and shared with friends!
I am a huge fan of no-bake cheesecakes and I’m also a big coffee lover, so combining these two things was kind of a no-brainer. Oui?
How to Make an Oreo Crust
The foundation of any exceptional cheesecake lies in its crust. For my Café Au Lait Cheesecake, the chocolate Oreo cookie crumbs was the BEST choice. To make it, simply combine 2 1/4 cups of chocolate cookie crumbs, 2 tablespoons of sugar, and 1/2 a cup of melted butter (or melted coconut oil) and press into a pan! This chocolate crust is the perfect base for the creamy coffee filling in this dessert. While you can get away with not baking it, I bake mine for around 7 minutes to give it the extra crunch and to help it hold together better.Jump to Recipe
How to Make No-Bake Cheesecake
The star of our Café Au Lait Cheesecake is undoubtedly its dreamy creamy coffee-infused filling. Combining the velvety smoothness of cream cheese with whipped cream creates a fluffy cheesecake that is lighter in texture than a traditional baked cheesecake (and so much easier). We used instant espresso powder for the coffee (try the Nespresso brand, my fav). The result? Coffee-flavoured perfection.
No-Bake Cheesecake Recipes
Like I said already, I love no-bake cheesecake recipes. They are easy to make ahead for entertaining and no-fuss to make (my kind of dessert!). Here are some no-bake cheesecake recipes I love:
Café au Lait Cheesecake
For the Crust:
- 2 ¼ cups chocolate cookie crumbs (we used Oreo)
- 2 tablespoons sugar
- ½ cup melted butter
For the Filling:
- 1 cup whipping cream
- 2 packages 250 g brick cream cheese
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder*
- 1 package 15 mL gelatin powder
- 3 tablespoons warm water
Make the Crust
Combine the crust ingredients in a medium bowl and stir together to combine. Press firmly into the bottom and up the sides of a 9-inch springform pan and set aside. Bake for 7 minutes and set aside.
Make the Filling
To make the filling, in a medium bowl whip the whipping cream with an electric mixer until stiff peaks form. Set aside. In a large bowl beat together the cream cheese, sugar, and vanilla until smooth. In a small bowl, mix together the espresso powder, gelatin and water and stir until the gelatin is dissolved. Slowly add the gelatin mixture to the cream cheese mixture while mixing. Mix until it is smooth.
Assemble the Cheesecake
Fold the whipping cream into the cream cheese mixture and transfer the filling into the prepared crust. Smooth over with the back of a spatula and refrigerate for at least 3 hours or overnight, until set. I suggest covering the cheesecake loosely with plastic wrap if refrigerating it overnight. Serve chilled and garnish with extra whipped cream and whole coffee beans if desired.
*We use Nescafé Gold Espresso Instant Coffee