White Chocolate Coffee Cheesecake – luscious, decadent & a perfect way to end a splendid meal. White chocolate, Kahlua, cream – well of course this is going to be good. This is a mix & set-in-the-fridge cheesecake, which is less daunting for people to make than its baked cousin. Make this a day or two ahead of serving & all that’s left to do is slather the top with billowy whipped cream & some chocolate covered coffee beans. Maybe some shavings of white chocolate if the mood takes you there.Jump to Recipe
It’s been such a long time since I’ve made a cheesecake that sets in the fridge as opposed to baking that I forgot how easy they are to make & how truly creamy & luxurious they are to eat. And rich. So rich. But it’s cheesecake, being rich & decadent shouldn’t come as a surprise.
I first developed this cheesecake recipe for a Christmas cookbook I wrote when I was living in Canada. It’s such a good recipe I still make it 16 or 17 years later. If you’re going to make one dessert this holiday season, make this – White Chocolate Coffee Cheesecake. It’s make-ahead – that always scores point in my world; you’ll be popular AF & you’ll get to eat a slice. Or if you’re greedy like me, maybe two slices. Try this Lemon Curd Cheesecake Bar recipe or Golden Syrup Cheesecake.
white chocolate coffee cheesecake
- 9-inch (22cm) springform pan
- 12 oz vanilla flavored or plain cookies (I used Nilla Wafers)
- 1/2 cup butter, melted
- 1/2 cup strong black coffee
- 1 envelope unflavored gelatin
- 12 oz white chocolate (340g) I use Lindt chocolate, plus extra*
- 2 8 oz packages cream cheese, softened (2 x 250g)
- 1/2 cup granulated sugar
- 1/4 cup coffee flavored liqueur I use Kahlua
- 1 cup heavy cream
- chocolate covered coffee beans for decoration, optional
- Grease 9-inch (22cm) springform pan & line base & side with parchment paper.
- Crush cookies in food processor until they're fine crumbs. Add melted butter & process until well combined. Scrape mixture into prepared pan. Using a straight-sided, flat bottom glass, press mixture over base & three-quarters of the way up the side of pan. Refrigerate for 30 minutes.
- Place coffee in small saucepan; sprinkle gelatin over coffee. Stir over medium-low heat until gelatin is dissolved; cool.
- Place chocolate in a microwave-safe bowl. Microwave on high for 1 minute; stir. Continue to microwave for 20-second intervals until chocolate is melted.
- Beat cream cheese, sugar & liqueur in large bowl with electric mixer for 5 minutes or until smooth. Add chocolate & gelatin mixture; beat until well combined & very smooth. Scrape the mixture into the crust; smooth the top. Cover & refrigerate or 8 hours or overnight until cold & set.
- Beat whipping cream in small bowl with electric mixer until soft peaks form. Spread cream over cheesecake. Remove the outer springform ring from the cheesecake. Carefully slide a large knife or spatula under the cheesecake to remove from the metal base. I leave the parchment paper attached usually to ensure the cheesecake doesn’t crack. Decorate with coffee beans &/or extra white chocolate if desired (see note below) Serves 10.