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Café Au Lait Cheesecake with whipped cream and coffee beans
5 from 1 vote
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Café au Lait Cheesecake

This fluffy no-bake cheesecake is the perfect French-inspired dessert and is made ahead for easy entertaining. Absolutely divine served with a cup of coffee and shared with friends.
Course Dessert
Keyword Cake, Cheesecake, Coffee, Dessert
Servings 10 -12
Author Fraîche

Ingredients

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

Instructions

Make the Crust

  1. 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

  1. 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

  1. 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.

Recipe Notes

*We use Nescafé Gold Espresso Instant Coffee