How To Make No-Bake Dalgona Cheesecake
This popular coffee trend found its way to cheesecakes. Try creating a dalgona cheesecake with a smooth filling and a sweet and coffee-flavored topping.
Serves:
Ingredients
For Crust:
- 12graham cracker sheets
- 8tbspbutter
- 2tbspbrown sugar
- 2tbspwhite sugar
For Dalgona:
- 3tbspinstant coffee
- 3tbspbrown sugar
- 3tbsphot water
For Cheese Filling:
- 16ozcream cheese,room temperature
- â…“cupssour cream
- 1ÂĽcupspowdered sugar
- 1tspvanilla
- 1½cupsheavy whipping cream
- 1tsplemon
- 2tbspgranulated sugar
Instructions
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Pulse the graham crackers in the food processor until you get fine crumbs.
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Transfer to a bowl, add the sugars and mix.
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Add melted butter and mix. Spread into a springform pan with a flat bottom tool like a measuring cup and refrigerate for 15 minutes.
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Beat cream cheese for 1 minute until fluffy, then add sour cream and sugar.
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Beat for 2 minutes and add lemon and vanilla. In another bowl, beat the heavy whipping cream with the granulated sugar until you get stiff peaks.
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For the dalgona, add the instant coffee, brown sugar, and water into a bowl and mix them with a spoon until the coffee is dissolved, then whip on high for about 3 minutes, until creamy and almost like whipped cream.
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Mix the whipped cream we beat earlier with the cream cheese by carefully folding them just until combined.
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Add the dalgona and fold again.
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Add crust and refrigerate for 6 hours.
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Serve and enjoy!
Nutrition
- Calories:Â 364.14kcal
- Fat:Â 27.50g
- Saturated Fat:Â 15.98g
- Trans Fat:Â 0.25g
- Monounsaturated Fat:Â 7.28g
- Polyunsaturated Fat:Â 1.64g
- Carbohydrates:Â 27.53g
- Fiber:Â 0.39g
- Sugar:Â 20.65g
- Protein:Â 3.28g
- Cholesterol:Â 84.81mg
- Sodium:Â 175.51mg
- Calcium:Â 64.85mg
- Potassium:Â 113.96mg
- Iron:Â 0.61mg
- Vitamin A: 269.29µg
- Vitamin C:Â 0.34mg
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