No Bake Kahlua Cheesecake
No Bake Kahlua Cheesecake is every cheesecake lover’s dream. It’s loaded with rich, chocolate and coffee flavors, not work. It’s a no bake dream that’s ready in no time flat.
If you’ve read our blog for any amount of time at all, you know we love cheesecake, especially no bake cheesecake. They give you all the flavor of the classic dish without the headache of baking traditional cheesecake. This delicious Kahlua cheesecake gives us both flavor and convenience in one fantastic dessert.
Table of contents
❤️ Why You’ll Love This Recipe
- It’s full of the delicious, chocolate and coffee flavor of Kahlua.
- It’s rich, creamy, and so tasty.
- It’s no bake and super easy to make.
- Everyone loves cheesecake!
🛒Ingredients
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Crust
- Oreo cookies crushed into crumbs – do not take the middle out of your Oreos.
- Melted butter – I like to use unsalted butter, but you can use salted butter if you prefer.
Cheesecake
- Softened cream cheese – Full fat cheesecake works best for this recipe.
- Heavy cream – Make sure that you use heavy whipping cream in this no bake cheesecake recipe.
- Powdered sugar – 10x confectioners sugar is best used for this cheesecake recipe.
- Kahlua – don’t leave this out of this recipe.
Ganache
- Melted Ghirardelli chocolate chips – I prefer the texture and flavor of Ghirardelli but any brand will do.
Buttercream Frosting
- Softened butter – I like to use unsalted butter, but you can use salted butter if you prefer also.
- Vanilla extract – Pure vanilla extract gives the best flavor.
- Chocolate sprinkles – I like to use Jimmie-style chocolate sprinkles.
See the recipe card below for quantities.
🔪 How to Make No Bake Kahlua Cheesecake
Looking at the ingredient list, you might think this is a difficult recipe to make, but it’s actually incredibly simple. Even if you’re a total newbie, you’ll have no issues making this delicious recipe.
Step 1: Prep
Line the bottom of a 7-inch springform pan with parchment paper.
Step 2: Make the Oreo Crust
Pulse the Oreos into crumbs in a food processor. Then, melt the butter in a medium bowl in the microwave. Pour the Oreo crumbs into the bowl of butter and stir well. Press the crumbs evenly into the bottom of the lined pan, smoothing them out with the back of a spoon. Chill in the freezer.
Step 3: Make the Cheesecake Batter
Using a whisk attachment and a stand mixer, whip the heavy cream, sugar, and vanilla until stiff peaks form. Then, add the cream cheese and blend until fluffy. Finally, add the Kahlua and powdered sugar and mix on low until blended. Increase the speed to medium-high and mix until smooth and creamy.
Step 4: Chill
Remove the pan from the freezer and pour the cheesecake batter into it. Place the pan back in the freezer and chill overnight.
Step 5: Make the Ganache
Combine the chocolate chips and heavy cream in a microwaveable bowl. Melt the chocolate at 15-second intervals, stirring between intervals for a total of about 1 minute. When the chocolate looks glassy or glossy, it’s ready to pour.
Remove the cheesecake from the freezer and pour the ganache over the top. Then, place it back in the freezer for 30 minutes.
Step 6: Make the Frosting
Blend cream cheese and butter in a stand mixer with the whisk attachment until smooth and creamy. Then, add heavy cream and vanilla and mix until smooth. Add powdered sugar a cup at a time and blend on low between each addition, scraping down the mixing bowl as needed.
Check the frosting after adding 4 cups of powdered sugar in this manner. If it sticks to a spoon when you turn it upside down, it’s ready to frost. If it doesn’t add a 5th cup of powdered sugar and blend on low. When the frosting reaches the correct thickness, blend it on high for about 30 seconds until smooth and creamy.
Step 7: Frost the Cheesecake
When the ganache is firm to the touch, it’s time to frost the cheesecake. Fill a piping bag with the frosting and add a large star tip. Remove the cheesecake from the springform pan and pipe the frosting in big dollops around the outside edge of the cheesecake, bringing the dollops up to a point using a swirling motion.
Sprinkle chocolate sprinkles on top of the frosting and cheesecake, then place it back in the freezer until ready to serve.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Kahlua Frosting: Add a bit of Kahlua to the frosting to make a delicious liqueur frosting.
- Alcohol-Free: Add espresso and cocoa in place of Kahlua for an alcohol-free version.
If you love no bake cheesecake like we do, then check out these banana pudding cheesecake bars.
🥄 Equipment
You won’t need much to make thisNo Bake Kahlua Cheesecake recipe. It only takes a few simple kitchen items.
- Stand mixer – if you don’t have a stand mixer you can use an electric mixer and a mixing bowl.
- Springform pan – for this recipe you need a 7-inch springform pan.
- Parchment paper
- Piping bag with a star tip
🥫 Storage
Store this cheesecake in an airtight container in the freezer for up to a month.
💭 Tips
- It’s full of the delicious, chocolate and coffee flavor of Kahlua.
- It’s rich, creamy, and so tasty.
- It’s no bake and super easy to make.
- Everyone loves cheesecake!
- No need for a water bath to make this perfect dessert.
⁉️ FAQ
Do you have questions about this No Bake Chocolate Kahlua Cheesecake recipe? Here are the answers to the most commonly asked questions.
Most no bake cheesecakes will last for up to a month in the freezer.
As a rule, no. Some desserts have a very small amount of alcohol, and although this entire cheesecake only has 1/4 cup of Kahlua, you still shouldn’t let kids eat it.
After about a month, the cheesecakes’ texture starts to become grainy.
🍽 More Recipes
Do you enjoy cheesecake? Then, try these delicious recipes:
📌 PIN IT!!
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
No Bake Kahlua Cheesecake
Equipment
- Measuring Cups and Spoons
- Stand mixer
- Springform pan
- parchment paper
- Piping bag with a star tip
Ingredients
Crust
- 20 Oreo Cookies crushed into crumbs
- 5 Tablespoons Butter melted
Cheesecake Filling
- 32 ounces Cream Cheese Softened to room temperature
- ¼ cup Heavy Cream
- 1 teaspoon Vanilla
- ½ cup Sugar
- ⅓ cup Powdered Sugar
- ¼ cup Kahlua
Ganache
- 1 cup Ghirardelli's Chocolate Chips melted
- ¼ cup Heavy Cream more if needed – see instructions
Buttercream Frosting
- 4 ounces Cream Cheese softened
- 4 Tablespoons Butter softened
- 1 teaspoon Vanilla
- 2 Tablespoons Heavy Cream
- 4 – 5 cups Powdered Sugar
- Chocolate Sprinkles or jimmies to top
Instructions
- Place the Oreo’s in the Food Processor and pulse into crumbs.
- Melt the Butter in a medium size bowl, and pour the Oreo Cookie Crumbs into the Butter and stir well to coat.
- Line the Bottom of a 7 inch Spring-form pan with Parchment paper, and press the Crumbs into the bottom of the pan, evenly, smoothing with the back of a spoon.
- Place the pan in the freezer.
- In the mixing bowl of a stand mixer, place the Heavy Cream, Sugar, and Vanilla, and whip with the Whisk attachment until stiff peaks form, and the Cream is whipped.
- Add the Cream Cheese, and blend until smooth and fluffy.
- Add the Kahlua, and Powdered Sugar, and mix on low until blended, then turn the mixer up to medium high speed, and mix until smooth and creamy.
- Scrape down the sides of the bowl, and blend.
- Remove the pan from the freezer, and pour the Cheesecake Batter into the pan, and smooth out the top.
- Place the pan back in the freezer, overnight for best results.
- After the Cheesecake has been in the freezer overnight, make the Ganache: In a microwave safe bowl, place the Ghirardelli Chocolate Chips, and the Heavy Cream.
- Place the bowl in the microwave, and melt the Chocolate for about 1 minute, stopping every 15 seconds to stir the mixture.
- If it appears the Chocolate is thick, simply remove from the microwave, and add a few drops of the Heavy Cream (about 4 or 5 drops at a time) and stir until the Chocolate is thinner, and you can stir it with ease.
- It will look glassy, or glossy, and it’s ready to pour. Remove the Cheesecake from the Freezer, and leave the Spring-form on the pan.
- Pour the melted Ganache on top of the Cheesecake, and place the Cheesecake back in the Freezer for about 30 minutes. While the Ganache sets up, make the Frosting.
Frosting
- In the mixing bowl, add the softened Cream Cheese and Butter, and blend with the whisk attachment until completely smooth and creamy.
- Add the Heavy Cream, and Vanilla, and mix until blended smooth.
- Add the Powdered Sugar a cup at a time, and blend on low between additions.
- Scrape down the Mixing bowl as needed.
- Check the Frosting when you’ve added 4 cups; if the Frosting remains on a spoon when turned upside down, and doesn’t slide off the spoon, or move, it’s thick enough to pipe.
- If it slides off the spoon, add the 5th cup of Powdered Sugar, and blend on low.
- When the Frosting is thick, scrape down the sides of the bowl, and blend on high for about 30 seconds, until the Frosting is smooth and creamy.
- Fill a Pastry bag with the Frosting, using the large star tip.
- Remove the Cheesecake from the Freezer, and make sure the Ganache is firm to the touch.
- If it’s not firm, place it back in the Freezer for another 30 minutes.
- When the Ganache is set, remove the Cheesecake from the Freezer, and remove the Spring-form from the Pan.
- Pipe the Frosting in big dollops all around the edge of the Cheesecake, bringing the dollops up to a point, using a swirling motion.
- Sprinkle Chocolate Sprinkles (or Jimmies) on top of the Frosting, and Cheesecake to finish.
- Place back in the Freezer until time to serve.
- Remove the cheesecake from the Freezer about 10 minutes before serving, and allow to thaw just a bit.
- Cut in two to three inch pieces, serve, and Enjoy!
Notes
It’s important to chill your cheesecake between each step to ensure the best texture.
If your ganache is too thick, simply add 4 or 5 drops of cream and heat it again, stirring until it’s glossy.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
In one place you say to use a 7″ pan and in another you say 9″ pan? Which do you recommend? Ho much of a difference soes it make?
It’s 7 inch as stated in the recipe card.
I’m making this cheesecake tonight for my son’s birthday. It says in the batter ingredients to use regular sugar and powdered sugar. Is this correct?
Thank you for the reply!
Yes it’s correct. Both sugars are used