I invented a new dessert. An easy no bake Greek frappe coffee cheesecake. I’m so proud of this dessert because I don’t like coffee but I love this frappe cheesecake. If you love coffee you are going to love this dessert and if you love frappe I guarantee you this is going to be your go to summer dessert.
WHAT DOES A NO BAKE GREEK FRAPPE COFFEE CHEESECAKE TASTE LIKE
This easy no bake Greek frappe coffee cheesecake is so light and fluffy and smooth and silky. It has the perfect balance of bitterness from the coffee and sweetness from the almond chewy amaretti biscuits.
THE TWO THINGS THAT MAKE THIS FRAPPE COFFEE CHEESECAKE BETTER THAN THE REST
- You can customise your cheesecake to your preference. If you drink Greek coffee or Greek frappe you will know there are three main types of coffee Sketos (σκέτος) – Plain coffee, which is bitter and strong. Metrios (μέτριος) – Medium or Semi-Sweet, which is perfectly balanced a little sweet and a little bitter and Glykos (γλυκός) – Sweet coffee which is sweet. Click here for my Greek coffee video and here for my Greek Frappe video.
- My secret ingredient ‘Mascarpone’. Adding mascarpone to the cheesecake gives it a rich decadent texture and a luxurious silky taste. Trust me this cheesecake is like a fluffy cloud, you don’t even bite into it, your teeth and tongue just sink in.
HOW TO MAKE A NO BAKE GREEK FRAPPE COFFEE CHEESECAKE
This cheesecake involves either stirring or bashing nothing complicated.
TOPPING
Infuse your cream with coffee by heating up your cream and stirring in your coffee until it dissolves. Make sure your cream doesn’t start to bubble. The pour your coffee infused cream into a glass and put it in the fridge to cool while you get your base ready.
BASE
Smash your amaretti biscuits with something hard like a rolling pin. You don’t need to get them to a fine crumb. Watch my video below to see how big I left my biscuits. Then add your biscuits to a bowl and stir in your melted butter. The butter is going to act like a glue and hold all your biscuits together so make sure you get butter over every bit of biscuit then transfer the whole lot to a lined springform pan and press your biscuits as flat as you can with the back of a spoon. The tighter you get it the less likely your base will crumble when you cut in to serve it. Then refrigerate it while you carry on with your topping.
TOPPING
Add your cream cheese and mascarpone to a large bowl and whisk them both together until light and silky. Now is the time to decide what kind of frappe your like.
WHAT TYPE OF FRAPPE ARE YOU?
If you prefer:
- plain-sketo coffee add 30g icing sugar
- Semi-sweet- metrio coffee add 60g icing sugar
- Sweet- glykos coffee add 90g icing
Add your icing sugar to your bowl and whisk it until all your icing sugar has combined. Then add your coffee infused cream and whisk until it’s combined and ripples start to form. Check my video above to see what the ripples should look like because if you under beat your cheesecake wont set and it will be a sloppy mess when you dish up and if you over beat your cheesecake wont be light and fluffy.
Finally add your coffee mixture over your base and put it in the fridge to set for at least 3 hours.
Ingredients
- 300 ml double cream
- 1 1/2 tsp rich roast instant coffee
- 360 g amaretti biscuits (crushed)
- 200 g melted butter
- 200 g cream cheese
- 200 g mascarpone
- icing sugar (30g for plain 60g for semi-sweet 90g sweet)
Instructions
TOPPING
- Infuse your cream with coffee by heating up your cream and stirring in your coffee until it dissolves but make sure your cream doesn't start to bubble. The pour your coffee unfused cream into a glass and put it in the fridge to cool while you get your base ready.
- Add 300ml double cream to a pan and put it on a low heat. Add 1 1/2 tsp coffee and keep stirring until it dissolves. Make sure your cream doesn't start to boil. Pour your coffee infused cream into a glass and put it in the fridge to cool
BASE
- Smash 360g amaretti biscuits with something hard like a rolling pin. You don't need to get them to a fine crumb. Watch my video below to see how big I left my biscuits
- Add your biscuits to a bowl and stir in 200g melted butter. Make sure you get butter over every bit of biscuit
- Line your springform pan with baking paper
- Transfer your buttered amaretti to your lined springform pan and press your biscuits as flat as you can with the back of a spoon. The tighter you get it the less likely your base will crumble when you cut in to serve it. Then refrigerate it while you carry on with your topping
TOPPING
- Add 200g cream cheese and 200g mascarpone to a large bowl and whisk them both together until light and silky
- Add your icing sugar. If you want it to taste like a plain-sketo coffee add 30g icing sugar, add 60g icing sugar for semi-sweet- metrio coffee or 90g icing sugar for a sweet- glykos coffee flavour and then whisk until everything is incorporated
- Add your cooffee infused cream and whisk until ripples start to form. Check the video below to see what they should look like because you don't want to over or under whipp
- Add your coffee cream on top of your amaretti biscuit base and spread it out evenly so your base is covered and put it in the fridge for at least 3 hours
- When you are ready to eat it release the sides on your pan as slowly and gently as you can so you don't ruin the shape then cut into pieces and dig in (",)
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