5 No-Bake Coffee Desserts Recipes


coffee desserts no bake

If you are a coffee lover, no doubt you have been craving to find no-bake dessert recipes that incorporate your favorite drink. Luckily for you, we have gathered 5 no-bake coffee desserts recipes with the aim of satisfying your sweet tooth with something delicious and easy to make at home. Some of these recipes include things like no-bake chocolate mousse with espresso syrup, no-bake tiramisu cake, no-bake pumpkin spice latte cheesecake bars, and many more! So if you want some quick ideas for an after-dinner treat or need a solution to what to bring in order to satisfy everyone's sweet tooth – this list is the answer! Enjoy our list of 5 different no-bake coffee desserts below!

1. No-Bake Tiramisu Cake

A person cutting a cake

1 cup (240 ml) heavy cream

4 tablespoons cocoa powder, for dusting

12 ladyfingers 2 ounces (60 grams) bittersweet chocolate, coarsely chopped

1/2 cup espresso or very strong brewed coffee

1 teaspoon vanilla extract

3/4 cup (150 grams) sugar

2 tablespoons cornstarch

In a large bowl with an electric mixer whip the heavy cream until stiff peaks form. At low-speed mix in the vanilla and sugar. Set aside. In a small saucepan combine the espresso, 2 tablespoons of sugar, and chocolate over medium heat. Stir constantly until all ingredients are melted and the mixture is smooth. Remove from heat and pour into a large bowl with whipped cream stir to combine well. Add the cornstarch to the mixture and carefully stir well. Pour into an 8-inch square baking dish lined at the bottom with parchment paper or plastic wrap, then cover with ladyfingers. Dust top with cocoa powder. Refrigerate overnight before serving.

2. No-Bake Pumpkin Spice Latte Cheesecake Bars

A piece of cake sitting on top of a paper plate

For crust:

1/4 cup almond meal

3/4 tablespoon unsalted butter, melted

1 1/2 tablespoons light brown sugar

For the no-bake filling:

16 oz cream cheese, softened to room temperature

1 can (15 oz) pumpkin puree

1 cup powdered sugar (reduce to 1/2 cup if you like a less sweet cheesecake)

1/4 cup milk (I used unsweetened vanilla almond milk, but any kind of milk will work)

1 tablespoon vanilla extract

3 teaspoons pumpkin pie spice (feel free to use less if you're not a fan of strong pumpkin spice flavor)

Preheat oven to 350 degrees. Line an 8×8 inch baking pan with parchment paper or foil and spray with nonstick cooking spray. Set aside. Make the crust: in a medium bowl combine the almond meal, melted butter, and light brown sugar. Stir until well combined and press into the bottom of your prepared pan. Bake for 10 minutes, then let cool completely while you make the filling. Make the no-bake filling: In a large bowl or in the bowl of a stand mixer, beat cream cheese until smooth and creamy. Add pumpkin puree and mix well. Add powdered sugar and mix until no lumps remain. Scrape down the sides of the bowl to make sure you get all the cream cheese mixed in well with no pieces left. Add milk, vanilla extract, and pumpkin pie spice and combine well again. Spread no-bake cheesecake mixture over cooled crust and refrigerate for at least 2 hours before serving (I prefer overnight for best results).

3. No-Bake Oreo Cheesecake

1 cup ground Oreos crumbs

5 tablespoons unsalted butter, melted

16 oz cream cheese, softened to room temperature

1 teaspoon vanilla extract

3/4 cup sugar

2 tablespoon cornstarch

14 oz sweetened condensed milk (one can)

20 Oreos, crushed for garnish (optional)

Combine the ground Oreo crumbs and melted butter together until well combined. Press into an 8×8 inch baking dish and set aside. In a large bowl or in the bowl of a stand mixer, beat cream cheese until smooth and creamy. Add vanilla extract, sugar, and cornstarch and mix well again. Pour sweetened condensed milk into a no-bake cheesecake mixture and combine well. Carefully fold in 12 cups of crushed Oreo cookies. Pour no-bake cheesecake mixture over the crust and spread evenly. Crush the remaining 4 Oreos and sprinkle over no-bake cheesecake bars. Refrigerate for at least 2 hours before serving (I prefer overnight for best results).

4. No-Bake Mocha Cheesecake Bars

2 cups Graham Cracker crumbs (about 15 full crackers)

1/3 cup granulated sugar, plus more for sprinkling

6 tablespoons unsalted butter, melted

16 oz cream cheese, softened to room temperature

1 teaspoon vanilla extract

2 tablespoon cornstarch

14 oz sweetened condensed milk (one can)

5 teaspoons instant coffee powder

2 tablespoons chocolate syrup

25 pieces chocolate covered coffee beans, crushed for garnish (optional)

Preheat oven to 350 degrees. Line an 8×8 inch baking pan with parchment paper or foil and spray with nonstick cooking spray. Set aside. Make the no-bake crust: Combine Graham Cracker crumbs and sugar in a medium bowl until well combined. Add melted butter and mix until all crumbs are moistened. Press into the bottom of your prepared pan and bake for 10 minutes, then let cool completely while you make the no-bake filling. Make the no-bake filling: In a large bowl or in the bowl of a stand mixer, beat cream cheese until smooth and creamy. Add vanilla extract, sugar, and cornstarch and mix well again. Pour sweetened condensed milk into a no-bake cheesecake mixture and combine well. Gradually add coffee powder to the no-bake cheesecake mixture while mixing at low speed until no lumps remain (do not overmix). Stir in chocolate syrup by hand with a wooden spoon or rubber spatula (or gently by hand with the mixer on low). Spread the no-bake cheesecake filling evenly over cooled crust. Sprinkle crushed chocolate-covered coffee beans over no-bake cheesecake bars. Refrigerate for at least 2 hours before serving (I prefer overnight for best results).

5. No-Bake Butter Cheesecake Bars

1/2 cup graham cracker crumbs

3 tablespoons unsalted butter, melted

8 oz cream cheese, softened to room temperature

1 teaspoon vanilla extract

2 tablespoon cornstarch

14 oz sweetened condensed milk (one can)

Combine no-bake crust ingredients together until well combined. Press into an 8×8 inch dish and refrigerate while you make the no-bake filling. In a large bowl or in the bowl of a stand mixer, beat cream cheese until smooth and creamy. Add vanilla extract, sugar, and cornstarch and mix well again. Pour sweetened condensed milk into a no-bake cheesecake mixture and combine well. Spread the no-bake cheesecake filling evenly over the crust. Refrigerate for at least 2 hours before serving.

There you have it! 5 no-bake coffee desserts that will no doubt satisfy your sweet tooth. These recipes are easy to follow, and most importantly, delicious. So the next time you have a craving for something sweet, why not try one of these no-bake coffee desserts? You won't regret it!

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