NO BAKE Cappuccino Cheesecake

This coffeehouse-inspired cheesecake is light, creamy and not overly sweet. You won’t even have to turn on your oven, because it’s no-bake!

The instant espresso powder in this recipe can be found at kitchen specialty shops and online. It gives the cheesecake a more pronounced coffee flavor, but if you don’t have any on hand, instant coffee granules are an acceptable substitute.

Whipped cream can be piped on top of the cheesecake in a spiral using a piping bag and a plain 1/2-inch decorator tip, or you can swirl it on using an offset spatula.

Ingredients:

For the Crust:

• 1 cup finely crushed shortbread cookies
• 4 tablespoons (1/2 stick) unsalted butter, melted

For the Filling:

• 3/4 cup whole milk
• .25 ounce (1 envelope) unflavored powdered gelatin
• 24 ounces (3 8-ounce packages) cream cheese, softened
• 8 ounces sour cream
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 3 tablespoons instant espresso powder
• 2 cups whipped cream
• Cinnamon for garnish

Instructions:

For the Crust:

1. Stir together shortbread crumbs and melted butter until crumbs resemble wet sand. Press mixture evenly onto bottom of 9-inch springform pan. Place in refrigerator while preparing filling.

For the Filling:

1. Pour milk in small saucepan and sprinkle powdered gelatin evenly over surface. Let stand for 2 minutes. Place pan over low heat and cook while stirring just until gelatin is dissolved. Remove from heat and let cool slightly.
2. Beat cream cheese in stand mixer fitted with whip attachment at medium speed until smooth. Beat in sour cream, sugar and vanilla until well mixed; gradually beat in gelatin mixture.
3. Get full recipe==>>goboldwithbutter.com

source https://auroraavantika.blogspot.com/2018/11/no-bake-cappuccino-cheesecake.html

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