No Bake Coffee Cheesecake

No bake Coffee Cheesecake

When Javy coffee reached out to me about trying their coffee concentrate in a recipe I had a few come to mind. This was the one that Mr. Everything picked.

Mr. Everything loves my no bake cheesecakes. They are creamy and fluffy and not as rich as traditional cheesecake. I don't know about you but traditional cheesecakes are too rich for me. I barely get a sliver of it and still can't enjoy the whole thing.

No Bake Cheesecakes are another story. They still have the creamy tang you love about traditional cheesecake but it's light and fluffy and not overpowering. It's also easer to make and not as fussy.

What is Javy Coffee?

You might have seen these yellow and white labeled bottles on an Instagram ad or promotion (like I have). Or maybe somewhere else on the internet. But what is it?

Its a coffee concentrate. Meaning this one bottle creates about 30 cups of coffee. You just ad a couple of teaspoons to your liquid of choice, hot or cold, and dress it up the way you want. I've been enjoying it in 6oz hot water, 2oz Irish cream syrup and a healthy splash of half & half.

The flavor is great and it's perfectly smooth. It still has that bite of coffee flavor but without the bitterness that some coffee can have.

It's pure coffee flavor with no additives, just coffee and water. They also source their beans from organic and fair trade farms.

If you want to order some use the code ASTRAYKITCHENJAVY and get 15% off.

How to make No Bake Coffee Cheesecake

The beauty of this recipe is how simple it is. First you start with the crust. You need graham cracker crumbs, sugar and melted butter. I used Schar cookie honey grahams to make mine but you can use whatever you have on hand or even make your own.

You the trio together and then pour it into a greased 9" springform pan. To get it into a crust form you'll want to spread it out and press it flat. I use the bottom of a small measuring cup to push it around and pat it down until I'm pressing it up the sides. Once that's done, cover it with plastic wrap and place in the fridge for at least an hour to firm up.

Making the fluffy filling

Next is the filling which you make in two parts. First you combine the heavy whipping cream and powdered sugar and whip it until stiff peaks form. This will help you get that cloud like fluffiness in the cheesecake. Just make sure it's to stiff peaks anything less and the filling could become soupy.

Secondly, in a separate bowl, you'll combine the cream cheese, sugar and brown sugar and beat it until it's smooth. The sugars help beat the cream cheese into this super creamy and smooth consistency. Once that's done you'll add in the sour cream (for that cheesecake tang) vanilla and the Javy concentrate. Once this is fully mixed together you can bring the two fillings together.

Start by placing a scoop of whipped cream into the cream cheese mixture and mix it together well. This will lighten up the cream cheese mixture and allow for the remaining whipped cream to fold into the cream cheese easier. Then add the remaining whipped cream and fold it into the cream cheese mixture, until it is fully incorporated.

Now you're ready to fill the graham cracker crust. Scoop the filling into the crust and carefully spread it into every corner to ensure there are no air pockets. Keep spreading until the crust is completely covered and it's somewhat smooth on the top. Cover with plastic wrap and chill for at least 2 hours so the cream cheese mixture sets. After that you're ready to decorate and serve.

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