Kahlua Cheesecake

Indulge in the sophisticated flavors of this Kahlua Cheesecake, a creamy and smooth dessert that balances the richness of cream cheese with the distinct coffee notes of Kahlua. The base is a unique twist on traditional crusts, using crushed zwieback cookies, sugar, and butter to create a firm, slightly sweet foundation that complements the filling. This no-bake recipe is perfect for summer gatherings or elegant dinner parties, offering a lighter texture than baked cheesecakes while maintaining deep flavor. It sets in the refrigerator, making it a convenient option for those who prefer chilling over baking. Serve chilled for the best texture and flavor experience.

Cooking Method: Baking

Cuisine: Latin American

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 220.8

Dietary: Gluten-free

Description

Indulge in the sophisticated flavors of this Kahlua Cheesecake, a creamy and smooth dessert that balances the richness of cream cheese with the distinct coffee notes of Kahlua. The base is a unique twist on traditional crusts, using crushed zwieback cookies, sugar, and butter to create a firm, slightly sweet foundation that complements the filling. This no-bake recipe is perfect for summer gatherings or elegant dinner parties, offering a lighter texture than baked cheesecakes while maintaining deep flavor. It sets in the refrigerator, making it a convenient option for those who prefer chilling over baking. Serve chilled for the best texture and flavor experience.

Ingredients

1 1/2 cup ZWIEBACK COOKIES, crushed
1/3 cup SUGAR
1/3 cup BUTTER, melted
2 envelopes UNFLAVORED GELATIN
1/2 cup KAHLUA
1/2 cup WATER
3 whole EGGS, separated
1/4 cup SUGAR
1/8 ts SALT
16 oz CREAM CHEESE, softened
1 cup WHIPPING CREAM

Directions

1
Preheat oven to 350F (175C).
2
In a bowl, mix crushed zwieback cookies, 1/3 cup sugar, and melted butter until the mixture resembles wet sand.
3
Press the cookie mixture firmly onto the bottom and halfway up the sides of a 9-inch springform pan.
4
Bake the crust for 8-10 minutes, then remove and allow to cool completely.
5
Sprinkle gelatin over water in a small bowl and let stand for 5 minutes to soften.
6
Heat the gelatin mixture gently, stirring until dissolved, then stir in Kahlua. Set aside to cool slightly.
7
Beat cream cheese, 1/4 cup sugar, and salt until smooth and creamy.
8
Beat in egg yolks one at a time, then stir in the cooled gelatin mixture.
9
In a separate clean bowl, beat egg whites until stiff peaks form.
10
Fold the beaten egg whites gently into the cream cheese mixture in two additions.
11
Pour the filling over the cooled crust and smooth the top.
12
Refrigerate for at least 4 hours or until set.
13
Whip whipping cream until soft peaks form and spread over the cheesecake just before serving, if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 220.8kcal

% Daily Value *
Total Fat 16.2g25%
Saturated Fat 10.2g51%
Cholesterol 43.0mg15%
Sodium 128.8mg6%
Total Carbohydrate 20.0g7%
Dietary Fiber 0.0g0%
Sugars 20.0g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the cream cheese is fully softened to room temperature before mixing to avoid lumps.

Do not skip the step of cooling the crust completely before adding the filling, or the filling may not set properly.

The whipped cream topping is optional but adds a nice light texture contrast to the dense cheesecake.

This cheesecake can be stored in the refrigerator for up to 3 days. Cover tightly with plastic wrap.

For a stronger coffee flavor, you can add a teaspoon of instant coffee powder to the gelatin mixture.

Keywords: kahlua, cheesecake, no-bake, coffee, dessert, cream cheese, zwieback, crust, liqueur, chilled, coffee flavor, party dessert, easy, creamy, adult dessert, coffee liqueur, springform pan, make ahead

Read it online: https://www.chefs-mate.com/recipe/kahlua-cheesecake-2/