No-Bake Coffee Jelly Cheesecake Recipe

Name: Coffee Jelly Cheesecake (No-Bake )
Prep time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Korean
Ingredients: 100g Crushed lotus cookies; 45g Melted unsalted butter; 35g Water + 7g Gelatin; 50g Warm milk; 4g Instant coffee powder; 300g Cream cheese; 120g Condensed milk; 3g Vanilla extract; 250g Heavy cream; 40g Dark couverture chocolate; 35g Water + 7g Gelatin; 150g Coffee; 25g Sugar

by Cooking Tree 2022-09-28

written by Cooking Tree 2022-09-28

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Coffee Jelly Cheesecake (No-Bake) is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a No-Oven Coffee Jelly Cheesecake topped with Jelly that has hardened coffee as it is.
I used 30g of coffee beans dripped by hand, but I think it would be good to make coffee using jelly by adjusting the thickness and sugar content according to your taste.

The coffee cheesecake was slightly thinned and hardened, and it was very soft.
I think it’s prettier if it’s made in two layers with the chocolate mixed dough.

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Coffee Jelly Cheesecake (No-Bake )
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Rating: 5.0/5
( 1 voted )

Serves: 4 Prep Time: 50 Minutes Cooking Time: 00 Minutes 00 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

100g Crushed lotus cookies
45g Melted unsalted butter

35g Water + 7g Gelatin
50g Warm milk
4g Instant coffee powder
300g Cream cheese
120g Condensed milk
3g Vanilla extract
250g Heavy cream
40g Dark couverture chocolate

35g Water + 7g Gelatin
150g Coffee
25g Sugar

Instructions

Add melted butter to the crushed lotus cookies, mix, place in a square mousse mold (15cm), press flat, and put in the refrigerator.
Add powdered gelatin to water and soak for more than 10 minutes. Add instant coffee to warm milk and dissolve completely.
Gently loosen the cream cheese at room temperature, add condensed milk and vanilla extract, and mix.
Mix the coffee dissolved in milk into the cream cheese dough and heat the soaked gelatin in the microwave for about 20 seconds to dissolve it completely.
Add the melted gelatin to the cream cheese dough and mix, whip about 60~70% of the fresh cream into the cream cheese dough, and mix.
Put about 1/3 of the coffee cream cheese dough in another bowl, add the melted dark couverture chocolate and mix evenly.
Pour 1/3 of the dough into the mousse mold and harden in the freezer for 20 minutes. Then pour in all the coffee cream cheese dough and harden in the refrigerator for 3 hours.
Add powdered gelatin to water and soak for at least 1 minute. Add sugar to coffee beans and mix, then add soaked gelatin and mix.
Pour into the mousse mold and harden in the refrigerator for at least 1 hour.