Italian Cappuccino Cheesecake Recipe (No-bake)

My husband likes the taste of a coffee so much – especially espresso – so I prepared him this delicious Italian cappuccino cheesecake for the weekend and he loved it!

This coffeehouse-inspired cheesecake is creamy, light, and not overly sweet. You won’t even have to turn on the oven because it’s no-bake! The instant espresso powder in this recipe can be found online and at kitchen specialty shops. It gives the cheesecake a more prominent coffee flavor, but if you don’t have any on hand, instant coffee granules are a suitable substitute. Whipped cream could be piped on top of the cheesecake in a spiral using a piping bag and a plain 1/2-inch decorator tip, or you could swirl it on using an offset spatula.

Italian Cappuccino Cheesecake

Servings 10 to 12 


For the Crust:

  • 1 cup finely crushed shortbread cookies
  • 4 tablespoons (1/2 stick) unsalted butter, melted

For the Filling:

  • 3/4 cup whole milk
  • .25 ounce (1 envelope) unflavored powdered gelatin
  • 24 ounces (3 8-ounce packages) cream cheese, softened
  • 8 ounces sour cream
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons instant espresso powder
  • 2 cups whipped cream
  • Cocoa for garnish



To make the crust:

  • Stir together shortbread crumbs and melted butter until crumbs resemble wet sand. Press mixture evenly onto bottom of 9-inch springform pan. Place in refrigerator while preparing the filling.Italian Cappuccino Cheesecake recipe

To make the filling:

  • Pour milk into a small saucepan and sprinkle powdered gelatin evenly over the surface. Let stand for 2 minutes.
  • Place pan over low heat and cook while stirring just until gelatin is dissolved. Remove from heat and let cool slightly.
  • Beat cream cheese in a stand mixer fitted with whip attachment at medium speed until smooth.
  • Beat in sour cream, sugar, and vanilla until well mixed; gradually beat in gelatin mixture.
  • Combine instant espresso powder with 1 1/2 tablespoons hot water; stir until dissolved. Gradually add coffee mixture into cheesecake batter.
  • Spoon batter into pan over crust and spread evenly. Cover and chill until set, about 4 hours.

To serve:

  • Loosen cheesecake from sides of springform pan using a small knife or offset spatula. Remove springform collar.
  • Pipe or spread whipped cream over top of the cheesecake and sprinkle with cocoa (or cinnamon) if desired. Store cheesecake in the refrigerator.

Buon appetito!
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