Absolutely! Here's a very, very detailed recipe for a No-Bake Coffee Creamer Cheesecake - rich, creamy, smooth, and infused with the flavor of your favorite coffee creamer. This dessert is perfect for coffee lovers or anyone looking for a chilled, elegant treat that requires no oven at all.
We'll use a classic graham cracker crust, a silky no-bake cheesecake filling, and incorporate liquid coffee creamer (like French Vanilla, Hazelnut, or Caramel Macchiato) into the batter to flavor the whole dessert.
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☕🍰 No-Bake Coffee Creamer Cheesecake
Yield: One 9-inch round cheesecake (8-12 servings)
Skill Level: Easy
Prep Time: 35 minutes
Chill Time: 6 hours (or overnight)
Total Time: ~6.5 hours
Tools: 9-inch springform pan, electric mixer, rubber spatula
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🛒 INGREDIENTS
🔹 For the Crust
Ingredient Amount Notes
Graham cracker crumbs 2 cups (200g) About 14 full sheets
Granulated sugar 2 tbsp Adds crunch and structure
Unsalted butter ½ cup (113g), melted Cooled slightly
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🔹 For the Cheesecake Filling
Ingredient Amount Notes
Cream cheese 24 oz (680g), softened Full-fat, room temp for smooth texture
Powdered sugar 1 cup (120g) Sifted to avoid lumps
Coffee creamer (liquid) ½ cup (120 ml) Your choice: French vanilla, hazelnut, mocha, caramel, etc.
Sour cream or Greek yogurt ½ cup (120g) Adds tang, balances sweetness
Vanilla extract 2 tsp Optional, but recommended
Whipped cream (fresh) 1½ cups (360 ml), whipped to stiff peaks Or 1 tub (8 oz) Cool Whip if desired
Optional: Instant espresso powder 1-2 tsp For added coffee flavor punch
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🔹 For the Topping (Optional but Delicious)
Topping Idea Amount/Instructions
Whipped cream Pipe or dollop over slices
Coffee beans or curls Garnish whole or crushed
Chocolate or caramel sauce Drizzle over top before serving
Crushed cookies or toffee bits Sprinkle around edges
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🔧 EQUIPMENT NEEDED
• 9-inch springform pan
• Stand mixer or electric hand mixer
• Large and medium mixing bowls
• Spatula and whisk
• Measuring cups and spoons
• Food processor (optional for crust)
• Offset spatula (optional but helpful)
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🧑🍳 STEP-BY-STEP INSTRUCTIONS
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🔹 Step 1: Prepare the Crust
1. Make crumbs:
• Crush graham crackers in a food processor or zip-top bag with a rolling pin until fine crumbs form.
2. Combine:
• In a bowl, stir together:
• 2 cups graham cracker crumbs
• 2 tbsp sugar
• ½ cup melted butter (warm, not hot)
• Mix until texture is like wet sand. All crumbs should be evenly coated.
3. Press into pan:
• Pour the crumb mixture into your 9-inch springform pan.
• Use the bottom of a flat measuring cup or glass to press it firmly and evenly along the bottom and slightly up the sides (about 1 inch).
4. Chill:
• Place the crust in the refrigerator for at least 30 minutes while preparing the filling.
🧊 Tip: For a firmer crust, you can also freeze it while you prep the filling.
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🔹 Step 2: Make the Cheesecake Filling
1. Beat cream cheese:
• In a large mixing bowl, beat 24 oz softened cream cheese on medium speed until smooth and fluffy - about 2-3 minutes.
2. Add powdered sugar:
• Slowly add 1 cup powdered sugar while mixing on low.
• Once incorporated, turn to medium and beat until fully smooth.
3. Add coffee creamer + flavorings:
• Pour in ½ cup coffee creamer of your choice.
• Add ½ cup sour cream (or Greek yogurt), 2 tsp vanilla extract, and optional 1-2 tsp espresso powder (if desired).
• Mix until completely smooth - scrape down sides and bottom of the bowl thoroughly.
4. Fold in whipped cream:
• In a separate bowl, whip 1½ cups heavy cream to stiff peaks (or use prepared Cool Whip).
• Gently fold whipped cream into the cheesecake batter using a spatula, in two or three additions.
• Do not overmix - you want it light and airy.
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🔹 Step 3: Assemble the Cheesecake
1. Remove crust from fridge.
2. Pour the filling into the crust and smooth the top with a spatula or offset knife.
3. Tap pan gently on the counter to release air bubbles.
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🔹 Step 4: Chill the Cheesecake
1. Cover the pan tightly with plastic wrap or foil.
2. Chill in the refrigerator for at least 6 hours, preferably overnight, to fully set.
• Do not freeze to speed up unless you're doing a frozen cheesecake version.
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🔹 Step 5: Release & Decorate
1. When ready to serve:
• Run a thin knife around the inside edge of the pan.
• Release the springform latch and remove the ring.
2. Decorate as desired:
• Pipe whipped cream around edges
• Drizzle with caramel or chocolate syrup
• Sprinkle with crushed cookies, espresso powder, or mini chocolate chips
• Garnish with coffee beans, chopped toffee, or cocoa powder
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🍽️ Serving Suggestions
• Cut with a hot knife (dip in hot water and wipe dry between slices) for clean edges.
• Serve with a cup of espresso, iced coffee, or a glass of milk.
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🧊 Storage Tips
Method Time Notes
Fridge 4-5 days Keep covered tightly
Freezer (whole or sliced) Up to 1 month Wrap well in plastic + foil
Thaw In fridge overnight Do not microwave
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🔄 Variations by Creamer Flavor
Creamer Flavor Resulting Cheesecake Notes
French Vanilla Classic & smooth - simple elegance
Hazelnut Nutty & aromatic, pairs great with crushed hazelnuts
Mocha or Chocolate Rich, deeper cocoa notes - add chocolate shavings
Caramel Macchiato Sweet, buttery - drizzle with caramel on top
Pumpkin Spice (seasonal) Warm, spiced - great with ginger snap crust
Peppermint Mocha Holiday feel - top with crushed candy canes
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Chat gpt recipes
Non-FictionWell just like the title states, it's a book that's just basically filled with different recipes i got from ChatGPT out of boredom. Feel free to use them however you please, no need to credit me as they weren't my original ideas. Have fun with them
